Thursday, April 23, 2009

Preggo Update


It's been awhile and this little baby has decided to have a growth spurt and to become wildly active. Just at 26 weeks and I am enjoying the pregnancy and have been for the past few weeks.

A little more energy, a possibility that I won't have to take a nap is a wonderful thing. I've been crafting, redecorating, painting and thinking of all sorts of home improvement and decor projects that I want to undertake. Maybe this extra energy splurge is a nesting instinct that has taken over my body. I don't know.

I have also been thinking about stocking my freezer with meals like the Money-Saving Mom once I get a little closer to my due date. I'm hoping that I will only have to go to the store every 2 weeks after the baby is born. I can always send Allen if we need bananas (a staple in our home) or milk in between.

So, here's a question: Do you have an amazing meal that translates well in the freezer? If so, please let me know! Post a comment or email it to me. I want to make sure it will freeze and cook well.

Thank you, thank you, thank you!

4 comments:

  1. You are the CUTEST pregnant woman! I live by freezing meals. I discovered that when a recipe calls for something in a 9x13 inch pan, I can make that into two 10x6 or 8x8 casseroles which is plenty for our family. Then by doubling a casserole recipe, I can freeze three casseroles and we can eat one.

    Here is a link to a post in my journal with, I think, 4 freezer meals
    http://drmegan.livejournal.com/137731.html

    Chicken In Tomato Basil Cream Sauce
    1 tbs butter or margarine
    1/2 C finely chopped onion
    1 can (14 oz.) plum tomatoes, coarsely chopped (Couldn't find plum tomatoes, used regular diced).
    1/2 C heavy or whipping cream
    1/2 C thinly sliced fresh basil leaves (I used dried. Didn't measure and just dumped some in).
    1/2 tsp salt
    1/2 tsp freshly ground pepper
    6 boneless skinless chicken breast halves – cooked and thinly sliced (I broil them and then cut them up)
    Bowtie pasta

    Heat oven to 450 F.

    Heat butter in skillet over medium heat. Add onion and cook until softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil. Boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.

    Mix with cooked bowtie pasta. I double this recipe and use about a pound of bowtie pasta.

    This one is also super fast and easy and freezes great. It probably freezes a little better if you leave out the zucchini.

    Veggie Baked Ziti

    1 pkg ziti, cooked
    1 jar chunky vegetable spaghetti sauce
    1 jar alfredo sauce
    1 pkg frozen chopped spinach, thawed and squeezed
    1 zucchini, chopped (I left this out the first time, and it definitely decreases the prep and cooking time and it is still very good).
    2 cups Mozzarella, shredded

    Preheat oven to 350. Saute spinach and zucchini in some olive oil until
    zucchini is tender. Add spaghetti sauce and alfredo sauce, and 1 cup
    cheese. Combine mixture with pasta in 13x9 baking dish. Bake for 15-20
    min. Add remaining cup of cheese on top and bake until cheese is melted.

    ReplyDelete
  2. Try the book 'Fix, Freeze, Feast'. It has lots of great recipes for freezing, which I'm a big fan of. You can get it on Amazon.

    ReplyDelete
  3. my absolute FAVORITE cook and freeze recipe was made by claire's mom in college.... sent to us 6 chicks in freezer packs and thoroughly enjoyed! we called it Chicken Yum Yum. i recently looked up the recipe and made it while here in thailand... so good. :) (i left out the pimientos) enjoy!

    Chicken spaghetti with chicken breasts, tomatoes, and cheese.
    INGREDIENTS:
    • 4 boneless chicken breast halves, cooked and chopped
    • 1 can cream of mushroom soup
    • 1 can chicken broth
    • 1 can Rotel tomatoes with green chilies
    • 1 small jar pimientos
    • 1 pound Velveeta cheese, cubed or shredded
    • 12 ounce package linguine noodles
    • salt and pepper to taste
    PREPARATION:
    Boil linguine until done. Mix together soup, broth, tomatoes, pimientos. Layer in a baking dish: linguine, chopped chicken, soup mixture. Cover with the cheese and bake at 350° until cheese is melted.
    Stir mixture before serving and add salt and pepper to taste.

    ReplyDelete
  4. You're so cute pregnant and I'm so sad I can't see you in person!! Maybe one day!!

    ReplyDelete

I heart comments!

You Might Also Like:

Related Posts Plugin for WordPress, Blogger...
There was an error in this gadget