I was excited to get one more freezer cooking day in before the kid arrives next month. We still have a few lingering meals in the freezers, but it’s always reassuring to have a good stash that will get you through a month or two or three.
Here’s what everyone prepared:
- Tater tot casserole
- Breakfast burritos
- Ham & noodle casserole
- Sloppy joes
- Cheesy hash brown casserole
- Crunchy chicken breasts
- Stuffed taco shells
- Steak fried rice
Here are some tips that I tried out this time around:
- I wanted to do as much prepping as possible before Saturday morning, just to make the day a little easier. So I chopped all my veggies and measured out any measurable ingredients beforehand. In the past I would have used small Tupperware containers for anything that was prepped ahead of time, but why? Tupperware = more dishes. Blech. So this time I threw each prepped ingredient for each recipe into a ziplock baggie, labeled it with the amount and the recipe it would be used for, and packed it in my box. That way I could just dump it in with the rest of the ingredients when preparing the meal and life was that much easier.
- I also printed out labels to put on each of the dishes I prepared, so that I wouldn’t have to hand write instructions for how to cook/warm up each meal that I prepared. This is an awfully handy time-saver, but I forgot to account for the fact that some of us prefer to do two or three smaller portions of a meal, rather than one large…so I still ended up having to write the cooking day directions on a number of meals. Next time I will have to remember to print extra labels.
We started cooking at 8:30ish, and I was packed up and heading home by noon; I ended up with 32 meals. Not bad for a Saturday morning.