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Category: Homemaking

  • Easy Tomato Soup That Freezes Beautifully

    Easy Tomato Soup That Freezes Beautifully

    There’s nothing like a bowl of homemade tomato soup once the weather turns, and this version is built with the freezer in mind from the start — no cream added until serving, so it thaws and reheats without breaking or separating. Make a big batch now while the tomatoes are at their best, and you’ll have soup ready to go all winter.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Why This Recipe Freezes So Well

    The trick to freezer-friendly tomato soup is leaving out dairy until you’re ready to eat. Cream and milk can separate and turn grainy after freezing and reheating, so this base is made entirely from tomatoes, aromatics, and broth. You stir in cream (or skip it entirely) right before serving, which keeps the texture smooth no matter how long it’s been in the freezer.

    What You’ll Need

    • Fresh tomatoes, cored and roughly chopped (a generous amount — this is a great way to use up a big haul)
    • Onion and garlic
    • Vegetable or chicken broth
    • Olive oil or butter
    • Salt, pepper, and a pinch of sugar to balance acidity
    • Fresh basil, if you have it
    • Heavy cream or half-and-half (added at serving time only)

    How to Make It

    1. Sauté the aromatics. Cook chopped onion in olive oil until soft, then add garlic for the last minute.
    2. Add the tomatoes. Stir in the chopped tomatoes and a splash of broth, then simmer until everything breaks down and softens, about 20–25 minutes.
    3. Blend until smooth. Use an immersion blender directly in the pot, or carefully transfer to a blender in batches. Blend until fully smooth.
    4. Season. Add salt, pepper, and a small pinch of sugar to round out the acidity. Stir in fresh basil if using.
    5. Cool completely before portioning for the freezer — this is the step people skip, but freezing hot soup leads to uneven texture and condensation in the container.

    Freezing and Reheating

    • Portion into freezer-safe containers or bags in single-serving or family-size amounts, leaving room for expansion.
    • Lay bags flat to freeze so they stack easily and thaw faster.
    • To reheat, thaw in the fridge overnight or warm gently from frozen on the stove over low heat.
    • Stir in cream only after the soup is fully reheated, right before serving.

    After adding to your freezer, be sure to add it to your freezer log to remember its in there! ➡️Grab your Freezer and Canning Log now

    Serving Ideas

    A bowl of this soup with a grilled cheese sandwich is hard to beat, but it’s also great with a swirl of cream and fresh cracked pepper on top, or topped with croutons and a sprinkle of parmesan.

    This has become one of the most-used things in our freezer come January — a little taste of late summer on a cold night. Do you add cream, or keep yours dairy-free?

    If you love stocking the freezer as much as we do, don’t miss Fresh Tomato Chili: A Great Way to Use a Big Harvest — another tomato-season recipe made for batch-freezing. And if canning is more your thing, 7 Canning Myths You Should Stop Believing is a great next read.

    Looking for even more ways to put up a big harvest? Try Roasted Tomato Sauce for the Freezer or a jar of sweet-and-savory Easy Tomato Jam.

  • Red Pepper Jelly: The Easiest Appetizer You’ll Ever Make

    Red Pepper Jelly: The Easiest Appetizer You’ll Ever Make

    If you only make one thing with your late-summer pepper haul, let it be this. Red pepper jelly is sweet, a little spicy, gorgeous in a jar, and turns into an effortless appetizer with nothing more than a block of cream cheese and a box of crackers. It’s the kind of thing that looks far more impressive than the effort it actually takes.

    Why This Recipe Works

    Red bell peppers bring natural sweetness and that beautiful red color, while a bit of hot pepper (jalapeño or a small chili) adds just enough heat to keep it interesting. Pectin sets it into a soft, spreadable jelly rather than a syrup, so it holds its shape nicely spooned over cream cheese.

