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:
- Bagels
- Instant Oatmeal
Lunch:
- Brown Bag Burritos
- Freezer Strawberry Jam
Sides:
- Crystal's Butterhorns
- Artichoke Dip [This is a surprise for C. If you see this, love, hope you're as excited as I am!]
- Cheesy Potatoes
Dinners: [The Motherload]
- (3) Chicken Azteca
- (2) Sweet & Sour Chicken Bowls
- (3) Tamale Pie
- (2) Cream Cheese Chicken
- (2) Tortilla Soup
- (2) Lasagna
- (2) Caribbean Jerk Chicken
- (1) Stroganoff
- (3) Chicken Cordon Bleu Bake
- (1) Pork Roast
- (2) Oriental Chicken
- (2) Ranch Chicken
- (3) Lake Powell Chicken
- (2) Crab Pasta
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
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?
ReplyDeleteHi 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.
ReplyDeleteWhat 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,
ReplyDeleteI 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!
ReplyDeleteHi-
ReplyDeleteWhat an exciting idea!
How do you package and reheat the food?
Jen
Hey Jen!
ReplyDeleteIt 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 9x9 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.