Cook 1 Day, Eat for Weeks, Tip 1

I went to a continuing education class last week called "Cook 1 Day, Eat for Weeks" and picked up several good tips for spending less time cooking. By the time I get in each day, either I need a snack or dinner needs to be ready quickly, because I am famished. Must be all the hard work I do. haha. Anyway, I thought I would share some of the tips I learned at the class.

One of the tips for small families is to double or triple recipes you're already making and freeze them. So Monday I made a Greek dish called moussaka and doubled the recipe. The recipe was from Rachael Ray. I make 2 batches in 8x8 dishes. One dish was for eating this week, the other I lined with aluminum foil first and then added the ingredients. I put the aluminum foil dish in the freezer until the moussaka hardened and then I wrapped it up in aluminum foil and plastic wrap, then put it in a freezer bag. (Apparently, freezer burn happens when you don't wrap your food well enough, and I don't want that to happen.)

Planning on using the same technique this weekend. It's potluck breakfast at Sunday School, so I'm going to make a couple banana bread loafs and freeze them for future breakfasts. If I keep this up, I'll have to go buy that chest freezer I've had my eye on.