    What You’ll Need

    • Red bell peppers, finely chopped or pulsed in a food processor
    • A hot pepper of your choice, seeded and finely chopped (adjust to taste)
    • Apple cider vinegar
    • Sugar
    • Powdered fruit pectin
    • Canning jars, lids, and rings if you plan to process it shelf-stable

    The Basic Process

    1. Prep the peppers. Finely chop or pulse the bell peppers and hot pepper until they’re in small, even pieces — not pureed, just fine.
    2. Combine peppers and vinegar in a large pot and bring to a boil.
    3. Stir in the pectin and return to a full rolling boil.
    4. Add the sugar all at once, stirring constantly, and boil hard for exactly one minute.
    5. Skim off any foam, then ladle into prepared jars, leaving proper headspace.
    6. Process in a water bath canner according to a tested recipe for your jar size and altitude, or simply refrigerate if you plan to use it within a few weeks. ➡️Grab the best Water Bath Canner Here

    Because sugar and vinegar levels matter for both safety and set, it’s worth following a tested pepper jelly recipe with exact measurements rather than eyeballing the sugar and pectin.

    How to Serve It

    This is the easy part. Pour a jar over a block of softened cream cheese and set it out with your favorite crackers — that’s it. The sweet-heat jelly against the cool, mild cream cheese is what makes this such a popular appetizer at gatherings. It’s also excellent:

    • Spooned over a warm baked brie
    • As a glaze brushed onto grilled chicken or pork in the last few minutes of cooking
    • Swirled into a grilled cheese before it hits the pan

    A Few Tips

    • Chop the peppers by hand or pulse carefully in the food processor — too fine and you lose the pretty flecks of color and texture in the finished jelly.
    • If your jelly doesn’t set firmly, it still works beautifully as a glaze or syrup, so nothing goes to waste.
    • Make an extra batch — jars of this make excellent gifts once the holidays roll around.

    This one always disappears fastest at parties. What’s your favorite way to serve pepper jelly?

    More ways to use Sweet Peppers this season ➡️One Garden Crop I Haven’t Bought in Over 2 Years: Sweet Peppers

  • Quick Guide: Freezing Tomatoes Made Simple

    Quick Guide: Freezing Tomatoes Made Simple

    Not every tomato harvest lines up with the time it takes to can. Some weeks you just need to get the tomatoes out of the kitchen and into the freezer before they go soft on the counter. The good news: freezing tomatoes is one of the easiest ways to preserve a harvest, and frozen tomatoes are genuinely useful all winter long — no fancy equipment required.

    The Simplest Method: Whole Freezing

    If you’re short on time, this is the way to go:

    1. Wash and dry the tomatoes completely.
    2. Core out the stem end with a paring knife.
    3. Lay them in a single layer on a sheet pan and freeze until solid, a few hours or overnight.
    4. Transfer to freezer bags once frozen, pressing out as much air as possible.

    Freezing them first on a sheet pan keeps them from turning into one giant tomato block, so you can pull out just what you need later.

    For more ideas of what to freeze this season ➡️ Check out my Ultimate Freezer guide

    The Skins Will Slip Right Off

    One of the best parts about frozen tomatoes: run a frozen tomato under warm water for a few seconds and the skin slides right off, no blanching required. This makes frozen tomatoes an easy shortcut any time a recipe calls for peeled tomatoes.

    A Slightly More Prepped Option

    If you have a little extra time, cook the tomatoes down into a simple sauce or puree before freezing. This saves freezer space and means the hard part is already done when you go to use it. Freeze in portioned containers or flat in freezer bags so they thaw quickly and stack easily.

    How to Use Frozen Tomatoes Later

    This is where the real payoff is — a freezer full of tomatoes is a shortcut through the whole winter:

    • Soups and stews — drop whole frozen tomatoes directly into a simmering pot; they break down as they cook
    • Pasta sauce — thaw, peel, and cook down with garlic and herbs for a fast weeknight sauce
    • Chili — frozen tomatoes go straight into the pot, no thawing needed
    • Braises and pan sauces — a couple of frozen tomatoes deepen the flavor of almost anything simmering on the stove

    A Few Notes

    • Frozen tomatoes go soft and watery once thawed, so they’re best in cooked dishes, not fresh salads or sandwiches.
    • Label bags with the date — most frozen tomatoes are best used within about 8–12 months for flavor, though they stay safe well beyond that.
    • If your freezer space is tight, cooking tomatoes down before freezing is the better use of that space.
    • Create a list of what you are putting up in the freezer and pantry to ensure they get used. ➡️ Grab a pantry and canning inventory log

    Freezing tomatoes is one of those preserving methods that feels almost too easy, but it’s saved more weeknight dinners around here than I can count. Do you freeze whole or cook yours down first?

