So, yesterday I tried it. I borrowed the book, Once-A-Month Cooking Family Favorites by Mimi Wilson and Mary Ann Lagerborg from the library, and well, jumped in. Sunday evening, I perused the book for yummy, wheat-free, super easy to make recipes. Instead of following the author’s meal plans (they have a four and two week cycles already laid out of your) I planned my own. (I wanted only dishes I could thaw, dump and bake, or make in the slow-cooker, and serve.) I checked my pantry, went shopping, and started chopping, cooking, and bagging on Monday.

I had planned to make 14 dishes, or a two-week cycle. I realized when I got home from shopping I hadn’t gotten a couple of things I needed so I ended up making 12 dishes.

Long story short:

:: My counter was a chaotic mess trying to prep ingredients, or have handy ingredients, all 12 recipes called for. Solution: I need more counter space (I just used my island cart/counter.)

:: I was a bit overwhelmed with the amount of prep to get it all bagged. Solution: follow the meal plan in the book, it is all laid out for you. (I did type up a “prep plan of action” similar to that the authors furnish in the book, but there are still so many recipes, I couldn’t remember what needed what, and if I could put the dried thyme back in the cabinet or if I was going to need it again in two recipes.)

:: They kids amazingly behaved themselves, and I was able to get through a lot pretty quickly. I only ended up cooking, bagging and freezing 12 dinners for 3 hours.

:: I realized halfway through that the authors weren’t kiddingwhen they suggested, calm background music, a cooking partner, and good shoes to keep your back from hurting. Solution: I donned flip-flops with a little cushion to them (we don’t normally wear shoes in the house), put on a kids-TV show with music, and made a mental note that my husband can help next time.

:: The portion sizes noted in the book are for linebacker football stars. The portion sizes are HUGE.It might have been that I purchased really large chicken breasts, but still, there is no way our family could eat what they write is two portions. So, I guess this book will see us through the teenage-I-want-to-eat-everything-that-is-not-nailed-down years. Solution: I should have just divied up the recipe into two bags for two dinners. I think that these 12 dishes will actually be enough food for a month.

:: The aromas are amazing.I think that some of the spices are a little hyped because freezing and then slow-cooking kind of saps out some of the flavors, but I am hopeful that these recipes are going to be really tasty. My daughter, who is the adventurous eater, is going to love some of these new dishes. My son, will probably not try any of these. At least now I only have to prepare one dinner, and not two. Solution: have something handy to snack on while you are cooking, and have a glass of wine on hand too!

:: It wasn’t hard to find gluten-free recipes and the book has an entire gluten-free meal plan. Most dishes don’t involve wheat, although you have to be in-the-know about which condiments do contain wheat, like soy-sauce.

The end result, 12 dinners done, and ready to be eaten, and a HUGE sense of accomplishment. I even had a bit of time and energy left over to start a pair of cable-knit mittens for my son’s pre-school teacher’s Christmas gift. I am definitely cooking once a month again.

BTW: the mitten pattern is by Judith Swartz from the book Interweave Presents Knitted Gifts: Irresistible Projects to Make & Give by Ann Budd.