|Madison helping Great Grandma to the car.|
That was then, this is now. Back then, before I knew better, my freezer meals consisted of foods that used processed ingredients. I'm not talking beans from a can either. I'm talking about chicken pot pie "packets" using canned crescent dough, canned chicken, and cream of everything soups. (And yes, they were delicious!) However, once I started learning about whole foods, I couldn't in good conscience go back. Not that I've arrived or never eat processed food anymore mind you. Now it's just not normal for us to do that.
Keeping in mind the 4 generations (and different dietary needs/restrictions) that are living under this roof, I'll be trying my hand at freezer cooking again. This time without the canned dough and soup. And this time, it won't be for the entire month. (Regardless of what a once-a-month cookbook tells you, it never takes just one day!) I've decided to add a couple of freezer meals each week to the menu. My hope is that I'll get 3 meals from each recipe and will be able to stock 2 away for those busy days that always rear their ugly heads when we least need them to. This week, I'll be cooking Pineapple Chicken, and Spicy Turkey Sausage Pasta Sauce for the freezer. I'll be sharing those recipes along with the gluten-free Buttermilk Cornbread this week.☺
Here's what else is cookin'...
Crockpot Shepherd's Pie (inspired by this recipe), garden salad w/ Bleu Cheese Dressing
Cinnamon Spice Granola with yogurt
Boston Baked Beans, GF Buttermilk Cornbread, garden salad w/ Bleu Cheese Dressing
Scrambled eggs, GF Cranberry White Chocolate Hazelnut Muffins
GF Coffee Cake, yogurt with blueberries
Pineapple Chicken (new), brown rice, steamed broccoli
Spicy Black Bean Soup, GF Buttermilk Cornbread