Freezer Cooking: Seasoned Hamburger

Since I posted my last Freezer Cooking Session, I’ve had a quite a few people wanting to know about Freezing Seasoned Hamburger. To tell you the truth, up until then, I had no idea myself that cooked hamburger froze so well. I had made up the recipe for Mini Beef and Bean Burritos from the book Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving. Well, I had run out of shells and decided just to test out freezing the leftover seasoned meat and it worked like a charm!

What’s great is, the original recipe of the mixture calls for 6lbs of meat. You’ll often find that stores will discount hamburger in bulk “family packs” of 3lbs or more. So you’d just pick up two of those at a great price. But you can alter the recipe for any size – just re-figure it accordingly.

What You’ll Need
6lbs of Hamburger
1 cup of Taco Seasoning (around four packets, but measure to be sure, as packet size varies)
3 cups of water

How to Make It

1) Brown the hamburger over medium heat and cook thoroughly until there is no longer any pink–about 20 minutes.

2) Drain and discard properly, any fat. (I even rinse mine to get more fat off.)

3) Add the Taco Seasoning and then stir in the water.

4) Simmer over a medium heat, for about twenty minutes. You’ll want to check it and stir it, if needed. Cook until the liquid is almost evaporated.

5)  At this point, I drained off any extra liquid that didn’t evaporate. Cool the mixture completely. This is important or you’ll have more of a chance of freezer burned food if you add the mixture while it’s still a little warm.

6) Label and date a Ziploc Bag, add the mixture and freeze. I lay my Ziploc bags flat to save room in my freezer. (Just make sure they are sealed really good if you do that!) :)

If don’t want to freeze all of the hamburger mixture but want to make some burritos to freeze, try this:

Spread a 1/3 cup of refried beans and 1/4 cup ground beef onto a tortilla. Wrap the tortilla burrito style and then wrap in tin foil, place them in a labeled Ziploc Bag and freeze. To cook, take them out of the Ziploc bag and bake at 375 degrees for 30 minutes if frozen or at only 300 degrees for 30 minutes if thawed, prior. These can make for a simple lunch.

It’s really quite simple to make this hamburger mixture. I love doing these big batches and freezing them so I can quickly pull out a bag of it and make some quick tacos or nachos, etc. You just take it out of the Ziploc bag and defrost in the microwave. Or you can defrost it in the fridge the night before and then warm it in the microwave the next day (after you take it out of the Ziploc bag!)

Freezer cooking is a great way to cut down on your time in the kitchen on busy days. I find that making meals ahead and freezing them often helps me avoid carry-out food or the quick processed foods.

If you make this recipe, please use all proper food safety guidelines. I hope that you find this little make-ahead recipe will help you save some time in the future!

Pizza On a Stick Recipe

My son and I have been watching a lot of Emeril together on the Food Network lately. He’s always saying, “He’s silly, Mommy!” It’s a way for us to spend time together and I’m hoping it’s increasing his love for cooking and baking.

The other day, we saw an episode where they made “Pizza On A Stick.” I was intrigued and Nathan thought it looked like fun. So last night, we all have a blast creating our own Pizzas on a stick. This recipe comes from the Emeril show but I’ll post it in case they ever take it off their site:


What You’ll Need:

* 1 cup sliced pepperoni
* 1 cup sliced Italian sausage
* 1/2 French bread loaf, toasted and cubed
* 1/2 green pepper, cut into bite-sized pieces (but large enough to not fall off skewers)
* 1/2 cup halved fresh mushrooms
* 1/2 cup zucchini slices (or any other veggie of your choice)
* 1/4 cup Italian dressing
* 1/4 cup shredded mozzarella
* 1 cup spaghetti sauce, warmed
* You’ll also need a baking/cookie sheet, cooking brush and skewers.

Here’s how you make them:

1) Preheat oven to 350 degrees F.

2) The first step is to cut your French Bread Loaf into pieces and toast them. (Just warm them in the oven until they are nice and toasted. Mine took about 5 minutes but our oven heats fast.)

3) Next chop up all your ingredients. I put all of mine in separate bowls so everyone could access them easier. I also microwaved my Italian Sausage so it would cook faster in the oven.

4) Take all of your ingredients and thread them on the skewers, rotating the ingredients. You can do this however you want. We’d pile on meats and veggies and then put a bread layer in between the next layer.

5) As each skewer is finished, lay them on a baking/cookie sheet in a single layer. After all of them are completed, brush each skewer of ingredients with Italian Dressing.

