This week, I took out a pork butt, the second quiche I made about a month ago, the remains of a homemade roast chicken, and the last two batches of homemade tomato sauce from the freezer. And I'll put two meals back into the freezer for safekeeping. Here's what's cooking this week.
Lemon chicken, rice and a green salad. I didn't use cornstarch to thicken the sauce this time, mostly out of utter laziness. However, the thinner sauce made for a nice salad-dressing effect for those of us who didn't eat rice.
Monday is #MeatlessOneDay and #DinnerByFreezer
The second of two quiches I made about a month ago. The freezer has become a go-to for yoga days.
Chicken Tortilla Soup and more or less homemade tortilla chips. Made on Sunday using the chicken skeleton for broth and the tomato sauce for base. Eat half, freezer half.
Crockpot BBQ Sliders on King's Sweet Bread. Another eat half, freeze half dinner.
Thursday is #MeatlessOneDay
Red Kuri Squash/Apple Soup from the Washington Post. I've made this once before, but learned that I bought a red kabocha, so I'm actually following directions and getting the one on the recipe to see if it really makes a difference.
BBQ sliders quesadillas with the part of the leftover sliders.