May 08

Between the current economy, with incomes down and money tight, and people finding themselves with less time to cook during the week, I’ve been giving more thought to meals that can be made in larger quantities and frozen in portions to serve at a later time. The next few recipes posted will expand on this concept, and you will have a number of different dishes to choose from, cooking them all at once on a weekend afternoon, and free up some time when you need it most. Of course, this will also help you cut back on the number of take out or restaurant meals you’re buying. Enjoy the weekend, the first recipe in this series will post on Monday.

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