My sister came to visit last weekend and we made 50 freezer meals (25 for each of us) with the help of DD19 and DD17. We spent a lot of time chopping and dicing fresh vegetables before assembling the meals. I couldn't resist taking a picture of all the veggies before we got started.
We worked from about 8 am until 4 pm with a short break for lunch. When we got done we were more than happy to go out to O'Charley's for supper.
On Sunday morning I made a fritatta for breakfast and a spicy vegetable soup for lunch using the extra vegetables. Mostly we had onions, red and green peppers and mushrooms left over from the meals. A lot of the recipes called for diced vegetables by the cup and it is hard to judge how many cups you can get from a pepper or onion. I added some canned tomatoes (one can with chilies), frozen corn and green beans to the soup. We also used only part of a bag of frozen hash brown for the freezer meals so I used some of those in the soup. It was good - but it sure opened up the sinuses.