Once a month cooking

couteaux

I've looked into this as well and like the idea but don't think it would be right for me. I couldn't take a whole day to do it as being a full time working mum, that would be a whole day taken away from my children. But, like many others have said; when I am making chili, bolognaise or curry etc, I'll just make extra and stick in freezer bags. They are perfect for when I get home from work and can just cook the carbs to go with the meat.

I'd like to try and get more organised with different options, but am a little way off the once a month idea. Also, I really enjoy cooking at the weekend so wouldn't want to only cook once.

Westie69

Hi Couteaux... I also cook at weekends, although my partner makes a better roast than I do. I understand it's probably harder if you have kids you need to spend time with, and so cooking 'extra' is probably the best thing. The thing I like about it is to have the option of a home cooked meal each week night. Especially when the weather is not so nice, and you know a salad isn't going to cut it!!
If your kids are old enough to cook, get them at it :-)

Rummer

Hello

I have a bit of an odd question, I would like to start batch cooking and freezing food for a later date and I wondered what you put your food in before you freeze it. I know I will have to purchase food storage stuff but I wondered if plastic containers were the way to go or if there were better things to use?

Olliebeak

I've got lots of takeaway containers left from our 'takeaway days' and these are re-useable. Also use margarine tubs for soups, casseroles, curries and chillis - just write on the lids as to what is in there and how many it'll serve. I find that these type of containers are great because they are stackable. Smaller size tubs are great for smaller amounts that will do for say a jacket potato but not enough for a full meal. Larger size containers, such as Ice Cream containers are good for large batches of scone mix - without the milk/egg added and for freezing things like fairy cakes, baked scones, yorkshire puddings.

Tigsmom

Hi, I have just found this site whilst trying to find ways of 'cutting back'. I'm struggling as we don't really have anything to cut back on. Our only luxury is the odd bar of chocolate! But we are in the same boat as most people with utilities, petrol, etc going up and wages not. Plus we have just moved back into our home after last years floods and our home insurance has gone up £20 a month. Ouch! We have a 2 year old daughter and are expecting a son in a few months so we really need to cut our spending somehow. We currently spend £300 a month on groceries and nappies and I've been trying to educate myself in the art of 'one pot' type of family cooking. Ideally I would like to learn how to batch cook and freeze once a week but I don't know where to start. How do I know what I can freeze? How do I know how to defrost/ reheat it? How long can I freeze it for? Also, is it worth buying a slow cooker or should I just get a big pot for the hob? I currently use a large deep frying pan with a glass lid or a glass cassarole dish in the oven. Can anyone give me any pointers please? Or suggestions of books or websites that can help?

Blairweech

A slow cooker is definatly worth it, as it only uses the energy of a lightbulb and it's on all day.

My advice would be to just nosey around the Old Style forums - there are lads of threads on what is good to freeze etc.

A good place to start would be to make a list of all the foods that your family likes and see if you can batch cook any of them e.g chilli, stew etc

I know it all seems very terrifying when you first start looking at it, as there is just so much information, but don't worry - we are all here to help and there is no such thing as a stupid question, so don't be afraid to ask Just do a little bit at a time, and get into it all gently.

Stephen_Leak

If I could only cook once a month, I'd go m.. m.. m.. deaf. (Sorry, I've been watching "Life of Brian" again.)

Cornishpixie_2

:rotfl: :rotfl: I must be the only person I know who doesn't find "The Life of Brian" funny. As I was in Labour once, when my Hubby was watching it in the hospital. Everytime he laughed I thumped him.:rotfl:

princess_leia_3

Olliebeak wrote: »

I've got lots of takeaway containers left from our 'takeaway days' and these are re-useable. Also use margarine tubs for soups, casseroles, curries and chillis - just write on the lids as to what is in there and how many it'll serve. I find that these type of containers are great because they are stackable. Smaller size tubs are great for smaller amounts that will do for say a jacket potato but not enough for a full meal. Larger size containers, such as Ice Cream containers are good for large batches of scone mix - without the milk/egg added and for freezing things like fairy cakes, baked scones, yorkshire puddings.

Can you freeze and then reheat baked potato and it still taste ok? I do hate cooking just 2 potatoes in my oven

Saffy255

A while ago in Asda I got BOGOF on jars of Chicken tonight and so today I bought a bag of pre forzen chicken breasts, defrosted 6 and made 2 casserole dish fulls.... one of Sweet and Sour, the other mushroom. To pad out the mushroom I threw in some left over cream, and I chopped 8 mushrooms threw it all in and voila.... in all I now have 14 meals for the freezer!