Freezer Cooking – October Round Up of Links

Well, I planned on getting my freezer meals done in four hours. And it may have been four hours, but it was fits and spurts throughout the weekend. Crazy! It seemed like there was one thing after another to interrupt or draw me from the kitchen. But….

The freezers are packed to the gills and we’ve got the makings of a lot of meals. The rest of the month should be quite easy when it comes to meal prep.


What I cooked up this weekend:

  • 40+ Instant Oatmeal Packets – not all my kids love these, but the little guys do which makes early morning breakfasts a snap to pull together
  • 5 batches Pancake Mix – since FishChick2′s egg white allergy was diagnosed, I’ve experimented with flax seed as a replacement. It works quite well in this pancake recipe.
  • 6 batches Mix and Match Muffins – I love having the dry mix ready to go. I’ve been experimenting with the mixins on the day of baking. There’s really no limit to all the options, though I’m partial to the Coconut Chocolate Lime variety.
  • 2 mega batches of scones – I think I made 40-60 scones and froze them prior to baking. This is one of my favorite freezer items since the hard work and mess are taken care of, but we still enjoy fresh baked goods. Just heat the oven and bake from frozen. I experimented with Coconut Ginger and Chocolate Lime scones.
  • 2 batches of Lawnmower Taco – We ate one Saturday night and froze the other.
  • 2 batches Beef Stew – This wasn’t part of my original plan, but FishBoy13 talked me into it and since boneless chuck roast was on sale, I said yes.
  • 2 batches Mashed Potatoes – the potatoes were screaming to be cooked and they go well with the stew.
  • 2 batches Pizza Dough
  • 6 Mini Pizzas
  • 7-8 pints Red Sauce

I did not make the granola, but I’m okay with that. Adding in the stew and mashed potatoes took this over the top anyway. Overall, I’m pleased with my progress, though a little tired.

Obviously, this is not the month that I share low carb and vegetarian recipes. But, they are coming!

I’m looking forward to hear how your freezer cooking has gone for you. Share the permalink to your October freezer cooking post below. And please link back here so others can learn more about feeding the freezer and buying yourself some time.

Curious about freezer cooking? Consider purchasing my cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook from Amazon, Barnes and Noble, or your local bookstore. It’s chock full with over 200 freezer-friendly recipes, planning pages, shopping lists, cooking plans, and basic and advanced how-to’s to making freezer cooking work for any home, family, and lifestyle.

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Comments

  1. Thanks for hosting! It’s nice to have the reminder and encouragement each month to fill my freezer! It helps so much, even on months like this one where I only do a little bit.

  2. I am really enjoying your freezer posts. Thank you for taking the extra time to share.

  3. This might be helpful in eliminating egg white: We’ve successfully used a heaping tablespoon of soy flour plus a tablespoon of water for each egg we omit. Frugal, simple and easy to store. Baked goods still hold together and rise well.

  4. I never knew you could do that with scones. It sounds like I have Christmas morning breakfast solved! Thanks!

    I’m going to do my freezer cooking next weekend since I’ll be cooking a turkey on Friday. I’ve been working on making lists and doing little things like making pie crusts this week.

  5. What’s your trick with freezing the mashed potatoes?

    • Jessica Fisher says:

      @Molly, I’m not sure it’s a “trick,” but it seems to work. 1 cup sour cream and 1 package of cream cheese mashed into the potatoes (about 5 – 8 pounds). Divided into two cake pans, dot with butter, wrap and freeze.

  6. Thanks for hosting! Sorry I put the wrong link in the first time.

  7. I have made pancakes and chocolate chip cookies using flax seed and water as an egg substitute for a few years now. I think it makes the chocolate chip cookies take on a nutty but not too nutty taste. And it just makes the best pancakes. I often use banana or applesauce in place of the oil as well as the flax seed for the egg and my pancakes seem to be a healthy treat! We have eaten them cold as a snack! I use 1T ground flax seed + 3TB water per 1 egg! (we do not even have and egg allergy, one day I was in the middle of baking and realized I did not have an egg but did happen to have flax seed in the freezer! SO I tried it! And we love it!)

  8. Rhonda Hall says:

    WOW! That is Awesome and now I laugh at my freezer batch cooking..I think I’m doing good if I make 2 meatloafs and freeze one or make 2 pans of lagsagna and freeze on or make extra muffins and freeze..
    I need to get busy…
    again, that is Awesome!

  9. Thanks for hosting! I always find it so inspiring to see what you accomplished during your freezer cooking, as well as everyone else. Plus I get to find some new freezer-friendly recipes!

  10. I freeze many meals too. One thing I’ve started doing which works very well is to freeze liquid-y things in quart- or gallon-sized freezer bags, then freeze them flat on a cookie sheet. They are so flat you can fit much more in your freezer and when they are flat, they defrost more quickly (more surface area, you know). I learned this from another blog, but I’m not sure which one.

  11. I’m going to have to go find your scone recipe!

  12. I am so sorry :/ I tried to cut and paste my link 3 times & it kept posting my giveaway link, even though it showed my recipe link! I don’t know whats up with that…

    • Jessica Fisher says:

      @Dana, the linky has been really wonky. Don’t worry. When I went behind the scenes to fix things, it shows me something totally different than what’s up front. Very strange….

  13. Thanks for hosting and for the inspiration. I really enjoyed my first go at freezer cooking. I think I’ll make pizza dough and mini pizzas next time.

  14. Sorry about the double link. I don’t remember hitting submit twice. Glitch, maybe?

  15. I did burritos, shredded chicken, pancakes, oatmeal packets, and mixes. Going to try the scone trick! Do you have the cookbook Vegan Brunch? It has a lot of egg free muffins, scones, etc. We love the egg free tomato rosemary scones for a savory version with dinner. (And since my rosemary plant is 3 feet high there’s never a shortage of rosemary here.) Also – for our oatmeal packets I have found freeze dried fruit is a great way to make more “exotic” flavors – chocolate covered strawberry (freeze dried strawberries and a teeny bit of dark chocolate), mango & cranberry, caramel apple pie (freeze dried apples and a drizzle of dulche de leche on top). There are several places online that offer the freeze dried fruits in bulk – way cheaper than in the store. Thanks again for the great freezer posts!

  16. Wow! Sounds great. I’m going to try the Lawnmower Taco recipe! Just wondering…how do you make your beef stew? Thanks.

  17. Can you please post your scone recipe and your egg free pancake recipe? thanks!

  18. You have inspired me to do some freezer cooking, we have fall break coming up and a trip to WholeFoods is planned so who knows what we will cook up.

  19. Thanks so much for hosting! You always have the best ideas for freezing!

  20. Do you have any ideas for freezing potato soup? I was so excited to have some for later in the month and it tasted grainy (?) and ickky!

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