Shortly after Kay moved out, I bought myself a granny bag, as I call it, to help bring groceries home on my own. Kay was my “carrying mule” as I fondly referred to him, and without him around, I really need some help with the heavy items like milk and liquids.I buy food in bulk and plan 4-6 meals to make over the weekend. Usually at least two are slow-cooker meals that require little prep or work and two are stove top meals.Above was fondue mac and cheese with cauliflower and carrots and below was slow cooker beef broccoli.This weekend I also used my Le Creuset pan for a big potato and carrot beef pot roast.And below was one pot chili mac.Most of the recipes are for around 8 portions. Sometimes I just wing them and make a bunch of food. These meals, along with chopped veggies like carrots and celery for the week, go into my new IKEA glass tupperware.Each night I cook, I enjoy a new, fresh hot meal, as well as dishing everything into the containers to cool before going into the fridge.It is really a factory line sometimes. Below was a risotto I made on auto mode on my Kenwood and then threw in cut peppers and spinach for some extra veg, as well as cheese, because, well…risotto. 🙂Once the meals have been in the fridge for a few hours and cooled even more, I transfer them to my big freezer that I bought myself last year.When I am heading to France or coming home from a weekend abroad, it’s SO easy to pull out meals for the week and to bring to work.Colleagues are amazed when I’ve been in Barcelona over the weekend and bring a fully homemade Sunday roast to work for lunch. With the freezer, everything is possible!
Are you a fan of homemade freezer meals or freezer cooking?