That is the abridged version of a conversation with a neighbor at a neighborhood gathering last Saturday.
I decided to cook both four pound packages of chicken that I picked up last week on sale for $1.99/lb instead of freezing in one pound portions. I pulled out both of my slow cookers and put four pounds of raw boneless skinless chicken breast in each one. I added barbecue sauce to one of them to make a batch of chicken barbecue and I added taco seasoning, Ro-tel tomatoes, and some other ingredients to the other one to make a chicken taco or burrito filling. They both smelled great while they were cooking!
The taco/burrito filling is in the clear dish and the bowl is what I saved out for us for dinner. The chicken barbecue is in the black dish. I placed the bags in these dishes and then filled them with cold water and ice to safely cool them down before placing them in the freezer.
I had found some bread on the “stale bread” shelf in MARTIN’s on Tuesday and had about one and one-half loaves left. I had recently seen this post on Money Saving Mom about making homemade uncrustables for the freezer and making croutons out of the leftover crust. I already had the Pampered Chef gadget and thought that it would be nice to have some ready made sandwiches for Natalie’s lunch.
I tried making the sandwiches in the center of the bread, but because I wanted to save the crust for croutons I found it easier to just cut the bread first then press them together.
I wrapped the individual sandwiches in plastic wrap and then placed them all in a gallon sized freezer bag.
Yum! Butter, olive oil, italian seasonings and bread – what could smell better?!? We had a few more croutons before the picture. I had a few “quality control inspectors” passing through the kitchen when these were finished.
I also had several onions that I received in my produce box from Dominion Harvest that I wanted to chop up and freeze. I ended up chopping up three and a half large onions and placing them in snack size bags so they are recipe-size portions. I later wrapped the individual bags in foil, then placed them in a large storage bag and a freezer bag to keep the entire freezer from smelling like onions.
I really don’t like to chop onions so hopefully having this many onions ready in recipe-sized portions will make fixing dinner a lot easier.
I didn’t get everything finished that day, I had to go out to a parent’s night at school. I did finally finish the last item on my agenda when I got a chance to cut up some of the beautiful peppers that I got in my produce box from Dominion Harvest. I still had half of a large onion so I made portion sized bags of red and green peppers with onions for stir fry or fajitas and I chopped up one bag with assorted peppers and the rest of the onion to use for chili.
Cutting peppers is another chore I don’t like to do and hopefully this will make pulling dinner together easier and faster on busy weeknights.
What do you have stored in your freezer? What are some ingredients that you keep on hand for quick weeknight meals? Do you have a favorite fix double, triple, or quadruple and freeze the leftovers recipe? Please feel free to share.
Happy Cooking & Freezing!