  • Smoky Garden Salsa: How the Smoker Changes Everything

    Smoky Garden Salsa: How the Smoker Changes Everything

    If you’ve only ever made salsa on the stovetop, you’re missing out. Running your tomatoes, peppers, and onions through the smoker before blending adds a deep, smoky backbone that no amount of chili powder can fake. It takes a little more time than the stovetop version, but almost none of it is hands-on — the smoker does the work.

    Why Smoke the Vegetables First

    Smoking concentrates flavor the same way roasting does, but with that extra layer of char and smoke that turns a good salsa into the one people ask you to bring every year. It also softens everything down before it hits the blender, so you get a smooth, restaurant-style texture without overcooking anything on the stove.

    What You’ll Need

    • Ripe tomatoes (Romas or a mix of garden varieties work well)
    • Onions, quartered
    • Jalapeños or your preferred heat level
    • A few garlic cloves, skin on
    • A disposable aluminum pan (this is key — it catches all the juices so nothing is wasted)
    • Lime juice, salt, and fresh cilantro to finish

    The Smoker Method

    1. Load the pan. Halve the tomatoes and load them into the aluminum pan cut-side up along with the onion quarters, peppers, and garlic. Keeping everything in the pan means the juices that render out during smoking stay in the mix instead of dripping into your fire.
    2. Smoke low and slow. Run the smoker at 225–250°F and let the vegetables go until they’re soft and lightly charred, with visible blistering on the tomato skins and pepper skins. This usually takes a couple of hours depending on your smoker and how large you cut things.
    3. Let it cool slightly, then peel the garlic and remove pepper stems.
    4. Blend it up. Pour the pan contents — vegetables and all those smoky juices — into a blender or food processor. Pulse to your preferred texture; a few short pulses keeps it chunky, more blending gets you a smoother restaurant-style salsa.
    5. Season to finish. Stir in lime juice, salt, and chopped cilantro to taste. Let it sit for at least 30 minutes before serving so the flavors settle.

    Canning It for Later

    This salsa can be processed in a water bath canner if you follow a tested acidified salsa recipe — the smoking step doesn’t change the acid balance, but you do still need enough bottled lime or lemon juice per jar to can it safely. If you are in thick of canning season, check out my other tips for this season ➡️What to Can in Late July: A Garden-to-Jar Checklist. If you’re not canning, it keeps well in the fridge for about a week or freezes nicely for a few months.

    A Few Tips

    • Don’t skip the aluminum pan — smoking directly on the grates loses all those flavorful juices that make this version so good. ➡️Grab pans that are perfect for this here!
    • Char is good, burnt is not — keep an eye on smaller pieces like garlic so they don’t scorch before the tomatoes are done.
    • This method scales beautifully for a big harvest — just use a second pan if your smoker has the room.

    Once you’ve had smoked salsa, it’s hard to go back to the stovetop version. It’s become a September tradition around here — what’s your go-to way to use up a big pepper and tomato harvest?

    As you are canning this fall, be sure to keep track of everything you have to use up before next canning season. ➡️Grab my Canning and Pantry Log Here

  • End-of-Summer Preserving: How to Make the Most of Your Last Harvest

    End-of-Summer Preserving: How to Make the Most of Your Last Harvest

    The tomatoes are still coming, the peppers are finally blushing red, and the zucchini plants haven’t gotten the memo that fall is around the corner. Late summer is one of the busiest — and most rewarding — stretches of the preserving season. Here’s how to make the most of it before the garden winds down.

    Take Inventory Before You Start

    Before you pull out the canner, walk your garden and take stock of what’s actually ripening in volume. End-of-summer harvests tend to come in waves rather than a steady trickle, so it’s easy to get overwhelmed. Sort what you have into three piles:

    • Eat fresh this week — anything delicate or already very ripe
    • Preserve now — produce at peak ripeness in large enough quantity to justify a canning session
    • Freeze for later — extras you don’t have time to process right away

    This simple sort saves a lot of last-minute scrambling and food waste.

    Tomatoes: Your End-of-Season MVP

    If there’s one crop that defines late-summer preserving, it’s tomatoes. A few ways to use a big haul:

    • Canned whole or crushed tomatoes — the workhorse of winter cooking. Great in a water bath canner if you add the right amount of acid (bottled lemon juice or citric acid, not just vinegar to taste).
    • Tomato sauce or salsa — cook down a big batch and can it in pint jars for easy weeknight meals later.
    • Oven-roasted and frozen — if you’re short on canning time, roasting halved tomatoes with olive oil and garlic, then freezing them flat on a sheet pan, is a low-effort way to lock in flavor.

