Freezer Cooking in an “Hour”: Taco Meat, Healthy Peanut Butter Fudge, Whole-Wheat Blueberry Streusel Muffins
Yesterday was one of those whirlwind days. My doorbell and phone rang a lot (I counted at the end of the day and nine different people came over during the course of the day!). I got the freezer cooking done, but there were so many different interruptions that it ended up dragging out over two hours. But at least I got it done!
And then I did another impromptu cooking session this afternoon — some for the freezer, some for us to eat this weekend. So, here’s everything I made the last 24 hours:
6 meals’ worth of Taco Meat (I threw this recipe together using cooked pinto beans, onions, tomatoes, chili powder and salt. We used some of it for our Build-Your-Own Haystacks last night and I’m freezing the rest to use for tacos and haystacks over the next month or so.)
1 pan of Cinnamon Roll Biscuits
1 dozen Whole-Wheat Blueberry Streusel Muffins (These were okay. I like some of my other blueberry muffin recipes better, though.)
Healthy Chocolate Peanut Butter Fudge (This turned out pretty well. Everyone thought it was good — not fabulous, but good.)
2 bags of cooked chickpeas
Did you do any freezer cooking this week? If so, I’d love to see your links and/or recipes if you blogged about it.
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