With Jim in one place for the first half of the week and me in another, there are some unique cooking challenges to be overcome. Despite my best intentions, I've found myself in the same predicament as last year with no neatly labeled meals in the freezer. To combat this, I take a serving from each meal I make on the days he isn't here and freeze it. When he leaves us, he takes the frozen, single portion meals with him.
He also leaves with premade breakfasts. Last week he had homemade granola. This week he took home banana bread. In the past he's taken home pancakes and vegan French toast, which reheat nicely in the toaster oven.
This basic concept could be useful to people in other situations as well, for example people who work opposing shifts. (I know several people who work shifts opposite their spouses to avoid day care costs.) Sometimes its just so convenient to have a ready to heat meal. Why shouldn't the frugal among us, who haven't mastered the art of once a month cooking, enjoy this convenience as well?
I'd love to give once a month cooking a try, not because I want to eat from the freezer for a whole month but because the convenience of having reheatable meals. I haven't been that thrilled with the recipes I've found so far. Check out this post to see some examples. One of my summer goals is to organize the pile of recipes that are in a pile and the ones that are shoved (barely) into a binder. I'll be looking through these recipes with an eye on ones that would be suitable for freezing. It should be an amusing task since some of these recipes date back to my earliest days as a vegetarian.
If you're new to freezing foods, check out the current issue of The Home Economiser newsletter. There's a great article on freezing food that explains the hows and the whys of it all. I really recommend this newsletter. I think Annette & Steve pick up where Amy Dacyzyn left off.