I am on a goal to streamline and simplify and freezer cooking is a big part of that. I started by researching freezer cooking recipes in part 1 of this series. Now I am going to continue to walk y’all through my planning steps. In a few weeks, I will be back with my results so you can see how this is working out for me and how it might just work out for you. Be sure to follow along on my freezer cooking Pinterest board to stay up to date as I find recipes and tip posts!
To do any type of cooking in bulk you need to be organized and have a plan. I found quite a few resources online that helped me during my planning stage. Check out some of those here:
I grabbed a few of those free printables and started mapping my plan. Here are 2 weeks worth of freezer cooking sessions. I am trying to keep my sessions to about 1 1/2 hours and get one week’s worth of meals from each session.
Week 1 — 7 meals total as I doubled the steak sandwiches
Steak Sandwiches (I cooked thinly sliced steak with peppers, onions, garlic, and seasoning then froze in freezer bags. I will add to buns to serve.)
- 1 lb pork sausage
- 1 jar spaghetti sauce
- 8 oz pasta (spiral or other shape) (cooked and drained)
- 2 cups shredded mozzarella cheese
- 3 oz sliced pepperoni
- 1/4 cup onion (chopped)
- 1/4 cup green pepper (chopped)
- 2 tablespoons butter or margarine
- 1/3 cup all purpose flour
- 1 cup chicken broth
- 1 can diced tomatoes and green chilies
- 1 tbsp diced jalapeno pepper (optional)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1 can (15 oz) chili with beans
- 1 8 oz cream cheese
- 3 cups cubed cooked chicken
- flour tortillas (burrito size)
- shredded cheddar cheese or mexican blend
In a large skillet, saute onion and green pepper in butter until tender. Stir in flour then gradually add chicken broth. Bring to a boil. Reduce heat and add tomatoes, jalapeno pepper if desired, and all of the seasoning. Cook until heated through. Stir in chili and cubed cream cheese until cheese is melted. Add chicken.
Spoon filling down center of each burrito and top with cheese. Fold into burritos and place in a 9 x 13 baking dish. Cover and freeze if desired. If cooking now, bake at 350 degrees for 35 – 40 minutes. To use frozen burritos, thaw overnight and then bake at 350 degrees for 45 – 50 minutes.