Guest post from Abby of Dough Roller
Confession: I hate cooking on weeknight evenings. And, most of the time, I don’t really like cooking on the weekends, either.
I used to make excuses, and my family would end up grabbing Taco Bell or Burger King at least once a week – and often eating PB&J for dinner, too. And let’s not even talk about the percentage of our grocery budget that we spent on food we eventually threw out!
In an effort to turn the tide against these terrible habits, I decided to try once-a-month freezer cooking. I’d wanted to try once a month meals for a while, but I was intimidated by the thought of all that food in our tiny one-bedroom-apartment galley kitchen.
But last month, I decided to just go for it. I’d call my foray into freezer cooking successful, since a stocked freezer has saved us from many a dinner out this month and has let me spend more evening time with my toddler.
Yes, cooking a month’s worth of meals in a kitchen with about two square inches of counter space was difficult and sometimes a bit frustrating. But I did it, and you can do it, too – if you learn from my mistakes.
Mistake #1: Not Creating Enough Space For Refrigerated Food
I made sure to clear out the freezer above our refrigerator before I even went grocery shopping, but I forgot to clear out space in the fridge. So when I came home with a ludicrous amount of vegetables, meat, and other groceries that needed to be refrigerated, there wasn’t really enough room for everything.
I was, eventually, able to cram all the refrigerated goods into the fridge, but then it took forever to fish them back out the next day when I was cooking. Next time, I’ll clean out the fridge as much as possible so I can be more organized!
Mistake #2: Putting Everything in the Kitchen
I also made the mistake of unloading my dozens of grocery bags onto the kitchen counter – you know, that two square inches of space I would eventually need for dicing, mixing, and stirring. That just meant that the next day, I’d have to move my miniature grocery store out to the dining room table before I could start cooking – more wasted time!
If you’re cooking in a very small space like I was, I would highly recommend setting up your dried and canned goods outside of the kitchen. Then, you can “shop” that area for each recipe’s ingredients before you get started.
Mistake #3: Not Doing the Prep Work
We had small group on the Friday night before I was supposed to cook. I had just enough time to go shopping, but not enough time to prep the vegetables like I was supposed to before the next day. I deluded myself into thinking that I’d somehow be functional enough when we got home at 10 or 11PM to do it, even though I never am.
So the chopping didn’t get done, which meant more work to do on freezer cooking day. Plus, I wound up having to do dishes more often on the day off because I was dirtying more utensils and cutting boards while making each recipe. I will definitely be doing the prep work next time!
Mistake #4: Not Borrowing Extra Pots and Pans
I don’t usually struggle with envy. But on freezer cooking day, I was a little jealous of friends whose big kitchens allow them to keep multiple sets of pots and pans in their seemingly endless yards of cabinet space. I have exactly four pots and one frying pan, which meant every single pot /pan was washed at least six times during my cooking day.
I was smart enough to borrow a friend’s waffle iron (considering I don’t even own one!) and an extra crock pot, but I didn’t go ahead and borrow pots or pans. Next time, I will!
Have you tried freezer cooking yet? Even if you have a super-small kitchen, it IS possible to do a whole month’s worth of cooking at once. You might just have to get a little more creative than the gals with tons of cabinet and counter space!
Abby Hayes is a freelance personal finance writer for Dough Roller. She and her family have lots of adventures in small space living and saving money in their one bedroom apartment home.














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