I’ll let you know later what happened with the carpets – it’s a work in progress I think!
After cleaning the carpets this morning and having my prenatal appointment and massage this afternoon (my uterus is at 36 cm this week – 39 last week – she’s dropping!) I decided our condo could use a little more heat and humidity and started making my soups for the freezer. I’ve gotten my recipes from a number of sources, so check out the individual recipes for links to those sites and more great recipes!
If you’ll remember from my original cooking plan, today’s goals were:
Potato Leek Soup (subbed in for Chicken & Rice Soup)
Chili con Carne
Chicken Tortilla Soup
Prep work for later days
I only got around to making the first two soups because of time (and pot!) restraints, however I also made one of the casseroles due to the fact that I’d peeled too many potatoes for the soup.
I don’t have an immersion blender so I just use my potato masher right in the pot and it seems to ‘puree’ it enough for me. There are 3 cups of light cream in this recipe, definitely not very waist friendly, but a great lunch or dinner on a cold fall night; I can’t wait!
I decided to try something a little different this time and found a recipe using cubed instead of ground beef. The recipe on Elise’s site calls for chipotle chili powder, which is something I couldn’t find in stores around, so I just subbed in more regular chili powder and a little cayenne. Works for me!
As I mentioned before, the shepherd’s pie made it onto the roster today because of some peeled (and browning) potatoes that were sitting on my counter. With the potatoes cooked and mashed and the beef and veggies cooked, I realized I didn’t have any Worcestershire sauce, so I just salt and peppered and hoped that was enough. I’ll maybe give it a few dashes when I go to cook it in the future.
A few words about packaging…
My plans for freezer cooking are probably a little different than most as I am attempting to put everything into single serving sizes for myself for the weeks and months after the babe is born. Craig will be home for the first week or two, but after that it’ll be just me and the girl until December, and I’d like to have some food stored up for those days (or weeks! :S) that I’m unable to get much done around the house, let alone get to the store for groceries and cook a healthy meal.
To help make this possible, I picked up some small tin foil pans from the dollar store (3/$1) and am labelling them with their contents, temp/time instructions for the oven, and date they were made. I’ve got quite a few casseroles I’d like to make so I should have at least a few weeks worth of meals by the time it’s all said and done. To give you some indication of their size, if I hold my hand out with my fingers spread, it basically covers the top.
As well, I’m packaging my soups individually in small freezer bag and then grouping them together by recipe in larger bags. Not only will this help keep freezer burn out, but it also lets me find a specific type more easily.
I’ll keep you updated on if I discover any other helpful ways to package food for the freezer!
Tomorrow is casserole day – wish me luck!