OK. So, early August means a lot of cooking in big batches and freezing meals in our house. Betsy spends the last two weeks of August at band camp (14 hours a day, every day), so she needs frozen meals to bring to work for a couple of weeks. This and next week, we'll make a few dishes that can be made in bulk and saved for later.
This is a great idea to get ready for back to school too!
This weekend, we'll start by making a quadruple batch of our tomato basil soup. We'll eat a batch for dinner, and freeze the rest for later.
As always, we will use weekend time to chop a bunch of veggies and fruits so we have easy healthy food to grab for snacks and lunch.
This versatile soup works with fresh or canned tomatoes and fresh or dried basil. We'll be making a quadruple batch this weekend to ensure plenty of frozen left-overs!
(remember to click the image to view the recipe)
This is a wonderfully flavorful take on a traditional North African stew. We created this recipe using Sarah Raven's as our inspiration. It makes great left-overs ... actually the left-overs are even better than the original meal! Serve over couscous or rice. If making a big batch and freezing (like we'll do), freeze without the rice then make the rice fresh when you pull the Tagine back out.
We love gyros this time of year when the accompanying veggies are fresh and delicious. Try these with our oven fries.
This is another meal we will make in bulk (probably a triple batch) so we can freeze a lot to use later in the month.
If we're firing the up the grill for burgers, we love to grill zucchini too. Simply slice the zucchini lengthwise in quarters, drizzle with olive oil, sprinkle with salt, and put them on the grill right as the burgers finish up.