Cook for a week in a day question

[pattyT]

anyone done it?
I am thinking about trying it!
You spend one day cooking all your meals for the week - you freeze them and reheat as you need them!

How did it go?

TIA

Patty

 

[sharbear]

try this website

http://groups.yahoo.com/group/Friendly-Freezer/

or this one http://snider.mardox.com/plans.htm

Good luck!

 

[Spinning]

Sounds like a great idea! I do a wee bit of that. Like if I make chicken on the grill, I will cook double. The next day we will have casadea's ( terrible speller!)
Or I will make chicken salad.
I also make this wonderful chicken dish that I make about triple the amount and then freeze it. I can post it if you like.
Another trick I have learned
Line all of you pans with Reynold's wrap. Then freeze it. Once it is frozen, Dip the pan in hot water, lift it out then wrap it or bag it and keep it in the freezer. THis way you dont' have a pan tied up. When you want to cook it. Let it thaw a little or dip in hot water peel off and then place it back in the pan you want to cook it in!

 

[jipsy]

I do this alot, usually on a Saturday or Sunday. I'll roast a chicken in the oven, put a roast in the crockpot and make a pot of soup or stew on the stove. When the chicken is done, I'll pull the meat off the bones and use it for various recipes which can be frozen and reheated and I'll put the bones, juices and skin back in a pot, cover with water and cook for soup stock. I divide up the soup and freeze. And I drain the soup stock and freeze that too. In the winter, I like to make a big pot of chili and divide into portions and freeze.

You can also do this with fish - bake it in the oven, then chop into pieces and freeze and use to make things like fish pies or chowders or casseroles.

I make up cookie dough, roll it into balls or slice it, then freeze.

You can make lots of casseroles and freeze them.

And whenever I cook, I always prepare twice as much as we will eat that night and put half in the freezer for next week.

Make sure you mark your packages with the date you made it and what it was. Rotate it in your freezer.

 

[beansmom]

I love this!! It makes dinner so easy. It's definitely worth the 'work weekend' it takes to put it together. I know some moms who live by this plan.

check out www.30daygourmet.com for more info.

 

[mcnuss]

Originally posted by Spinning

Line all of you pans with Reynold's wrap. Then freeze it. Once it is frozen, Dip the pan in hot water, lift it out then wrap it or bag it and keep it in the freezer. THis way you dont' have a pan tied up. When you want to cook it. Let it thaw a little or dip in hot water peel off and then place it back in the pan you want to cook it in!

Here's a variation on that tip.

First line your pan with foil, then a layer of parchment paper. Then, do as instructed above, except when you want to reheat, you can take off the foil and the parchment is microwave safe!

 

[pattyT]

another great idea -
thanks a bunch - i will have to try this!

 

[Tiggerkeeper]

This is a wonderful way to cook for busy families. Sometimes I modify plans around a type of meat based on a good sale. I also keep ground beef crumbles, diced cooked chicken, and diced ham in the freezer for quick meals.

If you buy a large amount of ground beef you can boil to cook then drain and package in one pound servings (most recipes call for at least 1 lb). Since you can cook all at once it sure saves time.

Mashed potatoes and stuffed potatoes freeze great.

Once you start thinking in freezer mode there are a lot of things you can put up to make a months (or weeks) worth of meals!

Happy freezing!!

Melissa