Batch cooking, round 2

A few weeks before Spring Break we finished off our last frozen meal.  I was already planning on spending time during our Spring Break cooking and freezing more meals.  During those few weeks before our break, I realized  how convenient frozen meals were.  Supper took more time and effort to fix, and I missed the convenience of my frozen meals.

So, I started planning out what I would cook.  We enjoyed all of the meals I made last time, but I wanted to make some new dishes this time.  I also didn’t make any soup this time; I assumed since it would be spring soon, we would start to  have some warmer weather.  Although, it did snow the first 2 days of our Spring Break.

turkey-shepherds-pie

Along with the 2 Shepard’s pie,

http://www.laaloosh.com/2011/01/21/turkey-shepherds-pie-recipe/

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I also made 3 Chicken and Pasta Casseroles,

https://sollmomsrealfood.wordpress.com/2013/03/29/chicken-and-pasta-casserole/

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2 Taco Casseroles,

https://sollmomsrealfood.wordpress.com/2013/03/28/taco-casserole/

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and 2 Chicken and Potato Casseroles.

https://sollmomsrealfood.wordpress.com/2013/04/13/chicken-and-potato-casserole/

The following day I cooked a 15 pound turkey in the oven, separated it into 1 pound bags, and vacuumed sealed them.  I also fixed 4 green bean kits and 5 meat loaves.

I have a feeling we will be well stocked until the summer.  I’ve come up with a few tips to help when planning on cooking a big batch of meals.

1. Potatoes that need to bake or boil get priority.

2.  Cook as much meat ahead of time as possible.

3.  Have a plan for the order in which you will fix the meals.

4. Keep in mind the pots that you will use and try to use as few as possible.

5.  Make sure the kids are not at home.

6.  Be very certain that you have all the ingredients you need.

7.  Find recipes that use very basic ingredients that are easy to fix.

8.  Find recipes that use similar ingredients. * Notice that 2 of my meals used potatoes which are very inexpensive.

I only spent $175 on all of the food, and I expect to get a total 50 servings.   Which, in the end, means that each serving will cost around $3.

Keep in mind that all the meat and fresh produce are organic and nothing I used was highly processed or pre-made.  I made all of the chicken broth (which was used in almost all of the recipes) from the chicken scraps, bought the cheese in blocks and shredded them, and used dried beans that I soaked the night before.

It took me about 8 hours to put everything together.  I was very tired at the end of the day but was proud of what I had accomplished.  If you haven’t tried cooking in bulk yet, I highly recommend you do it.  Start out small if you need but at least give it a try – and be sure to let me know how it goes.

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One thought on “Batch cooking, round 2

  1. Pingback: Preparing for the fall – Batching cooking number 3 | Soll Mom's Real Food

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