Intro to Freezer Cooking

Intro to Freezer Cooking

MY BACKGROUND & FREEZER COOKING PHILOSOPHY

I have been freezer cooking for many, many years! My two daughters are now grown but when they were younger and in school, they were involved in travel soccer and competitive gymnastics (which meant running them to practices galore each night not to mention many weekends of travel) plus I worked full-time. During those years, meal planning and freezer cooking were my BFF’s!

Over 8 years ago, I left my corporate job and launched a freezer meal delivery & party business (and became a certified personal chef). I have always loved cooking, entertaining, reading cookbooks, testing new recipes and more. I sold my delivery business a few years ago and decided to focus on sharing my recipes and love of freezer meal prepping online. 

When people tell me about their dinner struggles and ask my advice…I always tell them the number one key is in the MEAL PLANNING. You have GOT to set aside time each week to meal plan, make a grocery list, and shop. I highly recommend using a grocery pick up or delivery service if it’s available in your area. When you fail to plan you end up with additional stress, spending more money eating out or getting takeout, and/or making unhealthy choices.

However, even with meal planning you still have to cook every night and honestly most of us just don’t have time nor the energy to cook a meal from scratch every single night. That’s where freezer meal cooking comes in to save the day!

Spending a few hours a month prepping freezer meals will save you time, money, simplify your dinner routine and life, help you eat better, and can be a great way to gift others.

 My philosophy is that freezer cooking should be SIMPLE! I like to make meals that are as easy as possible to prep and as many meals as possible that involve no pre-cooking.

I know some people dedicate entire days to freezer cooking but I’m more a “what can I get done in one hour type of gal”.  

With a little practice and organization, it’s amazing what you can do in just 1-2 prep focused prep sessions a month. When needing to stock my freezer, I typically like to do 2 prep sessions a month and make 8 freezer meals each time (so that’s 16 freezer meals a month). That gives me 4 meals a week that are pretty much taken care of. Then at least one day each week I allot to leftovers, one day a week I like to be pampered and go out to eat (we all deserve that), and then there’s normally one day a week that I really like to get comfy in the kitchen on a more time-consuming recipe (like a chicken pot pie from scratch).

GETTING STARTED 

First, make sure to clean out your freezer and make space for your meals! Yes, it’s time to purge those items in your freezer that have likely been in there way too long (lol).

Decide how many freezer meals a month (along with what type of meals) will benefit you the most.

How many nights a week do you struggle to get dinner on the table? This will determine how many freezer meals you should ideally be prepping a month. As well, you may struggle with breakfast and want to add some easy grab n’ go or microwavable breakfast items to your freezer prep rotation (I have a bonus breakfast bundle in the works for y’all).  Or maybe it’s lunches.

Then decide how many prep sessions you want to do – do you want to do one big prep session a month or break it up into 2 smaller or maybe even weekly prep sessions? Typically, your food budget and freezer space will play a role in this decision.

I will say this - if your budget and freezer space allow for it, doing one big prep session a month will save you time in the long run. It doesn’t take me that much longer to prep 12 or 16 meals vs just 8 meals, especially if you are doubling some of the meals.

Then you just need to PLAN - SHOP - PREP - FREEZE and.....your dinnertimes will be a breeze.

If you find that you are falling in love with freezer cooking, I highly recommend getting a chest freezer or upright freezer. That way your kitchen freezer can be used for your store-bought items like frozen vegetables, pizzas, etc.

HOW THE CLUB'S MONTHLY FREEZER MEAL BUNDLES PLAY A ROLE IN YOUR FREEZER COOKING

The monthly prep & freeze plans will include 10 new recipes each month & a complete shopping list so that you can easily plan & prep at least 10 or more meals in one session.

That being said you don’t have to stick to that number…

If you are new to freezer prepping, you may want to start by prepping 4 recipes for the week. I also realize there may be a recipes/s on the plan each month that may not jive with your personal/family tastes. In that case, I recommend that you pick another recipe/s on the meal plan that you know you’ll love and double it. Also, be adventurous – sometimes you will be surprised at what you and your family will love. You can also make adjustments – sub a different meat or veggie or make a meal less spicy or spicier, etc.

