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Weekend Cooking
Weekends are the perfect time to do a little extra cooking and baking to prep for time-crunched weeknights.
- Make double portions fo your favorite casserole or lasagna. Wrap tightly and freeze. These may be baked straight from the freezer, but add an extra 20 to 30 minutes
- Place steaks, chops, or chicken breasts in your favorite salad dressing or marinade in large resealable plastic freezer bags, then freeze. Broil or grill from the thawed or frozen state.
- Refrigerate or freeze mashed potatoes in small portions. Thaw and use for reheated mashed potatoes, making potato patties or as a topping for a casserole.
- Freeze spaghetti sauce, chili or gravy in 2-cup (or smaller) containers. Server thawed and heated spaghetti sauce with cooked pasta, chili over corn bread and gravy with roasted deli chicken or mashed potatoes.
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