After seeing a post on Pinterest about a woman making a crazy amount of meals for only a few cents per serving, I began to research freezer cooking, and it turns out it has quite the history. In an effort to preserve summer fruit and vegetable bounties women would spend days and days in the kitchen cooking, packaging, and freezing mountains of food to last through the fall, winter, and spring. These days it's a little easier to get produce year round and we can rely more on the local market to keep our pantry stocked, but we can also rely on stores for something else: great deals, coupons, and bulk pricing.
This past week my husband was out of town at deer camp, and I seized the opportunity to spend a couple of evenings in the kitchen. Because my husband hunts we often have a sizable stock of venison, and luckily this means that we're able to slash grocery bills even further by not buying much meat. In the summer we'll buy some beef for burgers, and every so often I'll pick up some BSCBs (boneless, skinless chicken breasts) if they're at a great price. This time though, venison was on the menu. I picked out a couple of beef recipes for the venison, one pork recipe (got a shoulder roast on sale), and one side. Two and a half pounds of venison went to make 28 burritos, and two and a half pounds went to make 4 lasagnas. Five pounds of potatoes make two large sides of cream cheese mashed potatoes, and the shoulder roast was made into pulled pork. I spent about three hours one night, and two hours another night. The pulled pork cooked in the slow-cooker all day, so I don't count that time.