You can easily double a few or all of the recipes and make 12 to 20 meals (and it honestly won’t take that much more time). 

The club recipe archive will grow each month so going forward you can also pull some recipes from the prior months (in the club's RECIPE BOX) or add some of your own recipes to the rotation.

Remember - you are not a super hero. You don’t have to fill your freezer for the whole month - all in one day!

My philosophy is to start small, get organized with your meal planning, clean out your freezer, and spend a month focused on getting your freezer filled. That way the next month you will be starting in a much better place and be ahead of the curve when it comes to dinner planning. Then just keep a rotation going – meal planning and continued prep sessions will be key!

FREEZER PREP STRATEGIES

Freezer meal prep sessions are just one strategy for stocking your freezer. Here are some other strategies I use:

• Make one, freeze one (double what you're making for dinner and freeze one). If you’re making a lasagna for dinner, it’s just as easy to double the ingredients and make an extra one for freezing. 
• Batch cook & freeze your main ingredients, so they are ready to toss in a recipe (ground beef, shredded chicken, meatballs, spaghetti sauce, from-scratch beans, rice, etc.).
•  Organize a freezer meal club or freezer meal swap with friends. Having a kitchen bestie or two or three to prep with or swap meals with makes life better. 
•  Create a “theme” for your prep sessions. It can save you time and money if you prep similar meals with similar ingredients. For example, you could have a Taco Tuesday or Stir Fry Kit prep session so that all the meals use similar ingredients or do an all chicken prep session (that way you gave buy the chicken in bulk and save money). 

SUPPLIES

Here are some supplies you will want to have on hand:

Plastic freezer bags -  I recommend Ziploc brand slider bags (the zippered ones work well too). The gallon sized bags will be used the most often but occasional quart size or smaller may be needed. You can use the cheaper non-brand bags but beware - they are more prone to leaks. Also, make sure to get the bags labeled “freezer bags” as they are higher quality and thicker. If you have a freezer meal with a lot of liquid, I recommend double bagging! I try to do as many “bagged” recipes as possible since foil pans are more expensive and take up more room in your freezer. Keep reading for non-plastic storage options.

Reusable freezer bags - these are a great way to cut down on your one time plastic usage and you can find a ton of different options on Amazon. 

Foil pans = the size will vary depending on your family size but most of the oven type recipes in the bundles will be geared towards 4-6 servings using a 9x13 pan but you can easily split the recipe in half into smaller foil pans.

Foil/Saran Wrap – this is for wrapping the foil pans (unless you can find foil lids) and wrapping individual ingredients like burritos, etc.

Crock-Pot - I recommend between a 4 to 6 quart depending on the size of your family. There will be a lot of crockpot/instant pot recipes so at a minimum you will at least need a crockpot. An Instant Pot (or any brand electric pressure cooker) is optional but I recommend getting one when you get a chance (I adore mine).

Sharpie (Permanent) Marker – for labeling your meals (make sure when labeling you let the ink dry for about 20-30 seconds so it doesn't smudge).

Wax paper - it's helpful to put a sheet between your freezer bag meals so they don't stick together when freezing.

OPTIONAL SUPPLIES

Instant Pot - or any brand electric pressure cooker but IP is the best in my opinion. Keep an eye out for deals on Amazon, Target, Walmart, Aldi's, etc.

Freezer Tape - if you don’t want to write directly on the bags or pans, you can use this freezer tape and write on the tape and then adhere it to your meal. 

Baggy Racks – these are to help hold the freezer bags up while filling them. Note: I’ve successfully used boxes and plastic bins to hold meals as well. 

Souper Cubes - I love these cubes (they come in 1 cup and 2 cup sizes). They are perfect for freezing soups, broths, refried beans, hummus, enchilada sauce, pesto, and so much more. Freeze and then transfer to a freezer bag (a gallon size freezer bag will hold about 8 cubes).

