Now that the pantry is stocked with all the essentials, let’s move to another indispensable part of the kitchen: the freezer.
It’s a rare occasion that weeknight cooking turns out classics such as Chicken Pot Pie or Indian Butter Chicken, but with a little extra planning the freezer can be used to store ready-to-eat meals: fried rice, meatballs or lasagna.
When preparing freezer meals don’t forget about breakfast! For something savory try breakfast burritos. If you need something on the sweet side look to smoothie packs. They are a lifesaver for quick breakfasts or hydrating after school snacks.
The easiest way to stock a freezer is to make a little extra on the weekend or double the recipe you’re making anyway — eat half, freeze half. I like to think of it as life skills 101 and get the kids involved. For weekend prep, set aside an afternoon and make an extra main dish, a breakfast option, pizza dough or cookies to pull out for a rainy day. Bake, cool, label and freeze. You won’t regret it!