Family Magazine

Freezer Meals

By Sherwoods
Today we had pesto pasta and peach pie.  The peaches have been sitting in the freezer since a friend gave them to me this summer when we were leaving.  The pie dough was left over from an apple pie made last month that used up frozen pie filling.  There was some extra peach filling so we will be having peach cobbler for dessert tomorrow.  The pesto was made from basil sprouted last winter and carefully tended all summer.
Yesterday morning we had overnight baked French toast (bread made two weeks ago) with walnut (still have a kilo left to use) streusel topping.
Last week we had grape leaves (frozen last spring) stuffed with tomato sauce (gifted from the peach friend) and rice.  All of the frozen bits of tandir bread hiding in dark freezer corners served as a side.  For dessert we had cherry ice cream (cherry slurry frozen in 2012) with chocolate chip cookies (made last month). 
This week we’ll be having pizza (frozen dough, the last bit of mozzarella, and the remaining pesto sauce), chickpea tomato soup (the last of the frozen tomato sauce), and more chocolate chip cookies.  And coconut-peach smoothies.  Every night.  I’m still working on what to do with the lamb shoulder.

You know you’re getting ready to leave when you plan your menus around what is sitting in your freezer.  I wonder if I have time for chocolate macaroons.

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