Hope Helms | A Journal » A Journal of Photography & Home

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You may notice things are a bit different around here! I’ve been wanting to move things around on the blog for a while now (as it has looked the same for a few years), but I felt like I needed to save and wait to hire a designer to do it for me. While that is definitely still on the table for coming months, I was inspired last month when I read The Nesting Place to go ahead and design something myself for the meantime. The Nester’s tagline “It doesn’t have to be perfect to be beautiful” was just the push I needed to have fun instead of getting hung up on a “perfect” new look for the blog!

So there you have it. . .the reason for the change! I wanted to go with a more minimalist aesthetic to emphasize my blog content differently, so look around and feel free to leave thoughts in the comments. One of my favorite new features are the navigation pages. . . (hint, check them out over on the left!).

I’m sure there are some bugs to work out, so let me know if you find any missing links! I’m off to rest up for baby delivery #2. . .any day now. . .


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Earlier this week I posted on Instagram that I had been making up a bunch of freezer meals to have after baby #2 comes, and I was surprised that many of you wanted to get the full run-down on it all. I don’t really blog much about food because I don’t find it particularly interesting (I would write the most boring food blog ever), but this post is a prime example of supply and demand. Y’all (nicely) demanded, so I’m supplying!

One thing you need to know about me: I hate cooking. HATE. It. You might have picked up on that when I mentioned that I don’t find food particularly interesting. Just necessary. Freezing meals is something I wish I had the discipline to do on a regular basis, because it is SO convenient to have quick and healthy meals to eat where I do virtually nothing. But remember that part where I said I hate cooking? Yeah. So it usually takes some sort of extreme motivating factor (oh, like having a baby) to get me going. Then my love or organization and planning take over.



Before I had Winston, the amount of freezer meals I made multiplied by the number of steps needed to finish certain recipes was a little insane. Don’t get me wrong, the food was for the most part delish, and lasted us a LONG time, but the whole process was incredibly exhausting to accomplish in spite of a lot of help from friends. My feet started swelling that day (I was 34 weeks pregnant? Just like this time.), and never went down for the rest of pregnancy. But I learned a few things that made freezing meals work better for me this time.

1. Don’t choose meals that have individual portions that need to be individually wrapped or stuffed or whatever, unless you specifically need individual portions. Way too much work for me (although it was tasty)! You burn a lot of extra time and energy individually stuffing those burritos and wrapping them air tight for the freezer. Instead choose bigger recipes that can be broken down into smaller pans for individual portions to be easily taken out of vs. making all of the individual portions ahead of time. Having a smaller pan to thaw from the freezer is also helpful to just prevent the food from going bad before you can eat it.

2. You don’t have to make it all at once. I did and typically do the bulk of my cooking/freezing in one day. However I also started incorporating 3-4 meals into our monthly menu that I can easily double or triple to then freeze to use ourselves or give to someone in need. Freezing ahead this way is slower, but incredibly easy compared to planning and cooking for an entire day straight.

3. Carefully choose your recipes. See point 1! I’m all about practicality and minimal effort. A small pan egg casserole is a lot faster to make, wrap, and freeze, then 15 individually stuffed and wrapped breakfast burritos with 4 precooked ingredients (not that those wouldn’t be yummy. . .because they are!). It all depends on your goal and what you enjoy doing that will determine which recipes will work for you. For me, I just want some protein for breakfast as well as something I can easily feed my toddler, so an egg casserole easily makes the cut. All I have to do is spoon a big portion on a plate and throw it in the microwave.

4. When you write the shopping list, remember to purchase disposable freezing supplies (freezer bags, foil pans, plastic wrap, etc.)! This just makes life easier. You can throw it out later when you’re done with the meal, and you don’t have your own dishes tied up in the freezer for who knows how long.

5. Buy in bulk from a place like Costco or Sams. When you’re cooking in large quantities it’s easy to save money buying the ingredients at these types of places!

6. While your recipes don’t have to say that they are specifically for the freezer, it is crucial to be sure you package all of your freezer meals well in order to prevent freezer burn. For breads, I usually wrap them in plastic wrap, and then foil to keep the air out. Muffins, soups, and pre-cooked meat go in freezer bags. Dishes in foil pans get covered and sealed well with heavy duty foil. You get the picture! Keep the air out!

7. Get help! This can be more fun if you split tasks/costs with a friend.


Here are some ideas to get you going as you choose your own recipes. You can look up more ideas/recipes on www.pinterest.com and www.allrecipes.com. It’s not so much about particular freezer recipes as much as just finding something you like to eat, and maybe using a favorite recipe you already know!

  • Egg Casseroles (there are so many variations for yummy casseroles!)
  • Baked Oatmeal
  • Breakfast breads (there are some recipes that even have protein mixed in)
  • Muffins
  • Enchiladas
  • Curry
  • Pot Roast
  • Casseroles
  • Soups
  • Crock pot meals
  • Other one dish meals
  • Grilled and sliced chicken for salads
  • Ground beef for easily adding to spaghetti or other dishes for added protein

Note: I tend to make more sides than main dishes because we eat a lot of protein based meals like bratwurst, stew meat, and chicken breasts. Typically those are just as easy for me to thaw and cook the first time as it would be to pre-cook the meats, so having sides and frozen veggies on hand are super helpful to complete those meals. We typically try not to eat a lot of grain or sugar, but during postpartum/pregnancy I let this slide because it’s a lot easier for my husband to cook up some potatoes or biscuits to help complete his meals versus venturing into the realm of unknown ingredients.

