In September I did the biggest favor for myself. I spent an evening and made 44 freezer meals!! I didn't intend to make that many, I kept finding recipes that looked good and didn't pay attention. It is now the first week of November and I still have 19 dinners left! I love not having to think about what to make for dinner. I just look in my freezer and pick something out in the morning and put it on the counter to soften a bit and then throw it in the fridge until I'm ready to cook. I thought I'd show you some pictures of my evening to perhaps inspire friends and family to try it before the holidays to free up some time. It will be the best present you've given yourself (and your family).

I started my marathon at around 4 or 5 in the evening. I taped a copy of all my recipes on the cupboards in front of me so I didn't have to search while in the middle of something. I told everyone I was off limits for the rest of the night. Ben took charge of the kids and I put up the baby gate and locked myself into the kitchen. I put my headphones in and I listened to podcasts and books on my ipod. If any child approached me I just waved them toward their father. My night was a lot of work, but also a bit enjoyable.
I began by doing all the prep cutting. I have plates of onions separated for each recipe. Most of the meals were prepared up to before the final cooking.That way they don't taste like frozen leftovers.
Then I started assembling. I started with a meat and did all the recipes with that meat. These are flank steaks in a marinade. This was really good grilled and served with rice.
Sometimes a recipe needed to have parts of it separated. In this bag of fajitas I have the meat in a marinade and the veggies in a separate bag because they are to get added at the final part of the cooking. I put them both into a larger ziploc bag along with the tortillas.
This is another way that I would separate a recipe. For my pesto chicken I have the chicken breasts cut in half with a slit sliced in the middle. In another bag is the sauce and in the last is the mozzarella cheese. I stapled them all together ready to throw together into the oven. I served this with Parmesan pasta noodles.
This is a shot of the start of my meatloaf (front left), my spaghetti sauce (back left), my pasta shells for stuffed shells (back right), and the milk and cheese sauce for mac and cheese (front right).

Things didn't always go smoothly, this spaghetti sauce was the last item for the evening and I was letting it cool before I bagged it. A box of kosher salt from the shelf above suddenly fell into the pot and sauce went everywhere. It was now almost 1 in the morning and I had sauce to clean up all over the floor, the counter, the walls, and the fridge behind. Finally, I was done.
Again, I didn't plan for this cooking session to last this long. At around 11:00 I counted how many recipes I had left I didn't understand why there were so many. Usually when I cook 30 meals it takes 4-5 hours. Then I counted how many meals I was going to make it turned out to be around 44! Some of these recipes were also new to me and more involved because I was using a few freezer recipes from the America's Test Kitchen book "Make Ahead Meals." (They promise the meals will taste like they've never been frozen.)

So here is how I froze my meals. Almost all are in Ziploc bags frozen flat.(They defrost better and more quickly.)
Here is how it looked in my freezer (sorry I couldn't get the picture to stay vertical when I downloaded it. Just turn your head to the right and you'll see my side by side freezer). Even though it took some effort and planning, one day of hard work that lasts more than 2 months is definitely worth it!
Here is a list of what I made:
Mac and cheese x2, Stuffed shells x2, enchiladas x 2, Chicken pot pies x 3, smokin' grilled pork chops x2, Sweet and Tangy Flank Steak x2, Grilled Chipotle Lime Chicken x2, Jo Mama's Famouse Spaghetti x 4, Pesto Chicken x2, White Bean Chicken Chili x2, Sesame Chicken x3, Slow Cooker Fajitas x2, Lasagna x2, Taco Meat x3, Meatloaf x 3, Sweet Pork Tacos x 3, Chimichangas x 2, Pot Roast x 2, Hawaiian Haystacks.
I taught a class on how to do this so I have directions and recipes for all of this. If you'd like a copy just give me your email address and I'll send you one.