Does anyone have advice on cooking more than one meal at a time? - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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Does anyone have advice on cooking more than one meal at a time?
I know you're out there! I've seen articles on how to prepare one meal that is actually two seperate meals that are different from each other. Basically saving you time in the meal prep department. We only have the freezer that's part of our refrigerator so I don't have much space to store a lot of meals, but I am soooo tired of the mad rush to get dinner ready at the end of the day when everyone (including me) is so cranky.
I know we have a place nearby that you can go to and they provide the supplies and you make a week or a months worth of meals in one night and freeze them (for a cost), but getting a night off to do it seems almost impossible and I'm not sure about the cost efficiency of such a place. Has anyone ever been to one of these places?
I have never been too one of those places but I do a lot of cooking ahead of time. For example I will make a basic sauce and freeze in seperate containers, some will make sauce for meatballs or pasta, others will be for chili or spanish beef in sauce. I also will buy a big thing of cutlets and divide them, some I will breadcrumb and freeze in containers for cutlets, others I will leave for stir fry...
I do a big cooking once a week and freeze or divide for the week, I will make pasta and also a lasagna and freeze the lasanga for the following weekend, that way dinner is done and I can cook some stuff for the next week lesuirely....
Also I try to make every meal make more then one and be different, for example if I make a roasted chicken I will make soup with the bone, or use for stir-fry. Antoher great tip I have found is I freeze the rotissiere chickens....then if I know I will be coming home late I will defrost and heat up....
First off invest in a good vacuum sealer, that way none of your stuff willget freezer burn.. How many folks are you cooking for? You might want to get a large roast and divide it up, freezing part nad putting one in the crockpot in the morning before you leave with onion, carrots, celery, bellpepper, potatos, and beef stock. When you get home, your meal is ready. Add a premade salad and you've got a healthy meal.
I have never had anything other than the freezer above my fridge -- and at any given time, I probably have 5-10 "meals" in my freezer, ready to go. Some keys are --
right sized containers --- I try to use as many square/rectangle containers as possible -- round ones tend to waste more space. (Although I know there is usually one or two rounds in my freezer right now) Also, use the right size container, with just enough room for expansion. Ziploc freezer bags are also wonderful(I've gotten 20-25 meals in stacked in ziplocs)
Don't freeze what you don't have too---The "spaghetti sauce" in my freezer is just the turkey sausage, veggies and spices. I will add either the canned tomatoes or canned sauce when I heat it up.
During the winter, every time I make soup -- at least 1-2 dinners worth will go into the freezer for a busy weekenight. (Tip -- don't add pasta/rice pre-freeze -- I pull what I'm going to freeze out -- then add pasta/rice/barley to that nights serving, and add the pasta/rice/barley to the other when I heat it up -- it doesn't get mushy that way.)
When I buy fresh chicken breasts on sale (I don't pay more than 1.99/pound for chicken breast) I'll divide them up and freeze them in freezer bags with the marinade (usually cheap fat free italian or french salad dressings, or teriyaki) so they marinate while thawing.
As for making two different entrees from one start -- I really don't do that -- I'll just make multiples of something that I'm making anyway, or if the main ingredient is super cheap.
Check you library for books like "once a month cooking" or "dinner's in the freezer" I have only used one or two recipes from the books, and I don't do the "make 29 different entrees on one day, and have a full freezer" since I focus on making mine as "frugally" as possible - however, the books are great for figuring out the process, what parts you should/shouldn't freeze, etc.
I've been cooking like this for about 7 years -- so feel free to ask if you have any questions.
I'll make some steaks or chicken with baked potato one day, and a couple of days later I'll cut up the meat and potatoes, add some broth, carrots, celery, onion, etc and I've got a good stew/soup.
i.e.: Last night I made a pot roast with a thick gravy. Tomorrow, I'll cut it up with the veggies it was cooked with, and add some broth and wine to the gravy - viola! Beef stew. and, before I do that, the kids and DH can have some roast beef sandwiches.
I've done the places where you go in a put your meals together. I love it! The place I used to go to - which has since closed - always said that their meals would make 6 servings. For us at least - and I think for most people - they made about 10!! It's not really cheap. Costs more than going to the store to get the stuff yourself, but you don't cut it up, or have to go buy one thing that you'll only use for that recipe. BUT It is cheaper than eating out. And, depending on the age/ages of your kids, or the willingness of your spouse, it can be a fun family/couple thing to do.
Robin Miller's Quick Fix Melas show and book does this. I do it all the time just made two soups cream of potato w/ cheese and veggie. Cut once drop in to two pots' Good luck and try the Kitchen forum.
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