Whew. I was afraid my freezer cooking plan was a bit overly ambitious, and it was, but I’m so glad that I plowed through it. Even though we’ve used up almost all of our grocery budget for the month (oops! more on that on Thursday), we are stocked for meals, and we’ll make it through the month just fine.
I’ve been asking Mom’s Plans followers over on Facebook if they’d like a guide to freezer cooking that tells you what to do step-by-step on a freezer cooking day and what to buy. Many said that they’d like to see that, so I’m working on it and hope to publish it next week. (I just want to check that all the recipes taste good when reheated before I post instructions!)
Here is what we ended up with at the end of last weekend’s freezer cooking session:
Baked Oatmeal – 1 breakfast serving
Chewy No Bake Almond Butter Bars 36 bars
The Best Tomato Sauce Ever 14 meals
Taco Soup 4 meals
Macaroni Chili Soup 3 meals
Goulash 3 meals
Mexican Chicken & Bean Soup 3 meals
Chicken Rice Soup 3 meals
Slow Cooker Italian Chili 2 meals
Chicken Fried Rice 3 meals
We would have had even more, but I fed my family some of the meals for lunch and dinner as I was working. 🙂
The Jamie Oliver pasta sauce is a lot of work, so I try to make it in one big batch. We have enough now to last us several months. Yes, I could just buy jarred sauce from the store, but I’m trying to give my family less processed foods, and I love that there are several vegetable servings in one portion. Win, win!
Do you have questions about freezer cooking? If so, let me know in the comments, and I’ll do my best to answer them!
I shared this post at Welcome Home Wednesday.