I’m obsessed with my Crock-Pot. After reviewing this book recently, I have been using it non-stop. At least three or four meals a week. I don’t know where it’s been all my life, but it’s back, baby, and I’m obsessed. It makes cooking with kiddos so much easier and meal times so much less stressful because dinner is ready when you’re ready for dinner. No hungry kids begging for food, no burning anything because you’re distracted. I cannot recommend Crock-Pot cooking enough for busy moms.
But this isn’t about the Crock-Pot love affair. This is about an appliance I would love to have and that I know I would obsess over should I get one: a deep freezer. As in love as I am with my slow cooker, I just know that I would be in love with a freezer if I had room for one. As it is, the freezer portion of my refrigerator is so stuffed with oversized bags of fruit for smoothies and sweet potato fries that I just don’t have the room to cook entire meals to freeze for future use. But you better believe I’ll keep this cookbook in mind when the day comes that I make room in the house for a freezer.
Not Your Mother’s Make-Ahead and Freeze Cookbook by Jessie Fisher ensures that home cooks truly get a break. It helps you make big batches for less hassle in the kitchen and a huge cost savings, (Jessie has raised six kids on a food budget of $800 per month!) I haven’t read the book, but it’s got tips and tricks on make-ahead cooking, as well as all of the necessities: soups, pizzas, breakfast items, baked goods and other desserts. Like I said, I’m keeping this one in the back of my brain for when I have more freezer space!
In the meantime, Jessie has shared this make-ahead Greek Egg Casserole with us. Enjoy!
Recipe: Individual Greek Egg Casseroles
In my husband ’s hometown, there used to be a delightful family-owned Greek restaurant where we often ate as newlyweds. One of my favorite meals at Pavlako’s was the Greek eggs, which featured the delicious combination of spinach and feta. I’ve re-created Pavlako’s Greek eggs in this individual egg casserole, which makes a delicious lunch or dinner when served with a side salad and a roll. Make several individual casseroles at one time by multiplying the recipe, lining up all the dishes and ingredients, and preparing them assembly-line style.
- 1 cup soft bread cubes from an Italian loaf
- 1⁄3 cup crumbled feta cheese
- 1⁄4 cup chopped frozen spinach, thawed and squeezed dry
- 2 large eggs, beaten
- 1⁄2 cup milk
- Pinch of freshly ground black pepper
- Grease the baking dish. Spread the bread cubes across the bottom of the dish. Sprinkle the feta cheese and spinach over the bread cubes.
- In a small bowl, whisk together the eggs, milk and black pepper. Pour the egg mixture over the bread and cheese.
- Freezing directions: Cover and freeze.
- To thaw and serve: Thaw the casserole in the refrigerator. Preheat the oven to 350º F. Bake the casserole for 25 minutes or until the top is puffy and a tester inserted in the center comes out clean. Alternatively, bake directly from the freezer for 40 to 45 minutes.
I may have to start making room in my freezer anyway…
Do you cook big batches and make food ahead of time? —Erin