    Peppers and Zucchini

    Peppers freeze beautifully with almost no prep- Check out ➡️One Garden Crop I Haven’t Bought in Over 2 Years: Sweet Peppers

    OR my favorite instant appetizer:➡️ Red Pepper Jelly: The Easiest Appetizer You’ll Ever Make

    Zucchini is a great item to prep for the winter,➡️ Check out my post about how to freeze them!

    Herbs Before the Frost

    Basil, in particular, turns black at the first cool night, so it’s worth harvesting fully before frost risk sets in. Blend it into pesto and freeze in ice cube trays for easy portioning, or simply chop and freeze in oil.

    A Few Preserving Reminders

    A few habits make end-of-season preserving smoother and safer:

    1. Use tested recipes for anything water-bath or pressure canned — acidity levels matter for safety, not just flavor.
    2. Label everything with the contents and date. It’s easy to forget what’s in an unlabeled jar by January.
    3. Don’t can more than you’ll realistically use. It’s tempting to preserve every last tomato, but a full pantry of food you never get to before next season isn’t actually saving anything.
    4. Keep a running log of what you preserved and how much — it makes planning next year’s garden (and knowing when to stop canning tomatoes) so much easier. ➡️Grab my Canning Log to keep track of it all!

    Wrapping Up the Season

    End-of-summer preserving is as much about slowing down and taking stock as it is about jars and lids. Whatever doesn’t get preserved can usually still be shared, composted, or enjoyed fresh — no need to feel like every last vegetable has to end up in a jar.

    What’s overflowing in your garden right now? I’d love to hear what you’re preserving this week.

  • 5 Gardening Mistakes I Made So You Don’t Have To

    5 Gardening Mistakes I Made So You Don’t Have To

    Every year my garden teaches me something new.

    Some lessons come from huge harvests, and others come from realizing halfway through the season that I made things much harder than they needed to be. The good news? You don’t have to make the same mistakes I did.

    If you’re planning your own vegetable garden, here are the five biggest mistakes I’ve made—and exactly what I’d do differently today.

    1. I Didn’t Give My Vining Plants Enough Space

    This was probably my biggest mistake.

    The first few years I gardened, I underestimated just how much room plants like cucumbers, pumpkins, squash, and melons actually need. They quickly sprawled into neighboring plants, making it difficult to walk through the garden, harvest vegetables, or even find what was growing underneath all those leaves.

    Now I either:

    • Give vining plants their own dedicated space.
    • Grow them vertically on sturdy trellises whenever possible.
    • Avoid overcrowding by paying attention to mature plant spacing instead of how tiny the seedlings look.

    Trust me—your future self will appreciate being able to actually walk through your garden.

    2. I Grew Vegetables We Didn’t Actually Eat

    This one seems obvious now, but when you’re planning a garden it’s easy to get caught up in growing everything.

    I planted crops like lettuce, broccoli, and cauliflower because they seemed like staples in everyone’s garden. The problem? We rarely eat them.

    Many of those vegetables matured all at once, and I found myself scrambling to use them before they spoiled. Some never got used at all.

    Now I plan my garden around what my family already eats every single week.

    Instead of asking, “What should I grow?” I ask:

    • What vegetables do I buy most often?
    • What do I enjoy preserving?
    • What will actually save me money at the grocery store?

    Your garden should make your life easier—not leave you wondering what to do with another head of cauliflower.

    3. I Didn’t Match My Garden to My Gardening Style

    One of the biggest things I’ve learned is that not every crop fits every gardener.

    I’ve realized I much prefer plants that keep producing throughout the season instead of harvesting everything at once.

    That’s why some of my favorites are:

    • Sweet peppers ⬅️ Link to ways to keep them year round!
    • Green beans
    • Cherry tomatoes
    • Cucumbers (when trellised!)
    • Zucchini ⬅️ link to my best ways to enjoy them!

    These plants reward you week after week, and if life gets busy for a few days, you usually haven’t missed your entire harvest.

    For me, that’s much less stressful than trying to perfectly time a single harvest window.

    Knowing your gardening style is just as important as knowing your growing zone.

