There Will Be A Learning Curve

So far, the freezer cooking and monthly planning has been a good experience.

There is a learning curve though.

We have found that the Sesame Honey Chicken was edible, but not a favorite.

The Cumin-Cinnamon Stew had great flavor, but potatoes and carrots should not be frozen.

The Sweet and Tangy Meatballs turned out GREAT!

Though the recipes may be hit and miss so far,

the planning in advance has been a great blessing.

Those with food allergies do best with a rotating diet,

so planning and sticking to a schedule really works well.

We are not relying on frozen chicken nuggets and french fries when the days are crazy.

I have more time for baking :)

Cumin-Cinnamon Stew

4 pounds chuck roast or flank steak

8 cups red potatoes, chopped

6 cups baby carrots

½ teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon coarse salt

½ teaspoon black pepper

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper

A tiny pinch of sugar

add day of cooking:

1 cup filtered water

Mix spices together in one bowl and evenly distribute between two separate gallon-sized freezer bags. 

Then add veggies and meat. Mix up contents of bag a bit, lay flat, label and put in freezer.

Day of cooking, dump contents of bag into slow cooker, add the filtered water, 

and cook on low for 6 to 8 hours, or until fully cooked.

Each bag makes about 6 to 8 servings.

My note:  I would add the potatoes and carrots the day of - they turned out a little rubbery.

Just having the meat and spices ready in the freezer would be a great help though.

Sweet and Tangy Meatballs

36 cooked meatballs - use your favorite recipe

16 oz grape jelly

20 oz BBQ sauce

Cook on low 2-4 hours

This recipe is really easy and a typical at church dinners.

Again, just having the meatballs cooked and ready to go in the freezer is a big time saver.