I have been interested in freezer meals for the last few years. The idea just really appeals to my plan-ahead personality. I was at the library the other day and came across a couple of cookbooks that intrigued me. One of them was Don't Panic: More Dinner's in the Freezer and Holly Clegg's Trim and Terrific Freezer Friendly Meals. I haven't really looked at the second one yet, but really liked the first one - in fact, I bought it (fyi-I found out you can buy used books through Barnes and Noble online for really dirt cheap!). We tried one of the recipes for pork chops last week that was really good and oh so easy:

Herb Crusted Pork Chops

8 pork chops, bone-in (mine weren't bone-in)

1 1/2 cups breadcrumbs (I used the seasoned breadcrumbs)

1 cup fresh parsley, chopped (I used 1/4 cup dried parsley)

2 teaspoons dried thyme

1/2 cup olive oil

salt and pepper to taste (I didn't think it even needed either)

Mix all the ingredients except the pork chops together. Dip the pork chops in the mixture. If you're freezing them, at this point wrap in plastic wrap, put wrapped chops in a ziploc bag and stick in the freezer. If you're serving them, broil on high for 2-3 minutes each side, then set the oven to 350 and bake for 20 minutes or until they're tender. (If you're cooking them after freezing them, just make sure they're completely thawed before you cook them the same way.) The easiest way is to do double what you'd do for your family and bake up half the night you make it, and freeze the other half. Same prep time, but two meals!