I’ve designated Sunday as a bulk cooking day/weekday meal prep day.  I tried bulk cooking two weeks ago and last weekend, and it worked great.

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This week, grass-fed beef was on sale, so I bought three large packages.  I ended up making Taco Soup (from My FreezEasy), Italian Meatballs (with gluten free bread crumbs), and Ground Beef Goulash.

But here’s the thing.  I can’t not freezer cook!  🙂  Most of the people I’ve seen who do weekend bulk cooking or meal prep, make just enough to get them through the week food wise, but that just doesn’t make sense to me.  If I’m going to the trouble of making Taco Soup for a meal this week, why not just double the recipe and freeze one for later?  If I’m making Ground Beef Goulash, which I know my family loves, why not make three meals and put two in the freezer for later?

I also made 45 large meatballs and 45 small meatballs.  (I’m planning on using the smaller ones for spaghetti.)

I do like the routine of spending an hour or two in the kitchen on Sunday making a few meals for the week and for the future that I can put in the freezer.  I think working this way will save me from freezer cooking burn out, and it wall also help our grocery budget since I’m spreading the expense over several weeks.

If you do a cooking session on the weekend, do you just make enough food to make it through the week, or do you also make extra to put in the freezer?


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