In our new kitchen and utility room, I will soon be afforded the luxury of two refrigerators. This is a luxury I thought I would never have, but the day it is just around the corner! And I hope it means easier weeknight dinners and fewer trips to the grocery store.
Currently, I am attempting to keep 1-3 of the following in the extra freezer space:
- pizza dough
- tofu taco filling
- flour tortillas in taco and burrito sizes
- lentil stew
- butternut squash soup
- hummus
- mashed potatoes in individual servings
- gravy
- kale (blanched and frozen frozen from the garden)
- pancakes
- muffins
On Sunday I make a few things to stash in the fridge, in hopes of making lunch at easier once or twice during the week. If am lucky the kids don’t change their mind about their favorite recipes between Sunday and Tuesdays.
- marinated chickpeas
- sandwich bread
- muffins (generally banana nut)
- rice
- black lentils (traditional dal for one kid, plain ol’ lentils for the other)
- boiled red potatoes
- soup of some variety (often, butternut squash, veggie and dumplings, or white bean)
- veggie lasagna
- french toast casserole
Mostly Vegan Mama 