Wednesday, July 23, 2008

Filling my freezer little by little

One of the things I've been doing lately to combat my Weakness for restaurant food is trying to put up fully cooked meals in my freezer for days when I just feel blah and don't want to cook. My husband is a big fan of once a month cooking and all its variations, but I tend to get overwhelmed by big projects and making two gallons of chili, a lasagna, and a big pot of beef stew in one day makes me nearly want to crawl under my bed and hide. So, instead, I've been babystepping towards a freezer full of meals.

I was reading Love food, hate waste a lot lately and the obvious idea occured to me: freeze my leftovers. A lot of the meals I usually make tend to be too much for just the two of us, and then the leftovers go in the fridge and I have to either adjust my meal plan or end up throwing out the food when it finally goes bad. Instead, unless I have a specific plan for the leftovers, I'm popping the 1-2 extra servings of dinner into my freezer so I'll have it for another day. Right now, I have two servings of chicken taco meat and a container of barbecue pork (both from my crock pot). Since I also have rolls, tortillas, and shredded cheese in my freezer, it sounds like I have two easy dinners already taken care of. I'm hoping to save them for the first few weeks of school when I'm tired and cranky and overwhelmed.

Now that I also have all my beautiful CSA vegetables, I'm going to have to double time at getting things into the freezer in order to prevent food waste. Anyone know the best way to freeze or preserve summer squash?


Deborah said...

I blanch squash (boil it for a few minutes and then plunge it in an ice bath), blot it with paper towels and then put it in a single layer on a baking sheet to freeze. After it's frozen I put it in a zip-top freezer bag or - if I'm going to be using it in the next couple of weeks - put it in a plastic container. It's just like the frozen squash you buy in the freezer section at the grocery store!