Sister's cooking day OR freezer-meals-a-plenty

We pooled the ingredients.

We chopped. 

And diced.

And boiled water.

And sauted.

And roasted.

And baked.

And chopped some more.

Then we assembled, divided and packaged.

It's sister's cooking day at my sister Brynn's new place.  She has plenty of new kitchen space and was so kind to let us all hang there all afternoon to make freezer meals! Between my three sisters and mom, we were making meals for 5 families.

The kids played, the guys hung out and the gals cooked!  

We made Lasagna Roll-ups, two stir fry mixes (one veggie, one steak), Ham Fried Rice, Chile Verde, granola bars and Chicken Strips.  Whew!  We were all pretty tired out after a big afternoon of cooking marathon. 

I loved coming home and having my freezer full with easy meals!

*     *     *     *     *     *     *     *

A few tips for having a successful freezer meal cooking day- by yourself or with some sisters:

--Divide and Conquer.  Choose the meals to make and then divide up the ingredients, so everyone is bringing something.  If it's something they already have on hand, even better!  My sister-in-law Erica had a bunch of homemade marinara sauce for our Lasanga roll-ups- yummage!  Also, divide up the work.  We had some people chopping veggies while others were readying the pasta.

--Boxes and Bags.  We divided the stir fry into freezer bags for each family.  Don't forget to label what is inside each bag!  Have plenty of tin foil and plastic wrap on hand.  I like to seal a glass dish with plastic, then foil over the top for maximum protection in the freezer.  The aluminum tins with lids from the dollar store are also great for things like the lasagna or meatballs.  Plasticware, like Gladware, works well for stews and soups.  Oh- Label, label, label!  I promise you won't remember what the meal is when it's been in your freezer for a few months!

--Choose a few.  I always go overboard on this.  Really, choosing 3 or 4 meals is plenty.  

--Vary similar ingredients.  We made Stir Fry mix and Chile Verde- but both have onions, celery and peppers.  Similar ingredients but two different, and delicious, dishes for the freezer.  It's nice to have some variety with your meals. 

*     *     *     *     *     *     *     *     *    

There are a million places to find yummy freezer meals.  Some of you may be aware of a small site called Pinterest.  No?  Hmmm, check it out.  ;)

Some meals are tailored to crock-pots or lunches or breakfast or family size.  

I found this LIST on Six Sisters Stuff a while back and have enjoyed the simple meals.  

I usually just make double of a few meals a week to freeze for the next week.  A few of my families favorites, Chile Verde for example, is easy to make in huge batches and freeze.  As long as you are using it up within a few months!  Don't stock that freezer and let it go bad!  That's like throwing away money!  To help remember to rotate, I like to plan one or two freezer meals a week.  Working them into your existing meal plan is a break for you and ensures that they will still taste as yummage as they should.  Then when the freezer is getting low- it's time for another marathon freezer day!

no guilt OR veggie chop n' prep

I haven't always been a meal planner.  I used to just buy what I thought were "basics" and then make our meals on a whim at 5pm.  I would experiment with new flavors and foods.  Sometimes I would run to the grocery store mid-dinner preparations for an ingredient we didn't have on hand.  Sometimes I hadn't really planned on the baking time- so we would sit down to a late dinner at 8pm and toast the spontaneity of the chef and tender, delicous food.

Then we had our first daughter. 
After the first few weeks of survival mode, I realized my off the cuff cooking wasn't cutting it anymore.  The meal plan was born.  After a little trial and error- I found a way of planning that fit our family and my style.  I changed my habits and haven't looked back!  I still try new foods, flavors and recipes- but now I always have the ingredients ready to go and baking time always figures in to our 6pm dinner time. 

My veggie tray. This one has a lid and keeps well in my fridge.  You can see I'm slicing up some onion for a stir fry mix I'm bagging for later in the week.  Actually, I made two of those stir fry mix bags and put one in the freezer for later this month!

One thing that saves me every week it washing, chopping and prepping all of my fruit and vegetables on one day.  I get 85% of my produce in a co-op basket.  Mondays I plan my meals around what I got in my Saturday basket.  If needed, I supplement at the store or Costco- usually on Mondays.  I chop all my veggies so they are ready to go for the week.  I always chop up a veggie tray to keep in the fridge.  Then at lunch time or dinner time I can bring out a ready to go tray and have no guilt about what we are eating.  This is also great for snacktime.  And my girls will eat pretty much any vegetable as long as there is dip! 