    4. I Didn’t Use a Weed Barrier

    If I could go back and change one thing from the beginning, this might be it.

    The first few years, I spent countless hours pulling weeds. It felt like every time I turned around, they had taken over again.

    Once I started using a weed barrier around my raised beds, everything changed.

    Not only did it dramatically reduce weeds, but it also:

    • Saved hours of maintenance.
    • Helped keep pathways clean.
    • Made watering and harvesting much more enjoyable.

    Gardening became something I looked forward to instead of another chore on my to-do list.

    If you’re trying to create a low-maintenance garden, don’t skip this step.

    5. I Forgot That Healthy Soil Needs Maintenance

    It’s easy to focus on planting every spring and forget that the real work starts after harvest.

    A few years ago, I filled my raised beds with composted manure, and the difference was incredible. My plants were healthier, grew larger, and produced far more than previous years.

    Over time, though, all those vegetables remove nutrients from the soil.

    This year it’s time to replenish my beds again with composted manure and organic matter before next season.

    Taking care of your soil is one of the best investments you can make. Healthy soil grows healthy plants, and healthy plants reward you with bigger harvests.

    Think of it as feeding your garden so it can feed your family.

    Final Thoughts

    One of my favorite things about gardening is that every season is a chance to learn.

    No garden is ever perfect, and even experienced gardeners make mistakes. The goal isn’t perfection—it’s making each year just a little easier and a little more productive than the last.

    If I were starting a garden from scratch today, I’d give my plants more room, grow what we actually eat, choose crops that fit my lifestyle, keep weeds under control from the beginning, and never forget to care for the soil.

    Those five simple changes have completely transformed how enjoyable—and productive—my garden has become.

    As I grow my garden year after year, I have been also mastering how I want to use the items year round! Link ➡️ The Ultimate Guide to Freezer Meal Prep for Busy Moms

    I’d love to hear from you!

    What’s one gardening mistake you’ve made that taught you a valuable lesson? Share it in the comments below—I bet we’ve all been there!

  • Two Freezer Staples I Make Every Week

    Two Freezer Staples I Make Every Week

    Some of the best meal prep doesn’t come from making complete freezer meals—it comes from stocking your freezer with versatile ingredients that can become dinner in minutes.

    Two things I always try to keep on hand are homemade meatballs and shredded chicken.

    They’re inexpensive, easy to make in large batches, and can be transformed into dozens of different meals throughout the month. On busy evenings, having these already cooked can be the difference between ordering takeout and getting dinner on the table in 20 minutes.

    Homemade Freezer Meatballs

    As someone that buys a quarter cow, I use up my ground beef making these amazing meatballs.

    I bake them all at once, let them cool completely, then freeze them on a baking sheet before transferring them to freezer bags. Freezing them individually first keeps them from sticking together, so I can grab exactly the number I need for a meal.

    Our Favorite Ways to Use Frozen Meatballs

    • Spaghetti and meatballs
    • Meatball subs
    • Swedish meatballs over mashed potatoes or egg noodles
    • BBQ meatballs
    • Teriyaki meatballs with rice
    • Italian wedding soup
    • Meatball casseroles
    • Pizza topped with sliced meatballs
    • Slow cooker grape jelly meatballs for parties
    • Vegetable and meatball soup

    Because they’re already cooked, they simply need to be reheated in sauce, soup, or the oven.

    Batch Cook Shredded Chicken

    Shredded chicken may be the most versatile ingredient in my freezer.

    I’ll cook several pounds of chicken breasts or thighs in the slow cooker or Instant Pot, shred everything at once, and portion it into meal-sized freezer bags.

    I flatten each bag before freezing so it stores efficiently and thaws quickly.

    Having cooked chicken ready to go makes homemade meals feel just as convenient as grabbing something frozen from the store.

    Easy Meals Using Shredded Chicken

    • Chicken tacos
    • Chicken enchiladas
    • BBQ chicken sandwiches
    • Chicken salad
    • Chicken noodle soup
    • Buffalo chicken dip
    • Chicken quesadillas
    • Chicken Alfredo
    • Chicken pot pie
    • White chicken chili
    • Chicken fried rice
    • Burrito bowls
    • Caesar wraps
    • Pasta casseroles
    • Chicken and stuffing bake

    The possibilities are almost endless.

    Freeze in Meal-Sized Portions

    One of the biggest lessons I’ve learned is to freeze food the way you’ll actually use it.

