For time and sanity sake, I often double a recipe at dinner time...I make one to eat and one to freeze and eat later. But, other times, I like to make up the core pieces of many recipes and freeze the pieces to be combined with other ingredients later. Today, Ive got many pounds of chicken cooking up in a dutch oven. My six-year-old and I will be whipping up enchiladas tonight with some of it. And while they bake, we will shred all the rest to be frozen in meal-sized portions for another meal. That way, at the end of a harried homeschool day, I can toss together tacos, casseroles, soups, pasta dishes, etc. in a flash knowing that the meat is already ready to go. Got any making-school-night-dinners-go-faster tricks to share??
Posted on: Thu, 18 Sep 2014 17:00:01 +0000