6) Next  sprinkle cheese on each skewer of ingredients.

7) Then they go into the oven and bake for about 20 minutes. You’ll want to watch them, though. Our oven cooks very fast and they were done a lot sooner. You’ll want your meats cooked thoroughly, your veggies heated throughout and your cheese melted but not burnt. I recommend watching them close, at least the first time you make them to judge how long is needed.

Allow them to cool for a bit afterwards and then serve. What I did was grabbed a new (cooled) cookie sheet and served them right on that. You’ll use your warmed sauce to dip them in if you want.

While these can be a fun activity with the kids, please make sure you use your best judgment and always be extra safe when making them. The ends of the skewers tend to be very pointy. My hubby helped my son make his but I didn’t allow my daughter to use them. She had fun just stealing ingredients from the bowls, though. :) I also took hers off the skewers when I served them to her and she didn’t mind one bit. She was too busy dipping everything.

What I loved about this recipe is that I kind of just used whatever ingredients we had on hand. Though, I’ll think twice before using cherry tomatoes with the kids next time as they get pretty hot and squirty when bitten into.

I found our skewers at Jewel in their kitchen area. But I’ve also seen them sold at CVS in the summer in their summer section for around $1.99. (Possibly a good “filler item” for your next trip!)

I hope that you have as much fun making these as we did if you try to make them!

Pork Tenderloin Sandwich Recipe: Conveniently At Home


Welcome to my series called Conveniently At Home. The idea of this series is to slowly transition myself from buying pre-made and/or processed foods and eventually make most of my foods “from scratch.” This will be a slow journey but one worth the wait!

It’s been awhile since I posted one of these. I knew that when I went to revive the series that it had to be with a good recipe. And I think you all might like this one. I am a huge fan of pork tenderloin sandwiches. When I was searching online for a recipe to try, there weren’t too many out there. I kept reading how the pork tenderloin sandwich was more of a Mid-western U.S. food. I’m not sure if that’s true or not because I’ve lived mostly in the Midwest and I’ve always seen them. :) But all the same, if you’ve never tried one, they are really great!

I eventually found a recipe on AllRecipes.com. The recipe was so simple that I knew I had to try it.

Ingredients Needed:
1lb of Pork Tenderloin
1 cup of Flour
1/2 cup of Yellow Cornmeal
1 teaspoon of Salt
1/2 teaspoon of Black Pepper
Cooking Oil
4 Large Sandwich Buns
Condiments such as Ketchup, Mustard, Pickles–also Lettuce and Tomato (all optional)

Tools needed:
Meat Tenderizer
Saran Wrap
Cutting Board
2 Large Dishes
Large Skillet
Tongs
Foil & Waxed Paper (if freezing some sandwiches)

Prep Work: You’ll need to have two large dishes for dipping the tenderloin into. One for water and one for a cornmeal mix. Pour some water into one dish and in the other, mix the flour, cornmeal, salt and pepper. I used 8×8 Pyrex Dishes and they worked really well.


1) The original recipe says to start off by cutting these into 1 inch pieces and then “butterflying” them, which means cutting down the middle but not all the way through. But when I did this, I had better luck just cutting them into the 1in pieces. I’ll explain what to do next.


2) Place the pork tenderloin between two pieces of Saran Wrap. (I placed mine on top of the cutting board, too, to save my countertop!) You are now going to use your Meat Tenderizer’s flat side to pound the pork tenderloin into a very thin piece, about 8-10 in” wide. I had the best luck starting on the outer edges and kind of pulling the tenderloin while pounding it at the same time. It’s kind of tricky to explain but you’ll figure it out quickly. If it’s too hard to get it to flatten, butterfly it as the original recipe mentions. When you are all done, it should look something like this: (very thin–almost to the point of being see-through but with a little thickness to it.)

3) Remove the saran wrap and then dip the tenderloin first in the dish with water and then in the dish with the cornmeal mix, being sure to coat it on both sides.

When you are all done with the dipping/coating process, it will look something like this:

4) Now you are going to heat some cooking oil in a large skillet. You want it to be enough oil to cover the tenderloin. About 1/2 in of oil. Once the oil is nice and hot, (original recipe says 365 degrees F) you are going to slowly drop the tenderloin into it like this: (You must be extra careful and use caution when adding it to the oil so it doesn’t “spit” the oil back up at you. I use my back burner and it helps some.)

