Since the concept of making ahead meals for the freezer is part of all three plans followed by many of our members, this thread is a place for all to share their tips, tricks and recipes as we try to "feed our freezers" in the run up to the holidays!
This link found under the Christmas Countdown Plan has a lot of good information:
http://organizedhome.com/freezer-cooking/guide-once-month-cooking
There are many styles of freezer cooking.
1.) The above link seems to trend more towards OAMC or Once a Month Cooking - which is doing a WHOLE LOT of meals all at once.
2.) There is also something called Batch Cooking, where you might do a handful of meals at a time.
3.) Then there are those that simply cook extra - if lasagna is for dinner they make 2 - one for dinner and one to freeze. Or they may tend towards browning up large batches of ground beef or cooking/shredding chicken - all with an eye to jump starting meals later.
Whether you fall into category 1, 2 or 3 or even a blending - please jump in and contribute your know how!
A big hang up for many is knowing whether or not a particular recipe or even food item will stand up to freezing. If you've made a freezer recipe and had it come out great after thawing and cooking - we want to know about it!
Tips or tricks on packaging, storing items in the freezer or even how far ahead you feel things can be successfully made/frozen are great too!
As we work our way towards the holidays it would be great to see posts from those who are filling their freezers - what you are trying, etc.
:snowman:
This link found under the Christmas Countdown Plan has a lot of good information:
http://organizedhome.com/freezer-cooking/guide-once-month-cooking
There are many styles of freezer cooking.
1.) The above link seems to trend more towards OAMC or Once a Month Cooking - which is doing a WHOLE LOT of meals all at once.
2.) There is also something called Batch Cooking, where you might do a handful of meals at a time.
3.) Then there are those that simply cook extra - if lasagna is for dinner they make 2 - one for dinner and one to freeze. Or they may tend towards browning up large batches of ground beef or cooking/shredding chicken - all with an eye to jump starting meals later.
Whether you fall into category 1, 2 or 3 or even a blending - please jump in and contribute your know how!
A big hang up for many is knowing whether or not a particular recipe or even food item will stand up to freezing. If you've made a freezer recipe and had it come out great after thawing and cooking - we want to know about it!
Tips or tricks on packaging, storing items in the freezer or even how far ahead you feel things can be successfully made/frozen are great too!
As we work our way towards the holidays it would be great to see posts from those who are filling their freezers - what you are trying, etc.
:snowman: