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How I Cured Morgellons
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11/30/2018 9:34:30 AM |
Just wanted to offer another idea about freezing ahead. You can also freeze in zip locks. I like to use the quart sized freezer bags because they're just right for single servings. To fill them, I use a big cup to put the bag down into and then fold the top of the bag over the edge. That holds it open while I put the food into the bag. Then I squeeze all the air out of it and make sure it's zipped up securely. My freezer is pretty small, but I can get lots of these in there by stacking them. This wasn't my idea...I learned about it years ago when I read a cookbook called Once a Month Cooking (don't even remember who wrote it), but it always amazes me how much I can get into my small freezer using this method. I just use a regular ballpoint pen to write the contents and date on the little white label that's on the zip lock. It's best to write on the label before filling the bag though. This works great for most things...even soup! For more solid foods (like stuffed bell pepper), I use plastic wrap first then wrap the bundle in foil. Next, I put the whole thing in a (labeled) zip lock for extra protection. It's really easy to defrost these and heat...sometimes I just put a frozen one in a pan of warm water and that gets it ready to heat in the microwave or stove. I never put plastic in the microwave, which is why putting it in a pan of warm water is a good idea to make it easier to remove it from the bag first. Just another idea! Love, Karen P.S. If you're reading this and notice my reference to stuffed bell pepper, you might also have read my recipe for same in the recipe section. I submitted that recipe before I knew about eliminating almost all carbs. I'd included rice as an ingredient, but if you decide to cook it, don't use the rice...you can use cooked "riced" cauliflower instead, and it'll still taste really good. | ||||||
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