Meat Chopper - this is helpful for chopping/breaking up ground beef so you don’t have big huge chunks of ground beef. 

Reusable Silicone Bags - if you are wanting to cut down on using plastics/disposables

Freezer Safe Glass Storage Containers - if you are wanting to cut down on using plastics/disposables

Freezer Safe Glass Jars

Burger Maker - I love this for making and freezing hamburgers. Makes 8 quarter pound hamburgers (with 2 lbs of ground beef).

Meatball Maker - This makes 32 evenly shaped meatballs with 2 lbs of ground beef. I love this! So much easier than rolling!

Food prep gloves.

Extra set of measuring spoons and cups

A meat thermometer -  I've had this thermometer for years! It's priced well. I also love that the probe is oven-safe. Which is great at Thanksgiving time especially - just leave it in your turkey while it's cooking and set a temp alert so you know when it reaches the right temperature (so you don't end up with an overcooked bird).

A food chopper (for chopping onions easily)

Plastic bins (for storing freezer meal bags upright once frozen)

HELPFUL TIPS

• I recommend when thawing your “bagged” freezer meals in your refrigerator that you place them in a bowl or pan or a cookie sheet with lips in case of leaks (especially if you don’t double bag them but yes, I’ve even had double bagged items manage to leak). Also, putting a paper towel under them can help absorb any condensation (there will be condensation). There’s nothing worse than something like raw pork juice all over your refrigerator. I’ve pretty much experienced it all at this point and this simple tip can save you a big headache.
• When stacking freezer bags, I recommend placing wax paper between them, so they don’t stick together. If you happen to have any water, liquid, condensation on the outside of your bag/s at all when placing in your freezer – they can and will stick together. 
• You can also use cardboard in between bags but I mostly recommend the cardboard between pans to prevent them collapsing in on each other. However, if you are careful and don’t stack too many on top of each other, they should be fine…just make sure to put heavier pans on the bottom.
• Once I freeze the bags flat, I like to organize them standing up in a plastic bin/tub (or a cardboard box cut down will work) as it makes them easier to find. You will just need to find the right size bin for your freezer.
• Keep a freezer inventory sheet on your fridge so that you know what meals are in your freezer at all times (add/remove items from the list as you add/remove them from the freezer). Make sure to at least include the meal name, quantity, and the froze on or use by /expiration date (most meals are good for 3 months in your freezer). This sheet will save you time in the long run. I also like to add cook day ingredients next to each item so when I’m meal planning for the week, I know what additional ingredients I need to add to my grocery list.
• Upright bags are easier to fill – so find a way to hold your freezer bags upright when prepping. You can use the baggy racks listed under the supplies. Or I’ve found success with cardboard boxes or plastic bins…anything that will help keep the meals upright as you fill them.
• Air is your enemy! When sealing your freezer bags, make sure to press out any air pockets and press the meat as flat as possible when sealing your freezer bags. The air causes freezer burn and makes meat taste hard and dry. Here’s a tip: Let out the air as much as possible by flattening the contents. Close the zipper until there's about an inch left open and let out more air through the barely open section. If you’re preparing a liquid to freeze or an item with lots of liquid (such as soup or sauce), you can use your hand to slowly move the contents toward the zipper opening in order to squeeze out remaining air bubbles.
• Freeze items flat if you can.  They’ll freeze, stack, and thaw more easily this way.  Bags can be frozen flat and then stood upright or stacked.  Packages frozen flat also thaw more evenly since they’re an even thickness throughout
• Don’t freeze in glass jars or containers unless they are marked specifically freezer-safe (I included some links to some options in the supply options above).
• Cool pre-cooked foods completely. Allow cooked foods (like browned ground beef) to cool completely in your refrigerator before freezing. Do not put hot or warm food in the freezer (hello freezer burn).
• Thaw frozen foods in the refrigerator.
• Make sure your freezer is set at 0 degrees or below (I recommend buying a thermometer you can keep in your freezer vs trusting the temperature settings on your freezer).
