Freezer Meal Prep Work!

March 11, 2011 4 Comments

freezer cooking

Who is following along for our cooking this weekend? If you aren’t you can still follow along and do it on a future date!

You will just need to know…

This is going to be easy since I already prepared…

So on cooking day we do not actually do any cooking! We only assemble the meals. Anything that has to be cooked is prepared ahead of time. So that means as hostess this month I must make prep-work assignement for each of the members of my group.

Prep Work Assignments:

AJ- Cook the meat for the French Dip. Cook the hamburger with taco seasoning for the Navajo Tacos. Slice the peppers for the Pineapple Pepper Chicken.

Cathy- Shred carrots and cook with sausage and diced onion for Sausage Hash. Crock pot the pork for the Cafe Rio Style Burritos. She previously crock pot cooked the chicken for the Cream Cheese Chicken, Southwest Chicken Wraps, and Ritzy Poppy Seed Chicken.

Kearna- Assemble and cook the Meat Loaf Minis.

Monica- Prepare the Zuppa Toscana Soup.

Cathy ended up with all the Zaycon chicken at her house so she just went ahead and started cooking it to make more room in her fridge/freezer. You will probably want to divide that out more evenly for your group.

Saturday I will post results from our cooking day with pictures and total cost for the cooking as well!

Comments

  1. Sherrie Davis says:

    I am curios about how many serving each recipe has? I have 2 adults and 5 kids. My kids are big eaters so I am wondering if I need to double these. Thanks!!

  2. Becky FabFruGal says:

    Just in case you or anyone else is wondering, the Zaycon chicken breasts, 2 of them make 3 cups cooked and cubed chicken :)

  3. The spreadsheet says “Shopping List for 4″. Is that 4 families or a family of 4?

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