I was hoping when my mom was here that I could really stock the freezer for the next few months. Unfortunately, that didn’t happen, but I was able to double some meals that I made so they could go in the freezer, and I also had one mini freezer cooking session where I made 3 meals and broke them into individual serving sizes as lunches for me.
When I make freezer meals, I usually only use them once or twice a week, and the rest of the time, I cook meals the day that they’re served. I think that is about to change.
My work has increased, which I’m so happy about, and I have also placed more demands on my time so I can achieve this year’s goals. As a result, I get up at 4:30 a.m. to get a lot of my work done. BUT, that’s not enough time, so I contemplated getting up at 4 a.m., but I just don’t want to do that now because I’d have to go to bed before some of my kids in order to get enough rest.
However, if I rely mostly on freezer meals for dinner, that means I free up one hour of my time in the evening to do additional work. Voila, problem solved. This week, I’m going to serve only freezer meals. If it works well, I’ll start having regular freezer cooking sessions again, so I can do this every week!
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Here’s what I was able to freeze while my mom was here:
Lunch Meals/Single Serve
Paleo Stuffed Pepper Soup (4 individual lunches)
Paleo Chili (5 individual lunches)
One Skillet Paleo Dinner (4 individual lunches)
Cornbread Taco Bake Filling (from MyFreezEasy)
Chalupa Salad (from MyFreezEasy)
Sloppy Joes (from MyFreezEasy)
Refried Beans & Taco Mix (I just froze the filling.)