• To help keep your freezer consistently cold you should keep it fairly full - but not stuffed full. A more full freezer actually saves energy by keeping a consistent temperature. Make sure there is room for airflow though!
• Label your meals using a sharpie/permanent marker. 1. write the name of the meal 2. the date it was frozen or the use by date and 3. cooking instructions. You can also include any additional cook day ingredients (I normally put this on my freezer inventory sheet).
• If prepping meals as a gift, I highly recommend including a list of the ingredients in the recipe (as the gift recipient may want to know this).
• People often ask me about adhesive labels and personally I find Sharpie markers are the best and most cost effective! Labels often get wet when thawing the meals and honestly are more expensive not to mention you have to take the time to print them. However, if you use reusable bags or containers, freezer tape can come in handy for labeling those. 
• Shred your own cheese when possible (it tastes and melts better in my opinion).
• When stacking meals in your freezer, make sure to put the lighter liquid heavy meals on top (like soups) and the meat heavy bags on the bottom (like pork roast) or the heavy foil pans on the bottom.
• Most meals will last for up to 3 months in your freezer. If you need more space, I recommend getting an additional chest freezer or upright freezer.
• To save room in your freezer, you can elect to add big liquid items on cook day (for example, soups that have a large amount of chicken broth). For example, instead of adding 4 cups of chicken broth to the bag on prep day, you can leave it out and just add it on cook day and the bag won’t take up as much room in your freezer.
• You can use raw ground beef (and ground turkey, chicken, pork) in your crockpot/instant pot freezer meals. Some recipes will tell you to brown ground meat before adding it to your crockpot or instant pot, but I add ground meat to my slow cooker/instant pot freezer meals raw (just make sure to use a lean ground beef like 85% to 90% lean). It’s a life saver. It’s perfectly safe and no different than using raw chicken in a freezer meal. Browning the meat will take more time and dishes! If the raw meat freaks you out, please feel free to brown the meat. A couple notes: you will still need to brown the meat for most of your oven-type meals like traditional meat lasagna or if making items like freezer burritos (I only use raw ground beef in my crockpot/instant pot meals or stuffed peppers).
• I prefer to use my Instant Pot for raw ground beef recipes as it gets the meat up to temperature more quickly than the crockpot. If using your crockpot, just make sure to thaw the item COMPLETELY in your refrigerator and then preheat the crockpot to HIGH (and then switch to low once you add the contents to the crockpot, assuming the instructions are to cook on low of course).
• There’s no reason why you can’t skip freezing altogether and put your prepped meal right into your slow cooker, instant pot, or oven. I would suggest keeping an eye on the cooking time because the meal will probably be finished cooking sooner than it would if it was frozen first.
• What if you forget to thaw a meal? The majority of the oven meals can be cooked from frozen (just keep in mind they will take a LOT longer to cook and you will want to make sure casserole type meals are cooked evenly all the way through). Also, you can cook frozen meals in the Instant Pot (just run some water over the bag so you can at least squeeze out the contents and add a little more time to the cooking time…however, typically the IP will just take longer to get up to pressure and the cooking time is not affected too much).
• I do not recommend cooking frozen meals in the crockpot for food safety reasons (it can take too long to safely get up to temperature), but I know of many people who do and who have never had a problem.
• I suggest planning a simple dinner (or maybe take out or pizza) on your freezer prep days.
• Make your freezer prep sessions fun! Take a deep breath, put on some fuzzy slippers or comfy shoes, listen to music (music always makes meal prepping better in my opinion – so don’t forget about my music playlists available to you in the club), maybe enjoy a cup of tea or a glass of wine if that’s your thing, focus just on the meal prepping and forget about all the other things on your to-do list for just a few hours. You can do it.

Clean up and give yourself a big ol' pat on the back (and maybe take a nice hot bubble bath).