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
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.
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