After you’ve planned your meals and when you want to have them, comes what I think is one of the harder parts of massive freezer cooking – planning your cooking session and shopping session. We’re going shopping this weekend, so now it’s time to get all this done.
Cooking Plan:
Time will tell if we follow this, but this is the plan. If things go beyond Sunday, we’ll be working in the evenings.
Friday night: Dice/chop/mince all produce, cook beans (we’re using dried instead of canned)
Saturday morning: Put ziti together, Put soups together, lay flat to freeze.
Saturday night: wrap ziti in saran wrap and remove from dishes. Cook rice pilaf while putting together ginger beef. Put Penne with Rosemary chicken in dishes.
Sunday morning: wrap Penne with Rosemary chicken and remove from dishes. Put Swiss chicken in casseroles.
Sunday night: wrap swiss chicken and remove from dishes. Put together remaining marinades/dishes.
Grocery List: (generated by plantoeat.com)
No Category
Low-fat shredded cheese blend 3 cup
Bakery
Seasoned dry stuffing mix 6 cup
Baking
Beef bouillon granules ¾ cup
Cayenne pepper 1 1⁄2 teaspoon
Cornmeal 3 cup
Dry mustard 1 1⁄2 tablespoon
Flour 5 cup
Honey 1 cup
Molasses 1 1⁄8 cup
Paprika 1 teaspoon
Pecans 1 1⁄2 cup
Salt 1⁄3 cup
Vegetable oil 5⁄8 cup
Walnuts 1 1⁄2 cup
Canned Goods
Black beans 105 oz
Chicken broth 10 cup
Cream of chicken soup 97 1⁄2 oz
Hot pepper sauce ¼ cup
Kidney beans 165 oz
Marinara sauce 9 cup
Pear halves with syrup 45 ounces
Tomato paste 24 oz + ¾ cup
Tomato sauce 56 oz
Dairy
Buttermilk 3 cup
Cheddar cheese 10 cup
Eggs 18 ct
Milk 10 cup
Mozzarella cheese 3 cup
Non-fat cream cheese 3 cup
Nonfat cottage cheese 1 1⁄2 cup
Nonfat milk 12 cup
Nonfat sour cream 1 1⁄2 cup
Parmesan cheese 1 1/2 cup
Provolone 8 oz
Swiss cheese 1 lb + 3 cup
Dry Goods
Baking powder 2 tablespoon
Balsamic vinegar 1 3⁄4 cup
Black pepper 3 7⁄8 tablespoon
Bulgur wheat 1 1⁄2 cup
Chicken bouillon granules ¾ cup
Chili powder 5⁄8 cup
Curry powder ¼ cup
Dried basil 2 1⁄3 tablespoon
Ground cumin 3 tablespoon
Ground nutmeg 2 teaspoon
Italian seasoning 1 tablespoon
Oregano 2 2⁄3 tablespoon
Pearl barley 2 cup
Penne pasta 3 lbs
Pepper 2 1⁄2 tablespoon
Pine nuts 2 cup
Red pepper flakes 1 1⁄2 tablespoon
Rice 24 cup
Sea salt 1 1⁄3 tablespoon
Soy sauce 5 1⁄4 cup
Thyme 2 1⁄3 tablespoon
Wild rice 3 cup
Worcestershire sauce ¾ cup
Ziti pasta 3 lbs
Liquor
Port 1⁄3 cup
Red wine 1 cup
White wine 9 cu
Meat
Beef, flank steak 6 pounds
Chicken breast 16 1⁄2 lbs + 12 oz
Diced cooked chicken 3 lbs
Ground beef 3 lbs
Italian sausage 1 1⁄2 lbs
Pork tenderloin 4 1⁄2 lbs
Stew beef 30 lbs
Misc.
Ketchup 2 cup
Produce
Button mushrooms 3 cup
Carrots 23 cup
Celery 22 cup
Diced tomatoes 101 oz + 8 cup
Dried cranberries ¾ cup
Garlic 1 tablespoon
Ginger 5⁄8 cup
Ginger Root; minced 2 tablespoon
Green bell pepper 4 each + 1 1⁄2 cup
Lemon juice 2 tablespoon
Mushrooms 1 lb
Onion 31 3⁄4 cup
Parsley 7⁄8 cup
Red bell pepper 1 1⁄2 cup
Rosemary 1⁄3 cup
Scallions 3 each + 36 ct
Shallots 12 + 5 oz
Spinach 30 oz
Zucchini 3 cup
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