A few of the dishes on this menu will need no prior preparation. As I said, I use Stouffer’s lasagna (the 90 oz. party size). This makes enough to have leftovers the next night. I have 3 in the freezer that I bought on sale, so this gives me 6 meals. The popcorn chicken and biscuits are also prepackaged frozen food. I have 3 meals-worth of this in the freezer. A meal that’s not on this menu but I also found on sale is Bertolli’s Shrimp Scampi and Linguine. I love to add a couple of tablespoons of lemon juice as it cooks and serve it with some crusty bread. I bought two of those. The turkey on my menu I prefer to cook in the crock pot all day and serve that night. So I have a turkey in my freezer ready to go. Again, this is enough food to have leftovers the next night, so that counts as two meals. I also prefer to cook the 40 Cloves and a Chicken on the day-of, so I have a cut-up chicken (divided into two meals) in the freezer. Finally, one dish on my list I had made earlier in the week and had a lot leftover (Comforting Chicken Noodle Soup). So I divided that into two meals. Before I even start, I have the makings of 17 meals in the freezer!

I boil the chicken I will need for Nana’s Chicken Casserole and Mexican Casserole. I also boil the macaroni for my macaroni and cheese casserole. While those are cooking, I make cornbread (for the dressing we’ll have with the turkey) and baked beans and put those into the oven. I then start the Stewed Beef in my electric skillet. It will need to simmer for a couple of hours. Once the macaroni is done, I start boiling my potatoes for Garlic Mashed Potatoes. I vacuum seal the macaroni and put that and a bag of shredded cheese in the freezer. I tried freezing the assembled casserole last time, and wasn’t pleased with the results. So, I’ll just put the thawed macaroni and cheeses together, add my eggs and milk and bake it on the day it will be served. I vacuum seal the cornbread. Since I use the broth from my turkey to make the dressing, and I add a couple of boiled eggs (something that does NOT freeze well), that’s one dish that I can’t make ahead. But, at least the cornbread is baked. I divide the baked beans into 2 meals (we’ll have this with Barbecue).

I’m half-way through now, and I’m starting to drag a little. My back and knees are beginning to protest. It’s very important to wear good shoes on cooking days. Since this is a “marathon”, I wear my running shoes. They don’t prevent all of the pain, but it’s more manageable than it would be if I were wearing bedroom slippers, flip flops or going barefoot. On we go! With my chicken done, I can now assemble the casseroles. I’ll have 4 Nana’s Chicken Casseroles, and 2 Mexican Casseroles. The potatoes are done, so I can make the Garlic Mashed Potatoes. I divide this into 4 side dishes for our Italian Meatloaf. Once the Stewed Beef is done and cooled, I divide this up into 3 meals. I now have 38 meals!

I have four dishes left to prepare, and I’m very weary. After about 9 hours, I usually hit a wall. This is the point that I feel I just can’t continue and I’m ready to hit the showers. But I know I’m almost done, so I press on. Next up is the Italian Meatloaf. This is a crock pot recipe, so I just mix the ingredients together and form the mixture into a loaf. This gets frozen and vacuum sealed, then I’ll cook it the day-of. This will provide about 4 nights of food, because I can freeze slices when it’s done to make sandwiches later. I’ve decided to have breakfast for dinner a couple of nights on this rotation, so I’ll cook French Toast. I’ve never frozen this before, but I read a cooking blog that gave instructions on doing this, so I should have good results. I’ll just thaw and reheat in the oven. I made enough for 2 meals. FINALLY, I’m down to the last 2 dishes. These take the longest to prepare, so I saved them for last. They both get cooked in my 12-inch skillet, so I have to make them one at a time. The first one is Chicken in Peanut Sauce. I need to cut my chicken into bite-size pieces then saute`. I have to wash a pound of green beans, trim them and then break into smaller pieces. This dish takes me about an hour to cook. When I’m done, I have 2 meals. Last, but not least, is Chicken Piccata. The reason this one takes so long is because I’m simultaneously making dinner for my children. This dish also gives me 2 meals. My grand total is 48 MEALS IN THE FREEZER!! We only get about 4 or 5 nights a week to have dinner at home because of our busy schedules (church, life group, chorus, dance and the occasional date night or girls night out), so these meals will last us about 3 months.

Yes, it is a LOT of hard work. But, when you look at how much time and money you can save by cooking in bulk, you’ll see a huge payoff! I plan to post the other menus and more recipes to the blog from time to time.