I have so many friends that do the freezer meal 'thang.' You know, set a day aside to chop, dice, grill, and bake? I'm going to do that, I am...someday. In the meantime, I've gone a different route this summer. I typically have a little more time during the summer (though, even that statement is questionable these days), so I try to make more meals at home, or the fast food folks start to know my name, birthday, and approximate ketchup requirements. BUT, I'm single, so if I make a meal I have to cut down the proportions (you don't know how many half eggs I've washed down the sink in my years, yes I know you can freeze them, but....). This summer I bought some disposable pans from Dollar Tree (three for a dollar, which includes the lids). I started making a meal, and baking half in a small pan, and putting the other half in the foil containers and freezing them. This way I have a wide selection of meals ready to go now that the school year is in full swing.
This go 'round I made The Pioneer Woman's
Sour Cream Noodle Bake. I'm just going to tag her recipe, and say....I added about twice as much cheese because...really do I need to explain why I added extra cheese?
I did put a layer of syran wrap over the meal I'll pull off before baking. I wrote on top with a permanent marker, and then I'll just put in in the fridge to thaw the night before I plan to make it.
This is definitely a meal that gets better the longer it sits together (let the seasonings marry), so freezing it is the perfect solution.
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