Slowly Stocking the Freezer

Utilizing your freezer can save time and money. Before my boys were born, I regularly had freezer cooking days, I would spend several hours in the kitchen and stock my freezer with all kinds of foods to save time in daily meal preparation. Now that I have two small children, it’s difficult to devote even 2 hours in the kitchen but having prepared foods in the freezer makes meal preparation so much simpler!

Devoting hours in the kitchen is difficult but spending a few extra minutes while I’m already in the kitchen to prepare something to freeze or simply doubling a recipe isn’t too much work.

This week, my goal was to put something in the freezer each weekday. I have to be honest, I wasn’t sure if I could accomplish this but it was much easier than I expected.

Here’s what’s I froze this week:

Monday – Pizza dough (I’ll defrost this, let it rise and then assemble a pizza.)

Tuesday – White beans (I froze 4 quarts of beans!)

Wednesday – Black beans (I froze six 1/2 cup portions for Bean & Cheese Quesadillas.)

Thursday – Shredded chicken (for Buffalo Chicken Dip) and individually frozen chicken breasts in biscuit size portions for breakfasts.

It was definitely worth the extra minutes it took to prepare these foods and now I have ingredients to help make a few simple meals.

Week 8 Project: Meal Planning

Meal planning saves both time and money (as well as your sanity!) Next week’s project is meal planning. I’ve been meal planning off and on lately but my plan is to come up with a 2 week meal plan to repeat. It sounds boring but we end up eating the same foods every week or two anyway so I know this will help my sanity!

Did you freeze anything this week? 

Be sure to visit Mary Jo at Covenant Homemaking to see what she stocked her freezer with this week!

responses to “Slowly Stocking the Freezer” 5

  1. I've made frozen meals to toss into the crock pot. Vegetarian, beef, chicken and pork. Also cooked up a bag brown rice, and frozen it in 2 cup portions. Also made pumpkin muffins and froze half of them. I have veggies in the frig that need to be prepped and frozen as well, before they go bad.

    I'm new to this, actually, but I LOVE being able to pull from my prepared foods, and let it cook all day long without me. I have about two months before our 3rd child gets here, so this is also a test to see what we like/love and have it on hand to make my Husbands life ( and mine!) easier.

  2. I like the idea of doing this slowly. You are right, it does not seem so daunting when you are spreading the work out over several days. Our chest freezer is just about emptied of breastmilk and I am excited to start using it to store meals and stock up on sale meats!

  3. The only things I've been able to freeze are summer squash & zucchini from the garden as a way to give us fresh produce through the fall and winter months. I do large batch cooking, but we eat it over the course of the week. 5 lbs of ground chicken turns into taco soup, tacos, and meatloaf. A potroast turns into BBQ pork sandwiches and potroast. A whole chicken in a crockpot turns into chicken fajitas, chicken parm, chicken salad and BBQ chicken. This way I am just making one thing at a time, but it feeds us different meals throughout the week.

    1. I love this idea, I'm thinking I may take a few hours on the weekend (when John David can care for the kiddos!) and do quite a bit of prep for the week!

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