I am preparing for another "Once-a-Semester" cooking session. Since my semesters last four months, I typically cook 50+ meals in the space of 3 days.
That's a lot, right?
Yes, my feet ache afterward.
BUT, my family is well-fed with homemade food--and I have one less thing to worry about as I rush kids around, complete homework assignments, and try to make it to class on time.
I have been asked, "How do you pick the recipes?" I started freezing dinners over 5 years ago and have some tried and true recipes. I make family favorites like lasagna and chicken enchiladas. I also try to add a few new recipes every time so there is a little variety in the mix. And, there are always a few duds--either the recipe didn't freeze well, the kids didn't like it, or the grownups didn't like it. It's a learning curve, but that is the whole point of this blog anyway!
Here are some ways I prepare:
1. I look at my previous meal lists. After a cook-off, I post a list of my freezer meals on the refrigerator, cross off meals as they are eaten, and make notes for future use. There are often notes such as "YUM! Make again!", "Kids wouldn't eat", or "Need to cook the onions first" next to each meal. Favorite meals are added to my new list.
2. I thumb through my piles of printed-from-the-internet or torn-out-of-magazine recipes (placed in the front of a 3-ring binder that will be organized someday...) and my cook books. When I find a recipe I want to prepare I write the title, page number, and cookbook title on my list. Then I place a sticky note on the cookbook/torn-out/printed-out page.
3. I scan the ingredients of new recipes for flavors that are (or are not) appealing to my family. I also look for items that may not freeze well (did you know defrosted potatoes turn black if they were not cooked before freezing? They look gross!) and guess whether the ingredients are essential for freezing or if they can be added on eating day.
4. After compiling my list of recipes I start the hard work: compiling the ingredients I need to buy. On a blank sheet of paper I write the title of the recipe and how much of each ingredient (in pounds, ounces, tablespoons, cups, etc). I skip items such as salt, pepper, water, italian seasoning, flour...items I know I have plenty of. For example:
Chili
ground beef 1 lb
celery 2 stalks
rotel tomatoes 1 can
red beans (dry) 1 cup
5. Then, I look at my recipe ingredients and compile them into a master shopping list. I write the name of an ingredient and a tally mark for each unit needed. For example, I use a lot of ground beef so I place a tally mark for each pound, then I add up the tallies at the end.
My list often looks something like this:
ground beef (pound) 1111
cream of mushroom soup (can) 111
onions 111111
mangos 1
Which translates as: 4 pounds of ground beef, 3 cans of cream of mushroom soup, 6 onions, and 1 mango. Of course, my real list is much longer than this.
6. After my master shopping list is compiled, I head to the freezer and pantry to see which ingredients I already have on hand. Oh look, I must have found cream of mushroom soup on sale because I have 18 cans of it. That's one thing I don't have to buy. I also check on the status of my spices: is there plenty of chili powder, cumin, and italian seasoning?
7. I add items such as gallon freezer bags, foil, and saran wrap to the list. Make sure you have a good working sharpie, too. It's going to get a work out.
8. Check the weekly sales ads. Is there a great sale on pork roast or 3/$1 green peppers? I make a note next to the ingredient denoting which store to purchase it from. A=Albertsons, S=Safeway, GO=Grocery Outlet, C=Costco, etc. My favorite places to shop are Costco (for meat, cheese, and tortillas), Grocery Outlet (for canned goods, some veggies, and always an odd item here or there), and Winco (for bulk items and anything I couldn't find at Grocery Outlet).
Now, after all of this preparation I am ready to purchase my food!
