My Freezer Cooking Plan (and come link up yours!)

FishMama and I are Freezer Cooking again this week. This time around, I’m not dedicating much time to it, just squeezing in a little extra baking/cooking throughout the week during our afternoon quiet time.

If you’re new here, you may be wondering “What is Freezer Cooking?” Basically, it’s just doing some prep work in bulk of meals, parts of meals or baked goods to save you time over the next few weeks. You can cook up an extra pan of lasagna or you can cook up thirty meals. It’s your choice. I just like to encourage you to consider doing a little extra cooking and baking at the beginning of the month to help make the rest of the month a little easier for you. Plus, it saves time, energy and money!

Since we’re keeping our meals so simple right now, it also cuts down on the time I need to spend in the kitchen and greatly simplifies Freezer Cooking as most of our meals don’t require much beforehand work other than making a salad or cutting up veggies or fruit.

My Freezer Cooking Plan

::Whole-Wheat Chocolate Chip Pancakes (I’m taking the recipe times six and will share it on Monday. The girls love these and they make for very quick and fairly healthful breakfasts and snacks.)

::Homemade Baking Mix (I’ll share the recipe on Monday.)

::Whole-Wheat Bread

::Two big bags of chicken breasts cooked (some diced, some sliced — to serve over salads that we eat every day for lunch)

::Three meal’s worth of Marinated Chicken (I’ll share this new recipe on Monday.)

All the recipes will be coming on Monday along with pictures, a vlog and a link-up opportunity for you to share about your Freezer Cooking accomplishments.

If you’re new to Freezer Cooking, you can check out my detailed tutorial and planning worksheets here. And FishMama has a very simple step-by-step post if you’re feeling overwhelmed and don’t know where to start. You also might enjoy checking out past posts on my Freezer Cooking Days.

Need Some Freezer-Friendly Recipes? Here Are a Few Favorite of Our Favorites:

Are you participating in Freezer Cooking? If so, post about your cooking plan on your blog and then come back here and leave your direct link below so we can all be inspired! Please note: links which do not link directly to your freezer cooking post or which do not contain your freezer cooking plan will be deleted.

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Comments

  1. Sarah Thompson says

    I am making the bread machine cinnamon rolls right now but I do not think they will make them to the freezer! We love this recipe, thanks so much.

  2. Heather says

    I tried my first freezer cooking day the beginning of this month. It turned into a two day event because I got a late start the first day and of course the baby was not happy that mommy was not with him as much as normal. I even put my husband to work a bit. I have to say it was well worth it. I have an entire months worth of menus and all my meat/chicken is prepped and/or cooked. I also did a bunch of baby food. It has been so nice to look at the calender and see whats for dinner and pull it out. I even have a head start on next month because I happened to find my rock bottom price for lean ground beef and chicken at the same time and at the same store and made extra stuff. Thanks for the tips and the forms you have available to download. They really helped!

  3. says

    Crystal, I just have to thank you for doing this! I’ve been steadily working through my pre-baby plan, but knowing that this was coming up has really motivated me. I have huge plans to get tons more stuff crossed off my list this weekend.

  4. Nicole d. says

    I just did a freezer cooking/ baking weekend last week. I haven’t done it before, but both my fridge freezer and my chest freezer are full. I did:
    40 meatballs, 2 meatloafs, 2 lbs cooked ground beef with onions, 3 Greek chicken pita mixes, 2 loaves zuchinni bread, 2 mini loaves banana bread, 2 dozen pumpkin muffins, 1 dozen mini banana muffins, 3 chicken curry, and 2 lbs marinated chicken breasts. Dinners should be easy this first month of school!

      • Kelly says

        @Shannon,

        Also, don’t forget about cooking a whole chicken. I can get roasters for $.79/lb on sale and the meat is great chopped/shredded for a variety of recipes and the bones can be used to make stock for soups, stews or even as cooking liquid to give extra flavor to rice dishes.

  5. Shannon says

    I have been trying to convince my husband of this for months. I think I may have finally gotten him to bite. Typically when we cook certain meals, we will cook extra such as spaghetti sauce, chicken pot pies, etc. I have had a hard time convinving him to do a “cooking day.” Since he does the lions share of the cooking, I need his participation. I have 4 roasts in the freezer so I’m hoping to put them in the crockpot and make taquitos, shredded beef for sandwiches, and of course roast with veggies.

    @ Crystal-Just out of curiosity, are you tired of chicken yet?

    • says

      Actually, no. We honestly like lots of chicken — if that wasn’t obvious! :)

      I *was* planning to do some meatballs and hamburger patties this time around, but I never made it to the store to buy beef! Maybe sometime before Tuesday when the sale ends? We’ll see!

  6. Ann B says

    Thanks for posting your favorite recipes. What about Slab Apple pies? I found the recipe you posted quite a long time ago, it seems. We made one pie and froze enough apples and crust for 3 more. ( our neighbors have an apple tree)

    I usually do my freezer cooking in little bursts here and there. That seems to work best for me. It’s so easy to cook double the meat you need and freeze half for another meal. Tonight we had pizza, so I doubled the crust recipe. Now, I have crust in the freezer for another night.