    Instead of freezing one giant bag, divide your meatballs and shredded chicken into portions your family typically eats in one meal.

    Label each bag with:

    • What’s inside
    • The date it was frozen
    • Approximately how much is in the bag

    This makes meal planning much easier and helps prevent food waste.

    Build Meals Around Your Freezer

    When I have meatballs and shredded chicken already prepared, dinner starts with asking, “What do I already have?” instead of “What should I cook?”

    I can add a bag of frozen vegetables, pasta, rice, potatoes, or a salad, and dinner comes together quickly without much planning.

    These simple freezer staples save time, reduce food waste, and make busy weeks so much less stressful.

    If you’re just beginning freezer meal prep, don’t feel like you need to fill your freezer with dozens of complete meals. Start by stocking ingredients you’ll use over and over again. A few bags of homemade meatballs and shredded chicken can become weeks’ worth of quick, delicious dinners. Check out my Freezer meal prep guide for more ideas of what to make!

  • One Garden Crop I Haven’t Bought in Over 2 Years: Sweet Peppers

    One Garden Crop I Haven’t Bought in Over 2 Years: Sweet Peppers

    Every summer, my sweet pepper plants seem to hit all at once. One week I’m picking a few peppers for dinner, and the next I’m wondering how I’m ever going to use them all before they go bad.

    A few years ago, I decided I was done wasting peppers—or buying them in the grocery store during the winter. Since then, I’ve frozen enough peppers each summer that I honestly haven’t purchased a single sweet pepper in over two years.

    If you have a garden full of peppers, here are my favorite ways to preserve them so they’re ready to use all year long.

    Freeze Pepper Strips for Everyday Cooking

    This is the easiest method and the one I use the most.

    Simply:

    That’s it!

    Frozen peppers work beautifully in recipes where they’ll be cooked, including:

    • Fajitas
    • Stir fry
    • Omelets
    • Soups
    • Chili
    • Pasta sauces
    • Pepper and onion mixes for sandwiches
    • Breakfast Burritos
    • Sheet pan meals

    Since they’re already sliced, you can grab exactly what you need without thawing the entire bag.

    Make Freezer-Friendly Stuffed Peppers

    Stuffed peppers are one of my favorite meals to prepare in bulk.

    I’ll often make a double batch:

    • Bake one pan for dinner.
    • Freeze the second pan for a busy week after harvest season.

    Be sure to use an aluminum pan with lid to keep them in the freezer and pop right into the oven when its time to cook!

    It’s one of those meals that tastes just as good after freezing and makes a perfect weeknight dinner when life gets hectic.

    Try Deconstructed Stuffed Peppers

    If your peppers aren’t perfectly shaped—or you simply want something even easier—deconstructed stuffed peppers are the way to go.

    Instead of stuffing each pepper, cook everything together:

    • Ground beef or turkey
    • Rice
    • Chopped sweet peppers
    • Onion
    • Tomato sauce
    • Seasonings

    Serve it fresh over rice, or freeze it in meal-sized portions for later.

    It has all the flavor of traditional stuffed peppers with a fraction of the prep time, making it one of my favorite freezer meals.

    Add Peppers to More Than You Think

    Once you have frozen peppers ready to go, you’ll find yourself adding them to recipes you never thought about before.

    Some of my favorites include:

    • Pasta salads
    • Pizza toppings
    • Fried potatoes
    • Quiche
    • Egg bites
    • Breakfast burritos
    • Casseroles
    • Homemade fried rice
    • Vegetable soups
    • Chicken and rice bowls
    • Taco meat
    • Pasta dishes

    Having peppers already chopped means it’s easy to sneak extra vegetables into almost any meal.

    Save Money All Year Long

    Fresh sweet peppers can get surprisingly expensive during the winter months, especially if you’re cooking for a family.

    By spending just a little time preserving your garden harvest, you’ll have peppers ready whenever you need them—and save money every time you skip buying them at the grocery store.

    For our family, this simple habit has meant I haven’t bought a sweet pepper in over two years.

    Every time I reach into the freezer for a handful of peppers in January, I’m reminded that a little work during harvest season pays off all year long.

    If you grow sweet peppers, don’t stop after making a few meals. Freeze them, cook with them, and stock your freezer while they’re abundant. Your future self will be grateful on those busy weeknights when dinner comes together in minutes. Utilize my Freezer Meal Prep Guide to find more meals!

