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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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