I totally admire Crystal for her baking days (especially now that she has three little ones at home!) I came back from our mini-vacation at Bethany with more motivation than I've had in a while and got inspired to do a little freeze-ahead work today.
First, the easy one: a bunch of rice for the freezer for lunches for Stewart and evenings when I don't cook (this is the second batch):
Breakfast is the most annoying meal of the day for me (we normally eat in the car on the way to Nate's school), so I decided to try these muffins that I read about on, where else, Money Saving Mom. I made a double batch and froze them. I tested one by microwaving it for 30 seconds (someone has to do the dirty work) and it heated up beautifully. I love this recipe! Bananas, applesauce, peanut-butter, and only one egg!
Last, I made some refried bean roll-ups - I combined 2 cans of refried beans, a baggie of brown rice, a can of diced tomatoes, and some seasonings, and used half of a whole-wheat tortilla for each one. I did use a tiny sprinkle of cheese on each one (less than a teaspoon on each one) so not a vegan recipe, but a good hand-held size for the boys. Froze them, too!
I don't know if it'll be tomorrow, but this week I plan to make up a batch of healthy pasta sauce and a huge batch of my favorite peanut noodle sauce. I made some last week and tried freezing it in large spoonfuls; it defrosted beautifully - I can throw it on whole wheat noodles with peas and corn and have a really easy good dinner for the boys. If it happens, I'll make sure to photograph it!