Sunday, however, was quite a busy day. We had accumulated quite a bit of fresh produce from CSA, and it was time to do something with it.
We had six, large cubanelle peppers, so we mixed up a batch of filling (burger, rice, sauce and seasonings) and cut the peppers in half. We put half on the bottom of the two pans, then put the filling in like a meatloaf, and then added more peppers on the top. A nice coating of tomato sauce, and these were ready for the oven. Once they were cooled, we wrapped them in foil, slid them into a zippie bag and put them in the freezer. They will taste really good this winter, and will be a quick meal.
There was a head of cabbage to be used. Rod boiled the water, put the cabbage head into it, and removed the leaves when they were softened. I took the filling leftover from the peppers and added some sauerkraut, a little more garlic salt and a little more tomato sauce. Then I rolled the "Pigs-in-a-Blanket" and put them into the roaster. We had two full layers, with sauerkraut and tomato sauce in between. We finished the pan off with the last of the sauerkraut and the remaining sauce, and it went into the oven.
Next came the eggplant and one of the zucchini that we had. I had planned on halving them and stuffing them, but Rod suggested we make lasagne with them. We had some sweet sausage which we added to the remaining cabbage filling, and Rod fried it. The rice stayed soft, and will be a nice carb addition to the veggie lasagnes. We did one with eggplant, and another with zucchini. There were baked, cooled, and packaged for the freezer. Two more meals for a snowy winter day.
We ate the "pigs" for dinner, Rod packed a container for his lunch, and we had two pans the size of the lasagne for the freezer. Two more meals! I love cooking with my hubby. It's a great way to spend a rainy day.