It’s Freezer Cooking Time in Tennessee

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stocking the freezer

We are nearing the end of our school year here in Chattanooga. I’m sure public school lets out sooner, but the private school where we live ends May 31.

That makes me very, very excited because it means Mr. V is home! All the time! So we can each spend some one-on-one time with the kids, have family outings, take trips. But it also means: THE DINING HALL IS CLOSED.

Which, really, is OK with me right now. I look forward to cooking meals and not having to drag the baby to the dining hall in the sling and dropping food on him while I try to eat. But it sure is convenient not to have to cook or clean up.

So right now I’m using minutes here and there to throw some meals together for the freezer. As you can tell, our freezer is not very big so I can only do so much at one time. But every bit helps for the future.

Here’s what I’ve made this time around:

All of these either go in the slow cooker or the grill, which is great for the summer. (The pancakes can go in the microwave or toaster.)


I also made this lovely Roasted Red Pepper Butter Sauce! I froze the extra sauce and will use it to drizzle over vegetables or fish sometime later in the summer.

Roasted Red Pepper Butter Sauce

Yield: 2 cups

Roasted Red Pepper Butter Sauce

Adapted from Moosewood Restaurant Simple Suppers.

I used about 1 1/4 cups of this for 1/2 a pound of pasta. The authors also suggest drizzling over fish, vegetables, or polenta.


  • 1/2 c. olive oil
  • 6 cloves garlic, left whole, or 1 T minced
  • 12 oz. bottle roasted red peppers
  • 1/2 c. butter, room temperature
  • 1 T lemon juice
  • 1/2 tsp. salt


In a small saucepan, heat oil over medium. Add garlic and cook for about 5 minutes, until garlic is golden.

In a food processor or blender, mix red peppers, butter, lemon juice, and salt until smooth. Stream in oil/garlic and continue to blend until uniform.


Here are some other favorites for freezing:

What’s your favorite recipe for freezing? Do you do a lot of make-ahead meals?

4 thoughts on “It’s Freezer Cooking Time in Tennessee

    • It’s very simple and yummy! I think it might be better on fish than pasta, though – it needs something that bites back a little. Maybe it needed some nice shaved Parmesan for salt instead of just a sprinkling.

    • I mixed all the other ingredients and put the pieces of raw chicken in the bag with them to freeze. That way I can just defrost it all and dump the whole thing in the crockpot!

      I gave a bag of this to a pregnant friend and she said her husband was gaga over it. So I am guessing it’s a good one!

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