You’ll cook both sides, flipping once or as needed, until they are a golden brown, but not burnt. It’s about 5 minutes. Just make sure that you cook it thoroughly but not too much so that you dry up the meat. When it’s done, use a pair of tongs to pull it out of the oil and just let the oil drip off, if there’s any. And then, you place that awesome tenderloin onto a hamburger bun or kaiser roll:

You can now add your favorite toppings such as ketchup, mustard, pickles, lettuce and/or tomatoes. I actually will eat mine without a bun sometimes and just break it into little pieces that I dip in ketchup.

I hope that you find that you love these sandwiches, too. When I made them, I cut up a very large pork tenderloin and made several of these. I put them (uncooked) on a large piece of foil and put waxed paper in between each tenderloin piece. I then wrapped the whole thing in the tin foil, covering everything completely to prevent freezer burn, and put them in the freezer. So now when I get hungry for one, I can just pull out some and fry them up. It’s makes for a quick meal and it saves me from paying the $6-8 for one when I get a craving for them. I do recommend not stacking more than you’ll use in one meal. They can be a little tricky getting them apart when frozen.

Looking for a good side dish to go with it? Try my American Fries Recipe. They go good together.

If you have a favorite recipe that you order when you dine out, you should see if you can find a comparable one online to see if you can make it Conveniently At Home, too!

Freezer Cooking February: Breakfast Burritos and Banana Chocolate Chip Muffins Recipes (Guest Post)


I hope that you have enjoyed my Freezer Cooking February Series this month. I will continue to share Freezer Cooking info. and recipes with you but I did want to wrap-up the series. I have one last guest posting to share with you. This one comes from Tanya of The Domestic Contessa. She shares great recipes for breakfast burritos and banana chocolate chip muffins! Yum!! And here’s Tanya:

For me, breakfast is the hardest meal to plan for. I was finding that we were getting stuck in a rut – always the same thing. Cold cereal, hot cereal, eggs… repeat. Then, when I started working to keep our grocery budget at a lower number, the cold cereal was no longer an option. Between actually buying the cold cereal and then paying for the milk needed, it’s quite a budget drainer.

So that left us with hot cereal, eggs…repeat.

I started doing some research and brainstorming for easy ways to add variety to our breakfasts. Getting up early to spend a lot of time making something extravagant was not an option. Not to mention, I still had the budget thing to consider.

I finally found the solution to my dilemma – using my freezer! I try to plan for a day or two each month to cook batches of breakfast foods. I then wrap individual servings separately and freeze them. Then, in the morning, I just grab the amount of food we need from the freezer, thaw, and we eat!

I have found muffins are easy to make and freeze very well for at least a month. With the muffins, I wait until they are fully cooled and then place each muffin in its own sandwich baggie (the kind without the zipper). I then put all the muffin into a large freezer bag. When I need a muffin for breakfast, I take it out of the freezer bag, unwrap it from the sandwich baggie and put it in the microwave on defrost for about a minute. If we have yogurt, I’ll serve a muffin with that – or, it’s a nice thing to serve with a fried egg to add some variety.

Here are a couple of breakfast freezer foods that are a hit around our house:

Easy Freezer Burritos
I once made about 100 of these for a ladies brunch at our church. I made them up several days in advance and cooked them the morning of the brunch. They were a huge hit – no one would believe me when I said they were frozen!

12 eggs, beaten
2 TBS butter
1 lb. sausage, cooked and drained
½ cup chunky salsa
2 cups cheddar cheese, grated
24 flour tortillas

In a large skillet, melt butter. Add beaten eggs and cook in butter, stirring often, until scrambled and set. Add the cooked sausage and salsa; mix gently.

Place ½ cup egg mixture onto each tortilla and sprinkle with cheese. Roll burritos and place on parchment-lined cookie sheets; freeze until solid. Wrap each individually and place in freezer bags. Freeze.

To eat: Unwrap burritos. Loosely wrap in paper towel and microwave on High for 1-3 minutes. Makes 24 burritos

Banana Chocolate Chip Muffins

1 cup white flour
3/4 cup whole wheat flour
1/3 cup packed brown sugar
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
1 cup mashed bananas (2 medium)
2/3 cup buttermilk
1 large egg
¼ tsp. vanilla flavoring
2 TBS oil
½ cup mini chocolate chips

Grease muffin tins. Preheat oven to 375 degrees. Combine all dry ingredients. Combine the wet ingredients separately. Add wet ingredients to dry and stir JUST until mixed – do NOT over mix! Add the chocolate chips. Pour into muffin tin. Bake for 18-19 minutes. Remove to cooling rack. Freeze them as I mentioned above. Makes 12 muffins.

