Every so often when I haven't planned my meals out ahead of time, I take a peek in my freezer. I have everything stuffed in there from frozen vegetables to pasta, to a package or two of chicken breasts. Sometimes I'll create something with the mishmash contained inside my icebox, but other times I'll find an entrée wrapped in tin foil that I made when I had a little extra time. Yes, finding an extra hour or two is rare, but it does happen occasionally. It's during these isolated moments that I'll take the time to make an entrée I can freeze, specifically for those days when I don't have the time to cook a big meal.
This Stromboli from Better Homes and Gardens was one of those great dinners I made and froze for a later date. See, what's great about a freezable dinner, is that it'll last at least a month in the freezer. Once you're finally ready for it, all you have to do is take it out to thaw and then stick it in the oven for a few minutes to heat it up. It couldn't be easier. And no one will know you didn't have the time to cook.
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