A Week in a Day

The idea of freezer cooking has always appealed to my logical side. My lazier side, however, is not really trying to cook – ever. Normally, I’m not a lazy person, but the thought of cooking food, especially cooking several meals at once, kinda makes me want to run away. Far away. So, I figure it’s probably better to do it all at once to lessen the torture. That’s my hope, anyway.

Since this was my first time freezer cooking, I wanted to make it as easy as possible. Therefore, I decided to make only three meals, doubled in size, to cover six nights of the week, leaving the odd day out up for take-out or something quick and easy to whip up. Here are the recipes I chose:

Garden Burgers (click for link)

This was my first attempt at making any type of veggie burger, so I was a little apprehensive. Luckily, the recipe I found was easy to make and a healthier (and cheaper) alternative to buying prepackaged burgers. I did stray from the recipe a bit by doubling the ingredients and omitting pecans and hoisin sauce. I spent a little extra money on pre-chopped vegetables, which saved me time in the end. My efforts yielded 9 wax paper-wrapped burgers that were stored together in a Ziploc bag. Yay!



Oh, in case you were wondering why I omitted the nuts and hoisin saice — we’re a nut-free home, so no pecans could be used. Hoisin sauce isn’t expensive, but I can’t see much use for it in the future, so I decided to not to buy it and save the money. (FYI: I believe hoisin sauce is similar to soy sauce, so you can probably use that in its place.)

Roasted Vegetable Lasagna (click for link)

I’ve made this recipe a few times and it’s always a hit. This time I wanted to try something different, so I roasted the vegetables instead of sauteing them. I think this difference made them less noticeable, which is always great for my discerning almost 5 year old. Score for mommy! I added yellow squash, cheddar cheese, and salt and pepper (on the roasted vegetables) to the mix for a little more flavor. By the way, we use soy mozzarella cheese, instead of regular cheese for dietary reasons. We don’t find that it takes away from the flavor in any way. The lasagna was cut into two large pieces, each wrapped in waxed paper and stored in a Ziploc bag.



I made a big pan of this lasagna so I could serve half tonight and freeze the other half for later this week. My guys tried it and LOVED it, so all of the veggie chopping was worth it.

Chicken” Burritos (click for link)

Unfortunately, I didn’t have a chance to make these because I ran out of cheese. Boooo. Once I grab some soy cheddar cheese, I’ll make them and update this post. I actually made a similar recipe a few days ago and it was delish.

So, there you have it. I’m a little tired, but I know that I will enjoy the fruits of my labor later this week. I’d say cooking at least 4 days of dinners in 1 day will be TOTALLY worth it and can see myself working up to once a month cooking. For now, I’ll stick with my week in a day.

Writer’s note: You can read about my second attempt at freezer cooking here!


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