Archive for Freezer Cooking

Banana Muffins

This is another recipe I made to put in the freezer. I used my mom’s banana bread recipe as a base (I ONLY use this recipe as I don’t like how any other turns out right to me…maybe it is the proportions??) but changed it so it was healthier and with 100% whole grains, as we don’t use white flour in our house. I tripled the recipe and made two loaves of bread and a dozen muffins.

Banana Bread

2 eggs*
1/4 cup canola oil
1/4 cup applesauce
1 tsp vanilla extract
3 very ripe bananas**
1 1/2 cups ww flour
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt

1. Mix wet ingredients.
2. Add dry ingredients and mix just until moistened.
3. Pour in prepared pans and bake at 350 for 60-65 minutes for loaves, 25-30 for muffins.

*I actually used 1 egg per recipe and 1 tbsp flax seed + 3 tbsp water per recipe.
**I used bananas that I had stashed in my freezer. I just took them out and stuck them in the fridge (on a plate!!) the night before.

If you like super sweet muffins, this isn’t the recipe for you. But the small amount of sugar (for muffins, anyway) add just the right amount of sweetness to these moist muffins that make great on-the-go snacks and quick breakfasts with a piece of fruit. When these cooled, I cut up one of the loaves into 12 slices, and froze those and the muffins (what was left…) in a big container so I could just grab what I wanted. The second loaf I wrapped separately to thaw altogether at a later time.

Since this recipe uses whole grains, I am submitting it to LifeAsMom Ultimate Recipe Swap: Whole Grains.


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Freezer Cooking

In order to make save much needed time during their busy days, many moms do something called Once A Month Cooking, or OAMC. This means that they will spend one (long!) day making as many meals for the rest of the month as they can before sticking it all in the freezer to pull out as needed. This is a nice concept. Except not everything I want to eat can be frozen. Nor do I have enough time to do that. Enter MoneySavingMom and FishMama. They team up once a month to host a virtual Freezer Cooking Day. They come into the day with a list of foods they want to prepare, but their list is not made up of 37 different casseroles like you expect. Sometimes those foods are casseroles, sometimes soups, and sometimes meal components (such as shredded chicken or marinated beef) to make a fresh cooked meal go faster. They also usually include breakfasts and snacks, too. I usually like to participate to some extent, but this time I am prepared with a plan (or at least a list of foods):


breakfast cookies done

banana muffins done

bagels (egg & cheese on some)

instant oatmeal

mini apple pies

pancakes done

breakfast burritos done

mini egg frittatas


cookie dough done


granola done


shredded chicken done


bean burritos

pizza pockets

brown rice done


beans done

This list does look a little long and ambitious, but I am confident in my ability to get things done. It may take a few days, but all these foods will get cooked and put away in my freezer to be pulled out during some hectic time. See, that is the beauty of freezer cooking. You pick a time (be it 3 hours or 30 minutes) that works for you, cook a little bit of food, then stash it away. You can also just make a double batch of a food you are already cooking so you can stick one in the freezer. Then when you have no time (and are this ——- close to picking up a pizza or going out to eat) to cook or just don’t feel like it, you can grab something out of the freezer. Freezer cooking is also especially helpful in the mornings when the husband gets up at 4 am and needs a quick something to eat before rushing to the gym and something to eat once he gets to work. Since I am still in bed with the kid, he is able to grab something either out of freezer or something that I had put out for him on the counter the night before that was previously made.

Wanna participate too? Then go check out MSM.

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