Yes, this is the inside of my oven, with a wonderful zucchini bread. I figured since I am actually going to show the chaos that is inside my freezer, that I would open with a soothing picture of inside my oven. Don't ask - I'm not sure why.
I've been trying to organize and prepare as much as possible around here. I've taken the Grandma's on tours of how to pick the not so wee-one up from school. I've scrubbed walls, blinds, baby bathtubs and any wee-one with in reach. I have folded and organized drawers by month, onsies and gowns. And I have frozen things (no wee-ones were frozen in preparation, don't worry).
I know that you can't prepare for everything and that new babies are often surprising. But one thing that is guaranteed is that I like to eat, and so does everyone else around here. Of course the grandmas bring food, but sometimes you just don't want to bother them, nor eat my loves deluxe peanut butter and jelly sandwich. So I have prepared some things in advance.
As you can see my freezer is a bit old, and rather cramped. I can really jam a lot into here though. I've got burgers on the ready, red bean soup, and plenty of smoothie fixin's.
There is a mexican lasagna, and the for the kids Trader Joes Mac 'n Cheese. Oh yeah, and the ice cream maker canister is pre-frozen so whenever the urge comes upon me I can whip up a batch.
Here's where the oven shot has some relevance. I also made some lemon zucchini bread. I love quick breads and muffins. They're so easy to make and freeze and are exceptional for snacks, breakfasts and lunch boxes. I've played around with this recipe for a couple of years, and finally have it the way I want. Now I'll probably try to revamp it into gluten free, but for now it works for me and the kids.
Lemon Zucchini Bread
Makes one loaf (I always double this so I can freeze some)
1 1/2 cup shredded zucchini
3/4 cup white sugar
1/4 cup vegetable oil
1/4 cup plain yogurt
2 teaspoons lemon zest
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup walnuts (optional)
Preheat oven to 325 degrees. Butter one loaf pan. In a bowl mix together zucchini, sugar, egg, oil, yogurt and zest. In a different bowl sift together flour, salt, soda, powder and cinnamon. Add the flour mixture to the wet ingredients. If adding nuts gently fold into the batter. Pour batter into prepared loaf pan and tap on the counter. Bake in 325 degree oven for 45 minutes. (sometimes I like to either prepare a glaze of lemon juice and powdered sugar to spread on top after it is cooled, and sometimes I sprinkle on about a tablespoon of sugar on top before baking, other times I prefer this bread naked). Let cool for at least 2 hours before removing from the pan and then let it cool further on a rack, if you can wait.
Now I have this to look forward to as well as not sleeping ever again. Yeah! But I need some help. I want to make at least one more item to have in my freezer waiting to save the day. I've lost my 'what to freeze mo-jo' and need your help. What do you like to freeze to have ready and waiting? Please help, my husbands PB&J's aren't too bad, but I can only eat so many.