I pulled out my handy food processor and zipped the carrots through the small shredder blade.
I put the shredded carrots in a freezer bag and in the freezer for future use. (Once in the freezer, I lay the bag flat and spread out the carrots.) When you are making soups, chilies, and casseroles, just break off what you need. They come in handy for my Turkey Veggie Meatloaf, Vegetable Lasagna with Eggplant, Zucchini and Carrots, Baked Turkey, Macaroni and Cheese.
I have also done this with green and red peppers. If I don't think we will use the peppers before they go bad, I'll clean them, chop them up and put them in a freezer bag for future soups and casseroles.
What cost saving kitchen tip do you have? Join the link up below.
Welcome to the Kitchen Economics Link Up ~ Cost Cutting Tips to Help You Save Money in the Kitchen. A few Link Up guidelines:
- Please link a your cost-cutting kitchen tip. If you are not a blogger, please let us know your tip in the comment section.
- Please post the link to your tip post, NOT to your homepage. To do this, click on your tip post, copy and paste the whole url address into the Link up widget.
- I also ask that you post a link back to Family Balance Sheet in your article or grab the badge that is in the top left of the site.
- If you are reading this post via a reader or email, you will need to click through to post your link and to visit others who have linked up.
Thanks for reading. If you would like to receive FREE updates of FBS, there are four ways to do so: