Whew! I spent the weekend filling my freezer with recipes from Don't Panic! - Dinner's in the Freezer based largely on what was already in my pantry, and a little bit on what was on sale at Giant this week.I made some cheesy spinach dip (with that cheap Philly cream cheese, of course!), some sour cream muffins, some mushroom palmiers (these were for Thanksgiving), and a couple of chicken pot pies. Hardly a mountainous tribute to Money Saving Mom's ever-productive Baking Day/Freezer Cooking Day, but in my current state, it was an achievement for me to crank these out.
Now the hard part will be for me to resist raiding my freezer supply until after my baby is born, which could theoretically be pretty much be any day now.
As for the start of this week, I initially was kind of stumped. (After cooking all weekend, you kind of lose steam for the week ahead, you know?) I've decided that as with last week, I'll be doing simple dinners, to keep my kitchen clean and my brain less cluttered, since Thanksgiving pretty much grabs the rest of the week by the horns. :-)
Monday: Tilapia, brown rice, cubed papaya
Tuesday: Three-cheese tortellini with sauce, Clementines
Wednesday: Travel to my relatives' house (yay!)
Thursday: Gobble gobble gobble!
Friday: Leftovers, presumably.
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1 comment:
I have heard of shelf milk being a substitute in many recipes. Depends on the purpose that the milk serves, mostly, and what kind of shelf milk you're dealing with. If you're dealing with ultra-high-temperature milk in a carton, it is pretty much universally substitutable in recipes, I think, while powdered milk, condensed milk, and evaporated milk can all be used as substitutes providing that accommodations are made for their differences in consistency, sweetness, fat content, etc.
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