I love having frozen meals ready to pop out and serve for dinner. However, I don’t have the time (or inclination) to devote two entire days a month to cooking my family’s meals. Do you like the idea of freezer cooking, but don’t want to invest the large block of time? Try what I do and put a couple of things in the freezer each week to prepare for the next month. School is starting up next month, so I need a few things in the freezer to help with the transition. Some breakfast items, some things for the lunch boxes and some simple dinners for busy school nights. Over the next few weeks I will show how I fill the freezer, providing recipe cards, labels and a grocery lists to help you along. Join me, and lets fill our freezers together!
Each week will be focused on a specific type of meal. This week it is time for dinner! You will make single, double, etc. batches of one item per day, cool and package it, leaving Friday free to either catch up or for cooking up a favorite freezable dinner to freeze for your family. I will be baking triple batches (one for dinner that night and 2 batches for my family freezer), but each recipe card and the grocery list has amounts written out for one, two, three or four times batch amounts so you can choose how much you would like to make yourself.
The week’s freezer menu plan:
Sunday: Shop for groceries needed.
Monday: Assemble Gluten & Dairy Free Eggplant Zucchini Spaghetti from this post. Seal pan (to wrap freezer pans, I use a layer of parchment paper, then cover with a double layer of aluminum foil), label and freeze.
Wednesday: Assemble Gluten Free Dairy Free Spicy Sweet Glazed Chicken from this post. Put all ingredients for a batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
Friday: If you had a busy week, today is a good time to catch up on something you haven’t baked and frozen yet. Or you can make up a favorite freezable lunch recipe and freeze it. Or simply congratulate yourself and admire your freezer stash today! 🙂