Made this week for the freezer (boy is that one hungry freezer):
6 Batches of Baked Ziti/Penne/Whatever random small pasta noodles I had leftover
3 Meat Loaves
1 Meal of Salisbury Steak
2 Batches of Meatballs
4 Spaghetti Pies
2 Lasagnas
8 Shaped Hamburger Patties
16 Pigs in Blankets (wrapped with whole wheat dough)
I’m ready to work with chicken for a little while I think. I’m trying my hand at whole wheat English muffins tonight, but seeing as how I forgot all about the dough I had rising and what was supposed to be a one-hour rise turned into a four-hour rise, well, I’m not too hopeful right now.
Half-Pint House 
How long did that take? I’ve wanted to try this kinda thing. I bought the vegetarian mega mailer at Saving Dinner but so far I’m too scared to try it. I envision myself crying on the kitchen floor, surrounded by half chopped produce after an hour or so. It must feel great to have all that ready, though!
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I’ve always had better luck freezing beef than chicken. My chicken entrees often get tough or dry. Mmmm, salisbury steak. Reminds me of childhood.
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I’ve never actually made the salisbury steak before – it reminds me too much of public school lunches… 🙂 But it was in the book lumped in with meat loaves and meatballs, so I thought I’d try. I’m glad it’s only one meal, though, in case we don’t like it.
I just updated the list because I forgot two pretty major things I also did.
As for time, well, who really knows? I made the baked ziti/penne thing one night, the meat loaves/salisbury steak/meatballs another night (we actually had two single guys over for dinner unexpectedly that night, so it was actually lucky I was making mass meals – we ended up eating two of the meatloaves on the day I made them, so that wasn’t so good for the freezer, but lucky for me that night!)
Yesterday I made the spaghetti pies (we ate one for dinner and it’s usually easiest for me to triple or quadruple whatever I’m making anyway and freeze the extra), the lasangas, the pigs in blankets (I was also making English Muffins and normal sandwich bread, so wrapping the dogs in dough wasn’t that big of an extra deal).
This morning I made 18 Egg MegMuffins (I’m going to post about that shortly…)
When I write it all out like that it seems like a bigger deal than it was at the time. I just wait until the mood strikes and then make a bunch of *something* – I don’t do it all at once because I lose steam quickly and end up with a disaster for a kitchen…
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I would be interested in knowing how you make your spaghetti pie. Thanks.
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How long did that take? I’ve wanted to try this kinda thing. I bought the vegetarian mega mailer at Saving Dinner but so far I’m too scared to try it. I envision myself crying on the kitchen floor, surrounded by half chopped produce after an hour or so. It must feel great to have all that ready, though!
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I’ve always had better luck freezing beef than chicken. My chicken entrees often get tough or dry. Mmmm, salisbury steak. Reminds me of childhood.
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I’ve never actually made the salisbury steak before – it reminds me too much of public school lunches… 🙂 But it was in the book lumped in with meat loaves and meatballs, so I thought I’d try. I’m glad it’s only one meal, though, in case we don’t like it.
I just updated the list because I forgot two pretty major things I also did.
As for time, well, who really knows? I made the baked ziti/penne thing one night, the meat loaves/salisbury steak/meatballs another night (we actually had two single guys over for dinner unexpectedly that night, so it was actually lucky I was making mass meals – we ended up eating two of the meatloaves on the day I made them, so that wasn’t so good for the freezer, but lucky for me that night!)
Yesterday I made the spaghetti pies (we ate one for dinner and it’s usually easiest for me to triple or quadruple whatever I’m making anyway and freeze the extra), the lasangas, the pigs in blankets (I was also making English Muffins and normal sandwich bread, so wrapping the dogs in dough wasn’t that big of an extra deal).
This morning I made 18 Egg MegMuffins (I’m going to post about that shortly…)
When I write it all out like that it seems like a bigger deal than it was at the time. I just wait until the mood strikes and then make a bunch of *something* – I don’t do it all at once because I lose steam quickly and end up with a disaster for a kitchen…
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I would be interested in knowing how you make your spaghetti pie. Thanks.
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Megan,
Wow–you are carnivores! I don’t eat red meat so that list would never happen in this kitchen–ha!
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Megan,
Wow–you are carnivores! I don’t eat red meat so that list would never happen in this kitchen–ha!
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