Last Friday, I had a small freezer cooking session, and shared the process on Instagram.

I like doing these small sessions on Friday mornings.  I just spent two hours, including clean up, making meals, so it was totally doable.  Plus, two of the recipes were slow cooker recipes, so that definitely helped with time management.  I think I’ll follow this format again in the future.

But here’s the funny part, I have very little to show for my work.  🙂

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We liked the Slow Cooker Turkey Chili  so much that even though I made a double batch, we ate it all over the weekend before any could go in the freezer.

Also, I had a hunch that just in case we didn’t like it, I should make a single, not a double, batch of the Caribbean Black Bean Soup, and my hunch was right.  We really, really didn’t care for this one.  In fact, my husband is still trying to finish it up, so it didn’t make it in the freezer, either.

I didn’t get to make the Mini Chicken Pot Pies because I didn’t have enough shredded chicken, so I’ll add those to another freezer cooking session.

Tonight we’re going to eat Cheeseburger Casserole, so I’ll let you know what the family thinks of that one.

As a recap, here’s what I had on the agenda last week:

Slow Cooker Turkey Chili (x2)

Mini Chicken Pot Pies (x2)

Caribbean Black Bean Soup (x2)

Cheeseburger Casserole (I’ll just make the filling for this one and freeze)

Slow Cooker Salsa Chicken with Black Beans & Corn

brown 2 lbs. of ground beef to put in the freezer for future use

I plan continuing to do freezer cooking, probably every Friday or every other Friday.

Would you like to see more of these posts and follow along during my freezer cooking sessions? 


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