Sentences with phrase «batches in the freezer for»

Could I keep half the batch in the freezer for the following week or would it affect the consistency when they defrost?

One more tip to make this a fast dinner is to prep this a few days ahead and if you really like this, make a triple batch and store 2 batches in the freezer for an easy meal.

I usually keep a batch in the freezer for a sweet yummy treat now and then!

So put the rest of the batch in the freezer for another day.

Make these babies and keep a batch in the freezer for when you need a little energy boost throughout the day, or a chocolate fix, and don't feel bad about snacking on them one bit.

I like to stash a batch in the freezer for future lunchboxes and snacks - on - the go.

Not exact matches

I love making big batches of this so that I always have some in the freezer for those days that I need an extra boost, you can also take it in a jar to work with you so that you can enjoy it for lunch.

There's a reason I only make one batch at a time — because if there are 8 or 10 in the freezer I will eat one a day for the next 8 or 10 days in a row, so if there were, say, 30 or 40 in there... I should probably come up with a healthier scone that will fill me up longer.

I'm sure it's a familiar story: impulse purchases thrown in the freezer only to be forgotten for months, half batches of muffins stashed away to stop me from eating them all in one go, mysterious foil - wrapped items, and of course those neat containers of homecooked beans and grains, which would have been sensible to have on hand — only if there was actually space for them...

I made a double batch so I could just pop the leftovers in my freezer for a quick breakfast when I am in a hurry!

Veggie stock, easy to make small batches of your own if you keep a bag in the freezer for carrot tops / celery bottoms / onion skins, etc..

When I make Tex - Mex Chili, I like to gather a second batch in a freezer bag while prepping the first batch in the slow cooker for dinner.

I chopped up 2 and was left with about a cup so that's hanging out in the freezer for the next batch.

toss them in the freezer instead for your next batch of bread.

I ended up using half a loaf of garlic sourdough and it worked perfectly with enough in the freezer for a couple more batches.

And one batch makes about a gazillion, so you can keep them in the freezer and hide them away for a rainy day.

Double, triple or quadruple the recipe for batch cooking and toss them in the freezer for future use!

This makes a big batch which you can store in the fridge or freezer for ages so you always have a healthy treat on hand.

So of course I made a huge batch and threw them in the freezer for us to pull out whenever we wanted that sweet pick - me - up, thinking they'd last us a while....

Kariann — You can make a full batch (refrigerating the extra popsicle «batter» until needed), unmold them, refreeze them on a tray for a few minutes if they got soft in the unmolding, then place them in freezer bags for longer - term storage.

But these are fantastic to freeze as well so I like to bake a huge batch up and keep them in the freezer (for up to 3 months) so I can have one whenever I like.

This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie - sized balls, and place them in freezer bag for later use.

Cooks up quickly for a week night meal due to flattened chicken breasts or use the freezer cooking instructions and cook up a big batch to stash in your freezer after a fun day at the beach.

I would have thought freezer, but if it can be stored in the fridge for two weeks, I might make a big batch!

I like to make these in one large batch and then individually wrap then freeze the leftovers for a convenient freezer meal ready to enjoy on busy days!

I baked a batch at night in order to freeze them for a quick breakfast, and I couldn't resist trying one before I threw them in the freezer, absolutely delicious, eve...

You can easily make a larger batch and then put it in freezer containers (I have a container frozen to thaw out for Thanksgiving dinner) to have pear sauce all season.

You can make a large batch of this, and keep it in the freezer, for quick use.

I didn't get through the last batch I bought quick enough so popped it in the freezer for later use.

The other beauty of this family meal is that you can make ahead — or double the batch and keep one in the freezer for next month!

The meat sauce portion of the recipe makes enough for a double batch so you can make extra and freeze them, or store it in the freezer for another dinner on a different day.

I've been batch cooking for the freezer in anticipation of a very busy fall.

I make a double batch of pancakes, waffles and banana muffins on the weekend and pop them in the freezer for later in the week.

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

I actually whip up a batch of homemade gluten free graham crackers and store them in my freezer for s» more emergencies (yes, I have those) and chilly evenings that sneak up on you, just beckoning for a fire.

What's more, you can make a really big batch at once and store individual portions in the freezer for later.

I stock the freezer with big batches for regular breakfasts and in case I need bread or even pizza crust.

If you're feeling up for it, spend a few extra chopping minutes to make a double batch and sock one recipe (or both) in your freezer.

It is funny to me how something as simple as making a big batch of pancakes, flash freezing them in the freezer, and then heating them up for a hot breakfast for the kids on a busy school morning makes me feel like I could at least have part of the «supermom» cape.

Or, make up a big batch of quinoa pancakes and keep them in the freezer for an easy breakfast on busy mornings.

Thanks to the Norwegian American Weekly, for which I am a contributing editor, I have a batch of lusciously smooth cardamom ice cream with Norwegian chocolate chunks in my freezer right now.

I like to make a large amount of these truffles and keep it for a long time in the freezer, but you can easily make 1/2 the amount for a smaller batch that can be kept in the fridge.

You can keep it refrigerated in the fridge for a couple of days, or if you prefer you could prepare a large batch and store it in the freezer in measured quantities for up to 2 months.

I had 2 batches together of my pumpkin cookies in good tupperware for 5 months in the freezer.

Added bonus: you can store it in the freezer for up to three months, so make a big batch and always have it on hand.

I just made another batch yesterday and have them stored in the freezer for «emergencies!»

Feel free to make a double batch, let cool, and then stick in the freezer for a quick and easy breakfast later — they are so good sandwiched with nut butter in the middle (and convenient for car munching)!

Bonus recipe: Make a double batch, fill up popsicle molds, and stick them in the freezer for a few hours.

Rather than storing leftover batter, we recommend making just the right amount of batter for your breakfast or cooking up the whole batch and storing leftover pancakes in the freezer as directed above.

For the freezer: Make a double batch of Tangy Tomato Beef, putting one in the slow cooker and one in a gallon sized bag.