I'm still trying to figure out how to blog now that I'm working full time. But as promised last week, I wanted to share that breading eggplant, baking and then freezing it works!
Another tip: I boiled some Farmer's Market potatoes (enough for two meals) on Sunday for about 20 minutes. Then put them in the refrigerator. Tonight I made my scalloped potatoes and ham and it save me tons of time. I pre-sliced the ones for the scalloped potatoes and boiled the rest in halves to mash later in the week with meatloaf (which is frozen).
Also, I bought a grocery bag full of corn on the cob for $5 at our local corn fest this weekend. I had a total of 29 ears. We ate five ears and I froze more than 18 cups for future use. To freeze corn on the cob I follow these steps:
1. Boil corn for 7 minutes in pot of water with 1 Tbsp sugar.
2. Let corn cool. Then use a sharp knife and stand corn on end in a bundt pan.
3. Take corn off cob with sharp knife
4. Freeze in freezer bags in portion sizes that work for you. I freeze mine with our Foodsaver and in 1-cup and 2-cup portion sizes. There's nothing like having that corn on the cob flavor in the dead of winter.