There is no mincing words – a full day of cooking is not for the weak of heart. My 35 week pregnant feet and back are not appreciative of my ambitious adventure, but the big freezer meal prep project is complete. I’m so thankful that I’m able to stock up on delicious food to feed my family. In a few weeks, when Ryan and I both have full hearts, tired eyes, and empty stomachs – I’ll be grateful I put in the hard work and prepared this food.
The morning started early at 7:30 am. I took out a half hour to start with a clean kitchen and plot my plan for the day. I won’t give advice because I probably wasn’t the most efficient – but one thing that did help was categorizing each recipe as to whether it was straight to a freezer bag, prep up until the cooking portion, or fully cook then bag. If you are following the recipes I chose – here it is in categories:
- Beef, Tomato and Acini di Pepe Soup – cook beef/veggies, assemble rest in freezer bag
- Crock Pot 3-Bean Turkey Chili – straight to freezer bag
- Chicken Rollatini with Spinach alla Parmigiana – prep up until cook, flash freeze, and bag
- Broccoli Cheese and Potato Soup – fully cook then bag
- Classic Lasagnas – prep up until cooking portion
- Pizza Doughs – prep and place in freezer bag before dough rises
- Pork Carnitas – straight to freezer bag
- Slow Cooker Jalapeño Popper Chicken Chili – straight to freezer bag
- Stuffed Green Peppers – prep up until cooking portion, bag
- Slow Cooker French Dip Sandwiches with Caramelized Onions – straight to freezer bag
- Skinny Italian Spinach Meatballs – prep up until cook, flash freeze, and bag
- Teriyaki Vegetables with Shrimp (Rice) – cook rice and saran wrap while hot
- Oriental Vegetables with Shrimp (Rice) – cook rice and saran wrap while hot
My day ended at 4:00 pm, but that does include plenty of interruptions from a sick babe. Not an unreasonably long day, but intense no doubt. I love cooking, but this is a different level. Will I be doing it again? Maybe when it’s time for Baby No. 3.