Question: What kinds of foods do you cook in bulk and freeze?

Hi Cathy!
I would say all kinds of foods, I don't think there is very much you can not freeze that's cooked in bulk. Veggies, meats etc... Most times I cook enough food to last 1 week or so, I don't have to freeze as long as I store properly.

I freeze a fair amount of food, both uncooked and cooked. I buy a lot at Sam's Club (and some at Costco)--chicken, ground turkey, beef/ground chuck. When I grill chicken I grill the whole package and then weigh it out and put into Ziploc bags, often 8-10 servings (and those are 6 ounce servings). When I bake sweet potatoes, I bake a bunch as well--I don't freeze them, but do weigh out and put in fridge and use over the next five days or so in breakfast dish or with lunch/dinner. When we do pot roast, I will measure out my beef and potatoes and put that in small plastic containers to freeze so I have both protein and starch frozen together, will measure out the cooked carrots as well (usually don't freeze those since I only get another one or two servings). When I grill turkey burgers, I do the whole package which for me makes four 6-oz burgers (so you would get six 4-oz ones) and then use those in dishes the rest of the week, or I make a big batch of turkey sausage with ground turkey and weigh that out into plastic bags and freeze, good for chili or Mexican salad.

Steve in GA

ok, is there anything you cook then freeze?

Hi Cathy! Here is what I cook and then freeze:

I use the rice cooker and cook brown rice, amaranth, millet, quinoa - I just keep it going. I transfer the contents to a bowl to cool and then throw in the next grain. When all of it is cool, I divide into 1 cup portions in plastic baggies (sandwich types) and then put that in a freezer bag. I grab a different grain every day out of my grab bag for my lunch grain.

I soak dry chickpeas or black beans overnight and then cook in the crock pot overnight. Then I cool, divide into 1 cup servings and freeze.

I boil a chicken, let it cool in the fridge, and then tear off all the meat. Then I weigh this out in 4 oz portions, put in plastic baggies and freeze.

I take a bag of frozen chicken breasts, season with onion powder and sea salt, bake in the oven. Then I let cool in the fridge, divide into 4 oz portions and freeze.

I crock pot a boston butt (pork) with a sliced onion on low. When it is done, I lift it out of the crockpot and shred it with two forks. Then I leave it in the fridge to cool. Once cool, I divide into 4 0z portions and freeze.

I use Kay Sheppard's ratatouille recipe, but I throw it all in the crockpot. After it is cool, I divide into 1 cup servings and put in glass containers to freeze. Or, I put it into a larger container and freeze. When it is in a larger container, I just scoop out what I need each day.

I bake tofu with Bragg's liquid amino's and then cool, weigh and freeze.

I cuisinart onions or slice them and then roast a whole bunch in the oven at 400 until soft and browned. Then I let cool, scoop into 1/2 cup servings and freeze. It is wonderful to have "grilled onions" on hand to add.

I roast shredded cabbage with smoked paprika and sea salt at 400 (stirring periodically) and then save in 1 cup servings and freeze.

I cook turkey burgers and salmon burgers on the Foreman Grill en masse (like Steve does) and then freeze them.

I used to make a lot of loaves from Kay Sheppard's recipe book. I always froze these. They are great to have on hand.

thx everyone for the replies! I have lots of great new ideas:) couldn't do this without you all!

Would it be possible to post the recipe for the breakfast loaves?

HI Kathy M,
Sorry to take so long to make this post. I was hoping a real loaf lover would reply. I don't make them often, but here is the basic setup:
Breakfast Loaves:
1/2 c grain (good ones are quinoa flakes or cream of buckwheat or oat bran)
1/3 c nonfat powdered milk OR 6 oz greek yogurt OR 1/2 c cottage cheese
6 oz fruit (good ones are blueberry, pear, apple, strawberry)
2 eggs (if you are on 4 oz portion)

That's the recipe. I would beat the eggs, mix in the grain and dry milk, yog or cottage ch. Last fold in the fruit. It's good not to mix it to much or the mixture may become too stiff.
You can spoon it into muffin pan or bake it in a 6x9 casserole dish. Bake about 350 for 1 hour or so. Check it after 1/2 hour to see how it's doing. It will need shorter cook time with dry milk than with yogurt or cottage cheese. You can experiment to see which you like best.
Also, the juicier fruits will require a longer baking time.
You can add your oil to it, too, if you want.

Thanks for reaching out and feel free to post here again or call me directly (number below). I'll respond sooner next time. And maybe you will get more ideas from someone with more experience in the loaf department.

Kasey in ATL
678-923-9452