  • Bags of various frozen veggies (I usually get these at Costco)
  • Cheesy potato casserole
  • Biscuit mixes (just add milk!)
  • Mashed potatoes
  • Pre-cooked rice
  • Desserts or breads
  • Vegetable dishes
  • Frozen fruit for smoothies


I don’t have a ton of favorite recipes I use. They change every time, and I honestly just search pinterest.com or allrecipes.com until I find something that suits the need for the type of dish I’m thinking of. Usually the recipes don’t say anything about freezing. Here are a few of my favorite recipes though, per request! The only one that is partially cooked ahead of time are the enchiladas.


Makes 8 batches, 8 servings each.

2 lbs. shredded sharp cheddar cheese

16 cups all-purpose or whole wheat flour

2/3 cup baking powder

1/4 cup sugar or fructose

1 Tbsp. salt

2 cups butter, cut into 1 inch cubes

8 one-gallon freezer bags

Combine all dry ingredients. Add butter; rub into flour until the butter is in tiny pieces. Divide the mixture evenly among the freezer bags. Seal and freeze!

To Bake: Thaw (or mostly thaw) one batch, and preheat oven to 425 degrees. Put mixture in bowl and add 3/4 cup milk and stir to form dough. Pat into circles or drop into 8 biscuits on an un-greased baking sheet. Bake for 15-20 minutes or until biscuits are golden brown.


1 lb. uncooked chicken breast

1 package (8 oz) cream cheese

1 can chopped green chiles

1 package whole wheat tortillas

2 cans Old El Paso green chile enchilada sauce

Shredded cheddar cheese

1. Heat oven to 400 degrees. Spray 9×13 pan with spray (I used half this size for smaller portions to pull out of the freezer). 2. Cook chicken in a skillet (or bake a ton in the oven for a bulk recipe!). Cut chicken and stir in cream cheese and chiles until cream cheese is melted. 3. Spoon chicken filling into tortillas and roll up, placing the seam sides down in the baking dish. Pour enchilada sauce over top, then cover with shredded cheese. Bake 20 minutes or until cheese is crisp and brown.

Note: I like for this recipe to be a little creamier than described, so I usually add a bit more cream cheese, and don’t add all of the green chiles or green chile sauce.


2 lb. (thawed) frozen and diced hash brown potatoes

1/2 cup melted butter

1 tsp. salt

1/2 tsp. pepper

2 Tbsp. dried onion

1 can Cream of Chicken soup

16 oz. sour cream

Pour in buttered 9×13 baking dish. Cover with 2 cups grated cheese and 2 cups crushed cornflakes. Pour 1/4 cup of melted butter on top. Freeze or bake at 350 degrees for 40 minutes or until brown. Serves 8-12.

  • Victoria Bunce - June 25, 2014 - 11:18 pm

    Wow this sounds tempting to try. Maybe I can do a week worth of meals, due to freezer space. Thanks!ReplyCancel

  • Kari Hyatt Wagers - June 27, 2014 - 1:34 pm

    The biscuit the pipe sounds great! We do spelt so I’ll try 20 cups instead is 16 regular. Can’t wait. My guys love cheesy biscuits!ReplyCancel

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The days have been flying by recently as the due date for our little guy fast approaches! I’ve been busy tackling various nesting projects, attending my numerous doctor visits,  and finishing up photography related stuff before my maternity leave begins (almost there!). One of the students I’ve had the pleasure of meeting with recently is Cassandra! A mom of three, she is passionate about life and has some pretty fantastic dreams I can’t wait to see come to fruition. She doesn’t have a web presence up yet, but I will be sure to come back and add the link when that happens! For now, say hello to this gorgeous lady.


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Y’all. I made it through a whole year of maintaining our front yard since it’s redo! And I only killed three plants! Really, all the hard work we put in last year has totally paid off. So I figured it was time for an updated picture of what the yard looks like this year. Unfortunately my annuals were apparently multicolored and I had to buy all the plants they had, so it is what it is. To see a comparison picture and all of the work we put in last year, go here.


All we had to do this year was rake the front yard, plant annuals, and lightly mulch. Easy peasy! I love having a yard that looks nice with minimal effort! The drip irrigation system has proven to be my best friend as far as keeping the plants alive goes. After we plant the annuals I literally don’t touch the yard until the next year (minus pulling a few weeds).

This year we did make a few small improvements. I repainted the front door because I hated that icky brown color, and replaced it with the navy blue you saw. I loved the idea of doing something fun and bright, but fact is it would have made our house a sore thumb in this neighborhood possibly making it harder to sell in a few years. So I decided to spice things up, but still play it safe so I don’t have to re-do anything.


The second update we did, was add some solar lighting to the flower beds. Unfortunately this update hasn’t worked out quite as well (although it still looks nice during the day!), because our house is so shaded the lights don’t charge the best. But they DO work (sometimes!), and when they do it’s pretty fun.

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