Fix, Freeze, Feast

**Author:** Kati Neville with Lindsay Ahrens

**Estimated Reading Time:** 35 minutes

**What You'll Learn:** How to transform warehouse club shopping into a streamlined system for preparing delicious, ready-to-cook meals that save you time, money, and stress. You will learn the Tray Pack Method, master freezer-friendly packaging, discover recipes that actually taste good after freezing, and build a system that works for your family.

**Who This Book Is For:** Busy parents who want home-cooked meals without the daily grind. Budget-conscious shoppers who want to stretch their grocery dollars. Anyone who has ever stared into a freezer full of unlabeled mystery containers and wondered what to make for dinner. And anyone who has walked through a warehouse club, overwhelmed by the enormous packages of meat, wondering how on earth they could use it all before it goes bad.

There is a moment familiar to nearly everyone who cooks for a family. It happens around five o'clock in the evening. You are tired. The day has been long. Someone asks the question that has launched a thousand sighs: "What's for dinner?" You open the refrigerator and stare. You open the freezer and see a frost-covered landscape of forgotten leftovers and unidentifiable packages. You close both doors and reach for the takeout menu, feeling a familiar mix of relief and guilt. This book exists because that moment does not have to happen. Kati Neville and Lindsay Ahrens spent years running a meal preparation business, helping families fill their freezers with meals that were ready to cook, not just ready to thaw. They learned something important during those years. Most people want to cook at home. Most people want to save money. Most people want to feed their families food that is better than what comes in a drive-through bag. But most people do not have the time, energy, or system to make it happen consistently. The problem is not a lack of desire. The problem is a lack of method. At the same time, a quiet revolution was happening in the way Americans shop for food. Warehouse clubs, once the domain of restaurant owners and small business operators, became mainstream. Families discovered that buying in bulk could save significant money. But that discovery came with a new problem. What do you do with six pounds of chicken breasts? How do you use a tray pack of pork chops before it spoils? How do you store forty pounds of rice? The answer, according to Neville and Ahrens, is not to avoid warehouse clubs. The answer is to embrace them with a system. The Tray Pack Method is that system. It is built around a simple observation: warehouse clubs sell meat in large packages called tray…