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Experienced cooks know that dinner in the freezer is like money in the bank.
Here's what I do to make investment cooking easy and painless. Once a week, usually during the weekend, I find the time to make a triple amount of a recipe that freezes well. It doesn't take that much longer to make a double or triple amount of a dish, than a single amount. Two of the three are frozen for the future, and the third I refrigerate for weekday enjoyment. This weekend cooking doesn't take much time.