Cooking Up A Storm

Unlike the last 2 months, I’ve been cooking more and eating out less. In fact, my husband and I cooked up a bit of a storm this past weekend. We really enjoy cooking together, we just need to plan better so we have ingredients on hand with which to cook. I’m working on that.

Since there are only two of us, making a big meal means a bunch of leftovers, and – while I enjoy leftovers – I tend to choose my meals based on what I’m in the mood for, and not based on what I have available, which often means leftovers get wasted in favor of something else I’d prefer at the moment.

Enter: The Freezer.

Freezing foods is fantastic. On Saturday, I cooked a full lasagna with the intention of freezing individual portions into “pasta blocks” for future lunches and/or dinners. Lasagna is a particularly good food to do this with because, somehow, lasagna is always better the second day. Plus, my husband isn’t a huge fan of red-sauced foods (freak) so I always have a lot left over for freezing. Incidentally, I used a combination of lasagna noodles and zucchini slices for this lasagna, and it turned out really good – cuts down on calories and increases nutritional content. (I also used whole wheat pasta, less sauce and mozzarella than usual, and low fat ricotta and mozzarella cheeses. Still delicious!)

Earlier in the week we made red curry and froze those leftovers too, so I’m sitting pretty for lunch for quite a while. Between those things, the roasted chicken and stuffing leftovers I had for lunch today and the other quick meals I tend to make regularly, I think I have a nice meal plan going. I wonder what we’ll make this weekend!

This whole freezing individual portions of cooked meals has me feeling brilliant. I don’t know why I didn’t think of it sooner!

In fact, I think I’m actually going to agree to my get that extra freezer in the basement my husband’s been wanting. As long as he continues to help me in the kitchen, that is!

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