I did another Freezer Cooking session on Wednesday and it was really successful!
I love that cooking and baking ahead cuts down significantly on the time I need to spend cooking and baking and cleaning up the kitchen each week!
Here are the recipes I made this week:
And here are lots of pictures, videos, and details on how it all went down:
I found some great deals on meat recently, so I used that to make Taco Meat for the Taco Lettuce Wraps + the meat for Crockpot Taco Soup.
I make my own Homemade Taco Seasoning mix for the Taco Meat. Well, let me rephrase that, I dump in Taco Seasoning-type spices when making Taco Meat! 
It’s so nice to have Taco Meat in the freezer to use in Haystacks, Burritos, Tacos, and more! Plus, it freezes so well and thaws easily, too.
Next up, I made the Pumpkin Chocolate Chip Pancakes. As the recipe had stated, the batter was very thick. But the end result was a hearty and yummy pancake that freezes and reheats really well. (I may have tested it a few times already.
Watch me make these Pumpkin Chocolate Chip Muffins live in my kitchen here.
The Crockpot Taco Soup was SO easy to make! I made a few adjustments based upon what we already had on hand and my family really loved it! We didn’t freeze it; I just stuck it in the fridge to heat the next day.
Watch me make the Crockpot Taco Soup here… and yes, you can laugh along with me when you see how much of a flight-y, non-recipe-following cook I am. 
And finally, I made Chocolate Banana Muffins. This recipe was really healthful (it only has honey instead of sugar), but it’s yummy. Not anywhere near as delicious as these Banana Chocolate Chip Muffins, but for how healthy they are in comparison, I think they are pretty good!
Did you do any freezer cooking this week? Tell us about it in the comments!
P.S. See Last Week’s Freezer Cooking Session here.
