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Thrifty Thursday: I’m Freezing!!!

Are you freezing? I’m not talking about your body temperature…I’m talking about your meals. Are you using your freezer to help you save time and money? I’ve learned from my mom the invaluable asset that my freezer can be. I have a busy few weeks ahead of me, and to keep me from falling into $5 pizza land, I have a batch of meatballs, a meatloaf, chicken enchiladas and pizza bites all waiting for me in the freezer. It’s a great feeling!

Part of my current freezer stash! Click to enlarge.

Here are my favorite things to make ahead and freeze. I’m sure there are lots of other great things you can freeze, but here are the exact recipes I have frozen and can guarantee they freeze well. =)

Breakfast
Mini Hashbrown Casseroles 
Banana Bread
Strawberry Pecan Bread
Blueberry Muffins


Lunchbox Lunches 
Mini Baked Corn Dogs 
Stuffed Pizza Bites – I usually make these with canned biscuits….cheaper than pizza dough!
These have a world of options, all based on what you have in your fridge. Here are the combos I’ve tried:

  • Ham and Cheddar Cheese 
  • Turkey and Cheese
  • Pepperoni and mozzarella cheese
  • Cocktail Smokies (pigs in a blanket)

Suppers (really just lots of meatballs….)
BBQ Meatballs
Regular Meatballs – Freeze baked or unbaked, I use them for meatball subs, spaghetti and meatballs or just plain meatballs with marinara sauce.
My favorite meatloaf recipe (if you don’t have one, let me know and I’ll share mine!)
Chicken Enchiladas – Freeze without the sauce, add that right before you bake them

Dessert!
Cookie Dough – unbaked but rolled into balls and frozen for snacking  easy baking
Lemonade Pie 

Have you experienced success with making meals ahead and freezing them? Feel free to share your ideas in the comments or on the Facebook page!

Whitney 

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A Peek Inside the Parsonage

I’m flying home today!  It’s been wonderful to be away, but the truth be known, I’m a homebody at heart!  I can’t wait to get home and see my parson and get settled back into my nest. I’m ready to do some fall nesting because I’d been too busy before my travels to really do much of that.

When I look at what God has allowed me to do, I am in awe.  Why would He use me to speak to ladies?  It’s not something I ever just set out to do; it’s a ministry that He opened up for me, and I enjoy it so much.  Before I ever teach others, the Lord has to teach me first, and I’m sure I benefit from this far more than anyone else. 

God’s timing is perfect.  I could never have done this ministry when my girls were home; they needed me and my family is my first ministry. 

If you’re a young mom and are seeking to serve the Lord outside your home, can I encourage you to realize that your ministry around your feet (your husband and family) is your first ministry, and the one in which you have the greatest impact.  Time to step outside your walls and serve in other ways will come in God’s perfect time and in a way that you won’t have to make happen. It may be serving in ministries in your church that are hard right now. Later God will direct and He will provide all you need.  There are no “unimportant” ways to serve the Lord!  Whatever He has called you to do, is important and significant (even if it’s changing diapers or teaching abc’s)! 

Now, back to Johnson City I go to continue my most important ministry…my marriage!  =)

From the 747 windows, that are headed to the parsonage,

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His Providential Love

I am still blessed to be away on my trip to Alaska/Seattle as you read this post!  It has been incredible to see how the Lord prepared me, the ladies’ hearts, and even some incredible weather for this retreat.

One of the truths I taught in this retreat is that our God is providential.  This means, not that God simply knows what is going to happen before it does, but it means that He has gone before us to see to all the details to bring about His purposes in my life.  This has been so evident to me once again while I’ve been here.

One sweet lady came to me and said, “I can’t believe that what you taught tonight (at the retreat) is exactly what I’ve been going through! My pastor and his wife have been trying to get me to do what you instructed us.  I’ve told the Lord tonight, ‘Okay. I surrender.'”  How does that happen?  Is it because the pastor’s wife spilled the beans to me about this sweet lady?  Of course not! It is that the Lord has traveled the road ahead of both of us, knowing what she needed to hear.  He put in my heart the subject on which I was to speak, and then prepared her to attend the retreat, and then prepared her heart to hear it! 

So Sunday, when your pastor preached on the very issue that has been going on at your house, you shouldn’t be alarmed, but thankful.  Thank the Lord that He will providentially prompt those that will pour into your life so you can grow and change.  It’s one way that He demonstrates His love for us!  Isn’t the love of Jesus something wonderful?!

How have you seen His love for you recently?

With love from Alaska,
Denise

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What’s Cookin’ in the Parsonage?

I have some tried and true recipes that I have fixed many many times over the years, and this dinner is one of those. When you need a meal prepared in the crock pot that is ready when you come home, a sure-fire recipe is – Short Ribs and Lima Beans. Don’t turn your nose up at the lima beans; I don’t like limas except when they’re served in this dish!  The ribs fall off the bone and are so delicious after cooking in the soups that season them and the beans. I’ve shared the recipe a couple of years ago, but had to post this again, just in case you missed it!  Here’s my recipe:
 

Short ribs – a couple packages – sorry I don’t have the “pounds”

1 pkg. frozen lima beans
1 pkg. Lipton Onion soup
1 Can vegetable beef soup with barley
1/2 can water
Small can sliced mushrooms

Place the ribs in the bottom of crock pot. Mix the beans, soups and water in a bowl. then pour over ribs. Cook on low for 5-6 hours. Remove ribs and beans. Thicken the liquid in the crock pot with about 1/3 cup of water and 3 tbl. flour mixed together. Turn crock pot to high and stir in flour/water mixture. Cook until thickened (about 10 minutes).

This is great served with mashed potatoes or even a baked potato.  Serve the gravy from the meat over top.  Add a simple salad and a roll and you have a delicious meal with minimal preparation!

What was cooking at your house this weekend?

With love,

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Freshen Up Friday

This is the only way to eat candy corn…with salted peanuts added to it!
 

I always have a little dish of candy sitting at my entry table for my guests to nibble on as they head out.  This will be awfully tempting for the residents to snitch from!  Do you fix this every fall like I do?  It tastes like a Snickers candy bar, only it’s in bite-sized portions!  The proportions would be 50/50.  Mix up some “Snickers treats” for a great fall snack!  I took a little bag of this on the plane with me!  This will do nicely until lunchtime at the airport!  A little sugar is always a good refresher!

Hope you’re making plans to be in church Sunday! 

Be refreshed,