When I thought about freezer cooking this weekend I really hadn’t planned on too much—a couple batches of chili, a batch of waffles, and my usual pb & j sandwiches for the kids’ lunches. I’m not sure what happened after that but this freezer cooking session just kinda sprouted legs and came alive! It wasn’t one day or even a day and a half—over two days worth of cooking!!
Here is the yield from this labor-fest…
2 meals worth of white chili
1 meal worth of regular chili
25 whole wheat Belgian waffles
3 loaves of whole wheat cranberry bread (one of which has nearly been devoured by our family for breakfast!)
2 batches of chocolate protein bars—16 servings
2 batches of carrot cake protein bars—16 servings
1 batch of cinnamon swirl protein bars—8 servings
12 sandwiches for the kids lunches—Thank goodness for the 4 day week this week! I ran out of peanut butter!!
10 cups of chicken broth (besides what was used in the white chili)
2 (2 cup) bags of black beans
2 (2 cup) bags of shredded chicken
2 shepard’s pies
2 bags of breaded okra (fresh from the garden—really, I hadn’t planned on this item but my mother-in-law called and asked if we wanted any okra and we of course said—YES!)
4 (2 cup) bags of white rice
2 lunch-sized servings of white chili
4 lunch-sized servings of regular chili
Let me just add…I am completely worn out!!!!! And yes, I did post this after 1 am—I just finished putting the last of the food into the freezer! Thank goodness I didn’t fix any more food because the freezers are packed to the gills!!!