After returning home from vacation, I went to the grocery store for a few things like fresh veggies and fruits, milk and eggs. Other than that, my freezer and pantry had what I needed to get through a week of meals. Bulk shopping when things go on sale keeps me from having to buy a long list of items every single week. I love that!
I thought I would give you a peek inside my refrigerator and small freezer so you can see the standard things that are in there and how I organize it all. Continue reading “What’s In My Fridge?”
What, oh what would I do without my freezer? I’ve said it before, but my freezer is my best friend…well, you know what I mean.
It’s there for me!
It has supper waiting!
It has gifts inside, both for me and many other friends!
Isn’t that a great friend?!
I’ve always put leftovers in my freezer, but I’ve not always stored them in the best way, or in a way that was easy to reheat them. But I have two new tricks using frozen leftovers that have worked for me and I want to pass them along to you!
- Slow-Cook leftovers from a frozen state.
Last Sunday I went to the freezer before heading to church and I pulled out a container with a yummy casserole, Countryside Chicken Bake, full of great things, aside from the chicken, like Cream of Mushroom Soup, sour cream, rice, and carrots (or peas, if you prefer). I had marked the container saying, Countryside Chicken Bake, Two Servings. Knowing that would be perfect for our Sunday dinner, I took it in its frozen state and put it directly into my slow cooker, adding about 1 1/2 cups of chicken broth to keep it moist . I put the crock pot on High for one hour, low for 3 hours. I think going slow and making sure there is plenty of liquid is the best way to reheat so you’ll have a good outcome.
When we came home from church, it was hot, juicy, tender and ready to eat! That is a freezer win!!
Does this look like leftovers to you? I don’t think so!!
- Put small amounts of chili, soups or stew into muffins tins for individual servings.
I love this so much! You know how the last half of the chili doesn’t look too appealing after eating it two days in a row? This makes it a cinch to store and reheat for dinner another day when you’ll be glad to see it again!
I had leftover Taco Soup last week with just a little left over. I used the large muffin tins, but regular sized one will work, too. Fill them up, cover with syran wrap and freeze for a couple hours or overnight until frozen solid.
Then run warm water on the bottom of the tin and then pop them onto a tray.
Store the frozen soup “pucks” in freezer bags, labeled with the soup name.
When you need lunch or supper, pop the frozen soup into a microwave container and warm it up! You could do one serving or six, depending on your needs (and the amount of leftovers, of course!). At one time this winter I had three different soups in the freezer. It made for a really easy lunch, which seems to be the hardest meal for me!
Leftovers don’t have to have a bad name! They can be reused at a later time and used in a way that will make a busy day much less stressful if you store and reheat properly.
If you try these tips I bet your freezer will become your best friend, too!
One more thing that I love about my freezer is freezing breads that are ready to bake, like these rolls or these muffins! They’re super good and so handy to have on hand!