Re: Still eating on ours
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I'm the same as her, Scram. It's hard for me to get proportions right because I find it's hard to cook for 2!! We're still munching on our Super Bowl eats, too!
For example: The 7-layer dip I made was enough to feed 8-10 people. I could try to divide the recipe in half, but you can't always buy the ingredients needed in 1/2 quantities. I cooked a 4-5 lb Boston butt pork roast to make my pulled pork but for the two of us, I probably only needed a 1-2 lb roast. Well, you can't buy a roast that small so I cooked the whole thing and at the end of the day when I put the food away, I put some of the finished pulled pork in a storage container in the freezer for another time. All I'll have to do then is thaw it and zap it in the microwave.
I like making casseroles and one-pot meals because they usually freeze well so it doesn't matter if I make too much food. I divide it up into small casserole dishes or storage containers, label them, and put them in the freezer. Doing it this way really comes in handy for those days I don't feel like cooking anything. I can't do that with everything I make, of course, because not everything freezes well but I really like cooking "too much" and freezing a lot of it for later. I do that all the time when I make chili or cajun chicken pasta. It just makes sense to make a big pot of it, divide it up into smaller containers and freeze it. It's such a time saver, too.
For example: The 7-layer dip I made was enough to feed 8-10 people. I could try to divide the recipe in half, but you can't always buy the ingredients needed in 1/2 quantities. I cooked a 4-5 lb Boston butt pork roast to make my pulled pork but for the two of us, I probably only needed a 1-2 lb roast. Well, you can't buy a roast that small so I cooked the whole thing and at the end of the day when I put the food away, I put some of the finished pulled pork in a storage container in the freezer for another time. All I'll have to do then is thaw it and zap it in the microwave.
I like making casseroles and one-pot meals because they usually freeze well so it doesn't matter if I make too much food. I divide it up into small casserole dishes or storage containers, label them, and put them in the freezer. Doing it this way really comes in handy for those days I don't feel like cooking anything. I can't do that with everything I make, of course, because not everything freezes well but I really like cooking "too much" and freezing a lot of it for later. I do that all the time when I make chili or cajun chicken pasta. It just makes sense to make a big pot of it, divide it up into smaller containers and freeze it. It's such a time saver, too.
