Following Our Rainbows: Freezer Mania

I have realized that I will be overwhelmingly busy this semester; 3 jobs, 17 hours of class, training for several athletic events, and of course household and family duties. After my initial freakout of how am I going to survive the next few months?!?! I had a bright idea, of course, freezer meals! This is the first time that I have attempted freezer meals. I ended up making several meals off of one website, added a few of our favorite recipes, and made a super delicious Baked Spaghetti Squash mac-n-cheese. All of my freezer meals *other than the mac-n-cheese* are grain free. I used this site for pretty much all of my meals.

***As a side note, I do not follow exact recipes pretty much ever, with these I tried following pretty closely. I used coconut milk and usually would use goat cheese (I did use regular cheese in The Mac-N-Cheese, For all of the recipes containing meat I used Italian turkey in the Bell Peppers and Jambalaya. I used ground chicken in the Shepherds pie, and used steak in the Stew.

From her site I have made sweet-potato-shepherds-pie which received a huge thumbs up! stuffed-bell-peppers, another thumbs up! Riced cauliflower is AWESOME! Pumpkin-butternut-stew, which I loved, however Nathan said it wasn't filling enough for him. Jambalaya, we have yet to try this, but I am very excited about it! I also packaged my recipe of Vegetarian-white-bean-chili,yummy yum! For each of the recipes above I split the contents from the original recipe into two freezer bags with 2-3 servings per bag, so instead of having 5 meals, we had 10!

I also made 2 loaf size aluminum pans of Meatless-eggplant-lasagna. While technically not in a freezer bag, it still counts right?? I prepared some easy freezer meals with some leftovers, such as Turkey Italian sausage with onion and green pepper, a couple of turkey burger patties, some chicken breasts to throw in the crock with a jar of salsa..yum yum, great for chicken tacos!

The rave of the bunch was..... Baked Spaghetti Squash! This recipe is not grain free, as I used rice flour (but you could use coconut flour), I used unsweetened coconut milk in place of the regular milk. We did not freeze this one, we ate it the evening that it was made.

I poked several holes in my squash and microwaved it for 10 minutes (in lieu of baking it for an hour), I then let it cool and scraped the squash directly into the pan. Unfortunately *because I apparently suck* I only took a few pictures.