When my daughter was in medical school, I would bring her homemade freezer meals. One of
the sources I used for making these meals was “From freezer to table: 75+ simple, whole foods
recipes for gathering, cooking, and sharing” by Polly Conner and Rachel Tiemeyer. I absolutely
love the soup recipes in this book!
Recently, I made hearty vegetable lentil soup which serves 12-14. My husband and I each had a
bowl for dinner leaving us with a LOT of leftover soup! The remaining soup was divided into
single or double serving size containers – 3 double serving size containers for the freezer, 1
double serving size container for leftovers later in the week, and 2 single serving size containers
for lunches.
I really enjoy having a selection of homemade meals in the freezer. Whenever a recipe makes a
large number of servings, I freeze a portion. Then, when I am short on time, don’t feel like
cooking, or really need to go to the grocery store, rather than ordering take-out, I reach into the
freezer and pull out a container. After 5 minutes in the microwave (to loosen the food in the
container) followed by 5-10 minutes on the stove, a delicious homemade meal is ready to serve
with minimal clean-up.
Endorsement Disclaimer: the use of brand names and/or any mention or listing of specific commercial products or services herein is solely for educational purposes and does not imply endorsement by NC State University or our partners, nor discrimination against similar brands, products or services not mentioned.
Don’t miss another great blog: Subscribe Now