Freezer Cooking Day: Official ingredient list

by Melody on October 25, 2011

What is a Freezer Cooking Day?

We are joining together for a fun group cooking day in November (my cooking day is scheduled for November 11th).  I posted a few days ago with the official Freezer Cooking Day menu plan and tips for getting yourself organized.

On to the official ingredient list.  I will do my best to highlight store deals that will match up with our ingredient list, but it’s not a bad idea to print out each recipe and the list of ingredients for yourself, so you can get yourself totally prepared.

MENU

I created a printable Google Doc with all the recipes compiled in one place, thanks to reader Catherine’s wonderful suggestion.  I hope this makes your planning a little easier!

INGREDIENT LIST

All amounts listed are based on each recipe being doubled.  I estimated the number of chicken breasts for each recipe, so please take a look and only cook what you think you will use.  The nice thing about most of these recipes is that the chicken will stretch as it is used more as a filling instead of the focal point.

If you want a printable ingredient list to take to the store with you, I created a Google Doc here.

PANTRY ITEMS

(16) flour tortillas
(6) cans chicken broth (14.5 oz cans)
(4) cans cream of chicken or mushroom soup
(6) cans white beans
(4) cans diced green chilies
(1) can tomato paste 5 oz
(2) cans diced or crushed tomatoes 14.5 oz
(2) packets Italian salad dressing mix
(10) cups high-gluten or bread flour
1/2 cup sliced almonds (check bulk section at Winco)
Instant yeast
Chicken bouillion
Balsamic vinegar

FRESH ITEMS

(2) onions
(2) carrots
Cilantro (1 bunch)
Garlic
Lime (or lime juice)

PERISHABLE ITEMS

(3) cups sour cream
(2) 8 oz blocks cream cheese
(4) cups shredded cheese
(1) cup Asiago, Romano or Parmesan cheese
(20) boneless skinless chicken breasts

HOUSEHOLD ITEMS

(2) 9″x13″ aluminum pans
Saran wrap
Aluminum foil
Approximately (8) gallon Ziploc freezer bags

There are some basic pantry ingredients I didn’t include, like spices and salt and pepper, so make sure to double check each recipe before you start.  This is an approximate list, there may be items you want to swap out or exclude.  I never tend to use as much onion or cheese as each recipe calls for, so my personal list may be slightly different from yours.

Next on my list is to put together a tentative schedule to help keep us as organized as possible.

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{ 6 comments… read them below or add one }

Catherine October 26, 2011 at 1:52 pm

Awesome! Thanks so much!

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Vee October 26, 2011 at 2:22 pm

Thsi is great! Been wanting to do this for a long time but don’t know how to start. Thanks!

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Lora October 29, 2011 at 3:50 pm

Hi Melody! My friend and I are going to do our freezer day on the 8th. Any tips on how to cool things quickly once they are done and how to efficiently divide the food up? I’m thinking white chicken chili x4 in a huge pot…..how will we divide it up evenly? Also, any tips on getting the food into ziplock bags efficiently? THANKS so much for all of your hard work and inspiration on this!! :)

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Melody October 29, 2011 at 8:46 pm

I’m honestly not sure if this is exactly what you are supposed to do, but once we have our stuff bagged or wrapped we just throw it straight in the freezer.

For the soup, we just made a huge pot and divided it up as best we could in the Ziploc bags. One mistake we made was start that one last. I had to leave right after we were done and wasn’t able to wait for the soup to cool to go into bags, so my friend just had to bring it to me later. This time we’ll start the soup first.

As far as dividing everything up, we just prepped everything together and then made a sort of assembly line to assemble all the dishes at once. We just eyeballed everything. Not the most scientific, I know. :)

And I have no good advice on putting things into Ziplocs. Just do your best? We used a big ladle, you could possibly use a big canning funnel?

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Melody October 30, 2011 at 11:30 am

I just read last night in Good Housekeeping about chilling large quantities of soup and it did say that the best way to cool it down safely is to split it into 3 or 4 portions and put it in an ice bath. Leaving it in the container you cooked it in leaves it in the danger zone for too long and actually heats up other items in the fridge while cooling!

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Lora October 30, 2011 at 6:12 pm

THANKS Melody! That is super helpful! Just trying to go through all the details in my head that we’re going to encounter. I do know that you shouldn’t put warm food in the fridge/freezer as it will sour and/or grow lots of bacteria….or so I’ve heard. :) Thanks much for the tips!

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