Working Smarter, Not Harder (Freezer Edition)

Friday nights are pizza nights at our house and when you live thirty minutes away from the nearest pizza place, you learn quickly how to make one a lot faster than the hour plus trip to pick one up. The thing is, making sauce every single week can get monotonous, so I started making way more at one time and freezing them into single serve cubes of sauce (i.e. one cube is for one pizza).

Pizza dough and pizza sauce recipe from This Pilgrim Life

Soup season is almost here and it’s way easier (not to mention cheaper and healthier) to make a big batch of your own chicken, beef, or vegetable stock at one time and to have it ready for you when you need it. I separate a few cups out for our ice tray, freeze them, and then pop the cubes out and store them in a bag in the freezer. I like to freeze stock in 1/2 cup, 1 cup, and quart sizes so I have my bases covered when I need it because let’s be honest, when you’re the only girl in a house full of boys, someone is ALWAYS hungry. Also, snag a large silicone ice cube mold on Amazon—you can use them to freeze stuff and they make a great size ice cube for a cocktail 🥃

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