Freezer Cooking Day

For the last 6 months, I've been designating (about) every other Monday as my "Baking Day." I'll bake enough muffins, quick breads or cereal bars to put in the freezer that will last us around 2-3 weeks. (recipes at the bottom of this post...since I'm always up for trying new recipes) This has been really helpful to me for snacks or a hurried breakfast (if we're trying to get out the door quickly for some reason) or even just a lazy-day breakfast when I don't want to scrub the eggs off my (used-to-be) non-stick pan. (This is absolutely the WORST part of making breakfast to me...does anybody else hate this?)

Anyway, Asher loves to help with this, while McKlayne pretty much just likes to taste-test.

Our church has a HUGE fellowship meal after our service on Sunday evenings...which is something that I LOVE but most Sundays it has stressed me out, trying to make a meal, plus a side dish or dessert, and get everyone dressed, ready, bags packed and out the door in time. So, about a month ago, my wise husband told me that he'd like for me to find a way to make Sundays more restful.

My solution?

Several weeks ago, Crystal, from MoneySavingMom inspired me to have a freezer cooking day...she is also who inspired me to have my very first baking day 6 months ago...and I am sharing this, in hopes, that maybe it will inspire you to make meal preparation easier on days that are busy or difficult!

Read up on how to package and freeze meals properly here. (This had been what kept me from attempting something like this in the past, but this lady gives great, easy-to-follow instructions!)
**Secret Ingredient to a successful Baking Day: If you have kids (and you live in a college town), get yourself a cute college girl, who wants to learn how to cook but can also step in to help with babies when needed.**

Madeline (my cute college girl)

Then, get all of your ingredients for each meal, along with the recipes (even if you have it memorized because when you have several different meals going at a time and if you're trying to double/triple recipes-it just gets CRAZY!) and group them (along with the pans or bags that you're freezing them in) together like so:

Then get to work...leaving your once clean kitchen, very messy...and rejoice as you think about all the hours that you're about to redeem since you're getting that kitchen REALLY messy ONE time rather than FOURTEEN!

In about 6-7 hours, we made 14 meals (not all pictured here):

-3 meals of Spaghetti Bake

-2 pans of Lasagna

-3 pans of King Ranch Chicken
-2 meals of Baked Ziti
-2 meals of Angie's Fideo
-1 meal of Sloppy Joe's (meat mixture)
-1 chicken pot pie

This has worked SO well for our family that I will probably do this every month. In two weeks, we've already eaten 4 of these meals, I'd designated 4 of these meals as New Life (our church) meals (2 of these down and 2 to go) and two families from our church have needed meals and I took them each one of these. So we've only got 4 left...but it's been such a blessing to be able to run to the freezer in the morning (or at about 4:00 in the afternoon in desperation) and pull out one of these ready-made meals. A stress free wife/Mommy=a MUCH less cranky and irritable wife/Mommy.

What I will do differently next time:

-Ask a friend or two if I can borrow at least one (maybe two) extra large pot(s) and several large bowls for mixing so that I can have several things going at once...this will speed up the process.

-Possibly brown the turkey/beef/sausage and boil the chicken the night before.

-Figure out a new way to cook the Baked Ziti. The noodles in the spaghetti and the lasagna (though, those were not cooked before I froze them) tasted fine! But, the penne pasta in the Ziti was a little too mushy. Suggestions? Would you barely cook them next time, since they'll freeze, thaw, and be cooked in the oven again?

-Experiment with different recipes to see how they freeze.

And if you only browse my blog to see my cute kids and you don't care what I have to say, I don't want to disappoint:

Asher grabs "his" apron every time we bake.

Guess what? As I was typing this post, I realized that Crystal is having a Two Day Freezer Cooking/Baking Day...starting today!

And if you have any tips or recipes that you know freeze well, PLEASE share! I'd love to hear!

Oh, yes, the recipes that I promised from Baking Days. I usually choose a couple from these depending on what ingredients I have:

Banana Bread (my sister gave me this recipe...I love this because it uses minimal ingredients, is simple and delicious!)

3/4 c. unsweet applesauce
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 c. grated carrots (optional)
1 c. mashed bananas (about 3)
*I sometimes I'll add choc. chips. (Just eyeball it.)

Preheat to 350. Spray 9 x 5 loaf pan w/ cooking spray.
In one bowl combine applesauce, sugar, and eggs; beat until light and fluffy.
In a separate bowl combine flour, salt, soda, powder, and cinnamon. Add to batter and blend well.
Fold carrots and bananas (and choc. chips) into batter.
Pour batter into pan(s).Bake for 60-65 minutes, or until toothpick comes clean.

Brown Bread (This is what my Baking Day will consist of today...I plan on making MANY loaves..this is my kids all time favorite snack/breakfast bread...this recipe is an old family favorite.)

With my recipe, I bake them in a can in the oven. Just save an old, tall (family size) soup can or spaghetti sauce can and a big fat shorter can like what a can of whole tomatoes would come in. Two of either (or I use one of each) size will be enough for the recipe:
-Boil 1 and 1/2 cups water, put in 1 and 3/4 cups raisins, once it boils, remove from burner and let stand for 15 minutes. Put 2 teaspoons of baking soda in raisin mix.
-Beat together 1 1/2 cups sugar and 1 egg. Then add raisin and water mixture. Add 3 cups flour.
-Pour batter into greased cans and stand them up in your oven. Bake at 350 for 1 hour.

Stonyfield Farm Strawberry Muffins (from the Stonyfield Farm yogurt carton)

Ingredients

1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup sugar 1 1/2 teaspoons baking soda 2 eggs 1 cup Stoynfield lowfat plain yogurt (I've used vanilla yogurt and omitted the tsp. of vanilla and did not taste the difference) 1/4 cup butter, room temperature 1 teaspoon vanilla 1 cup chopped strawberries

Directions

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar andbaking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown. Yields 12 muffins. Jason's Deli's Gingerbread Muffins (Asher loves these!) I just googled it and tried this recipe one day...these are pretty close to the real thing! Cereal Bars I googled these, too, and got this recipe.