There are several different ways to approach Bulk/Freezer cooking--making "freezer packs" of raw foods, preparing casseroles--again both cooked and uncooked, soups, stews, breads, desserts, etc.
I think the method below is likely the best for beginners and is how I originally learned. I used to devote a day--one for preparing meats, one for baking breads, one for desserts, one for casseroles, vegetables, etc.
We also use a variety of meats (my husband loves lamb and fish) and usually aim for an assortment and then round out each meal with lots of vegetables and whole grains.
For these "freezer packs," I used 12 pounds of meat, 4 gallon size bags, seasonings (I used Wildtree this time, so this can double as my Wildtree highlight of the week), and a sharpie.
I start off by setting out my bags and seasonings. For these I used the Asian Ginger Plum Dressing, Tia Rosa's Red Enchilada Sauce, Wicked Good Slow Cooker Sauce , and a Marinade made with Natural Grapeseed Oil and Garlic Galore
Squishing the bag to mix it up. They love this part.Check out his grin!
Three more bags ready to go.
We poured 1/3 cup of each sauce over each bag filled with 3 pounds of meat.
When we want to make dinner, I take out a "kit" and will either empty the bags into the slow cooker, have my hubby grill them, or bake in the oven.
But here is my "secret weapon." After we eat from the first batch, I then freeze the remaining in 2 cup portions, stored in labeled quart size bags. We usually get three to four more meals. These can be defrosted quickly and tossed in rice, pasta, vegetables, a salad, stirred into a soup or stew for a quick lunch, made into enchiladas, tacos, sandwiches, etc.
I like that idea! I do a lot of bulk cooking and freezing, makes for easier meal times when you can just pull out most of a meal and thaw!!
ReplyDeleteThanks for visiting and sharing!!! Keeping things simple and convenient also saves money, too.:)
ReplyDeleteThanks for the great cooking tutorial--I am in the midst of making freezer meals for when Baby arrives! And thanks for hosting this great link up each week! I am VERY excited for next week's midwife series!
ReplyDeleteThanks Hannah!!!! Freezer meals are great, aren't they? And I'm looking forward to next week's series, too!
ReplyDeleteOoooh! I like your secret weapon! Great suggestion!
ReplyDeleteWhen I was teaching, before I stayed home with my kids, I was always running ragged, and I would sometimes go to a place called "Let's Dish." Have you heard of it?
I could go there, select a variety of meals that I wanted to package, and they had all the ingredients for each menu item located at an individual station. All I had to do was follow all their directions about what to put into which freezer bag, and I walked out the door with 10-15 meals all packaged.
I loved having those packaged meals in the freezer. Anyway, that was then, and this is now! Now I do it all myself, and I'm happy to do it, but we all need some short-cuts!
Thanks for linking up at Make Life Meaningful Monday!
I've never heard of Let's Dish, but I've heard of similar places. :) Those little 2 cup portions are gotten us out of a few last minute jams!
ReplyDeleteI love the concept of freezer cooking but I've never done it! You may have just inspired me! :)
ReplyDeleteKasey, once you get started, it's very simple. :) And this post only shows one method. :)
ReplyDeleteMarinating meat before freezing - what a great idea! Thanks for sharing this post with us at The Becoming Kitchen. Look for your feature this Friday...
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