We've also been trying to do a lot of frreezer cooking. I've found what works best for us is recipes that yield several nights of dinners that we can freeze separately. These meatballs are great, although the second time around I omitted the red pepper flakes. I doubled the recipe and froze them 8 to a bag and I think I filled 6 bags? So it isn't an entire meal but it does make dinner a lot faster to just throw these in the oven and then boil some spaghetti or pasta.
Probably our favorite freezer recipe is chicken wraps. The first time we made them (last October when we were getting ready for Guinevere!) they started out as enchiladas but we have slowly tweaked the recipe each time until we realized they weren't enchiladas anymore. The wraps are a mix of shredded chicken, spinach, cheddar cheese, onion, shredded carrot, and black beans. They are frozen in sets of 4, wrapped in aluminum foil so they can go straight from freezer to fridge to oven, no unwrapping necessary.
We have also tried the teriyaki chicken and sausage and peppers recipe from here and they were both really tasty and easy. I haven't looked through all her recipes yet but I want to, I like how the dinners are frozen to have just enough in a bag. I may love lasagna and casseroles and I think that is what you see most of the time with freezer cooking, but with just the two of us eating real food so far they just aren't practical (yet).
I made this crock pot orange chicken twice but I didn't really like the sauce - the first time I thought I had made a mistake but it turned out that was how it was supposed to taste. I really like orange chicken though so I am still keeping my eyes out for a better recipe. I also made pumpkin butter twice. Great recipe, although even doubled I find I need to stir it a bunch and it cooks faster than the recommended 5-6 hours.
There were a few more recipes I wanted to write about but I just glanced at the clock and I'm out of time. See you next week!
