Lifestyles have changed since the 1950s. Today our lives are overflowing with work, soccer games, dentist appointments, and dinner. It's not always possible to prepare a meal before or in between activities. Freezing meals ahead of time is a great alternative to expensive restaurants and unhealthy fast-food. Here are some tips to help you manage your dinner table without going crazy.
Tips for Freezing Meals:
* Transfer meals from freezer to fridge the day before you plan to eat them. This allows time for safe thawing.
* Be sure to date everything, and use a first-in, first-out system.
*Storing meals in freezer bags maximizes freezer space.
* Cooking in large batches saves time and money.
Autumn Turkey Pot Pie Recipe
Ingredients
3 tablespoons butter
1/2 cup each onion, celery and parsnips, chopped
1-3/4 cups cooked turkey, diced
3 tablespoons flour
1/2 cup milk
1-1/2 cups sweet potato, cubed
1/2 teaspoon each rubbed sage, dried thyme, and dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chicken bouillon
2 cups water
2 9-inch pie crusts
Directions
- Preheat oven to 425 degrees F.
- Prepare vegetables and turkey.
- Melt half the butter in skillet over medium heat. Add all vegetables except sweet potatoes. Sauté 10 minutes.
- Melt remaining butter in sauce pan over medium heat. Add turkey and stir in flour. Add milk and heat through.
- Add sweet potatoes, herbs, seasonings, bouillon and water to vegetable mixture and bring to a boil.
- Stir turkey mixture into vegetable mixture. Heat through.
- Place one pie crust into a 9-inch pie pan. Add filling.
- Top with second crust and seal edges. Cut slits in top to allow steam to escape.
- Bake for 15 minutes. Reduce heat to 350 and bake for 25 minutes more.
- Let cool completely before freezing.
More from Cherri:
Browning Before Braising…is it Really Necessary?
