One of my early memories as a young married couple was the fun we had in preparing a week’s menu of dinner meals on the weekend. We would freeze each meal in a container — or two portions in one (very romantic). Then when needed, we would heat them up (in the oven in the old days) and in 30 minutes, we’d have a wonderful meal!
Today, we are doing the same thing for our weekend ‘events.’ We cook and enjoy our weekend meal then portion control the rest into individual containers. As the week progresses, we can visit the freezer (we have 3) and say,”What do we want tonight? Will it be Paella? , Seafood gumbo? , Bobotie? , Lazagna? ,Chicken Tetrazinni? , Beef Stroganoff? or ?”
As an aside, we are fixing Chicken Tetrazinni this weekend in a more original format…. something I hope Luisa would be proud of having her name attached. It will be wonderful.
As they say in the film “Last Holiday”, “…you know how some people feel about pork fat.” However, a little always adds something special. Jenny Craig has a cookbook that allows you to ‘doll up’ their basic meals… however adding mushooms and Parmesan to their Chicken meal does not really make it “Chicken Tetrazinni”… although I have found worse recipes out there.
So to answer those who have written and asked, “Why spend so much effort and time for an event meal?”… I simply say that the meal will continue to be enjoyed for weeks to come in smaller portions!
Roger Freberg
Check out the calories in your favorite meal…. how many servings must your casserole be divided to be correctly portioned controled? CLICK here to check your favorite recipe!
Nearly everyone in America loves “Beef Stroganoff” and it has been my experience that opinions on how it is best prepared and presented are subject to debate.
