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Weekly menu planning/freezing

MMRuth | Jan 4, 200604:44 PM

So, one of my New Year's resolutions is to be more efficient in my cooking, particularly when it comes to week night cooking. My plan is to come up with menus for the week, and then shop accordingly on Saturdays. My question is, what should I freeze? Say I plan on having a chicken dish, a pork dish, a shrimp dish and a beef dish. My first inclination is to cook the shrimp on Sunday night, the chicken on Monday, and freeze the pork & beef on Saturday for cooking later in the week. Does this make sense in terms of what freezes best? My experience has been that frozen chicken (organic) does not taste nearly as good as the fresh chicken.

Any advice? Do you think that "red" meats freeze better than white?


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