In preparation for my baby's upcoming arrival, I embarked on a cooking project to cook a variety of food items and freeze them at home. The purpose is to ensure we always have some cooked food available, when we are too busy to cook the first month with our newborn.
Previously, I made some Banana Oat Muffins, Blueberry Oat Muffins and Matcha Pancake Muffins and Meatloaf.
This week, I also made some freezer friendly Creamy Spinach Mushroom Lasagna (I 'heart' this lasagna) as well as Curry Carrot Chicken.
Seriously, it was hard not to finish the lasagna and have to put some away. This is my all time favourite lasagna recipe with this special home-made mushroom gravy. I love mushrooms, all kinds of mushrooms. As a matter of fact, I could add mushroom in all my meals and would never get tired of it, lol.
Here is the delicious looking lasagna:
Here is the homemade mushroom gravy sauce I added to the lasagna:
As for the curry carrot chicken, I used the organic rainbow carrots that I found at this farmer's market and I love it. My husband didn't know carrot could come in different colours. The white one, in particular, reminds me of turnip which I absolutely love too!
Besides freezing some of the curry carrot chicken for later, I also enjoyed some along with brown rice for dinner the other night:
Here is a blurry shot of the multi-coloured carrots:
Here is how my freezer looking as of today, it's stacking up nicely:
Looking forward to the day when my project is complete and that my freezer is all stacked with food we love to eat! That's going to give us the energy needed to be a first time parents.