Freezer Cooking

Just wanted to share the success I’ve had lately with freezer cooking.   I’ve mentioned to a lot of people the amazing free site I found that had the whole foods menu rather than just “casserole” traditional style freezer cooking. (though they do have ways you can use some of those recipes too, like homemade cream-of-something soup:

In February, I did the January 2012 OAMM menu ( which went really well, and we have been enjoying the food from that a lot.

I didn’t make my own tortillas or bread since I have safe brands, but I did cut organic chickens to get all of the chicken breasts and meats. It wasn’t nearly as hard as I thought.

Here’s some of what I learned for our family:
– I was really surprised by how much we enjoy having breakfasts on hand, especially baked goods that have some protein in them (Ricotta pancakes, French toast, and recently, Sausage and cheese scones).

– The dinners are great. Many of them aren’t really saving me a lot of cooking time, because I need a lot more vegies than they include, and some aren’t cooked in advance (e.g., marinated chicken recipes). However, they are saving me a ton of frustration, because it’s easy to pull out several main dishes at the beginning of the week. They really solve the “I can’t think of anything to make for a family that all likes different things” issue.

– What I most learned is that we need a lot more “grab-and-go” foods, especially because my son pretty much lives on these for lunches, my husband eats some on weekends, and sometimes we need quick and easy dinners too.

So, what I did this month is a “lunches” menu that I made myself in Mastercook. Here’s my menu (ignore the “modified” — I keep a copy of the original from the source and then my version, without mushrooms, onions, etc, to match my family’s needs):

Simple Frozen Burritos
Bbq Chicken Quesadillas (modified)
Corn and Chile Quesadillas (modified)
Beef Chimichangas (modified)
Mini Deep-Dish Pizzas (modified)
Tex Mex Calzones (modified)
Super Calzones (modified)
Potato Goat Cheese Pockets (modified)
Stove Top Mac-N-Cheese (modified from Alton Brown)
White Cheddar Chicken Pasta

It went really well. I’m finding that I like to cook a lot more when it is a “craft project” than if it requires being creative every night. Plus, I feel so much “safer”. It’s really hard to describe, but I had a panic feeling because if we are tired and late home at the end of the day, we used to just eat out, and without that option I was feeling stuck / worried a lot about food. Food was scary. Now, food is not scary anymore which is a nice change.  Next week we are going on vacation, and a lot of my food for the trip (driving) will be pulling out frozen meals to cook in the condo!

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