It’s official. I’m a full-time working mom! I took a break from blogging last week to get acclimated. Today, I was on a mission to fill our new chest freezer with healthy food. I made several batches of soup to freeze in single servings for work lunches. I also made a batch of Cuban-Style Pork Shoulder in the slow cooker.
As for the soups, I made:
- Provencal Seafood Bisque (pictured above)
- African Peanut Soup (subbed sunflower seed butter for peanut butter)
- Szechuan Carrot Soup
- Chipotle Pumpkin Soup (UPDATE: Discovered this was not great for freezing.)
BONUS: Choose your ingredients wisely, and these soups can easily be Whole 30 compliant. (See my Whole 30 results.)
After the soups cooled, I packaged them as single servings in freezer bags. Then I stacked the bags flat on cookie sheets, which I placed in the freezer.
Our freezer is slowly starting to fill up! I love how new freezers have nice storage bins for easier organization. Oh, and don’t worry; I’ll write the contents and dates on the bags once they’re frozen solid. (I should have written on them before I filled them.)
My goal is to have a “library” of various healthy soups and other delicious lunch options. No Lean Cuisine for this girl!