This soup, like a lot of the soups I make, is super easy to put together and it freezes wonderfully.  I think the hardest thing about making this soup is waiting for it to be ready.   I like to poach the chicken in the stock.  Not only is it a low
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.     The other night I was making tuna noodle casserole and had a few spoonfuls of the soup left over.  Can you believe I am the only on in my house that likes it! ( Ha Ha) So needless to say, I didn’t make a huge casserole, just enough for lunch and leftovers.
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.   Lately there is a big push for ‘Farm to Table’ style cooking.  This is where you use fresh, local ingredients as much as possible.  My family has been cooking that way for my whole life.  It wasn’t until recently that I discovered cooking with cans! ( I’m always on the wrong path!) So needless
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My husband and I love chicken wings.  I don’t always love the messy fingers. And I especially don’t like the messy fingers when we have guest over for a game and they are sitting on my furniture! Not that anyone is messy, but one good play and all bets are off.  In the past I
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.       This is a great way to use up that leftover Christmas ham.   What You Need: 1 Tablespoon Olive Oil 1 Chopped Sweet Onion 3 Garlic Cloves 3 Chopped Celery Ribs 1 Can White Beans 3 Cups Chopped Ham 6 Cups Chicken Broth What To Do: Heat the olive oil in
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.         These cute little potatoes are not only yummy but, they are full of vegetables. I usually bake the potatoes ahead of time to cut down on cooking time.  If I don’t have time ,or forget,  I just pop them in the microwave for 5 minutes, make sure to cut the
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. What You Need: 1 Tablespoon Butter 1 Tablespoon Olive Oil 1 Cup Chopped Onion 1 Can Drained and Rinced Black Beans 2 Cups Red and Orange Bell Peppers 6 Cups Chicken Stock Salt and Pepper What To Do: Heat the butter and olive oil in a heavy pot.  Add the onions and heat for
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.       What You Need: 4 Tablespoons Olive Oil 2 Lb. Cubed Pork Shoulder Salt and Pepper 1 Chopped Onion 5 Crushed Garlic Cloves 2  Diced Poblano Chilies 2 teaspoons Chili Powder 5 Cups Chicken Stock What To Do: Heat the olive oil in a large, heavy pot. Season the pork with the salt
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.     This is a simple soup to put together.  Make sure that you really rinse the leeks.  They tend to be full of sand. I like to cut the roots off and split them down the middle.  Then I run them under water until I don’t see any traces of sand.   The
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.   What I really love about twice baked potatoes is that they can be make ahead and are freezer friendly. I explain how to do this on my Rosemary Potato blog page.   What You Need:     5 Small Red Potatoes 1/4 Cup Blue Cheese 1/3 Cup Shredded Cheddar Cheese 2 Tablespoons Cream 1
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.   This makes a great meal or side dish.  I like to use hot sausage to give the dish a little kick.  This also freezes nicely. What You Need: 1 Cup Sausage 2 Sliced Zucchini 1/2 Cup Diced Onion Olive Oil Salt and Pepper 2 Cups Cooked White Rice What To Do: Heat a
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.   Steak and shrimp are a great combo.  I like to slice the shrimp down the center, leaving the tail intact.  When the shrimp cook they curl and make a nice presentation.  I served this meal with simple green beans and twice baked blue cheese potatoes. Both of which I had in the freeze.
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.   Whenever I have the oven on I always throw in a potato for future use.  Twice baked potatoes can be made ahead of time.  They can even be frozen.  If you are going to freeze these guys you will need to place them on a cookie sheet and place them in the freezer.
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.     The great thing about twice baked potatoes is that they can be frozen! I have a LOT of tricks for making these ahead of time.  It takes some planning but, in the long run, saves a lot of time.  My tricks:  Bake the potatoes days before you need them and make bake
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.   This meal has a few great make ahead tricks that I like to use.  First, I sometimes cook the pasta the day or days before hand.  This can be tricky, the pasta does tend to want to stick together. To help prevent this I slightly undercook the pasta and then rinse and dry
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.   If you have read my posts before, you are aware that I like to make things quick and simple when I can.  This dish is simple, but if does take an additional 30 minutes to bake.  I would suggest making this ahead of time and either storing it in the fridge for freezing  it. I
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.   I love twice baked potatoes.   I recently discovered that they can be made ahead and frozen.  I didn’t freeze these but I did put them together the day before we had them.  Because everything was cooked I was able to heat them on the grill while I cooked out steaks. To make
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.   This is a great casserole.  My husband thought that it was a little to wet so next time I think I will add an additional layer of tortillas.  Other than that, it was delicious. Not to mention super quick to put together. I don’t see any reason that this won’t freeze beautifully. When
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.     I love savory breakfasts.  This burrito is easy and quick to make. It can also be frozen.  When ever possible, I make the taco meat ahead of time.  Another trick I have is to cook the eggs in the microwave. Yes, that right, in the microwave.  Believe it or not they always
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.   What You Need: 6 Cups Beef Stock 2 Small Bok Choy Chopped 1 Bunch  Mushrooms What To Do: Bring the beef broth to a simmer. Add the mushrooms and simmer for about 15 minutes. Stir in the bok Choy and continue to simmer for another 3 to 5 minutes. Mote: This soup freezes
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