The other day, I loaded up the dogs and headed over to my friend Jen’s house for a freezer cooking session. Jen is a teacher in the school where I interpret, so we both wanted to have our freezers stocked before we went back to work.
Jen had set up an extra table in her kitchen before I got there, which was so helpful, because it meant that I was able to keep all of my ingredients on that table, which left a counter open for each of us to do our prep work.
She also had iced coffee waiting for me. She’s the best.
(Sorry about the iPhone pictures…with all of the food I was bringing, I forgot my camera!)
Jen had a bunch of fresh vegetables, avocados, hummus, and some other ingredients that she used to make a bunch of vegetable lasagnas, burritos, and hamburgers.
I wanted to focus more on having prepped ingredients than prepped meals this time, so I started the day by chopping a bunch of onions, shredding carrots, and browning ground turkey.
I used most of my onions in my ground turkey, so I only had a few cups left afterward, but my eyes were that I stopped when I did! I stored a lot of the ground turkey (and all of the onions and carrot) in quart size freezer bags, but these plastic storage containers were really helpful for cooling it off before I transferred it to the bags. The bags take up less room in our freezer, but I ended up using the containers for the turkey, too.
We took a break a few hours in to give the dogs some turkey broth pupsicles (just broth frozen in ice cube trays), then went straight back to work.
Aside from the prep ingredients, I wanted to make some breakfast burritos to keep on-hand for quick weekday morning breakfasts, so I scrambled a bunch (35, to be exact) of eggs with a few cups of chopped baby spinach and salt and pepper. Each tortilla was filled with shredded cheese, eggs, and mango salsa, then folded up, wrapped in foil, then put inside of a gallon size freezer bag.
I had made a big crockpot full of refried beans the day before our session, so I made a bunch of bean burritos, as well. Jen had finished her stuff by that time, so we had an assembly counter going where she assembled the bean burritos (just beans and cheese…I’d meant to add Cholula for Daniel, but forgot to bring it!) while I did the breakfast burritos.
By the end of the session (about 6 hours), I had
- 4 bags of chopped onions, 1 cup each
- 6 bags of shredded carrots, 2 cups each
- 10 pounds of ground turkey, browned with chopped onions and minced garlic
- 35 breakfast burritos (egg, spinach, cheese, mango salsa)
- 35 bean burritos (refried beans, cheese)
I use the shredded carrots for my Crockpot Spaghetti Sauce and often for Healthier Morning Glory Muffins from Can You Stay For Dinner? The ground turkey will also be used in the spaghetti sauce and a few other recipes in my meal plan this month and I’m hoping the bean burritos will be an easy lunch to take to work.
My monthly meal plan is written, my freezer is stocked, and (after 2 days) my work year is off to a good start. I love feeling prepared.