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I think I mentioned in a couple previous posts that I have started working seasonally at Whole Foods Market ( an awesome place to work, btw!).

The last two nights I have worked until 10:30 pm and I have to say that the last two mornings have been brutal.

Not just brutal because the kids are trying to get back into their groove, but because I am tired and have been completely flying by the seat of my pants.

I am truly convinced that the solution to the loooong week is all about planning.

I know we have probably all said this at one time or another, but I really think the key is to have meals planned ahead of time and also have some back up stuff in the case that you just can’t get your act together ( which is often if you are me!).

Chili 19

Chili 19 (Photo credit: TheCulinaryGeek)

So, even though it’s a little late for this week, I am going to make a HUGE batch of chili, and a big batch of yellow Dahl ( one of my favorites, thank you Monaz for teaching me how to make it!!  ❤ ) and freeze it.

That beer doesn’t actually look bad either… maybe that would help too??  🙂

I am always so impressed by my great friend Suzy ( hi friend!) who can invite us over for lunch on a whim and serve up a delicious hot meal because she is so good about making extra and having it on hand in her freezer.

My goal for the start of next week? 

I am going to cook at least three dishes.  I mean HUGE batches and get them in the freezer so that I can start my week knowing that I am set.

For someone like Brent, who can’t just eat a sandwich, this will be so great for lunches too.

Let’s see if I can pull it off!

If you google ” recipes to freeze”, a ton of great looking websites come up:


  The Kitchn.com


Here are my two questions for you my friends:

What is the best way to store recipes in the freezer?  Ziploc?  Tupperware?

What are your “go to” freezer recipes?