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Listen to our latest episode!
Made at Home: Taste Buds on a Budget Series! Part 3: Freezer Friendly
Join me as I partner with University of Georgia FCS agent Becca Stackhouse to bring
you a new food budgeting series. Learn ways to save money on food as you plan, shop,
prepare, and entertain!
by Katie Cullum
You may think you need a separate freezer to save money but you really don't. What
you really need to do is our first tip!
To get shredded chicken, check out my video:
Another way to save time and money is to double a recipe. Casseroles, soups, stews,
chilies, and lasagnas are great for this. Just double the recipe and freeze the extra.
Bonus points if you got the protein or other ingredients on sale! If I make lasagna,
I want to make several batches! It's not much more work to layer a couple of dishes
rather than just one.
If you have a small freezer, you can just freeze the leftover from one batch. This
will take up less room and you can still use it when you need it.
I really like dump meals. It sounds weird but it's pretty easy. If you buy a big
package of raw chicken and don't want to cook it (see above), then you can probably
make a dump meal or two. Basically, you can put poultry or meat into a bag, add a
sauce, add vegetables, and then freeze the bag. Thaw it overnight, and then cook
for dinner. I like to use my slow cooker but you can also use your electric pressure
cooker or the oven. If you're worried about the safety or how vegetables will do,
check out this article from Clemson University. I even tested this out with a Freezer Friends class. I had 2 batches of a recipe.
With one batch, I blanched the vegetables before freezing. With the other batch,
I just threw the vegetables in raw. All but one of the participants preferred the
blanched vegetable recipe. Blanching may add a little prep time, but the end result
is a better quality recipe.
You want to end up with good food. So take care of it before it goes into the freezer!
For a great one-stop handout, check out this information from the University of Nebraska Extension.
1 large Egg
15 Ounces Part-Skim Ricotta Cheese
1 Package Baby Spinach
6 - 8 Ounces Portobello Mushroom
1 Small Zucchini
28 Ounces Diced Tomatoes
28 Ounce Crushed Tomatoes
3 Cloves Garlic
1 tbps Italian Seasoning
1 tsp Onion Powder
1/8 tsp Crushed Red Pepper
8 - 10 Whole Grain Lasagna Noodles
1 1/2 Cup Shredded Mozzarella
Check back to learn how to entertain on the budget (no need to blow the budget when
we can entertain again!).
Made at Home: Taste Buds on a Budget - check out the whole series!
Part 1: Planning