We have a busy week of camp in the morning and VBS in the evening, so I want to make sure all our meals are quick and easy. In fact, I’m going to take several meals right out of the freezer. Days like these are the ones when you especially need a stash of food in the freezer. I try not to use my freezer meals on just a regular night when I can easily fix dinner.
Freezer cooking, like meal planning, has become quite a popular organizational tactic for many busy moms. Freezer cooking can take many forms, whether it’s stocking your freezer with a single day of freezer cooking, taking a few hours every now and then to add some meals to the freezer, or simply increasing the amount you cook for a single meal in order to freeze a portion. The last method is typically the freezer cooking route I take. It’s easy for me to double or triple a recipe of meatloaf when we’re having it for dinner one night and freeze the extra. The same goes for doubling or tripling spaghetti, chili, or soup. Another useful freezer cooking method is freezing prepped ingredients, like chopped peppers, onions, or celery, as well as cooked beef or diced chicken. You can even freeze pancakes, scones, cookies, cupcakes, and much more.
I’m excited to bring an allergy-friendly freezer cooking series to you soon. It’s in the preliminary stages of planning and recipe experimentation. Stay tuned…. 🙂
Do you do any freezer cooking, and if so, what does it look like for you? If you don’t do freezer cooking, what is holding you back from trying it?
Sunday: Steak, Brown Rice, Sauteed Kale
Monday: Pork BBQ, Steak Fries, Green Beans
Tuesday: Spaghetti (freezer), Salad
Wednesday: Mini Meatloaf (freezer), Mashed Potatoes, Steamed Vegetables
Thursday: Black Bean Soup, Chips & Salsa
Friday: Refrigerator Round-up (leftovers)
Saturday: TBD by day’s activities.