After a busy and adventurous summer break, I look forward to the structure and ease of fall. Yes, I wrote “ease”! Getting back into a schedule is a welcomed change, but I still have to plan meals, manage our time, and of course brace for the cold and flu season.
To help us settle into our structured days, meal planning is a must. Bulk/freezer cooking not only helps our budget but it also helps when we’re in a time crunch. If one of my children needs extra help with school, if a little one needs extra one-on-one attention in the late afternoon, or if we’re still settling into our schedule, I know I have a home cooked meal that’s ready-to-go! I take out a casserole or freezer pack in the morning to defrost and then bake in the oven, throw into the crockpot, or defrost something in the late afternoon for quick baking or grilling.
|A few of our freezer packs, made with chicken, roast, and steak. From these packs will come the two cups of shredded meat I’ll use in future casseroles, soups, stews, etc.|
|A variety of breads. When we need a loaf, we pull one from the freezer. Three loaves will last about a week. We also freeze muffins, waffles, and other breakfast breads.|
This doesn’t include getting sidetracked by the internet, social calls, etc! I’m writing about actual interruptions, such as illness, injuries, nursing babies, and emergencies, that are simply beyond our control.
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