Freezer Meal Swap with Friends

In March, four of my friends and I decided to start a freezer meal swap, initiated by my friend Kristin. Out of the five of us, three are pregnant. Nope, I'm not one of the three -- no news here on that front! However this will make life easier for all of us.

We swapped our first round of meals in the beginning of March. It was a fun & relaxing couple of hours of girl time. I stopped at Starbucks on my way, and sipped on my Caramel Machiatto while we chatted about life and a little about our meals. I made Healthy Mama BBQ Chicken, and kept one for our family. That day I came home with:

Shepherds Pie

Tomato Basil Bique

Black Bean Taco Soup

& Black Bean and Sweet Potato Chili

They were all delicious meals! I actually made the Shepherds Pie that night, because I had nothing else planned. The other meals I spread out, one for each week of March. It was so nice not to think beyond moving the bag from the freezer to the fridge the night before. Besides the Shepherds Pie, they were all crock pot meals, so I was able to dump the bag into the crock pot and go on with my day.  Every meal also provided leftovers for lunches - another thing off my mind for the day. 

For April, we had our swap at Kristin's daughter's 3rd birthday party this past Saturday. This month, I made Paleo Crockpot Meatballs, but I assured all of the girls that once they put them over noodles, and ate the Rosemary Olive Oil Bread from Costco that I also froze, these wouldn't be so Paleo-friendly. Not that there's anything wrong with that! Again, I froze another dozen meatballs and bread for our family, and I came home that night with:

Beef Stew

White Chicken Chili

Stuffed Peppers

& Burritos (the size of my head)

I plan to make the White Chicken Chili for dinner tonight. We'll have plenty of leftovers for when my husband comes back from his business trip. :)

Have you ever done a freezer meal swap with friends or family?

Linking Up To:

I Heart Nap Time - Link Party Palooza #35

Lolly Jane - Sunday Soiree Link Party

DIY Show Off - That DIY Party

Our Favorite Meatloaf

Whenever we have company coming over for dinner I try to make something that everyone will enjoy. This recipe has been a hit particularly with my in-laws. Maybe because this family's full of men! 6 grandsons so far...

I think the first time I had meatloaf was when I first made this recipe. It kind of grossed me out to be honest. But then I thought about it, and meatloaf is pretty much a slice of hamburger without the bun, and full of lots of flavor!

My husband is an avid deer hunter, so our freezer is always stocked with venison, a naturally lean meat. So lean that we have to have pork fat added to the ground venison so that it will stay together. Last year 10% was added, but this year we cut it down to 5%... much better! I suppose venison is something I've gotten used to over time, but really the flavor isn't that different from beef, especially when seasoned and prepared well.

I've adapted this recipe from Cooking Light. The recipes they offer fit right in with my real-solution for 2014. I like to serve steamed broccoli or green beans and a baked potato with this meatloaf.

Italian Meatloaf with Fresh Basil & Provolone
Adapted from Cooking Light

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil 
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone chese
2 large egg whites
2 garlic cloves, minced
1 pound ground venison (or ground beef)
Cooking Spray
1/3 cup ketchup

 1. Combine the boiling water and tomatoes in a bowl; let stand for 30 minutes or until soft. Drain and finely chop tomatoes.
2. Preheat over to 350*.
3.Combine chopped tomatoes, 1/2 cup ketchup, and next 7 ingredients in a large bowl. Shape meat mixture into a cookie sheet coated with cooking spray. Spread 1/3 cup ketchup over meatloaf. Insert a meat thermometer into the loaf. Bake at 350* for 1 hour or until thermometer registers 160*. Let stand 10 minuted before slicing. Cut into 12 slices.

This recipe is easily doubled. I made two loaves, baked both, and froze one. Just thaw the frozen loaf in the refrigerator overnight and heat at 350* for about 30-45 minutes, and enjoy!