Butternut Squash Risotto

This is one of those meals that stands up all on its own – no sides needed.  Combine that with the fact that you can make it ahead of time and freeze it for later, and it’s going to be a new fall regular in my house.

It was especially convenient to make since I already had some roasted butternut squash in the freezer and roasted chicken stock in the fridge.  If you’d prefer a vegetarian version, you can use vegetable broth instead of chicken.

Frozen Roasted Potatoes

Did you know you can roast and freeze potatoes?  They’re great to make-ahead for those days when you want a tasty side dish but don’t have the time to make them that day.  ahem, Christmas anyone?

I made a several batches of these so I can pull them out as needed.  I usually pull them out the night before to defrost overnight, and they can be reheated in the oven, microwave, or slow cooker on low for 4 hours.

Beef Barley Soup

This is a great meal on a cold day, and very simple to make.  The only thing you have to watch is the barley.  Uncooked barley looks so small and innocent in the cupboard, but  swells up to 3 or 4 times its original size when cooked.  I used 1/4 cup of barley (about 1 cup cooked), and pre-cooked it a little before I added it to the soup.

Goes really well with garlic toast and a warm fireplace.

Slow Cooker: Spicy Sausage & Vegetables

I made two of these this week and popped them in the freezer for future meals.  This isn’t overly spicy, but if you’re not into even slightly spicy food, you can substitute any other type of sausage you prefer.  Goes well with rice.

Mushroom “Cream” Sauce

This is a great sauce to make ahead and store in the freezer – it pumps up almost any meal.  If you’d prefer a vegetarian version, omit the chicken broth or substitute it with vegetable broth.

Beef Stroganoff

This is an oldie but a goodie.  I’m not sure what it is – beef in cream sauce?  Sautéd mushrooms and onions…?  Dunno, but the smell of this is delicious.  It’s usually served with egg noodles, and I like to add a colourful vegetable side or two.

I haven’t made it in a while (“cream”, “pasta” and “diet” don’t usually go together well), but with 3/4 cup of cooked egg noodles, a few minor alterations and heavy on the mushrooms, it fits in nicely and tastes great.

For this recipe I used outside round roast beef.  It’s usually used for pot roasting because it’s a little tougher, but much cheaper than the super tender pricey stuff.  If you cut it into thin strips against the grain and simmer in the sauce, it’ll still melt in your mouth and won’t cost a fortune.  Whatever you don’t eat right away can be frozen for future meals.

Roasted Chicken Broth

Homemade chicken broth (also called chicken stock) is easy:  boil leftover chicken with vegetables, herbs and spices, then remove what shouldn’t be there and voila!  If you’ve never done it before, or if you’re looking for really, really good broth, this is the recipe for you.  It can be used as an ingredient (incredible mashed potatoes anyone?) or as a soup base.

I only buy chicken that comes with bones and skin.  Not only is it cheaper, but when I pre-prep the chicken for the freezer, I freeze the bones and skin separately specifically so I can make this.  Once the broth finished it freezes well too, or if  you’re experienced with pressure canning, it’s another good preservation technique.

Slow Cooker Roasted Butternut Squash / Coconut Curry

Surprisingly filling, this recipe is for two people but it can easily be doubled, tripled and/or frozen for later.  I like to make and freeze at least three of these (uncooked) and pull one out the night before for next day cooking.  Goes well with a homemade dinner roll.  🙂

Roasted Butternut Squash

One of the worst parts about cooking is the prep work.  All that chopping, shredding, mincing, butchering, grating, slicing and dicing takes so much time.  That’s why I like to do a bunch of it at once and then stash it for future use.  I may not know in which recipe I’ll use butternut squash, but I do know it tastes best roasted and that it freezes well.

Chicken Cacciatore

This is a simple recipe that anyone can make, and goes well with a side of egg noodles and green beans.  You can also double or triple the recipe and freeze it for later in the week.