My friend Sarah and I spent about 4.5 hours last week cooking up a storm and attempting to make her kitchen look like a war zone. Sarah’s mom was watching her kids and my husband stayed home with ours, so we were on a mad dash to get as much done as possible while we were kid-free. I showed up at her doorstep promptly at 7 (trust me, I’m not usually prompt to anything), armed with a car full of chicken and my cooking shoes on.
A few weeks prior to cooking, she and I sat down with the Official Ingredient List and decided what we would each provide from our pantries and what we would purchase. Between the two of us, we had most of the ingredients on hand and only had to pick up a few things at the store. We used chicken as our main ingredient for two reasons: To keep the baking simple and the dishes to a minimum and because we were able to get it for crazy cheap last time Zaycon Foods came to town.
We followed the Prep & Cooking Schedule almost to the letter. While we were prepping all of our ingredients and putting together our crockpot recipes, we threw most of the chicken in the oven to bake. This was an easy, less managed way to cook the chicken. We could just throw it in and forget about it while we worked on other things. Once all the chicken was done, we let it cool a little and quickly cubed it all up so it was ready when we wanted to assemble our various recipes.
Sarah and I had a good balance of work going on and we were constantly prepping, assembling, chopping or doing dishes. I’m afraid I was a bit of a dictator, I’m hoping that was only because I wrote the cooking schedule. Sarah seemed more than happy to go along with my orders. I think.
We assembled the Chicken Enchiladas, Cilantro Pesto and Pizza Dough and Sauce at Sarah’s house. I brought my own crock pot and stock pot (for the White Chicken Chili), so I just threw those in my car and let them cool at my house before tossing them in freezer bags.
We were both super happy with how the day turned out. We each went home with about 10 full meals. If you think about the fact that we spent 4.5 hours in the kitchen, this is about 45 minutes per meal. I would spend this time on an average day getting dinner ready, but now I don’t have to do it in those crazy hours between 4 and 6 PM. Plus, if I know we are going to have a super busy day or aren’t going to be home much, I can pull something out of the freezer in the morning or the night before and we have a hot meal. No peanut butter & jelly sandwiches and no takeout.
My freezer is happy too. Busting at the seams, but happy.
If you would like to plan your own cooking day, you can see my entire series of Freezer Cooking Day posts here.
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