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Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month Paperback – Illustrated, March 1, 2003

4.0 out of 5 stars 31 customer reviews

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Editorial Reviews

From Booklist

The lure of being able to "cook for a day and eat for a month" surely draws attention to Frozen Assets: Lite & Easy . Deborah Taylor-Hough's latest work focuses on lower-calorie cooking than her earlier volume. The author begins with a shopping list and then goes on to turn those ingredients into an inventory of freezable meals in quantities large enough to keep a family going for weeks. The busy cook responsible for feeding a large family will appreciate the sheer organization required to make these tasty meals. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.

Review

"...it's a practical step-by-step guide that makes the daunting task of cooking in bulk for the freezer so understandable..." -- Penny E Stone, author of 365 Quick, Easy and Inexpensive Dinner Menus

"Anyone who can save me money, help my family eat healthier and save me 30 hours a month deserves ... attention." -- Gary Foreman, Publisher of The Dollar Stretcher

"Cooking the Frozen Assets Lite & Easy way frees up time and energy for the people we love..." -- Donna Smallin, author of 7 Simple Steps to Unclutter Your Life --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 208 pages
  • Publisher: Champion Press (WI) (March 1, 2003)
  • Language: English
  • ISBN-10: 1891400282
  • ISBN-13: 978-1891400285
  • Product Dimensions: 6.1 x 0.5 x 8.9 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #2,169,966 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Leta Rogers on December 4, 2001
Format: Paperback
Like an earlier reviewer, I found that this book really suffered from being poorly edited. However, the recipes are delicious and the fat has been sensibly trimmed from most recipes. You can easily modify recipes to take out even more fat by using techniques like using cooking spray in a nonstick skillet for sauteing onions. Everything I have made from this book has been great, although I am jotting down lots of notes in my copy of the book as I have modified things a bit to suite my own style and experience. For example, her Cheddar Chicken recipe uses a very lowfat cheese sauce which is made without starting with a roux (flour browned in butter). I found it helped to use Wondra flour mixed in a jar with some of the liquid, like you would for gravy, instead of just tossing everything in the pan. This could cause clumping. She also has a crustless quiche recipe, but I plan on cooking it in a premade pie crust, with the extra fat and calories. I think my family would prefer that.
I really like how she has organized her recipes into "mini-sessions" of 5 or 6 recipes grouped by protein type. So, for example, you might do a chicken (breast) session or a lean pork session in one afternoon or evening, rather than cooking for an entire month in one day. Slowly your freezer supply of delicious food will build up.
I really, really do like this book, and having checked many freezer cooking books out of the library, this is the only one I bought. My chief complaint, however, is that it appears to have been rushed into print, and I lay the blame for this on the publisher, not the author. (This is just my theory, no one has confirmed it.) The author is a nice lady who deserved to have had support from her publisher.
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Format: Paperback Verified Purchase
Of course I like the premise of the book (cook for a day, eat for a month), but I made several recipes from it this weekend and there were a number of small, but irritating, errors. For example, before each mini-session (group of recipes) she has a shopping list, which I used to shop from. However, there were several ingridients omitted from the lists but used in the recipes, and I didn't realize it until actually going through the recipes to cook. So I didn't have everything I needed. In one recipe for Tofu Broccoli Quiche, it called for 1 TABLESPOON of dry mustard. I think that has to be a typo. When I put it in it seemed like a lot, and I should have listened to my instincts. It must be 1 TEASPOON. The entire thing tastes like mustard. Another recipe calls for 3 TABLESPOONS of chili powder, for six servings. It can't be right, but I learned from the mustard and reduced the amount. Even one tablespoon makes it pretty spicy. There are other examples of words omitted from the recipe, and such. The recipes I tried are pretty simple, and the only one I have eaten was delicious. But I will be a lot more careful when I use it next.
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I read about this book online and then checked it out from the library to see if I would actually like the recipes. I DID like the recipes (more importantly, so did my son and husband, both picky eaters) so I bought it used here at Amazon.
The book has revolutionized the way I approach dinner and cooking in general. I'm not a very organized person, but when you have five pounds of ground beef in your fridge, you learn to be. I split up the "mini-sessions" and just made the meals that sounded good to us. WARNING: Most of the recipes are onion or garlic heavy, so if you don't like either of these ingredients, this book is not for you.
There is a vegetarian session, tofu sessions, chicken, turkey, ground turkey, beef, ground beef and bean sessions. We're on our fourth "cooking day" and still have not tried all the recipes. (White Chicken Chili is my favorite!)
WARNING #2: The book, while a lifesaver, is not well-edited, as others have mentioned. Wrong measurements for ingredients, omitted ingredients from the recipes or shopping list and there is one recipes that says "bake for 1 1/2 hours" but it doesn't tell me at what temperature!
Overall, a great book, but read carefully and exercise your own culinary judgement!
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By A Customer on November 10, 2002
Format: Paperback
I was impressed when reading through this book, especially with the tips in the begininning. Then I picked one recipe to make for a supper swap. I was making this for 6 families! I shopped and cooked and 3 hours later all the meals were in the freezer. Then I baked one for my family for supper. The recipe (chicken broccoli noodle bake) called for way too much water, which made it soupy. Then I baked it for the recommeded time and when we were eating it we realized that the egg noodles had gotten too soft and made a mushy mess in the bottom of the baking dish. So it was now a mushy soup with chunks of chicken and broccoli. Both my husband and I felt sick after eating it. Now I have 6 meals of this in my freezer that I don't dare bring to the supper swap and I'm back at square one!!! Let's try editing before going to press next time, Deborah!
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Format: Paperback
If you have been freezer cooking for awhile or are completely new to it you will enjoy this book because it has a different spin on freezer cooking than the classics. I started with Once-a-Month-cooking and at the time it seemed revolutionary, but, though I loved it was a hard days work. Then came Jill Bond and she was really talking bulk cooking! When Deborah's first book came out I was excited because it fit in with my low-on-cash, short-on-time lifestyle.

This book is terrific because it provides a healthy alternative that is still pretty inexpensive. The meals are more than casserole and there are lots of options that are more appealing for the warmer weather when you don't want to heat up the kitchen.

My favorites are the Cheese and Chicken Shells (not for everyone however) Chicken Enchiladas (taste great made with homemade whole-wheat tortilla, if you do that), Crab rice Chowder (gourmet), Bean Casserole and everyone LOVES Spaghetti Pie. There are lots of good recipes in this book.

The drawbacks of this book is that after a few initial sessions I felt that I was more likely to choose some favorites than to use her already laid out sessions...that is okay, but, not as easy as using the shopping lists and plans. Worth trying if you are serious about Freezer Cooking, but I would start with Frozen Assest first.
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