With fall cooking in full swing, there's bound to be leftovers. All those pots of stews, chilis, soups, pot pies are great the first few days, but after day three, it's usually time to toss them in the freezer to be snacked on later. If your freezer is anything like ours — we're going to need to make some room!Throughout the summer months and even late spring, we do our best to thin down the frozen meals we have squirreled away, but sometimes you just don't want to eat white bean chicken chili when it's 105 degree out. Crazy right? So if you're like us and are sitting on leftovers that need to be eaten, well then get to it!
The idea of eating a solid brick of frozen food from last year isn't appealing to anyone, but that's no reason it shouldn't die a slow freezer burn death. With the thought of Halloween and parties coming up, there's no better time like the present to use up those spare meals. The key is remembering to defrost them while you're away from the house. Pull a few out for the week and let them thaw in the fridge while you go about your business.
Now when you come home from a long hard day at work or play, you can simply open up that container of meaty-goolash or sausage stew and ladel yourself out a cup. Dinner — DONE!
And of course this also helps you get a head start on the Fall Kitchen Cure; the first week is all about cleaning out your pantry, refrigerator, and freezer. (Not signed up yet?? Jump in and join the rest of us in getting a clean start for fall cooking!)
Do you have a hard time going through your leftovers? What prevents you from chowing down? Share your thoughts in the comments below!
Related: From the Files: Recipes that Freeze Well
(Image: Sarah Rae Trover)