Preparing
Currently in the freezer I have a 9” x 13” tray of eggplant parmesan, three two-adult and a toddler servings of baked ziti, half a tray of black bean sausage and cheese enchiladas, half a dozen cranberry muffins, about a week’s worth of blueberry pancakes, chocolate chip cookie dough, and a quarter of a chocolate zucchini cake.
I have an unspecified amount of chicken stock in the fridge. I need to skim the fat from the top and decide exactly what I what to do with it. I’ll leave some out for risotto for tomorrow night’s dinner, but the rest is going to soup I’ll make and freeze for later. Also in the fridge, I have about four cups of shredded chicken, a by-product of the chicken stock. Two cups will probably go to another pasta dish- probably baked rotini with goat cheese, sun-dried tomatoes and spinach. The other two cups might go towards more enchiladas. Or maybe I’ll just use it for chicken noodle soup so I don’t have to buy any more tortillas. It’s a tough call.
The good news is that I’m feeling prepared. I no longer fear that we’ll be forced to eat pizza and cheesesteaks for weeks after the baby is born. I still have three cups of zucchini to make bread or muffins with, a small 2 lb roast and two whole chickens I should cook in the next week or two to make more room in the freezer for meals.
I placed a fairly large meat order for May that included a 10 lb value pack of ground beef so we’ll have no shortage of ground beef for burgers as well as steaks, and a couple of whole chickens for when we run out of frozen dinners. My CSA starts in early June which means plenty of veggies.
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