Trying Something New This Week And BIG NEWS!

Had you given up on me? I nearly gave up on myself. After a hectic family week at the lake, we stayed on a few days more. But both of us were sick. Daddy-O, with one of those "non-specific viruses" that you just have to wait for it to get better. And I had another round of nearly non-stop coughing which has become a frequent problem. After a couple of weeks of listening to myself I gave up and made an appointment with the doctor. New doctor. New diagnosis. New meds. And I'm already feeling better. Enough better to get back in the kitchen. I haven't felt this good in ages.

I always think "next week" life will slow down. But looking at my calendar and jotting down dates my girls need me for Mimi duty, it might be more like next year before that happens. (I also found out after staying some extra days at the lake, that I like busy. It got harder and harder to just be.)

So today I decided to try freezer cooking—with a twist. Because I know I'll be away here and there for the next few weeks, I wanted to try freezing individual dinners. Kind of like the old TV dinners that hit the store shelves back in the 50s. I thought they were so exotic. Probably because we never had them. When I was on my own after college and cooking for one, I got my chance to try them. And to be honest I never found one I really liked. I think I pretended to like a couple of them. But they really weren't very good. The homemade ones will have to be better.

My normal freezing is in larger portions and I usually stick to entrees. By now I know what freezes well. And what we like. I always think the secret is in choosing recipes with a sauce or gravy (that includes soups and stews) to keep food moist and then being very particular about how I package them. Oh, breads and muffins are also good freezer items.

This morning's cooking is an experiment. We are looking for a complete—more or less—meal that Daddy-O can grab out of the freezer and heat for his dinner. He does know that the results will likely be better if he lets it thaw overnight in the refrigerator. We shall see how this goes.

Because this was something I decided to do last night, I made do with what was on hand. I'm not sure these are the ultimate dinners. But it will be better than pouring a bowl of cereal at night after working out on the farm all day. Because we were gone for two weeks at the lake, my cupboard looks a little like Mother Hubbard's. Bare.

I did have one can of mushroom soup and some breadcrumbs I bought a few weeks ago for another recipe. And I hate to say that I had just put eggs in the Instant Pot to cook when I realized I needed one for the Salisbury steak. So I turned the IP off, took out one egg, and started it again. THAT'S how empty my kitchen is.

For freezing purposes, I might double the gravy part of the recipe another time. This is an old, old recipe that I've made a good many times over the years. But with only two of us here, it now makes more than we can eat. So I packed four "steaks" and saved two out for our dinner tonight.

SALISBURY STEAK

1 can (10-3/4 oz.) condensed cream of mushroom soup

1-1/2 lb. lean ground beef (I like extra lean) 

1/2 dry bread crumbs

1/4 cup finely chopped onion

1 egg, slighty beaten

1/3 cup water (for the gravy--not the meat mixture)

Mix thoroughly, 1/4 cup of the soup, ground beef, bread crumbs, onion and egg. (I used my hands to mix it.) Shape firmly into 6 patties. In skillet, brown patties (use a little oil if necessary and pour off excess fat, if there is any.) Blend remaining soup and the water. Pour over patties. Cover and cook for 20 minutes, or until done, stirring occasionally. 

Serve with rice or mashed potatoes.

I bought new "meal prep" containers at Target this week. To fill up that little side compartment I zapped some mixed vegetables in the microwave for one minute less that the recommended cooking time. We will find out if that works out right with reheating. I truly have no clue. I will let you know how it goes when he heats one up.

I found a YouTube video last night that really go me started thinking about this. A Peek Inside. Her video is very real, and very honest. I did get some ideas. (For a totally opposite way to freezer cook, this video was also fun! She cooks huge meals.) This morning I looked through all my freezer cookbooks and only found one that had any guidance for "TV dinners." Most freezer cooking is for the entree. And I'm good with that. So this is just something new for me to learn.

Busy days ahead. School started for the little girls on August 1. Big Sister moves away to college the next week. Jessica and Todd move into a new home that same day. I foresee a fair amount of time spent down their way until things get settled.

And I also anticipate some more knitting coming up. NEWS FLASH!!! It will be baby knitting. 🥰 Jessica and Todd are expecting a baby girl in January. That will be granddaughter #4!