Freezer cooking 3: Planning cooking session and shopping

After you’ve planned your meals and when you want to have them, comes what I think is one of the harder parts of massive freezer cooking – planning your cooking session and shopping session.  We’re going shopping this weekend, so now it’s time to get all this done.

Cooking Plan:
Time will tell if we follow this, but this is the plan. If things go beyond Sunday, we’ll be working in the evenings.

Friday night: Dice/chop/mince all produce, cook beans (we’re using dried instead of canned)
Saturday morning: Put ziti together, Put soups together, lay flat to freeze.
Saturday night: wrap ziti in saran wrap and remove from dishes. Cook rice pilaf while putting together ginger beef. Put Penne with Rosemary chicken in dishes.
Sunday morning: wrap Penne with Rosemary chicken and remove from dishes. Put Swiss chicken in casseroles.
Sunday night: wrap swiss chicken and remove from dishes. Put together remaining marinades/dishes.

Grocery List: (generated by plantoeat.com)

No Category
Low-fat shredded cheese blend  3 cup

Bakery
Seasoned dry stuffing mix  6 cup

Baking
Beef bouillon granules  ¾ cup
Cayenne pepper  1 1⁄2 teaspoon
Cornmeal  3 cup
Dry mustard  1 1⁄2 tablespoon
Flour  5 cup
Honey  1 cup
Molasses  1 1⁄8 cup
Paprika  1 teaspoon
Pecans  1 1⁄2 cup
Salt  1⁄3 cup
Vegetable oil  5⁄8 cup
Walnuts  1 1⁄2 cup

Canned Goods
Black beans  105 oz
Chicken broth  10 cup
Cream of chicken soup  97 1⁄2 oz
Hot pepper sauce  ¼ cup
Kidney beans  165 oz
Marinara sauce  9 cup
Pear halves with syrup 45 ounces
Tomato paste  24 oz + ¾ cup
Tomato sauce  56 oz

Dairy
Buttermilk  3 cup
Cheddar cheese  10 cup
Eggs  18 ct
Milk  10 cup
Mozzarella cheese  3 cup
Non-fat cream cheese  3 cup
Nonfat cottage cheese  1 1⁄2 cup
Nonfat milk  12 cup
Nonfat sour cream  1 1⁄2 cup
Parmesan cheese  1 1/2 cup
Provolone  8 oz
Swiss cheese  1 lb + 3 cup

Dry Goods
Baking powder  2 tablespoon
Balsamic vinegar  1 3⁄4 cup
Black pepper  3 7⁄8 tablespoon
Bulgur wheat  1 1⁄2 cup
Chicken bouillon granules  ¾ cup
Chili powder  5⁄8 cup
Curry powder  ¼ cup
Dried basil  2 1⁄3 tablespoon
Ground cumin  3 tablespoon
Ground nutmeg  2 teaspoon
Italian seasoning  1 tablespoon
Oregano  2 2⁄3 tablespoon
Pearl barley  2 cup
Penne pasta  3 lbs
Pepper  2 1⁄2 tablespoon
Pine nuts  2 cup
Red pepper flakes  1 1⁄2 tablespoon
Rice  24 cup
Sea salt  1 1⁄3 tablespoon
Soy sauce  5 1⁄4 cup
Thyme  2 1⁄3 tablespoon
Wild rice  3 cup
Worcestershire sauce  ¾ cup
Ziti pasta  3 lbs

Liquor
Port  1⁄3 cup
Red wine  1 cup
White wine  9 cu

Meat
Beef, flank steak  6 pounds
Chicken breast  16 1⁄2 lbs + 12 oz
Diced cooked chicken  3 lbs
Ground beef  3 lbs
Italian sausage  1 1⁄2 lbs
Pork tenderloin  4 1⁄2 lbs
Stew beef  30 lbs

Misc.
Ketchup  2 cup

Produce
Button mushrooms  3 cup
Carrots  23 cup
Celery  22 cup
Diced tomatoes  101 oz + 8 cup
Dried cranberries  ¾ cup
Garlic  1 tablespoon
Ginger  5⁄8 cup
Ginger Root; minced  2 tablespoon
Green bell pepper  4 each + 1 1⁄2 cup
Lemon juice  2 tablespoon
Mushrooms  1 lb
Onion  31 3⁄4 cup
Parsley  7⁄8 cup
Red bell pepper  1 1⁄2 cup
Rosemary  1⁄3 cup
Scallions  3 each + 36 ct
Shallots  12 + 5 oz
Spinach  30 oz
Zucchini  3 cup

One thought on “Freezer cooking 3: Planning cooking session and shopping

  1. Pingback: Massive Cooking Session – how’d it work out? | Three is Plenty

Tell me your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s