BEST RANCH DIP
a favorite from allrecipes.com

1 cup mayo
1/2 cup sour cream (can use buttermilk instead)
1/2 tsp dried chives (I've used fresh herbs, too.  Just use a little more.)
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground black pepper

Mix all ingredients well.  Cover and chill for at least 30 minutes before serving.

sweet OR scones for breakfast

My daughters have been sick the past few days.  As hard as it is on the girls, it's hard on me too.  I hate seeing my kiddos sick and miserable.  When I was younger, I remember my mom making us popcorn for a treat when we were sick.  (Also when we weren't sick.  Really, popcorn was just an all around wonderful snack...but that's another post.)  Mom would read to us, let us eat on the couch and drink Sprite from a straw.  Even though we didn't like being sick, it was pretty nice to be treated to something special by a caring mom.

My sick girls requested cinnamon scones for their "sick treat".  I was happy to oblige, since these are one of my favorites, too.  There is something about that sweet, spicy smell wafting from the oven that makes you feel better.  Along with some hot chamomile tea, they will fix whatever is ailing you.  Another bonus to these scones- they freeze beautifully.  I've taken to making a double batch, freezing them, then bagging them.  When we are in the mood for a warm breakfast, I take out a few and pop them in the oven to bake while I mix up some yogurt and fruit to go along side. 


CINNAMON SCONES
original recipe from Good Cheap Eats, I've adapted it a bit

5 cups flour- can be a combination of white and whole wheat
1/4 cup brown sugar
1/2 cup white sugar
1-3 Tablespoons of cinnamon- depending on how spicy you like it!
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, cut into cubes
1 1/2 cup half and half- I use milk if that's what I've got on hand

In large bowl combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Cut in butter until coarse crumbs form. Add half and half.   Fold gently until combined. Turn out onto floured surface and knead gently until dough comes together. Pat or roll to 1 inch thickness. Cut into squares. Bake for 15 minutes at 375° or flash freeze and store in the freezer.  If baking from frozen, increase baking time 5 minutes.

I am the "sister chef" OR Spinach Lasagna Roll-Ups

When my sister Brynn was in college, I was debating on what to get her for her birthday.  As a college student, I knew she didn't have much room in her shared apartment for much "stuff".
 Book?  To be read after graduation probably.
Money?  Pretty impersonal for my sister.
Movie or gift card?  I'm sure it would have been appreciated since movie/date money is hard to come by for a college student, but it didn't feel right.
Food?  Ah, yes.
 Is there anything that tastes better that "home food" when you have been living on cold cereal, bagged salad and string cheese for a whole semester?  I think not.  That year, Brynn got a big brown paper sack full of homemade frozen stir-fry dinners, pasta dishes and quick breads.  I kept the thank you note from her that had more exclamation points than I've ever seen describing how great this gift was.  I love that.
After Christmas break, when my youngest sister, Bailey, wanted to make a few things to take down to SUU with her for the next semester- I was happy to oblige!  Brynn, Bailey and I looked through my well-worn recipe book, made our list and headed off to the grocery store.  We loaded our cart with the makings for Lasagna Roll-Ups, Nana's Stuffed Peppers, Honey-Oat Granola Bars, Meatballs and Baked Chicken.  We chatted, chopped, laughed, sauteed, mixed and pretty much had a grand time being together.  Both my sisters have called to tell me how great it's been to have a meal ready to go from the freezer.  I know the feeling.  I love being able to pull out a pan of Lasagna Roll-Ups, toss a salad and enjoy dinner with my family.  Freezer meals are enjoyed at my house at least once a week and this is one of our favorites.

SPINACH LASAGNA ROLLS
from Skinnytaste-  my comments/adjustments are in blue

Ingredients:

• 9 lasagna noodles, cooked   (might as well cook up the whole box and make two pans!)
• 10 oz frozen chopped spinach, thawed and completely drained   (fresh, washed leaves work well, too)
• 15 oz ricotta cheese   (I have used small curd cottage cheese with great success)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce  (homemade is best!)
• 9 tbsp (about 3 oz) mozzarella cheese, shredded   (we like it a little cheesier at our house)

Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.