With a houseful of teenage boys, it’s difficult to get ahead.
I’m talking about food in this case, although I guess the same statement is true in every area of life in a household full of kids. (I’m looking at you, Laundry Pile. Dirty Dishes. Mail. Shoe Closet.) Bah.
This is why I did some freezer cooking a few weeks ago when three outa four of our boys were still at church camp. With hardly anyone here to eat, I actually had leftovers to put in the freezer. Yay me!
I took a few pictures along the way to share with you. Take note that not all freezer cooking involves making casseroles. There are many other ways to get ahead. For instance…
I had a cheese shredding marathon:
It only takes a few minutes and NO EFFORT to shred 8 packages of cheese when I use my food processor. I ran it through the shred piece, so now I have two big bowls of shredded cheese ready to add to everything we need for the next couple of weeks! (Yes, this will be gone by the time we start school. Whatever.)
Almost as important as shredded cheese is the double batch of frozen cookie balls I made. These won’t last long once the boys discover them, but I love that they can take out a few and bake them for an afternoon snack. I used this Chocolate Chip Cookie recipe.
If you don’t have any of these Silicone Baking Mats,
I encourage you to read more about why I love them here!
I made two bags of our favorite Apricot Chicken. I’ll dump this into the crock pot on a busy school day. (This is a recipe from our Eat Right Away Collection. These are a must have because they save so much time!)
You know I didn’t do all of this, all on the same day, right? No way. But, there was a day I made not one but SIX batches of homemade whole wheat tortillas. That was a tortilla making record for me!
Another time, I cut and cooked 5 pounds of bacon to have on hand for salads and scrambled eggs. More on that later. :)
Last, I made a double batch of Giant Breakfast Cookies. Instead of baking them, I froze them into unbaked cookie balls. This means we can take out a few and bake them fresh any morning we want/need them. I’ll share specifics on how to do this another day soon!
I’m hoping to make a triple or quadruple batch of this Real Food “Velveeta” and Rotel Dip for the freezer during the next few days. That will be great to have on hand for Nachos, Spicy Mac and Cheese, or Simple Taco Soup.
Now your turn! Have you done any freezer cooking lately? What have you been making in an effort to get ahead before school starts?