I got the urge to make Chicken Pot Pie for dinner a week or so ago. The recipe I have makes a huge batch, big enough that I always made two and froze one for another day. Now that it is just the Gourmet Guy and I at home I usually cut it in half and still make two and freeze one for another day. I decided that I would make the full recipe and freeze a couple for us and some small ones for my Mother-in-law. Simply doing that put me in the mood to make some meals ahead and freeze them for my daughter in Idaho who is having a baby at the end of the month. Since they don't live half way across the country anymore I can take them to her frozen and not have to do all of the work while I am there. Instead I and can play with the Grand kids and snuggle the newborn and not be in the kitchen all of the time, except for that days meals. She will have eight meals for days when she just needs to pull one out of the freezer, and as mom of three small children and a newborn she will need them.
NEW DIETARY CHALLENGES
Over the years we have had favorite meals as a family. Recently we have had new challenges that have caused us to rethink some of our recipes. We have a dairy allergy, gluten intolerance, and most recently a severe nut allergy that gave us quite a scare, as well as diabetes!!!! Actually the nut allergy was one we were aware of but it was hidden in with another ingredient and caused a life threatening experience. We have to read labels much better than we have ever before and she will have to stay away from bakeries in general from now on. Preparing meals for all twenty three, with the newest addition is going to be more and more of a challenge! As I had these mega cooking and days I had to alter some of the ingredients and my taste buds were put to the test.
Using:
10 lbs of potatoes
1 med bag of carrots
4 stalks of celery
5 onions, diced
1 medium bag of frozen mixed vegetables
6 14.5 cans of beef broth
4 14.5 cans of chicken broth
3 4 oz. mushrooms
6 4 oz. cans tomato sauce (what I keep in my storage)
1 6 oz. can tomato paste
2 10 3/4 cans tomato soup
4 10 3/4 cans cream of chicken soup
1 quart tomatoes, home canned
1 pint tomatoes, home canned
3 sleeves of Ritz crackers
4 c. sour cream
1 lb. butter
After two days of cooking (I kind of went crazy) I ended up with 20 meals, 7 mini meals and
3 1/2 dozen cinnamon rolls. Part of the meals were non dairy. My Mother-in-law took home 9 mini meals this morning when she left our home.
After loading my freezer I realized I was able to share with some others in my neighborhood and took some of the warm cinnamon rolls to five families and three meals as well. It was great fun! Now to finish putting away Christmas decorations. I would rather be cooking!!!!!!
No comments:
Post a Comment