A month of suppers in a morning

January 27, 2026

Sometimes, you need to know that there’s supper in the freezer – maybe you have a busy work season, a big simcha, or busy yom tov prep coming up. 

Or maybe, you just want to try something new and shake up your routine.

I’ve tried this a few times – and thanked myself each time! 

You’ll need to be able to dedicate a morning to cooking up a storm and drop expectations of multi-course dinners for a month, or use your freezer stash for the mains and make fresh soups, sides, or veg. 

Just know

  • I found that 14-16 suppers was typically enough to last me a month, with leftovers on Sundays, and the occasional supper lasting two days. If you need many more, or have a lot of people to feed, you might need two mornings to freeze a full month’s worth of meals.

  • If you have high standards for suppers – multi-dish or multi-course dinners count as high standard 😅 – you may need to lower your standards. 

  • You’ll have the main dishes in the freezer, but will likely want to make sides fresh, but popping a bag of broccoli into the Betty Crocker or a pan of rice into the oven doesn’t really count as cooking. :) 

Just Prep

Sometime before the “the morning”…

  • Identify which recipes you want to make – and how many batches of each. Ideally, choose recipes that are single-pot, with as few steps as possible so you can realistically make several batches. To yield 14-16 suppers you’ll need to make (that’s 3-5 batches each of 3-4 recipes. (See suggestions below.)

  • Write up a comprehensive shopping list ensuring you have everything you need – and enough of it. 

  • Include precise quantities of proteins (and note details, like how much of the chicken should be cubed vs whole cutlets), vegetables, and ingredients and pans and tinfoil.

Just Cook!

On the dedicated morning, turn up the music, and cook it all up! 

While I believe you'll be most efficient if you do it in the way you work best – whether it’s make a huge mess then tackle the cleanup, or cleanup as you go – definitely spend some time thinking about to best 

  • Lay out your ingredients before you get started.

  • Batch your tasks. (For example, peel veggies for all recipes at once.)

  • Put up the “simmer” recipes that need time to sit or bake before the ones you’re going to freeze raw, or cook faster.

  • Use an assembly line for your batches so you can efficiently pull together all the batches of a recipe at once. 

  • Let cool, cover, label CLEARLY and freeze. 

    • Label tops and sides of pans.

    • Include cook time if freezing raw.

    • Include quantity if relevant. 

NOTES OR TIPS

  • Batching grilled chicken takes ten seconds but I freeze grilled chicken raw and cook it fresh, so it doesn’t count as a zero-cook supper. Stand 4 Ziploc bags on the counter (by folding the top outward) and then it’s ten-seconds of squirting and dumping ingredient-by-ingredient til they’re freezer ready. 

  • Easy sides to complement your freezer mains

    • Oven rice

    • Broccoli, potato wedges, green beans (ideally in a Betty Crocker!)

Just Recs

Just some of the recipes I’ve made as part of a month’s prep.

  • Dinner Done’s zucchini chicken and rice

  • Dinner Done’s Mommy’s Chicken

  • Jamie Geller’s Oniony Chicken

  • Grilled chicken (froze raw) – honey + soy sauce + garlic, EVOO + Montreal Steak Seasoning, EVOO + basil + lemon juice

  • Meat lasagna

  • Sloppy joe sauce

  • Schnitzel/nuggets

Tried it? Loved it? Ideas or feedback! We’d love to hear. [email protected]