In preparation for the stem cell transplant that is only a few weeks away, I am trying to squirrel away a few meals in our freezer.
One of my favourite ways to approach this is with batch cooking and with using leftovers.
Saturday’s evening meal was a bone-in Glazed Baked Ham by Simply Recipes with steamed carrots and smashed potatoes by Cookie and Kate. Never had a smashed potato? They are amazing and after making them once, they made their way into our monthly meal rotation.
After dinner, I carved many slices off of the ham and popped them in the fridge to use for Sunday’s dinner. Then, the ham bone and any other leftover bits of ham were put in a pot and it went into the fridge too.
Sunday morning, I chopped the necessary ingredients for a triple batch of Leftover Hambone Soup by Damn Delicious. Any leftover steamed carrots also went into the pot. Once it was made, I put the soup into mason jars and into the freezer. This is one of my children’s favourite soups. It is a very forgiving recipe and tastes great even when you leave out an ingredient or two, which I do as my son is not a fan of kidney beans.
For Sunday's dinner, I prepared the Scalloped Potatoes and Ham by The Seasoned Mom. My goal was to make two of them; one for the evening meal, and one for the freezer. This meal is so simple, quick to make, and is cooked almost entirely in a single pot. And, my boys loved it.
In a single weekend, I not only cooked up healthy meals for my family, but I added a few to our freezer without much extra effort.
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