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:
Some tips Melissa included:
- The biggest or shall I say hardest part is planning which recipes to make
- Once you have the recipes, combine the list of ingredients to buy and shop for them
- 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.
- 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.
- 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 🙁
- Don’t overcook – you don’t want to have dry chicken!
- 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,