I freeze things in usable sizes (like single chicken breasts, 2 cups of shredded chicken, a quart of stock). If my husband just wants a quick snack or meal, he can easily pull out a cup of shredded chicken, warm it up with some bbq sauce and make a bbq sandwich. I can pull it out after work and make shredded chicken tacos on the fly, grilled chicken works great over whatever salad we have in the house for a quick lunch.
I think people are skeptical because it seems like you’re going to be stuck with a bunch of freezer burned, mushy, tastless goop- but that is not true!
I have 3 categories:
1- freezer to oven meals: lasagna, enchiladas, casseroles. This is stuff I thaw, and then bake in the oven. It’s typically a full meal.
2- ingredients: shredded chicken, grilled chicken breasts, pre-formed hamburgers when organic meat is on sale, raw meat with marinade, meatballs (I always make double when I cook them), breakfast sandwiches (egg, meat, cheese, english muffin/tortilla. microwave or throw in the oven to heat up).
3- crockpot dump meals- basically all the ingredients of a crockpot meal put into a gallon freezer bag and frozen. Mostly, nothing is pre-cooked, it’s just pre-mixed. You thaw the bag and dump it in the crock pot the next morning for it to cook.
You can save lots of time and money. You save time because really cooking 2 lasagnas takes the same time as making 1. (same applies to shredded chicken, stock, grilled chicken). It is so nice to either have a full meal ready to go, or a lot of meal components ready for you to start cooking with.
You save money if you buy in bulk/take advantage of sales.
Freezer cooking obviously doesn’t really do much for you if you buy items at normal sizes, normal quantities, normal prices and just freeze bulk ingredients. I guess it would be convenient to have them at home already, but you do have to do some prep work to see a real impact.