start making some OAMC meals

I am closing this one. I did quite a few but my freezer just isn’t up to the challenge. Luckily I found that out where there wasn’t too much food in there. Between it not maintaining a constant temperature and liking to freezer burn things in the process, this just isn’t going to work for me.

So last night we went to the store and the second we walked in the door I busted out 2 batches of chili, 2 meatloaves, a tomato based pasta sauce, and some lentil soup. So there! I’m going to get at it again tonight or tomorrow – make another batch of chowder, and we’ll see what else.

A couple weeks ago blueberries were on sale so I made about 4 dozen muffins to freeze.

The batch I made only made 12 single servings. Some of mine are different size servings since I had different containers. I put in less pinapple and no banna. I added more mandarin oranges.
Frozen Fruit Cups I am going to have DH take one to work tommorow with his lunch. I am also going to give one a try.

I have frozen the recepie before. My DH and I doubled the recepie. We had some of it for dinner even. The recepie is Potato Cheese Soup which we love. We always add some cilantro to it.

Now that my freezer stash pretty well built up, I’ll only need to cook every 4 days to keep it from being depleted. I thought it was about time to add a breakfast item to my freezer. I went with these WW Spinach Egg Cups to Go, which turned out really well. I used fresh spinach, so I ended up adding some extra egg to make up for the moisture thawed frozen spinach would have added. Skipped the hot sauce, so the only thing that would make it better next time is remembering to add salt/pepper instead.

I really enjoyed these homemade fruit cups. They are served slightly slushy to make them a healthy treat.

Lunch doesn’t get easier than grab and go pb&j sandwiches!

www.recipezaar.com/327017

The reason I have never done this is because lack of freezer space. We went and bought a deep freeze on Monday we should be getting it on the 17th. I am so excited.

I’m really lucky that all the vegetarian OAMC dishes I’ve chosen have been absolutely amazing. This 4th one is no exception. This Cauliflower Cheese Soup is simple, rich, and creamy. I only used a little cheese as a garnish, and that was plenty. The recipe doesn’t include any seasoning suggestions, but I found a little garlic salt and pepper was all it needed. The thing I found really surprising is that once I had it seasoned properly, there wasn’t a discernible taste of cauliflower…if I hadn’t known better I would have thought it was just really good potato soup. So if your in the market for one of those “sneak more veggies” in recipes, this might be a good one to try.

This gave me 7 one cup servings, and cost me 51 cents per serving to make. I ate one and added the remaining 6 to my growing freezer meal stash. That brings me up to 42 meals stored, after 4 nights of cooking like usual…but just making large amounts when I do :) (There’s actually 35 in there, since I’m eating lunches and dinners out of my stash like a good girl)

Since this one was so good and made a smaller amount, I’m adding it right back to my meal plan to make again soon.