I love to cook. I have always loved to cook. My mom and Granny were not “box” or “processed foods” people. They were, from scratch, sweat-blood-tears kind of cooks. I love that. There aren’t many people that are like that, nowadays.
I go through spurts. Sometimes, I make a menu for a week or two and I write it down and that is what I cook. Sometimes, I do some major bulk shopping and I make out my menus for a month and I cook for one full day and make X amount of dishes. There was a time, recently, where I went through such a dark time that I didn’t do much cooking, at all. It was a struggle to get out of bed, much less cook.
There comes a times when you “pull your bloomers up” (thanks Ms. Jo) and do it anyway…it costs way too much for all of us to eat out. So, I will, on occasion put up some recipes that freeze well and how I go about freezing them. I have, at one point, had just the little freezer on my fridge and now, I’m a big girl and I have a deep freeze….so I’ve done it both ways. Each way, I make breakfast foods, side dishes and suppers….for a month.
I have a large family (by most people’s standards..not so much mine). It is me, my husband, 2 teens, 2 preteens and 2 youngsters (17, almost 15, almost 12, almost 12, 8 and 6) So, all my recipes can probably be halved for “normal” families 🙂
Needed for beginning:
Quart and gallon freezer bags
Your regular casserole dishes (you can also use those disposable aluminum pans from walmart)
I’ll try to put things in categories, as best as I can….but my brain doesn’t always function in the “category” department.
If anyone actually reads this and has questions, feel free to ask.