  • High-Protein Freezer Breakfast Burritos & Egg Bites

    High-Protein Freezer Breakfast Burritos & Egg Bites

    Mornings can feel like a race, especially with little ones, busy work schedules, or simply trying to get everyone out the door on time. One of my favorite ways to make mornings easier is spending about an hour making a batch of freezer-friendly breakfasts. Not only do they save time, but they’re also an easy way to get a protein-packed meal without much effort.

    Even better? These recipes are perfect for using up leftover breakfast meat. Have extra bacon from Sunday breakfast? A few sausage links no one finished? Dice them up and turn them into breakfasts you’ll actually be excited to eat all week.

    Why Add Cottage Cheese?

    If you’ve never added cottage cheese to eggs before, you’re in for a surprise. Once blended, it completely disappears into the eggs while making them incredibly creamy and fluffy.

    It also adds a significant protein boost without changing the flavor.

    Benefits include:

    • More protein to keep you full longer
    • Creamier texture
    • Extra calcium
    • Great way to stretch your eggs without anyone noticing

    Simply blend the cottage cheese until smooth before mixing it into your eggs.

    Easy High-Protein Egg Bites

    These are perfect for grab-and-go breakfasts, quick snacks, or even toddler lunches.

    I highly recommend the silicone muffin pans to make getting these egg bites out even easier!

    Ingredients

    • 10 eggs
    • 1 cup blended cottage cheese
    • 1 cup shredded cheddar cheese
    • 1 cup diced cooked bacon or sausage
    • ½ cup diced peppers
    • ¼ cup diced onions (optional)
    • Salt, pepper, garlic powder, and paprika
    • Tip: place a pan with water on a lower shelf in the oven to keep the egg bites moist

    Directions

    1. Preheat oven to 300°F.
    2. Blend the cottage cheese until smooth.
    3. Whisk together eggs and cottage cheese.
    4. Stir in remaining ingredients.
    5. Grease a silicone muffin pan.
    6. Fill each cup about ¾ full.
    7. Bake for 25–30 minutes until just set.

    Allow to cool completely before freezing.

    Freezing Instructions

    Freeze on a baking sheet first, then transfer to a freezer bag.

    Reheating

    • Microwave 45–60 seconds from refrigerated.
    • About 1½–2 minutes from frozen.

    Freezer Breakfast Burritos

    Breakfast burritos are incredibly customizable and are one of the easiest freezer meals to keep stocked.

    The Easy Egg Bake Method

    Instead of standing over the stove making scrambled eggs, bake everything together in one pan.

    Egg Bake Ingredients

    • 12 eggs
    • 1 cup blended cottage cheese
    • Salt and pepper
    • Garlic powder
    • 1–2 cups shredded cheese
    • 1–2 cups cooked bacon or sausage
    • Optional diced peppers, spinach, onions, or hash browns

    Bake

    1. Preheat oven to 350°F.
    2. Grease a 9×13 baking dish.
    3. Mix everything together.
    4. Bake for 25–30 minutes until set.
    5. Let cool slightly before cutting into squares.

    Now simply cut the egg bake into portions instead of scooping scrambled eggs into every tortilla. It makes assembly much faster and keeps everything together better.

    Build Your Burritos

    I love using Carb Balance tortillas because they’re high in fiber, lower in carbs, and freeze beautifully without becoming gummy.

    For each burrito:

    • 1 Carb Balance tortilla
    • One square of egg bake
    • Extra shredded cheese
    • Salsa (optional)
    • Avocado after reheating
    • Hot sauce if you like a little kick

    Roll tightly by folding in the sides first, then rolling from the bottom.

    Freeze Like a Pro

    Wrap each burrito individually in parchment paper or foil before placing them into a large freezer bag.

    Label with the date, and they’ll stay fresh for up to 3 months.

    Reheating

    From frozen:

    • Microwave for 2–3 minutes, flipping halfway through.
    • Or thaw overnight and crisp in a skillet for a delicious golden tortilla.

    Mix & Match Filling Ideas

    Don’t be afraid to customize your batch with whatever you have in the refrigerator.

    Try adding:

    • Spinach
    • Bell peppers
    • Mushrooms
    • Green onions
    • Jalapeños
    • Pepper jack cheese
    • Hash browns
    • Black beans
    • Turkey sausage
    • Ham

    These are also a great way to clean out the refrigerator before grocery shopping.

    My Favorite Meal Prep Tip

    Whenever I cook bacon or sausage for breakfast, I intentionally make extra. Instead of wondering what to do with the leftovers, I already know they’ll become egg bites or breakfast burritos later in the week.

    That one small habit saves time, reduces food waste, and helps keep my freezer stocked with quick breakfasts that are ready whenever life gets busy.

    Whether you’re preparing for a new baby, trying to simplify school mornings, or just looking for a healthier breakfast option, these freezer-friendly recipes make life a little easier—and future you will definitely be thankful

    For more freezer friendly ideas or to see what other tools I recommend: The Ultimate Guide to Freezer Meal Prep for Busy Moms

  • My Favorite Canning Essentials for This Season

    My Favorite Canning Essentials for This Season

    There’s something about canning season that makes summer feel complete. Fresh tomatoes, crisp pickles, sweet jams, and garden vegetables lining the pantry shelves are one of my favorite sights of the year. Whether you’re preserving your own garden harvest or stocking up on produce from the farmers market, canning is a wonderful way to enjoy summer flavors all year long.

    If you’ve been thinking about trying canning for the first time, don’t let it intimidate you! With a few basic tools and the right equipment, you’ll be surprised how quickly you get the hang of it. And if you’re already an experienced canner, there’s a new gadget that has completely changed my canning routine.

    The Basic Supplies Every Beginner Needs

    Before you start, you’ll want to gather a few canning essentials:

    • Water bath canner (or an electric water bath canner)
    • Mason jars
    • New lids and bands
    • Jar lifter
    • Magnetic lid lifter
    • Wide-mouth funnel
    • Bubble remover/headspace tool
    • Measuring cups and measuring spoons
    • Ladle
    • Clean kitchen towels
    • Labels or a marker to date your jars

    Many of these items come together in inexpensive beginner canning kits, making it easy to get everything you need in one purchase. This it a perfect kit to start with: Link to a great starter kit

    Start Simple with a Traditional Water Bath Canner

    If you’re just getting into canning, a traditional water bath canner is a great place to begin. They’re affordable, easy to learn, and perfect for preserving:

    • Pickles
    • Salsa
    • Tomato products
    • Jams and jellies
    • Fruit preserves

    Water bath canning works wonderfully for high-acid foods and is an excellent introduction to home food preservation.

    My New Favorite: The Ball Electric Water Bath Canner

    This year, I finally decided to try the Ball Electric Water Bath Canner, and I honestly wish I had purchased it sooner.

    I was a little hesitant because I already had a traditional canner that worked just fine. But after using the electric version for the first time, I can confidently say it made the entire process feel so much easier.

    Here are my favorite things about it:

    • No standing over a hot stove for hours.
    • It automatically heats and maintains the correct temperature.
    • Simple digital controls guide you through the process.
    • No lifting a huge pot full of boiling water onto the stove.
    • Frees up your stovetop for cooking other foods.
    • Great for hot summer days when you don’t want your kitchen heating up even more.

    Instead of constantly checking the temperature and adjusting burners, I could focus on preparing the next batch while the canner did the work. It made canning feel much less stressful and a whole lot more enjoyable.

    As a busy mom (especially with a toddler underfoot and another little one on the way), anything that saves time and simplifies a project is worth every penny. This was one of those purchases I know I’ll use for years.

    Don’t Forget to Follow Safe Canning Practices

    No matter which canner you choose, always use a tested recipe from trusted sources like Ball or the USDA. Safe processing times and proper acidity are what keep your canned food shelf-stable and safe to enjoy.

    Never skip recommended processing times or substitute ingredients unless the recipe specifically says it’s safe to do so.

    Happy Canning!

    Whether you’re filling your pantry with garden-fresh tomatoes, crunchy dill pickles, homemade salsa, or sweet strawberry jam, canning is one of the most rewarding ways to preserve the harvest.

    If you’re just starting out, don’t feel like you need every gadget right away. A simple canning kit and a basic water bath canner will get you going. But if you’re looking to make the process even easier, I can wholeheartedly recommend the Ball Electric Water Bath Canner after using it myself this season.

    Here’s to a pantry full of homemade goodness—and a successful canning season! 🌿🍅🥒