At the end of about two hours of work, my dishes consist of two knives, a cutting board, my garlic mincer, a cup, and my mandoline. I have tons of meals prepared, and I only have to do the dishes once.
If you spend any amount of time on Pinterest or you just like to browse the internet for food related stuff, you may have already heard of freezer bags that you simply pop into your slowcooker in the morning. If you haven’t, this is why I’m writing this post.
When I know I’m about to become really busy for a good period of time, I like to take a few hours to make freezer bags. I make a shopping list ahead of time to make sure I buy everything I need, and only what I need. I typically buy a bag of onions, a bunch of carrots, a bunch of celery, a bag of frozen green beans, a few zucchinis, a few bell peppers, and sometimes cauliflower or broccoli. If stewing beef cubes or chicken legs are on sale, I may also buy some of those.
When I get home, I wash all my veggies at the same time. I keep the celery and the carrots in bunches for faster cutting. You need a nice big knife for this. And watch your fingers. You don’t want finger pieces in your freezer bags. Especially if you’re doing vegan freezer bags.
When I’m done cutting veggies, I save the scraps to make veggie broth, except if I’m using broccoli or cauliflower (they apparently make broth bitter). I throw the sliced veggies into bags, add fresh spices directly to the bag (such as minced garlic or ginger cubes), and close them up nicely. When I’m ready to use them, I take them out of the freezer, empty the contents of the bags into the slowcooker or a large soup pot, and add broth or sauce.
I stuff my freezer quite a bit to fit all these freezer bags of goodies. If you use meat, make sure you place it at the bottom of the freezer.
Here are some ideas of meals to make:
Vegan Chickpea Curry – If using canned chickpeas, add them from the can directly to the slowcooker