This week I have no meals planned at all, just a few bits and pieces as side dishes.
I feel so out of control not having planned anything!
But unfortunately, we cannot control everything, and with my 3rd baby due any day now, I haven’t bothered with planning meals as once baby is born, I know I will not be cooking for a few nights (hopefully longer if the husband doesn’t mind cooking!). Instead, we will be eating some freezer meals that I have pre-prepared.
So the meals we might end up eating this week include:
Potato pumpkin bake
Roast pumpkin lasagna
French onion soup
However if the baby decides not to be born for another week, I’m still going to have a selection of fresh vegetables to cook with during the week, and I’ll just make up the meals as we go along. Plus, we’ll have a few cans of baked beans on standby. Baked bean toasted sandwiches for dinner, anyone?
I wanted to share with you how easy it can be to prepare a soup for the freezer to be cooked at a later date. I learnt this trick when I was pregnant with my 2nd baby, and it made life a lot easier during those first few weeks!
Freezer Meal: Pumpkin & Leek Soup
Makes about 8 servings
1/2 whole Kent pumpkin
Remove the skin and seeds from the pumpkin and cut into small cubes.
Slice the leek lengthways and wash well, then slice thinly.
Add all ingredients to a large snap lock bag, label, and freeze.
NOTE: I find it useful to label with the cooking directions, as shown below.
When it is time to cook the pumpkin soup, remove from the freezer and add the contents to your slow cooker along with about 2 cups of vegetable stock. If you are in a hurry, boil the vegetable stock and add it hot over the top of the frozen vegetables. Put your slow cooker on low and cook for about 6-8 hours or until the vegetables are soft. Mash or puree as desired.
Do you have a stash of emergency freezer meals? Let me know some of your favourites!