I’m taking the slow train to freezer cooking. In months past, I’ve done my SuperWoman impersonation. This weekend, I’m nursing a sore throat and trying to get well for my trip. So, slow and steady wins the race sounded like a better way to approach freezer cooking this time ’round.
(I realized that I’m the boss of me, so I should be able to tell myself to do things that benefit me, not wear me out. But, that’s fodder for another post….)
I did a lot during the first day of cooking, processing all the meat that was taking up every inch of space in the refrigerator and making up baking mixes. It was a mellower day than past OAMC days and I had the kitchen cleaned by 3 pm. Nice change, with still something to show for it.
- 2 dinners of marinated pork strips – I experimented with different marinades. On serving day, I’ll just toss the contents of the freezer bag into the crockpot, shred it at dinner time and serve it as tacos or in BBQ sandwiches.
- 5 dinners of marinated chicken, some with bone, some without – Again, marinade experiments. On serving day, I plan to either grill the chicken breast or bake it in the oven. We might eat it as is with side dishes, or use it for tacos, burritos, in gyros, or atop green salads.
- 20 baking mixes: I assembled mixes for pancakes, scones, biscuits, cornbread, and muffins. I have enough to have fresh baked goods 5 times a week in February.
- Not on my original plan, 4 pounds of ground beef cooked taco-style – we’ll use these for tacos, chimichangas, nachos, and taco soup.
I got the main stuff accomplished in one day. I would still like to play around with my trail mix cookie recipe as well as make some granola and applesauce. I also have 6 pounds of cheese to grate. I will spread out these tasks throughout the weekend. If I get more done, then great. But, if nothing else gets done, I’m okay with that.
Are you going to fill your freezer? How’s it going?