Thank goodness I prepped several meals last week. The meatballs and marinara came in handy this week during our hectic busy times. The kiddos were able to toast their own sub rolls and make meatball subs on the whim.
I made the meatballs portioned with my cookie scoop, as usual.
I had quite a few green peppers on hand and chopped up a couple for the bulk marinara sauce. After they cooled, I packaged them together as you saw above.
I also made a large batch of taco meat using my homemade freezer taco seasoning.
I like to package this is 2-cup portions and use it for loaded nachos, tacos, taco salad and enchiladas.
Over the weekend, I used a bag of enchilada sauce, crock pot black beans and taco meat and corn {all from my freezer} to make Southwest chili.
This hearty chili is perfect for fall weather.
It will be time to stock our freezer soon and I’ll keep you posted.
Have you done any freezer cooking lately?