Freezer Skills

Let’s be clear, I do not want to eat anything for an entire week – and that’s how I started freezing meals. Well, that and I wanted to eat during grad school.

I freeze my meals in two ways: Marathon or Banquet Baking.

Marathon is exactly what it sounds like, buy the ingredients, shoo the family out of the house for the day and begin. This requires a lot of cooling, pans and cleaning, but you get a lot by the end of the day. The 2 for 1 Casserole practice below will help your efforts last that much longer!

Banquet Baking, may sound overstated, but the idea is to cook more than you need. I’ll plan a casserole or dish that can be frozen for a meal during the week. Only, I’ll make enough for two nights.

2 for 1 Casseroles!
For Marathon Baking: Using a typical 9×11 dish, Line the dish with 2 pieces of heavy duty foil – splitting the dish in half and creating 2 sides, pour the ingredients in and bake accordingly. Note here: you could also use disposable pans. Cool to room temperature and pop in the fridge overnight. By morning, you can use the tin foil to wrap each half, stick them in a freezer bag, label and put away.

For Banquet Baking: Using a typical 9×11 dish, I line 1/2 with heavy duty foil, pour the ingredients in and bake accordingly. I serve the portion not in on the foiled side and let the rest cool. Cool to room temperature and pop in the fridge overnight. By morning, you can use the tin foil to wrap the half up, stick it in a freezer bag, label and put away.

Guten!

Heather

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Turkey Pot Pie

I hosted my book club’s 4th anniversary meeting last night and knew I wanted to spend more time talking than in the kitchen. This pot pie is SOOO easy!

To add a homemade touch, I opted out of a second pie crust for the top and made a Biscuit Topper found in the Better Homes & Gardens cookbook of 1967 (my favorite).

*I didn’t have anything thawed, you can put it together frozen and keep in freezer. Just make the biscuit topper later. You can cook frozen. I’d bake for 20 min, add the topper and then bake an additional 20 min.

Turkey Pot Pie:
1/2 C Milk
1C Cubed Turkey/Chicken
1 9oz pkg frozen mixed veggies (thawed)
1 pie crust (thawed)
1 can crm of chicken soup (condensed)

1. Pour veggies and meat into pie crust
2. Mix soup & milk and pour over
3. Make biscuit topper (below)
4. Bake 10 min at 400 degrees
5. Add biscuit topper and bake an additional 20 min.

Biscuit Topper
1. Sift following together
1 C Flour
1 Tbsp sugar
1.5 tsp baking powder
1/4 tsp salt
2. Cut in 1/4 C butter until crumbly
3. mix 1/4 C milk and slightly beaten egg
4. add to mix and stir just to moisten

 

Guten!

Heather