  7. beth says

    I did homemake chicken nuggets and small pans of lasagna 3 pans each, last week. We haven’t used it yet, but it is a comfort to know it in the the freezer as needed!

    • Shannon says

      @beth,

      Can you post your chicken nugget recipe? I haven’t had much luck getting the “breading” to stick to the chicken. Thanks.

      • beth says

        I don’t really have a recipe, but this is how I make then, cut up chicken into big chunks, like 5-6 per big chicken breast. then I dip them a mixure of eggs, mayo and spinach (chopped fine). then I dip them in flavored bread crumbs (like italian or garlic). I place them in a pan that has been sprayed or otherwise coated with oil, then when I have the pan full I spray with oil again. Then I freeze them . to cook thaw and then cook at 375 (but you may need to cook at 350, my oven is week) I hope this helps.

      • Renee says

        @Shannon,
        For chicken nuggets, I dip the chicken chunks in flour, then egg, then into bread crumbs. If you spray a cookie sheet with olive oil and then lay the nuggets on then spray again – they bake up really nicely. I never have problems with the breadcrumbs sticking.

        For variations, you could mix some parmesan cheese into the breadcrumbs or some paprika and nutmeg or even some chili powder if you wanted to add some spice.

  8. Audrey says

    You have motivated me to give this a try! I have two boys in soccer, which means soccer practices 4 days a week and games on Saturdays. I did a couple of casseroles last month, and they came in handy a couple of nights when I needed to have dinner ready an hour earlier then normal.

    You’ve mentioned in the past preparing rice in advanced. I want to try real brown rice instead of instant, but I’m not sure how to store it once I cook it. Do you have any advice for me? Thanks!

  9. says

    Thanks so much for hosting this! I’ve been participating for quite a while now, and I look forward to it every month. It’s so nice to have the reminder, and so nice to have things frozen and ready to go.

    • says

      Depending upon the item, I usually just use freezer bags. And truth be told, I rarely label anything; I just remember what’s in the bags. But if you’re the kind of person who doesn’t like to keep all those details floating around in your head then, yes, I’d recommend labeling stuff. :)

        • says

          But then I can’t reuse the bag. ;) And then I have to have markers in my house — which is a very dangerous thing with my 3-year-old.

          Excuses, excuses, I know. :) But in all honesty, I’m one of these weird people that can almost always remember every single thing I have in my freezer and exactly when it was made. Now don’t ask me to remember someone’s birthday or anniversary because I’m doing good to remember my own!

    • Renee says

      @shannon morales,
      I’ve found that old cool whip containers freeze really well. If you’re freezing for more than a month or so you may get some freezer ice build up, but my freezer supplies never last that long.

  10. says

    We invested in a FoodSaver recently because we do tend to buy meat in bulk as well as prepare make ahead meals. We’ve done blueberries, apple crisps, and a 1/4 beef. It’s been working great. I’d recommend it!

  11. says

    I must say that I love your freezer cooking series. My mom did that growing up, but I always thought that with no extra freezer that it couldn’t be done until I saw the picture of your freezer – the same size as mine. I plan to start experimenting with freezer meals now that school and sports practices have started and life is much more busy! Thanks for all the recipes and encourgagement in doing this!

  12. Renee says

    I make freezer French Toast for my daughter. I make it just like regular french toast, cool, and then freeze. To thaw just pop the slice in the toaster.

    A variation I tried this time was to mix baby food sweet potatoes into the egg, milk, and cinnamon mixture. It turned out great. She didn’t even notice a difference and I worked some extra veggies into her diet!

  13. Becky says

    Are you still doing the ps30 or 90 or whatever it was called? Sorry, I have been on and off sporadically since the kids were home this summer! Do you recommend?

  14. says

    I did shredded BBQ chicken in the crockpot yesterday and did enough for 2 meals…one to eat and one to freeze. So easy, just put frozen chicken breasts in the sprayed crockpot on low, cover with BBQ sauce, and shred several hours later! I served it on wheat hamburger buns with cheese and veggies on the side. I have to do this more often, and your italian chicken recipe, too!

  15. Andrea says

    This past Saturday I did a mini cooking day. I made a Itialian Meatball Veggie soup, Chicken Noddle Corn Soup, and Pepproni Pizza Crossants. I have enough soup to last me for 8 meals. We love soup in the winter and it is easy to warm up and eat. This is the first time I have ever made the Pepproni Pizza Crossants so I only made 8 to see if we like them or not. I need to try to start freezer cooking more often. It makes life a lot eaiser when it comes dinner time.

    • Candice says

      @Andrea, The peperoni pizza croissants are always a hit with my picky kids – thanks for posting cause that is now on my list! This is soooo much fun!!