Thank you so much to Tanya of The Domestic Contessa for sharing these fabulous recipes. I can’t wait to try the burritos one! I was wishing I had the sausage on hand this weekend to make them in my last Freezer Cooking Session, but no such luck. It gives me something to look forward to for next time, though! :)

A very big thank you to all of my guest posters this month! I know that it takes awhile to type up information for these and it’s so greatly appreciated. Thank you for sharing your successes, failures and recipes with all of us.

And another big thank you to all of my reader friends for showing your interest in this series with your feedback and excitement. That increased the fun for me to do this! Stay tuned as even though February is over, the recipes are not! I’ll continue to share some with you all and do my best to help save a little time in your kitchen, as well!

Freezer Cooking February: My Latest Freezer Cooking Session



In case some of you were wondering where I’ve been, I’ve basically been in my kitchen ever since my last posting! I’ve been working on my latest freezer cooking session. I took on quite a bit this time since we were out of meals. Right away, I ran into a huge glitch–I cooked my chicken instead of marinating it. What a huge and costly mistake. I had to stop, losing precious time, and dig up another recipe that used cooked chicken. In the end, I switched out Turkey Enchiladas for Chicken, added a Turkey and Noodles recipe and saved the extra chicken to add to pasta dishes. (Even the best planning can go awry sometimes!) Honestly, I’m glad I made that mistake for two reasons: #1: I’ll always check my meats to make sure I’m writing them down correctly on how to “prep” them and #2: I really wanted Turkey and Noodles and got to use up a bag of Homestyle Noodles that was getting close to it’s expiration date. Bonus! So in the end, after hours of cooking, this is what I ended up with:

40 Mini Beef and Bean Burritos
23 Pizza Burgers
16 Chicken Enchiladas
Extra Chicken Enchilada Mix (Had more than I had tortillas for)
Around 50 Whole Wheat Pancakes
4 Tangy Pulled Pork Sandwiches (Taste of Home Feb/March 2010 Issue)
Enough Mix for 4 more Tangy Pulled Pork Sandwiches (wanted to make sure they froze well in the buns)
2 Turkey and Noodle Entrees
2 – 3/4lb bags of Seasoned Hamburger Meat (for quick tacos – used leftover from Burritos recipe)
2 Bags of Cubed Chicken (to add to pasta dishes)
1 Bag of Roasted Turkey (for hot turkey sandwiches)
3 Italian Beef for Sandwiches (I kept one for us for supper tonight)

Tonight, Nathan and I will make up some Banana Bread and some Peanut Butter Cup Ice Cream. I also have ingredients for (but enough energy to make) Hot Rolls Mix and Corn Bread Mix that I can use to make pretzels, Swedish rolls, corn bread and corn dogs. I’ll save that for later in the week. :)

I know some of you are leery about trying a freezer cooking session because of limited freezer space, but if you choose the right recipe that you can lay out flat and stack, you can actually get a lot of meals right into your freezer about your fridge. I stacked a few of mine to give you an idea:


Just in this limited space, I have 2 Turkey and Noodle Entrees, Mixes for Pulled Pork and Enchiladas (to quickly add to rolls/tortillas), Seasoned Hamburger (to quickly make tacos) and Cubed Chicken/Turkey to add to pasta dishes, sandwiches, salads, etc.

Just these few things can help save you lots of time in the kitchen. Save them for when you know you’ll have a busy day.

I was actually thinking that for my next freezer cooking session, I would “pretend” I only have a freezer above my fridge and see what meals I can come up with to help you all get some of them stacked and save you some time, too.

And now, time to catch up on a couple postings and then relax!! Thanks for letting me share my day with you.

If you are new to the blog, you can check out the other postings I’ve done on the Freezer Cooking February Series that have tips on how to get started on your own freezer cooking session.

Freezer Cooking February: Pot Pies Recipe (Guest Post)


I hope you all are enjoying the Freezer Cooking February Series this month. I have another Guest Post to share with you today. This one is from Cristi of The King’s Court IV:

While I have only been Freezer Cooking for a few months now, I can truly say that it has changed the way things run in my household. Things run so much smoother! On those crazy days where everyone is going everywhere, for me to just pull out something healthy, pre-made and frozen, saves so much time and money. Most of the time when we are in those situations, the easiest thing to do would be to stop at some local fast-food place and grab a bite to eat, oftentimes to be left broke or feeling like that money could have been best spent elsewhere.
Here are some tips that have helped me so far:

* Try to menu plan around freezer cooking so that you make the most of your ingredients and reduce waste. I’m a little bias towards menu-planning anyway because I found myself several times with an abundance of fresh ingredients going bad, or having too much of an item that I only needed a small amount of!

