Last night's baking for the Church dinner was almost a disaster for 2 reasons.  1.  I didn't have evaporated milk for the pumpkin pie I was making and 2. My apples were too soft for my apple peeler corer slicer.  It went of without a hitch because I found out at my recipes that I could use the milk I had on hand and just had to add cornstarch so it would be a thicker fluid and the right texture to work with my recipe. That and the apples peeled and sliced fine by hand.

At dinner, I had a slice from the pumpkin and DH had a slice from my apple pie ( I recognized the glaze and slice in the crust I made when transfering it onto the apples.).  Hubby enjoyed his as much as I enjoyed my pie.

Tonight we had the kids over for pizza from our favorite place.  I made a salad to go with dinner.  I was gathering the salad dressings and DH will only use Marie's brand Italian Garlic dressing.  It is expensive, but we buy it when it is on sale.  Which brings me to my point.  I looked at the date.  It was last month.  Hmmm, was it spoiled or still good?

Frugal Tip:  I went to Stilltasty.com and it told me that it was good for 6 months past the date!  I love Still Tasty dot com!  It's saved our budget many times!

Tomorrow I will make the Keema recipe for 4 and freeze 2 plates first from the skillet to serve on the 22nd.  We will eat the remainder in the hopes of no left overs like last week with the One Pan Chicken Curry.  That's the goal.  4 dinners total, serve 2 that night and freeze 2 for 3 weeks later.  

So far so good for us, I have room in the freezer because the meat in the meals came from the freezer.  Then I'll only need the space for the 14 dinners that will rotate out of the freezer.  I'm aiming for the bottom shelf of my freezer since there's a bit more shelf depth.  We'll see how that works.  My other thought is to use the basket in my freezer downstairs.  The problem with that is it needs to be defrosted, but I could do that if it would work better.