Yesterday I got to work some more on my freezer cooking.  I was able to finish up some Tamale Pies and Cheese-Filled Shells.  I didn’t get to the breakfast burritos or the lunches I wanted to make (although today’s lunch was delicious: Tuna Melt, fruit and yogurt).


I think if I continue to stick with this freezer cooking thing for a few months before I decide if I really like it or not, I’ll become more efficient.  I’m not so speedy in the kitchen.  My dad sometimes says, “Work smarter, not harder.”  I’m hoping this will help me do that.  Some of the reasons I’ve decided to give this a try include:


·      It’s helpful.  I made some meals this way before Abe was born and it was so nice to have them to just pull out and they were basically ready.

·      I’m hoping it will help with my grocery budget.  I hate throwing away food, yet, too often, I have to pull food out (usually produce) that is way, way past its prime.  (One of the reasons also that I’m interested in a worm compost bin).   Also, if I’m not planned out or just had a day that didn’t go as I thought it would, we run to the store (or a food joint) to pick something up.  This inevitably costs us more from the grocery category.

·      It’ll allow me a better chance at providing nourishing foods for my family.  If you know me very well, you know I have a desire to feed my family (and myself) foods that are nourishing, but I all too often fall short in the follow through.  All nourishment does truly come from the Lord, but He has called me to do my part to provide the best I can with what he has given us for my family.  It is certainly more time consuming to do all the prep work than it is to buy prepackaged stuff.  And it takes more planning.  I’m hoping this will help me so that I spend a couple days “all day” in the kitchen, but I don’t have to spend hours every day in the kitchen and yet, I’ll still be able to provide good meals.

·      It’ll help me learn what I’m doing in the kitchen.  I am certainly a novice or a beginner in the kitchen.  I can’t chop a pile of onions instantly.  I took me more than an hour to cut up sirloin for the stir fry the other day.  I still don’t really know what to do with a whole chicken once I’ve cooked it.  But by the end of dicing 12+ onions the other day, I was getting the hang of it.  By the third large steak, I was really moving a lot faster.  With this method it gives me more practice at each technique so I will hopefully improve my skills instead of finishing each cooking sessions feeling like a turtle.


Those are basically my main reasons for giving this a try.  I am hopefully about how it will turn out.  And you know what, after finishing the other day, my freezer is actually more organized than when I started.  That’s not such a bad thing either.


Leave a Reply.