Frozen - the food, not the movie
Because Sweet Husband and I had a busy Fall schedule, for the last few months I’ve been experimenting with freezing dinners. I’ve had some successes and some not-so-much successes. I’ve read several blogs and one book that had the lofty plan of cooking and freezing for an entire month at one time. I did not move forward with the latter.
However, at one point, in the span of two days, I made six meals and froze five of them. This has saved us some much time! I’ve got two tips to pass along:
Tip #1: As you find the recipes that you’re going to make, pick one that goes in the oven, one that uses the stovetop, and one that cooks in the slowcooker. Basically, I start the slowcooker first thing in the morning. I then move to the dish that goes in the oven. When I finished preparing the oven dish and got it cooking, I start on the stovetop dish. Generally, I finished all of the cooking before lunch and then allowed the food to cool to the point when I could put the food in the freezer-safe re-usable containers.
Here are some of the ingredients:
Here are two of the meals: Mexican Chili and Lasagna.
Tip #2: Join (or start) a meal freezing group. I was lucky enough to join an existing group, but you could easily create one. Four members is a reasonable number of people in the group because it doesn’t require members to make an unwieldy amount of food. My group had a soup / stew theme for the first month. Each person makes 4 batches of the recipe (one to keep and three to give to the other members). The second month, I didn't participate because I already had enough in the freezer, but I jump back in when the freezer is low.
As to the crunch time between getting home from work and getting dinner ready, I say, frozen foods bring more time for you and your family to . . . (you knew this was coming) Let it Go!