I’ve been dreaming about some freezer meal cooking.
It’s not the actual cooking that has me all spun up in dream world. Rather, it’s the idea of having a week, or two, or three…or FOUR where very little is required of me in the kitchen because I’m simply pulling from the freezer.
I always try to keep a handful of meals in the freezer anyway. About a week’s worth. But these meals are reserved for the “just in case” scenarios.
They come in handy when we’re just getting home after a weekend away, or when part of the meal plan falls apart or when I’ve got something planned but had 2 kids alternate being up all through the night and just don’t have it in me to execute that particular plan for the day.
My freezer cooking dream is more about getting a much needed – whole week or more – break in the kitchen.
When freezer meal cooking, I generally plan a handful of meals and spend a couple hours (or half a day, whatever it takes) dedicated to getting those meals prepped and in the freezer.
In order to do this, however, there has to be a couple uninterrupted hours to dedicate to the project…and a couple consecutive hours is sometimes hard to come by at this stage in my life.
So I’ve started doubling (or tripling) up when I’m making a meal as part of our weekly meal plan. That means we get to eat dinner and I also tuck a meal or two in the freezer without a lot of extra fuss or mess because that fuss and mess was gonna happen anyway.
Most recently I capitalized on chicken breasts being on sale and made two extra batches of each of these recipes for a later time:
I’ve got a running list on my fridge of all the meals in our freezer and I’ve also jotted a note about any additional items that may need to be purchased to round out the meal (i.e. salad, tortillas, sour cream, guac, garlic bread, etc.) the week they fall into the meal plan.
Are you doing any work to stock up your freezer for a busy fall/winter schedule?
Oh! and there’s still time to get in on the giveaway! Check out this post for the details!