* MAKE A LIST of what you are going to cook! I try to plan my meals around a few key items for that particular day so that way I’m not spending a lot of extra money buying items that I’ll only use once or twice. For example, for one package of blueberries I can make blueberry pancakes to freeze and use the remainder of them in muffins!

* MAKE A LIST of the groceries that you’ll need!! Nothing is worse than getting ready to “do your thing” in the kitchen only to find out that you are missing an ingredient!

* Remove air from freezer bags to reduce freezer burn.

* Allow foods to cool completely prior to packaging and freezing, to reduce freezer burn. There is nothing worse than a sad bag of meatballs to ruin a spaghetti dinner!

* Always label/date your items.

* Although you can keep things frozen for some time (depending on what you are freezing), I typically try to use up my dishes within 2 months.

Pot Pies Recipe:

This is an easy recipe because it is very flexible yet filling!
*You can substitute this recipe with turkey (great around the holidays) or beef. You may also use whatever veggies you have on hand! I always go heavy on the veggies and tend to use at least 1 cup each (or 1 can each depending on the vegetable), which helps me stretch this into 2 batches.
3 cooked chicken breasts*
4 tablespoons olive oil
1 tablespoon chopped garlic
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped onions
Salt & Pepper to taste
¼ cup corn
¼ cup snow peas
2 ½ cups chicken stock
¼ cup plus 3 tablespoons heavy cream
2 tablespoons plus 1 tablespoon unsalted butter
¼ cup cornstarch
3 tablespoons water
1 tablespoon chopped rosemary and thyme

Pastry: (if you increase the amount of vegetables, you’ll need additional puff pastry sheets)
1 sheet puff pastry
1 egg

Preheat oven to 350 degrees. Break chicken breast (or other meat) apart into small pieces then set aside. Heat a medium size pot over medium high heat and coat with olive oil. Add garlic, shallots, celery and carrots, stir. Add onions, corn and peas. Season with salt and pepper.

Pour in chicken stock and ¼ cup heavy cream. Add unsalted butter and stir. Add pieces of chicken and bring to a boil. Mix cornstarch and water to create thickening agent then pour into the pot. Add chopped rosemary and thyme then stir. Stop here if you would like to freeze this. You can divide this mixture up into freezer bags (2-3) and freeze until ready. Just pull a bag out and thaw in the refrigerator when you are ready!

Simply reheat the mixture in a pot while allowing puff pastry to thaw as directed. Depending on the size baking dish you are using, cut the puff pastry sheet accordingly and set aside. Beat the egg to create an egg wash and set aside. Fill the baking dish with the chicken mixture. Cover with puff pastry and then cut off excess around sides. Take a fork and poke a few holes in top of puff pastry and brush egg wash onto puff pastry. Place in the oven and bake until the crust is golden brown.

Optional- When you are ready to bake, I like to use the aluminum tart pans for this, and I’ll make individual/smaller pies for everyone!


*BONUS- I almost always have leftover scraps due to using 2 sheets/tart pans. So with the leftovers I brush melted butter on them and sprinkle with cinnamon & sugar. Then I’ll make a glaze using powdered sugar and milk to pour over them, yummy!

Cristi
The King’s Court IV

A special thank you to Cristi for taking time to share this guest posting with us! I love her bonus tip on how to reuse those scraps of pastry–waste nothing and get a delicious treat, too!

I have another guest posting to share along with my latest freezer cooking session. So stay tuned!

Freezer Cooking February: Planning and Prep Work


In case you are new to this series, so far I’ve covered a few Freezer Cooking Methods, Resources/Books to consider, Supplies to Have on Hand and Tips on Recipe Choices.

In this segment, I’m going to go over a little bit more on planning, shopping and prep work. I’d done a few freezer cooking sessions where I just jumped right into them and they turned into complete disasters. So now, I spend about an hour prior to my sessions putting together a plan for my cooking day. It may seem a little “Type A” but when you’ve had a few chaotic messes, you’ll be thankful for the times you planned in advance.

