I’ve still been trying to fill up our freezer with goodies before Baby J makes her arrival this summer. Over the past few weeks, we’ve been lucky enough to have nicer weather, and we’ve been cooking some warmer weather foods! And I’ve taken the opportunity to double to triple to recipes to stash some extras in the fridge. Here’s what I filled up the freezer with this week:
Tilapia Caper Packets
Before I was pregnant, we ate fish a few times a week, but fish has been on the no-go list since my first trimester—but I’m hoping all my food aversions disappear once Baby J is here. So I pulled together a few of these fish packets. I based them off of this recipe but used lemon slices instead of lemon juice. These are great because we can just toss them onto the grill for a few minutes, or even out on the fire pit if we happen to be outside around the fire.
I just used frozen fish fillets from Costco, and they came together in about five minutes. I like quick and easy freezer projects!
I thought I had both more fish fillets and more cherry tomatoes, but I only had enough of each to make three packets—womp, womp. Although, the great things about these is that they’re so easy to make, I can just easily add a few packets at a time as I stumble onto sales on fish or have an extra container of cherry tomatoes in the fridge.
I put up two different kinds of turkey burgers this week. Making extra burgers is so easy if you’re already doing it for dinner anyway! I just defrost two pounds of ground turkey instead of one, double the add-ins and take five extra minutes to form the extra patties. I freeze them flat on aluminum foil until solid, and then transfer them to labeled freezer bags for long-term storage.
Then, just I like I would when cooking burgers from scratch, I pull out how many patties I need for dinner in the morning. By dinnertime, they’re defrosted and ready to go on the grill for a few minutes. I’m also hoping to get around to making a bunch of whole wheat hamburger buns to stash in the freezer, too, but we’ll see.
I made six extra Greek Turkey Burgers—yum! And I also stashed six extra turkey burgers of another flavor. It’s a recipe I was testing for a freelance project, and they were total winners, but I can’t share the recipe yet (it’ll be out for public consumption in June).
The big freezer cooking project I had for this week was making breakfast burritos! Breakfast burritos are kinda time consuming (I like to generally follow this recipe), because there are so many different elements to make. I’m not sure I’d ever make breakfast burritos just for a regular breakfast, but making them in bulk makes the time worth it.
So many of my freezer cooking options for breakfast are sweet (waffles, muffins, etc.), that it’s nice to fill up the freezer with some savory breakfast options. I ended up making two different kinds of burritos—one for me and one for Craig. In mine, I have sausage, potatoes, peppers, onions, monterey jack, eggs and salsa. Craig’s have chicken, sweet potatoes, peppers, onions, eggs, goat cheese and salsa.
I ended up stashing away 20 burritos! Yay! I’ve got a feeling one-handed breakfasts like these are going to come in handy once I have a baby attached at my hip.
I can already tell with all this freezer fill-up work, we’re definitely going to need to tackle spring cleaning the deep freezer sooner rather than later. It’s getting packed!