Good Monday morning everyone,
I tend to do the once a week cooking around my house. I'm basically lazy and the idea of coming home from work to fix dinner before I eat would drive me crazy and I'd wind up eating all through fixing the meal and wind up eating more calories then I should. And I'm cooking 2 suppers, one for me and one for hubby "I don't need to lose any weight. Why do I have to suffer?"
Previously before SB, I was a big OAWC, but those recipes have a lot of cream soups in them, for the sauces and I don't know how to adopt them to SBD. Or they are heavy on tomato sauce, which my dh hates. He'll eat tomatoes but once they are cooked, he won't touch it.
Has any one else frozen any of the sb recipes? Which ones freeze well?
Do you have any recipes that you have frozen?
I've had good luck freezing cooked beans, soups, lemon chicken and chili so far.
I do my shopping on Saturday, find the sales, then figure out what I'm going to make. I chop all the vegetables up at the same time, start the longer cooking items first. After each dish is done and cool, I decide if it will be something that dh would eat or not. Then it either goes into a single serving bowl or an entree bowl in the freezer. On weekdays, I can pull out my lunch and throw it in my bag without worrying if my lunch is going to leak all over the place again.
"Once a Week Cooking
Serving wholesome, nutritious meals is a challenge for today's family on the go. Of course restaurants, fast food establishments, convenience foods and whole meal options abound. However, for most families, these options remain more the exception rather than the rule. So the challenge remains - where to find time in busy schedules to make nutritious meals? One option is to cook the main course dishes for a week, at one time. With careful planning, this can save time in the kitchen and grocery store. It can also save money because more items can be purchased in bulk, and fewer shopping trips are required.
Many main course dishes can be cooked and assembled entirely in advance. Others can be partially prepared. Both are then put into sealed containers and stored in the freezer. When you are ready to serve a particular meal, thaw and heat the entree, or possibly combine the ingredients and finish cooking it. The advantage is that you do all the time-consuming shopping and preparation at one time.
One-dish recipes are ideal, but even foods like quiche and enchiladas can be prepared ahead of time and frozen. Because you will likely be working on more than one recipe at a time, use recipe cards or make photocopies of your recipes and spread them out or stick them onto the fridge door, for ease of reading.
Write up a plan for cooking day. Entrees that require longer cooking time should be prepared first, and then simmered at the back of the stove or in a slow cooker while working on the next recipe."