Thanks for those links. What I've been doing is just making bigger meals and freezing the excess. It's great for portioning (a problem which has led to excess padding, lol) as I can just divy the food up in either meal or serving size portions, ready to go. Makes it very easy to not over eat.
Today I made 2 lasagnas (1 veggie, 1 meat) and easily got 8 meals out of them. I made a turkey this weekend for company and got a ton of meals out of it (I cooked it frozen on a low temp and it was the most tender turkey I ever ate! DH usually doesn't like breast meat, but even he found it tender and juicy. I made a pot pie, we had the usual sandwiches for a couple days, had a meal of drumsticks, I made broth and froze a bunch of cut up meat so I can make soup later. I was tired of dealing with turkey at that point, lol). I also made a bunch of quiche, cabbage rolls and a bunch of other things. I'm trying to get half veggie meals, half meat meals as I want to cut down on our meat consumption.
The problem is I'm having so much fun making them, I'm going to hate to eat them
. Oh well, if anything happens that I can't cook, we can still eat well. I'm glad I saved plastic containers and disposable pie plates. They come in handy for freezing.
Carla V.
and a beautiful 3 year old princess
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