I love freezer cooking. I have never done the "spend a whole day cooking 25 meals and putting them in my freezer" method. Instead, I simply double or triple a recipe whenever I have time to cook a nice meal. Then I put one, two, or three meals in my freezer. On days that I'd rather do something else, I don't cook. Instead I just pull out a meal and put it in the oven and do whatever I'd rather be doing. On this blog, I will share freezer recipes, and I will include how many meals I made from the ingredients listed. I will also share tips and tricks I've learned along the way. For example, most dishes with sour cream in them do not freeze very well. The sour cream tends to separate. I have made chicken enchilada with sour cream sauce that did freeze well, though. I froze it several times before I heard the tip about not freezing sour cream.
There is another reason I freeze meals. It's for my family. I have a wonderful husband and two kids, and I care what they eat. I don't want them to eat fast food. I don't want them eating slow restaurant food either, most of the time. Restaurants don't care how much saturated (and in many cases trans) fat is in your food. They care about things like flavor and shelf life, cutting costs while making customers think they are getting a good deal. They want customers to come back again and again. I care about what my family eats. Both my husband and I have a history of coronary artery disease in our families. Trans and saturated fats may taste great, but they aren't healthy. So, in many cases, the recipes I share on my blog will be recipes I've made changes to in order to make them more healthy, or maybe less unhealthy. But I still want them to taste good too.