4 Freezer Meals in an Hour!

I haven’t had Facebook for over a month. I’m serious.

I lost access one day and decided that instead of trying to get into my account I would use this as an opportunity to see how long I can live without it.

And you know what? I’m totally surviving.

At first it was hard. I would click on the app out of habit, just to see that I had nothing to check. So instead of Facebook I turned to Instagram. (I know, another time-waster, but honestly- I spend waaaayyyy less time on Instagram than I ever spent on Facebook).

I mostly use it to follow some of the blogs I enjoy reading, but there are some friends I follow too- like my friend Melissa.

One day, while lamenting about how I don’t even have enough time for freezer cooking I saw that Melissa posted a picture of the 4 meals that she prepared in one hour– all while her son was napping! I loved it and asked her if I can share her plan with you here on the blog. She said YES so, here it is:

The Recipes

Slow Cooker Beef and Broccoli – Damn Delicious
Sweet and Sour Chicken – Domestic Contessa
Stir-Fry Chicken With Garlic Sauce – Food.com
Slow Cooker Chicken Marsala – Creme de la Crumb

Some tips Melissa included:

  1. The biggest or shall I say hardest part is planning which recipes to make
  2. Once you have the recipes, combine the list of ingredients to buy and shop for them
  3. When you’re ready to put it all together you must label all bags before you start or you run the problem I had of trying to find my Sharpie and use clean hands to open, close and label each step of the way. With 4 sauces, veggies and proteins the time adds up.
  4. Chop, slice, dice and bag – put each part of the dish in a separate bag.  Then add the smaller bags into one large (labeled) bag.
  5. Use a glass to drape the sauce bag in when you fill it so it doesn’t topple over and spill on the counter like mine did. Twice 🙁
  6. Don’t overcook – you don’t want to have dry chicken!
  7. I used teriyaki sauce for the oyster sauce. Not a super sweet one. My husband even wrote the word oyster sauce on the bottle a while back since we kept seeing it in (non kosher) recipes that we were adapting.


As a bonus, Melissa sent me a link to an amazing pot roast she made for Shabbos.  Here’s what Melissa had to say:

“​I made this AMAZING recipe on Friday for Shabbos. Lasted us 3 meals. Used Chuck Roast beef since it has a nice fat ratio and some of the fat can be trimmed off.  I did not open red wine for it and used broth and came out great anyway. Definite do over!!”

I want to thank Melissa for sending this freezer cooking inspiration our way!

What are some dishes you’ve stocked your freezer with lately?

Until next time,