Leaving church this past Sunday, I stopped to hug Nicole and wish her a happy thanksgiving. “You cooking, right?” I asked. I’ve been told by many church-folks that she “throws down” in the kitchen, although I have yet to find out first-hand. In her usual, tell-it-like-it- is style, she responded, “Yes, girl, and I’m making enough for Christmas, too! There’s no sense of doing all that work twice!” She explained how she doubles up on her dressing and sweet potato recipes, sticks half, uncooked, in the freezer and the other half in the oven. Then for Christmas, two of the main essentials are oven-ready. Sounds great, right? Although I’m a little too far into my Thanksgiving 2010 planning to double up, it definitely will be on my to-do list for Thanksgiving/Christmas ’11.
Want to save cooking time and stress during the holidays, or any other time of year? Be like Nicole and tackle two (or more) meals at once by planning menus in advance and preparing certain items to go right into the freezer. Here are a few tips to get you started.