At this point, I’ve chosen some recipes that I think I’ll use for my big cooking day. But this doesn’t mean these will be the ones I will definitely proceed with. I write down my recipes and then put them in order of heating element. Crockpot #1, Crockpot #2, Griddle, etc. I do this now because in my frantic rush to put together a session, I’ve actually “double-booked” my crockpots and oven! And this just put extra cooking time into my day (or even caused me to skip a recipe entirely before.)

After it looks like everything is going to work out smooth, I then take it one step further and write down my “End Results – Meals” plugging in Breakfasts, Lunches, Entrees and Snacks/Desserts. One time, I did an entire cooking session and had almost all soups and desserts when I was done! So this is why I do this now. I also make sure and jot down my plans for my meals on cooking day. Several times I’ve forgotten to allow for a lunch/supper on cooking day and had to quickly put together something or wait for one of my meals to finish. (which took away from what I could freeze to help me on a later busy day.) This is what my first list looked like when I was done:

Now that I’m sure of my recipes, I create a shopping list. There are several great spreadsheets that you can use. 30 Day Gourmet has some in their book but I just use an “old school” method. I jot down my recipes in order (making a note in the sidebar as the next recipe begins) and then add any duplicate ingredients on the original line. Then I can tally then when I’m done. (Don’t forget to add your freezer containers to your list of things that you’ll need!) I can then cross off any ingredients that I have on-hand. If for some reason I didn’t notice that I picked too many recipes without enough ingredients on hand, I can quickly find a recipe that requires me to not need as many items and switch it out.  This helps me do my best to stay within my budget. This is what that end list looked like (prior to the tally):

Now before setting off on your shopping trip, I highly recommend that you consider doing the following:

*Cleaning out your fridge & freezer. You’ll need room for all of those groceries! Plus you might be surprised and find that a missing ingredient truly was hiding in there.

*If you find you have a lot of veggies on your list to chop, you might want to consider grabbing some frozen ones to speed up the process. One I love to get is chopped onions. Keeps my from crying on freezer cooking day! :)

On the last list that I make, I create my “Cooking Agenda.” I divide this into two areas: Prep Work and Cooking Day. There are several things that I can get done the day before my big cooking session. Prep Work items might include:

*Prior to starting, cleaning all counter tops, emptying the dishwasher and washing any lingering dirty dishes.
*Chopping Veggies that won’t wilt or turn brown
*Browning meats, such as turkey or hamburger
*Cooking Poultry and chopping them into correct sizes, such as strips or cubes, etc.
*Soaking Beans
*Preparing Marinades
*Cooking Pastas (I haven’t tried this yet.)
(These items, except for the beans, would go in the fridge until you need them the next day.)

It’s very important that if you are planning on cooking things such as whole chickens or turkeys that you plan on that extra day or so for them to thaw. You don’t want your day to be ruined by having a turkey that’s still frozen solid!

Now for my “Cooking Day” part of the list, I write up all of my tasks that I won’t complete during my Prep Work. I try to put them in order of how I want to complete them. This task is a good one to complete because sometimes, it’s just not obvious on how much you are about to undertake until it’s all listed. You might be surprised to realize you really planned on taking on too much for a one/two day cooking session. This is what my completed list for that one looked like:

I usually try to complete all of these before I do my shopping trip. That way, I can rearrange my game plan without causing an extra grocery trip or digging any deeper into my grocery budget if I find my original plan wasn’t going to work.

Yes, it all might seem a little extreme but when your cooking day goes a little smoother and you find that you are getting so many meals completed in one day, you’ll be patting yourself on the back for taking a little time to plan ahead – especially weeks later when you get to have those quick meals instead of spending hours in the kitchen!

At this point, I’ve shared with you all the information that you need up until the big cooking day. On cooking day, it all comes down to a little juggling act and hopefully you’ve planned it all out well so it will go smooth. Don’t forget to get plenty of sleep the night before, wear comfortable shoes the day of and drink plenty of water to keep yourself hydrated! It really is like a work-out in your own kitchen!

Also, I found another resource that I think might help those of you that have never tried a cooking session before. It’s called Frozen Assets: Lite and Easy. They have little “mini-sessions” completely laid out for you. They have detailed shopping lists, prep work and recipes for you. They are lumped by similar things, such as Chicken Mini-Session, Turkey Mini-Session, etc. They also have the nutritional values at the bottom of the recipes, which tend to lean more toward the healthier-side.

I’m keeping my fingers crossed that I’ll be able to get in a successful freezer cooking session this weekend that I can share with you. I also have some more guest posts to share with you, as well. So stay tuned!