Our family loves lasagna — however, I don’t always love making lasagna because it makes such a big mess.
So in an effort to please the family and make life a little easier on myself, I came up with this “lasagna-like” recipe. It’s a simple, delicious recipe that tastes just like lasagna but without all the work!
Whenever I do a post about freezer cooking, I usually get at least a few questions asking how I make room for all the food in my freezer and how I manage to have enough baking pans for all that food.
Surprisingly, my answers to both questions are exactly the same — and that’s what I’m talking about today!
As I planned ahead for the arrival of baby Simon, I thought it might be fun to resurrect some of MY favorite posts from the past 3.5 years of blogging.
Today, I’m sharing some of MY favorite food posts — all about freezer cooking, meal-planning, canning, baking in bulk, and more!
One of the things I really wanted to finish before the new baby arrives was defrosting our deep freezer in the basement. We have been meaning to do it for a few months now, and two weeks ago, I told Dave that “today is the day” (for the freezer, not the baby!) and I went downstairs to start unloading.
Today, I’m sharing our simple freezer-defrosting process, and answering a few freezer-related questions I get on a regular basis.
If you’re looking for a hearty, healthy, super-easy, make-ahead, busy-morning breakfast that will ALSO satisfy your sweet tooth — you’ve come to the right place.
These Chocolate Chip Oatmeal Breakfast Bars are super delicious, and definitely healthy enough for me to consider them a proper breakfast (or any-time-of-day-snack!)
When we finally finished our summer-long landscaping project, Dave and I decided to have a bunch of friends over for a backyard BBQ. Of course, our friends were all on board for a free dinner… however, we opted for a homemade soup and bread buffet over traditional BBQ foods.
Today, I’m sharing the recipes I used, how I organized this event, and how I managed to feed 28 people for around $90 total!
Last week, I picked over 17 pounds of strawberries for making jam, smoothies, pies, and just for eating. However, since we were very busy over the holiday weekend and are busy this week getting ready for our upcoming vacation, I’m freezing my smashed berries and will make jam when I get back.
Today, I’m sharing a few tips and resource to help simplify the process of canning jam!
I originally posted this recipe over two years ago, but since it’s one of our favorite quick lunch “recipes” — perfect for busy summer afternoons — I figured I should share it again for those of you who might not have been reading my blog two years ago!
I will often whip up 15-30 burritos at a time so we always have a supply in our freezer for days when we don’t feel like a sandwich or leftovers.
Over the past couple of years, I’ve shared many pictures, recipes, and tips for cooking/baking in bulk in attempts to keep our freezer stocked. And whenever I mention my freezer cooking/baking sessions, I always get a handful of questions asking how I do it with a toddler (or any number of small children).
So today, I’m sharing 5 simple tips that helped me get back in my “baking-in-bulk groove” after Nora was born.
If you ever stop by our house and open up our deep freezer, it will most likely be quite full… however, you might be surprised to know that most of what’s in our freezer is NOT fully prepared meals.
Our freezer is often filled with pre-cooked and pre-portioned ingredients ready and waiting to help me whip up a quick meal in a moment’s notice — which saves me SO much time in the kitchen!
I’ve posted a bunch of pasta recipes already — but was surprised I hadn’t posted this recipe for Savory Sausage Pasta Bake. It was one of my all-time favorite recipes growing up — and although I’ve adapted it a bit from my mom’s recipe, it’s still one of our favorite weeknight meals.
If you’re a big pasta lover (and don’t like to spend all day preparing for dinner), you’ll definitely want to save this recipe!
I love having a stocked freezer, but I’m not willing to buy loads of extra pans and baking dishes. Plus, when we had a smaller freezer, we didn’t have room for so many large pans.
So for the past several years, I’ve been using a really simple technique that allows me to freeze as much food as I want without “wasting” all my pots and pans.
Last weekend, Dave, Nora, and I went up north for a long weekend with friends. There were 30 people total — and for some reason, I offered to create a meal plan and make the majority of the food! It was quite a bit more work than I originally thought it would be, but everything turned out well, the food tasted great, and we had SO much fun!
Today, I’m sharing a few pictures from our trip as well as a bunch of tips and recipe ideas for feeding a crowd!
Last weekend, I roasted a whole turkey for my Dad’s birthday celebration. However, I was also able to put LOTS of shredded turkey and lots of yummy homemade broth in the freezer for future meals.
Today, I’m sharing how I saved at least $12.00 (probably lots more) by making the most out of our whole turkey!
I save SO much money buying discounted produce (either in the store or at farmer’s markest) and none of it ever goes to waste. We eat as much as we can fresh, and then I “salvage” the rest.
Today, I’m sharing a few ways I salvage produce that’s a little past its prime…
In my opinion, Fall is one of the best times to fill your freezer — the cooler weather and shorter days allow me to spend more time in the kitchen… which (after our kitchen is finally finished) I think I will REALLY enjoy!
However, before I start stashing food away in our freezer for another year, there are a few things I always do first to prepare my freezer for Fall…
Dave and I LOVE leftovers. However, since a massive amount of leftovers can be a bit boring (think lasagna every night for a week!) I’ve started to create “homemade TV dinners” from our leftover meals.
It’s a delicious (and frugal) way to use up those leftovers… and it’s so nice to have a few microwavable meal in the freezer when I don’t feel like cooking.
Almost exactly a year ago, I wrote a post about all kind of different freezable foods — and in the past year, that post has become my most popular post, getting at least one comment, email, tweet, and/or facebook message every day. It’s also been pinned and repinned on Pinterst several thousand times.
Today I’m answering some of the most commonly asked questions I’ve received in the past year, so if you’re interested in freezer cooking, you’ll definitely want to read this post.
We love eating just about any variety of soup or stew — especially on cold winter evenings. And I love making soup because we always end up with lots of leftovers for later in the week or for the freezer… so yeah, we eat a lot of soup!
I “discovered” this recipe two years ago when I was making soup to take to school for Dave’s birthday lunch. I wanted something that was a little different than all the “traditional” soups, but still really hearty and delicious. Thankfully, this recipe was a huge hit and my pot was practically licked clean!
One of the reasons I love using my crock pot is because I can just dump all the ingredients in, turn it on, and walk away. I don’t need to stir a boiling pot and I don’t need to pull something out of the oven on time… I can simply go about my day and come back in several hours to a hot meal and a delicious smelling kitchen!
Today I’m sharing 2 really simple crock pot recipes from a loyal reader… they’re so delicious!