This week, we’re introducing a series called Double & Freeze. It’s something I do often in our house in order to get more bang for my buck in the kitchen. The concept is simple: when you cook dinner, you make twice as much. You serve half and freeze half (often after assembly but before baking). This series will include meals that cater well to that idea – that freeze gracefully and don’t get mad when you stop them mid-process.
Our first Double & Freeze is bean and cheese enchiladas! I knew this would be our first as soon as I thought of sharing this concept. I double and freeze this meal pretty much every time I make it for our family. It makes life much easier.
So here we go! Let’s get started.