The Food Dish
Here are some links to FHE lesson plans with coordinating desserts to match the topic. Yum!
Taking a few extra minutes to throw together one of these freezer meals could save you hours later on. Check out these quick and delicious recipes that we just love!
I've recently become a devout convert to freezer meals. It takes roughly the same amount of time to cook and shred eight pounds of chicken as it does two, a negligable amount of additional time to chop three onions instead of one, and it means that some days, your meal prep amounts to pulling something out of the freezer, dropping it in the slow cooker, and coming home to the delicious aroma of dinner. What's not to love?
If you're a newbie to freezer meals, you should know that you can adapt many of your favorite meals into freezer meals--just double the amount you're making and put half of it in the freezer. Southern Living has a great guide to getting started with freezer meals, and Once a Month Mom can tell you what does and doesn't freeze well. While some people prefer to spend a full day prepping dozens of freezer meals all at once, I prefer to just double the recipes I'm making and eat half now and save the other half for later.
Whether you’ve just had surgery, experienced a personal time of need, or had a new baby, there’s nothing better than hearing the doorbell ring and knowing that a home-cooked meal is minutes from the table. But with rising food prices, busy schedules, and diverse tastes, making the right dinner for others can be a challenge. Never fear—with these simple, tasty recipes, you can sign that clipboard circulating in Relief Society with confidence.
Slow Cooker Salsa Verde and Green Chile Stacked Chicken Enchiladas
Prep Time: 15 minutes
This southwest classic can be prepared up to two days in advance. Store the crock pot in the refrigerator and plug it in a few hours before meal time.
For a veggie version, swap the chicken for 1 cup each roasted red peppers and sliced zucchini.
• 2 tablespoons cooking oil
• 5 corn tortillas (5-6 inches in diameter)
• 1 (10-ounce) can green enchilada sauce, or 1¼ cups green salsa
• ½ cup sour cream
• 2 cups fully cooked, shredded chicken (use leftover, rotisserie, or canned)
Get all your cooking conundrums solved with those mavens of modern meal prep, Sara Wells and Kate Jones of the cooking blog and New York Times-bestselling cookbook Our Best Bites and newly released Savoring the Seasons with Our Best Bites.
1. What is your “must have” kitchen gadget?
A 5-6-quart non-stick skillet like this one. I literally don't even have a place for it in my kitchen because by the time I'm putting away dishes, I'm using it again.
2. How do you make kitchen clean up easier?
A few years ago, Sara and I competed in a cooking contest at Better Homes & Gardens. While we were cooking, there were these nice people that followed us around and cleaned up after us. So that is my suggestion for making clean-up easier, because if you took a look at our kitchens most days, you'd realize we're the wrong people to ask.
3. Do your recipes do well with non-dairy products (rice milk, coconut milk, almond milk)?
Quite honestly, we haven't experimented a whole lot with non-dairy milks. Some recipes would probably translate well, but not others.
4. What is your average food budget every week/month?
More than your average grocery budget. It's kind of apples and oranges because in addition to regular household stuff, we're constantly experimenting and developing recipes and all of those expenses gets lumped into our grocery budgets.
5. When making pies in a jar, are you able to make them a few days ahead of time and freeze them?
Or at least do the crust ahead of time? Yep, definitely. You can keep them frozen for quite awhile.
6. What is your best tip for storing cupcakes? Is there a trick to keeping the cake from drying out while keeping the frosting from getting too soft?
December cooking means cookie baking. While you consider what to put on your cookie plates this year, take a look at some of LDS Living's favorite recipes – chosen by editors, and also chosen by readers.