Figuring out Freezer Cooking

I have been thinking for awhile now about trying some freezer cooking. Don't get me wrong, I love to cook but sometimes during the work week, I just want to come home and have my dinner waiting on me and no thinking/work needed.

What is freezer cooking? It is preparing meals to store in the freezer to have ready to eat.


www.30daygourmet.com

Because of my limited freezer space, I am going to start small and see how it goes. I have froze fruit (blueberries, raspberries, bananas) and I have froze stewed tomatoes from the garden before. I have froze the occasional leftover, pork roast, ham, chicken, or turkey because we wouldn't finish it all in time. And my all time favorite, I have also made an extra sweet potato casserole and froze it for those dire emergencies. I think this is what it is all about. Making extra and storing it in the freezer. Right? However, this seems to be more daunting or overwhelming to me.

Here are some websites that I have been looking at to understand what is involved:

http://organizedhome.com/freezer-cooking/guide-once-a-month-cooking

http://www.thefrugalgirl.com/2011/05/how-to-save-money-on-groceries-without-coupons/

http://www.30daygourmet.com/Default.aspx

I am realizing that this takes a lot of planning. However, once I get the hang of it, I think it will go faster.

Here's the idea and some of my questions:

I need to figure out recipes. Some cooked vegetables in the freezer such as green peppers, onions, etc make me cringe. They are lifeless. How can I know what is going to hold up? I need more information. What is going to taste good? I don't expect to keep meals for months and months at a time without eating them but it needs to be good. I feel like I am working for NASA on their ready-to-eat meals or something.

What about side dishes? Are those made ahead as well? Such as, if I make meatloaf with tomato sauce. Do I make a separate container of mashed potatoes?

I need to figure out portion sizes. Am I making this recipe for lunches or dinner? Should I double wrap, use Tupperware, bags, etc??

I need to do all of my shopping before the cooking.

I need to be able to tailor the recipe to what is on sale at the grocery.

I need to make room in the freezer (Ha!) and keep it better organized (and figure out some labels that will work in the freezer).

I need to remember what is in the freezer and use it up!

Apparently, I need to do some more research. However, It would be so awesome to cook for a few hours and then, not have to cook for 2 weeks! Ah, dare to dream!