I have come to discover the wonderful benefits of freezer cooking for our family. I tried freezer cooking when we were first married and I figured out quickly that it was not going to work for us the conventional way. The conventional way to freezer cook is to make a 9 x 13 pan of some casserole dish, stick that in the freezer, and pull it out and when it comes time for supper. Boom! You have a meal for your family. That works well for families with four, five, six, or more members, but it doesn’t work well for two people. The first time I tried it, we ate baked ziti for a week.
On Money Saving Mom, a wonderful blog that helps you catch deals and really save some money for your family, Crystal shared her secret to freezer cooking. Instead of cooking like a mad person one day a month and making meals for the entire month, she cooks for one hour one day a week making few things that she can freeze and use, such as chocolate chip pancakes or marinated chicken. At the end of that hour she’s gotten a decent jump start on a few meals.
I decided to give it a try myself this past week, focusing mainly on breakfast foods to begin with. I made 30 pancakes, 14 breakfast burritos, and a blueberry cake, as well as a batch of chocolate chip cookie dough to keep in the fridge and bake as needed.
I used to make granola at almost every week so we would have yogurt and granola for breakfast, but that was getting old and a little too expensive We were ready for a little bit of a change. That is when I decided to try the freezer cooking, and it has really helped in the mornings. We are able to pull something for breakfast out of the freezer and have a simple, nutritious breakfast in seconds.
Instead of taking one or two hours in one day, I have been making one meal while making supper every night. Last night was breakfast burritos while making cheesy garlic pasta for supper. The night before, I make pancakes while getting our BBQ chicken tortilla supper together.
Over the next few days, I’m going to try to make enough freezer meals to last us a week and a half. Our church’s VBS begins Sunday evening, and it will be so much easier on us to have supper ready to go. I leave the next Monday for a three-day work trip, and since Andrew would like to eat during that time, I’m planning on making it easier on him by having a few meals ready to go as well.
How do you making your meal-time preparations easier? Do you freezer cook or do the OMAC (once a month cooking) thing? Anybody have tips for fitting a ton of food in a small freezer? I’m running out of room!