I do not recall where I heard about the COST Cooking method, but I have been using it for about 20 years to make life easier. Basically it means I double or triple a recipe when cooking. Then I freeze the extra to have quick go to meals on busy nights. We can also invite people over anytime and I can wipe up a home cooked meal for 8 just as quickly as 4. When you think about it if you are browning ground meat for tacos tonight, it does not take too much longer to brown and season double the meat.
What You Need
To effectively Use the COST Cooking method there are a couple essentials. A larger freezer space. I have an industrial size stand up freezer now, but grew into that over time. If you are looking for a freezer my only recommendation is not to purchase a chest freezer. While they are cheaper they can be difficult to find things in when you go looking. I also maintain a COST Freezer Inventory , which makes weekly meal planning even easier.
While you can use store bought freezer bags, I absolutely love my Foodsaver. I have had mine for over 10 years. They are well worth the investment. My only cost has been the freezer bags, which I buy as rolls to cut my own bags to the right size. I would have to buy bags anyway and this is actually more cost effective.
I will post a lot of recipes that use can leverage the COST Cooking method. Some will include Chili, Sloppy Joes, Big Mama’s Sugar Cookies, Chicken Parmesan, and many more.
Please note not all recipes can be converted to the COST Cooking methodology. Depending on ingredients, certain dairy items can not be frozen, and other caveats. Other recipes can leverage COST but only if frozen without certain ingredients or toppings included.
I will also post soon about how I prep multiple slow cooker meals that I can simple pop in the slow cooker or Ninja Foodi, and have a great meal to come home from work to.