(I know that all sounds very Betty Crockerish and maybe even a little Proverbs 31ish. Don't let that one paragraph fool you. My motivation to do more is already waning - after one batch of each- a month ago- and while I would like to say I will soldier on... we'll see. Although the finished products have come in handy, and it really doesn't take that much time... .)
Anyway, through that perusing, baking and freezing process I stumbled upon a fun little tip. One that most of you will probably think something along the lines of "really, that's your tip, so obvious." But hey, this is my blog so I'm going to share it anyway.
The tip was this, after you make a batch of banana bread, cut it into slices and THEN freeze it. That way, when you need to, you can pull out a pre-cut frozen slice, stick it in a school lunch, and your kiddos can have a little bit of home-baked goodness for lunch. OR, you can pull out a pre-cut frozen slice, stick it in the microwave for a few seconds and YOU can have a little bit of home-baked goodness.
Revolutionary, I KNOW!
Or maybe not, but either way, it works for me. :)
And since we are on the topic of school lunches, do you have any tips/ideas? If so, PLEASE share!!
1 comment:
Keep cooked meat on hand in a Ziplock bag in the freezer. For example, put a bag of boneless, skinless chicken in the crockpot for several hours and then shred it and put it in the freezer. Whenever you make a recipe that calls for cooked chicken, you already have it. You can also grill the chicken and cut it in slices. I also did this for ground beef and ham chunks. We used those three things a lot when we had hungry kids.
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