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Freezer Cooking Menu April 2010

It’s going to be a yummy month! I’m still building my freezer cooking year supply rotation, so even though I’ve got over two weeks worth of meals already made, we’re still looking at a 30 meal Saturday.

Breakfast:



Lunch:



Sides:



Dinners: [The Motherload]



I”m so excited to get this one underway. Since this weekend is General Conference, though, I’ll have to wait until next week. What’s on tap for your OAMC day?

http://amysfinerthings.com/brown-bag-burritos

6 comments to Freezer Cooking Menu April 2010

  • I’m soooo glad you posted this!! I’m trying to get up the courage to try it. Maybe I’ll start with 2 weeks worth at a time. What do you suggest?

  • Hi Lauren! 2 weeks could be both good and bad. Good: you don’t have to cook as much food in one shot. Bad: the benefit of making multiples of meals is somewhat weakened because you can only repeat a meal so much in a 2 week period of time.

    What I would do is pick 3 dishes you want to try and make 2-3 dinners a piece. Then, I’d keep them in the freezer and use them when you’re too tired, etc. to cook. That way, hopefully, you won’t get sick of any of the meals you made. hope this helps!

  • Hi,
    I was interested in the Sweet and Sour Chicken Bowls recipe but the link takes me to the Cream Cheese Chicken. Looks like a great menu!

    Thanks,
    Julie

  • Sorry for the confusion Julie! The sweet & sour chicken bowls are on that page, they’re just all the way at the bottom. :) That’s one of the BEST freezer dishes I’ve ever had. O it was yummy. If you try it, I’d love to know what you think!

  • Jen

    Hi-
    What an exciting idea!
    How do you package and reheat the food?
    Jen

  • Hey Jen!
    It really depends on the dish. Most are just fine to be thrown in a gallon sized ziploc bag and then stacked in the freezer. Others [like pasta dishes/lasagna/etc.] need a pan to keep their shape. In this case, I’ll buy cheap aluminum pans. This month I’ll need 8 9×9 sized pans. They usually come in packs of 2 or 3 and cost under $2.

    Reheating also depends on the dish. Some you thaw out in the refrigerator all day before cooking, others you defrost in the microwave and stir fry.

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