Which one are you? I’m typically an F6 but on special occasions I like to enjoy an A5. ☕️ 😀 via @delish
🥑What do avocados, bacon grease, and leftover wine have in common? They are all things you can freeze! Here's how to freeze avocados (you can freeze them in halves or pureed/mashed up): -Cut the avocado in half, and peel. -If keeping in halves, brush them with a little lime juice or lemon and wrap each one in plastic wrap and then place in a freezer bag. -If you're pureeing, mash the avocados with a fork or in a food processor with a little bit of lime or lemon (about 1 tsp per avocado). Store in a freezer bag and freeze (press flat and squeeze out the air). Yes, fresh is always best. However, sometimes you just aren't able to use up your avocados in time or you find a good deal and you can't resist stocking up! The consistency and texture changes so you won’t be eating slices of these babies – however, they still work great for guacamole and dressings. Your freezer is your friend in reducing waste and preserving leftovers. Want to find out more about some other items you can freeze that you may not know about? Read more (link on profile).
Yoga pants aren’t my thing but....bib overalls? I’m digging them. I couldn’t resist buying them (you know, since we moved to a pole barn house). It seemed appropriate. 👩🌾 😀
BEEF TACO BAKE (FROM THE FREEZER MEAL CLUB'S APRIL RECIPE BUNDLE)🌮🌮🌮 SERVES 6 | SUPPLIES NEEDED: GALLON-SIZED PLASTIC FREEZER BAG/S, SHARPIE MAKER PREP DAY INGREDIENTS: 1.5 lbs ground beef, cooked and drained 1 onion, finely diced 3 tablespoons chili powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon oregano 1 teaspoon cumin 1/2 teaspoon red pepper flakes (optional) 2 – 10 ounce cans diced tomatoes w/green chilies 2 teaspoons cider vinegar 1 teaspoon brown sugar 16 ounce can refried beans COOK DAY INGREDIENTS: 1-1/2 cups cheddar jack cheese, shredded 12 hard taco shells broken into 1-2” pieces PREP DAY: Brown the ground beef, drain the fat, and let cool. Label a freezer bag. In a medium bowl, mix together all of the prep day ingredients. Then place the beef filling in the freezer bag making sure to squeeze the air out and flatten the filling out. Double bag if desired. Lay flat in your freezer. COOK DAY: Thaw the freezer bag completely in your refrigerator. Oven: Preheat oven to 400 degrees. Spray a 9x13 baking dish with cooking spray. Spread the beef taco filling evenly into the baking dish. Top with ½ cup cheddar jack cheese. Scatter the taco shell pieces over the top, then sprinkle with the remaining 1 cup of cheese. Bake for 30-40 minutes or until filling is bubbling and top is spotty brown. Garnish with your favorite toppings (diced scallions, salsa, sour cream, shredded lettuce, diced avocado, etc). RECIPE NOTES: This is a great MAKE ONE, FREEZE ONE (OR TWO) recipe. Double or triple the recipe and make one for tonight and 1-2 for your freezer. You can substitute black beans, chili beans, or kidney beans for the refried beans. You can add corn or ½ cup sour cream to make it a little creamier or add in some fresh chopped cilantro or jalapeno (if you like spicier meals). I added black beans, corn, and jalapeno to mine (pictured). 👉This is one of 8 recipes included in the April freezer meal recipe bundle. Join the CLUB and get everything you need to easily fill your freezer with 8+ meals a month (dread-free dinners). Link on profile.