It’s that time of the year again when busy just gets busier! As mentioned in the Holiday Countdown, I like to clean and stock my kitchen now before the line ups at the grocery and big box stores get unbearable (one can only flip through so many magazines at the checkout, right?). What I didn’t mention is that it’s also a good time to prepare large batches of meals, say on a Sunday afternoon, to freeze and pull out on those days when supper is the last thing you want to deal with after a long day. Healthy make ahead meals will also become your best kept secret when friends and family swing by or a snow storm rolls in and all you want to do is stay in your jammies.
Today I have Sheila from Sheila Zeller Interiors stopping by to share one of her favorite make ahead freezer meals, Christmas Borscht. Sounds yummy to me!
I also have four other bloggers stopping by to share their favorite make ahead meals you can pop in the freezer for later (you’ll see them below)…
Borscht is one of our favorites, but I find the secret to enjoyment is making it ahead! I’ll be honest, the prep time for this recipe is a little more than your average pot of soup, however, once made it freezes up like charm. And trust me, you’ll be so glad you did!
4 cups beets – precooked and sliced
1 or 2 medium potatoes – precooked and chopped
1 or 2 large carrots, sliced or finely diced
1 or 2 celery stalks, chopped
1 large onion, chopped
2 cups cabbage, shredded
1 Tbsp lemon juice or vinegar
1-1/2 (+) Tbsp dried dill weed
Salt and Ground Pepper, to taste
2 small cans V8 Juice, or 3 cups tomato juice
1-1/2 (+) Cups Creamo (half & half)
2 (+) Tbsp butter
3 Tbsp Olive Oil
1 (+) clove garlic – sliced and sautéed
8 Cups water
1. Precook beets, slice and set aside
2. Precook potatoes, chop and set aside
3. Shred cabbage, toss with lemon juice or vinegar and set aside
4. Chop rest of the vegetables
5. Sautée each vegetable separately in olive oil until brown
6. Place sautéed vegetables in stock pot, add water and V8 Juice or Tomato Juice
7. Bring to a boil, reduce heat, add creamo and simmer for 20 minutes or until all vegetables are tender
8. Add salt, pepper and dill weed, to taste
9. Serve hot; add a dollop of sour cream or plain yogurt if you choose!