I took the kids down to my folks' for a week of VBS. I stayed half the week with the kids, and I enjoyed visiting with my parents and Grandparents too. We ate Culver's ice cream with Grandma Sally.
I stopped by GG Larsen's condo on my way back north.
I came home for a (kid-free) day of cooking 14 entrees! I have been wanting to try this approach to meal planning for several years.
My fridge was ready. Stuffed. Especially with meat. The shopping did take some time of course, and then I prepped some of the chicken the night before - that took about an hour and a half.
Joanie came to help me on the big day of cooking - what a blessing.
First dish done, 13 to go.
In the end it took us just over 6 hours to prepare 14 entrees.
We will have to evaluate each recipe as we eat them, but they all seem pretty tasty (though maybe heavy on dairy products overall). I had to buy one extra 13x9" pan and a pizza pan, along with the ziplocks of course. But I'm amazed at what
little freezer space all this food actually requires. The book says you can do it without even a chest/deep freezer. :)
Here is the book. They have several 2 week cycles, including "g-free" and "gourmet" options. They also have 2 different one-month cycles. Maybe someday I'll try to prepare 30 entrees, but for now 14 at a time is enough. ;-)
