As I write this, we are in the thick of winter. Frigid air, early sunsets and more snowy days forecast for the upcoming week than clear ones. But in true style, we can look ahead, at least on a calendar, and see that spring is scheduled to make an appearance in the not-so-distant future. One thing that means for me, is that I need to begin methodically clearing out my freezer.

I love to cook, and I don’t so much love winter. So I spend a good part of my free time in the fall and winter making soups and stews, chili and spaghetti sauce, breads and muffins etc. And a lot of it goes in my freezer for an easy breakfast, lunch or dinner over the cold winter months.

But soon, my tastebuds will switch from pasta dinners to pasta salads, from chili’ing to grilling, from comfort food to lighter fare. So I will begin to make a concerted effort to grab a blueberry oatmeal muffin for breakfast….it can go from freezer to toaster oven and be ready to eat in just a few minutes. Homemade chicken and wild rice soup always makes a great lunch, and again, can go from frozen to edible with a quick heat in a sauce pot on the stove top. That spaghetti sauce is extremely versatile, try to thaw it at least a day before you plan to use it, then serve with your favorite pasta, or maybe some meatballs you had frozen as well.

Clean that freezer out, because time flies, and before you know it, we’ll be harvesting our gardens and planning next year’s winter meals!

Blueberry Oatmeal Muffins  (from Sally's Baking Addiction)

Chicken and Wild Rice Soup  (from Gimme Some Oven)

Homemade Spaghetti Sauce  (from Rachel Cooks)