We come home to a warm dinner every night.
We spend 5 minutes putting our lunches together every morning.
We rarely ever have the same meal two days in a row.
How do we do it?
Freezable Casserole Sundays
I began cooking 2 casserole style meals on the weekends about a year ago. After they’re done, I resist the temptation to eat them, separate them into aluminum tins, label them, and throw them in the freezer. I can usually get 6-10 servings from each casserole. That’s 12-20 servings prepared each week for the two of us.
I can’t tell you how valuable these meals are. It nice to have the choice – do I make something for dinner? Or do go wind down by reading a good book while my [healthy and inexpensive] dinner warms up for me? So nice!
Here are some pointers if you’re looking to start freezable casserole Sundays:
- Make a list. Sit down with your cookbooks [or mosey through my freezable recipes]. Prepare a grocery list of each of the items you’ll need so you know what to get, and how much
- Stick to a budget. Sticking to a budget of $5-$10 per casserole will ensure that you SAVE money doing this. My casseroles usually hit the $7 range. That’s less than $1.00 per serving, which works out to be much cheaper than running down to your office cafeteria to grab a $5 sandwich!
- Set aside time. For us, Sunday afternoons are our casserole making time. It will take some getting used to, but just remind yourself that repetition creates habit. Before you know it, it will become second nature for you.
- Make it a family affair. Assign tasks for each of the kids – one cuts up vegetables, the other opens cans. Crank on some tunes and let the kitchen fun begin!
When you’re ready to eat your meal, throw it in a preheated oven [350F] for 30-45 minutes.
On a completely different topic, I’ve started with my Valentine’s Day baking! Here’s a sneak peak at what’s coming up in the next few weeks…
So tasty! Can’t wait to share them with you :)
- 1 tablespoon coconut oil
- 1 lb grass fed bison
- 1 yellow onion, diced
- 1 garlic clove, minced
- 28 oz can of diced tomatoes with juice
- ¼ cup tomato paste
- 1 large green pepper, diced
- 3 stalks celery, diced
- ¾ cup long grain brown rice – I used Lundberg Long Grain Brown Rice
- 1 tablespoon fresh parsley
- 1 teaspoon paprika
- 1 teaspoon braggs soy sauce
- 1 cup 1.5 cups filtered water
- ½ teaspoon chili powder
- 1 bay leaf
- ½ teaspoon himalayan rock salt
- ¼ teaspoon white pepper
- Preheat oven to 350F 400F
- In a large frying pan, combine coconut oil, bison, onion, and garlic. Cook on medium heat until meat is no longer pink, then stir into casserole dish.
- Combine all remaining ingredients in a 2.3L casserole dish.
- Cover and cook for 90 75-80 minutes, or until rice is cooked and water is absorbed.
View Nutritional Information (once on page scroll down)
What’s your favourite casserole style meal?