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.