How to Make One Meal And Enjoy it Twice!!

How to make One Meal and Enjoy it Twice!!

Our philosophy is "do it once, enjoy it twice," and this plays out in my home weekly. When you're making a dish, double the recipe and . . . . Read more.

Pop the extra meal in the fridge or freezer to be pulled out when you've got to get dinner on the table immediately. Preparing meals this way are ideal for those days when you clearly have no time to make dinner, even if you have meals stashed in the refrigerator.

When you're time-starved (and the rest of the family is plain old "starved"), you can jus pull a meal from the freezer, defrost it in the microwave, and serve up a fabulous, homemade meal in no time.

Yes, lasagna is an outstanding freezer staple, but imagine stocking your ice box with Thai Chicken & Noodles, Orange-Garlic Shrimp, and Chipotle Pork Soft Tacos, etc. Nothing's better than money (or meals!) in the bank!

Always remember, that you can save boatloads of money by using coupons to purchase your groceries. You may not notice the savings right away, but if you add them up over time you see hundred's of dollars in savings. Savings that would have come from your pocket. We look at coupons as Money, and I use them as money when purchasing my groceries. Meals end up costing pennies on the dollar. You can do the same.

If you have any comments or suggestions I would love to hear from you today. Use the comment section below. Until next time, thank you.

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I Love Fresh Cream of Asparagus Soup - Family Favorite

I simply love fresh asparagus, and during these cold winter months, it's an amazing belly-warmer. Now I will share this family favorite with you. Read more . . . .

Items you need:

2 teaspoons of olive oil

2 teaspoons of unsalted butter

1 cup of chopped leeks (I use the white part only)

1 pound of asparagus, woody bottoms trimmed and stalks cut into 1-inch pieces.

4 cups of reduced-sodium vegetable or chicken broth

2 cups of milk (we use 1% milk fat or higher)

1/2 cup of light sour cream, plus extra for your garnish

1 tablespoon of chopped fresh dill

Salt and Pepper to taste

Cooking Instructions:

Heat the oil and butter together in a large saucepan over medium-high heat.

Add the leeks and cook, stirring, until softened, about 3 minutes.

Add the asparagus and broth, bring to a simmer, and let simmer until the asparagus is knif-tender, 5 to 7 minutes.

Using an immersion blender, puree until smooth (or use a regular blender and work in batches; return the soup to the pan).

Reduce the heat to low, stir in the milk and sour cream, and cook for 1 minute to heat through.

Ladle the soup into bowls and top with a dallop of sour cream and a sprinkling of dill.

You can make a double batch of the soup and store the extra for up to 3 months in the freezer. You can thaw this overnight in the refrigerator or in the microwave for 4 to 6 minutes on Low. Reheat in a large saucepan over medium heat or in the microwave for a few minutes on High.

Do you have a special recipe that you use at your home? We would love to hear from you today. Use the comment section below. Thank you for your time today.

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