By Deborah Taylor-Hough
The best-selling freezer-based cookbook, with greater than 22,000 copies offered. This step forward cookbook provides a application for readers to prepare dinner per week or month's worthy of nutrients in precisely in the future through the use of effortless and cheap recipes to create a personalised meal plan. Deborah Taylor-Hough, who kept $24,000 on her family's overall grocery invoice in the course of a five-year interval, bargains up kid-tested and family-approved recipes in Frozen resources, plus bulk-cooking suggestions for singles, purchasing lists, recipes for two-week and 30-day meal plans, and a ten-day plan to get rid of cooking over the vacations. Cooking for the freezer lets you plan forward, buy goods in bulk, scale down on waste, and forestall these all-too-frequent journeys to the drive-thru. The hands-down authority on once-a-month cooking, Frozen resources delivers a step by step plan to simplify and revolutionize how you prepare dinner. "Finally, a practical strategy to mix the cost-effectiveness of cooking from scratch with the ease of fast and straightforward meals!" -Mary Hunt, writer of The Financially convinced lady "Belongs in each family's kitchen! the best time - and funds - savers a hectic kinfolk can have." -The greenback Stretcher "Offers reduction to these uninterested in consuming eating place fare or dear, over-packaged comfort meals on the finish of a difficult day." -Library magazine (20090909)
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Extra resources for Frozen Assets, 2E: Cook for a Day, Eat for a Month
The cost per ounce will usually be significantly less in a larger package. ★ Contact the manufacturer directly if you’re doing a lot of bulk buying to save even more money. A warehouse club may offer significant savings as well. ★ Familiarize yourself with common can sizes. Some cans look similar in size, but hold different amounts. ★ Look on the lowest and highest shelves for potential bargains. Stores often place the most expensive items at eye level. ★ Compare the cost of various forms of food—fresh, frozen, canned, and dried—using cost per serving.
This is what I’m going to make: Sloppy Joes (three meals) Broccoli Quiche (three meals) Spaghetti (three meals) Chicken Creole (three meals) French Bread Pizza (two meals) Enchiladas (five meals) Cabbage Casserole (five meals) Veggie-Fish Dinner (four meals) Broccoli Chicken (four meals) Baked Macaroni Casserole (four meals) Scalloped Potatoes with Ham (five meals) That list means forty-one meals will be stacked in my freezer by Saturday night. There will also be at least four meals of homemade vegetable chicken soup made from leftovers thrown into the chicken stock.
Prepared meals can be frozen directly in your casserole or baking dishes. If you’ll be reheating in the same container, be aware that glass dishes can break if put directly into a preheated oven unless the manufacturer specifies the container is safe from freezer to oven. Casserole dishes can be freed for other uses by lining them with heavy-duty aluminum foil before filling. After the meal has been baked and frozen, remove it from the dish, wrap it fully, then seal, label, and store it in the freezer.
Frozen Assets, 2E: Cook for a Day, Eat for a Month by Deborah Taylor-Hough