Tag Archives: freezer cooking

Minimalist Dinner Plan (w/ freezer meals)

One really simple approach to creating your monthly dinner plan is batch cooking. Which, with all the overly complicated meal prep YouTube videos out there, can seem incredibly daunting. However, just a little bit goes a long way when cooking ahead for the month. (Especially if you’re just cooking for one or two and you’re ok with repeating foods!) “Feed your freezer today, feed yourself all month”… is that a saying? It should be.

Here are four things you can make for the month ahead to make dinners a little easier…

Baked Beans

A big pot of baked beans is kind of obnoxious to make on the regular. But it freezes incredibly well. This is a great side item, but I like it as the main dish. I got the idea from one of my favorite books, My Berlin Kitchen by Luisa Weiss, which talks about having baked beans for dinner with steamed broccoli and corn bread. Yum!

Alternative – Any other type of beans or grains

Twice-Baked Potatoes

These are more of the side item situation. You can make them the cheesy way or as more of a loaded baked potato with sour cream and bacon and chives. Then, add one half to round out a meat and veg meal. Or have both halves with a salad or some soup.

Alternative – Any other starchy side item

Starbucks Copycat Wraps

These have been my obsession lately. You basically cook some quinoa, corn, and black beans and throw them in a wrap with some jalapeno Havarti shredded cheese. Wrap ’em in aluminum foil and stick in your freezer for the quickest dinners. (Great if you have to take dinner on the go!) With some chips and a pickle spear you’ll feel like you grabbed fast food.

Alternative – Any other freezable sandwich or wrap

Buttermilk Pancakes

If there’s one thing I’m committed to on a deep and spiritual level, it’s breakfast for dinner. But I’m also way too lazy to make pancakes on a weeknight. Sunday around noon while listening to some tunes? Sure. When I’m starving after working all day? Not so much. Good thing you can throw a batch of these in your freezer then whip a few out as needed, scramble some eggs, fry up some sausage, and bingo-bango you’re eating like a brekky-for-dinner CHAMPION.

Alternative – Waffles, french toast, sourdough bread, etc.

How it all comes together…

If you’re cooking for a household of 2 and you make 6 potatoes, 2 lbs of beans, 18 pancakes, and 10 wraps…

That’s 6 meals with potato halves (3 if you’re doing the whole potato), 6 meals with beans, 3 meals with pancakes, and 5 meals with wraps. 20 meals that are partially complete before dinnertime even rolls around!

What do you think? Would you try this monthly dinner plan approach? Do you feed your freezer? Comment below! xoxo 

P.S. Quick + Easy Meal Plan for One on a Budget.

Advertisements

Batch Cooking on the Whole30: Crockpot Spaghetti Sauce

After a couple weeks in the trenches, my biggest tip for navigating a Whole30 is to be prepared. It’s so important to have meals and foods in mind that you can turn to at a moment’s notice. That way you won’t hit the drive-thru or reach for the non-compliant convenience foods stashed in your pantry.

One of my go-to, make-at-the-drop-of-a-hat dinners for as long as I can remember is spaghetti. But, on the Whole30, a quick perusal of my grocery shelves put a kink in that plan. Most jars of pasta sauce contain sugar. So, stashing a few jars for quick week night meal solutions? That’s out for the time being.

Next best thing? Batch cooking my own! Here’s how I did it…

What you’ll need:

2 lbs of ground beef
3 28oz cans of crushed tomatoes
1 small can of tomato paste
2 onions, diced
1 10oz package of frozen spinach
2 Tbsp EVOO
3 tsp of minced garlic
1 tsp of lemon juice
2 tsp basil
2 tsp oregano
1 tsp thyme
1 tsp salt
1 tsp onion powder

    

And how it all comes together:

– Heat your oil in a skillet over med-high. Add onions and cook until translucent.

– Add ground beef and cook through. Once the meat is no longer pink, drain the fat and add it to your slow cooker.

– Add the rest of your ingredients and give it all a good stir. Leave it to cook on high for 4 hours (or low for 8) and stir a few times throughout to make sure the spinach is well dispersed. (Sneaky micronutrients!)

– Serve over zoodles and sprinkle with nutritional yest! Save the rest for the freezer and pull it out the next time you need dinner in a pinch. Enjoy!

P.S. Other Finding Delight recipes