Cook extra, stock freezer before holidays get hectic

Getting ready for the holidays for some people is like getting ready for a root canal: Even the anticipation is painful.

It totally does not have to be that way. Doing just a little bit every day will make a huge difference. Why? Because once again, perfectionism is dashed on the rocks and doing things in baby steps always, always, ALWAYS works! Anyone who has blessed their homes 15 minutes at a time understands exactly what I am saying. As FlyLady says, you hit a lick at a snake.

Why shouldn't dinnertime during the holidays be equally as simple? And even though our routines usually get stretched and pulled during this time, we still have the ability to get dinner on the table and get everyone fed. I'm not talking drive through, either!

I challenge you to start thinking of your freezer as your own personal "food bank" where you throw an extra casserole in the freezer for a rainy day or double a meatloaf or main course soup recipe so you're never without a back-up plan. This also gives you the ability to bless someone else (like when a neighbor has a baby).

Now is the time for all good cooks to come to the aid of their freezer. Let's get that thing stocked! It's really easy — if you're going to go to the trouble of making a favorite casserole, why not make two and freeze one? Making two or even three meatloaves isn't any more work than making one. Lasagna freezes beautifully, as does one of my favorite recipes from my book, Saving Dinner (Ballantine), Mexican Torta — recipe included; keep reading.

So get cooking! Get that freezer stocked. If you do just ONE casserole extra per week between now and "crunch time," you've got three to four extra meals on hand. Do two per week and you are nearly completely covered during the holidays. Isn't that great?

Think "doubly" hard about your dinners these next weeks (get it?) and keep dinner happening at your house during the hectic holidays.

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Here's a great recipe to get you started:

Mexican Torta

Serves 6

1/2 pound ground turkey (or you can use beef, but beef has more fat grams)

1 tablespoon olive oil

1 envelope taco seasoning (low-sodium, if available)

2 medium onions, chopped

2 cloves garlic, pressed

1 (4 oz.) can chopped green chilis, drained