This weekend I made a huge batch of chili, and when it wasn't eaten completely I was faced with a dilemma--eat chili every day this week or freeze it for later and hope that I remember it's there. Bryssy told me to freeze the chili in sandwich bags so I could just heat it up one bowl at a time, and I'm convinced she is a genius. It's easier to defrost that way, we can eat it whenever we want, and it easily replaces the canned stuff. So, holiday kitchen tip #1, thanks to Bryssy, is:
1. Freeze individual portions of leftovers so that they can be used as single meals later when you're too busy to cook.
Now, back to the chili. Liz graciously gave me her White Chicken Chili recipe, and that is what I made. It is amazing! What's even better is that when I defrosted my baggie today for lunch, I realized that it would make a great burrito filling, too. Really, any chili is great for eating as is, filling burritos and tacos, and making yummy Mexican lasagnas. Holiday kitchen tip #2 is:
2. Chili is your friend and is very versatile. If your family likes it, keep it on hand to make a variety of dishes.
Kitchen tip #3 is up to you, and so is #4, #5, etc. How do you make meals easier during the hectic rush of the holiday season? Do you have any favorite go-to meals or ingredients? Let's hear them!