How to start and why??

It has been awhile since I have posted. I have been very busy writing my book.
I now am doing the triple-edit on my 1st 6 months of recipes. Hoping to get to the real editor in a few weeks, so this can get published!
So the main questions that I get are why do I do this and how do you start doing once a month cooking.
The first question why has a relatively straightfoward answer. I do this type of cooking because I want my family to eat well each night and not eat out, but I don't have time to cook from scratch each and every night.
I started once a month cooking 6 yrs ago when I was pregnant with my 2nd child. Boy did it save us time and money! I had no energy to cook, but I could defrost and my husband could put the entree in a pan and cook it and then make 1 or 2 sides.
Once I had my 2nd child, I still needed to do it so I had some sanity and we ate something other than cereal and sandwiches.
Once I got in the habit of doing this cooking, I couldn't see why I would ever want to go back to regular, every day type of cooking.
In fact, when I run out of meals in my freezer, I curse dinner every day. I have to actually think early enough in the day to defrost and prepare something and make sure that I have all the ingredients and enough time to cook it too!
So I started to make my life easier and to save money. Now to answer the "how to start". The best way to start once a month cooking is to purchase a cook book that is dedicated to this type of cooking (yes I will pimp my book).
Once you get the hang of the cooking (usually after about 3-5 rounds of cooking), you can strike out on your own to pick out your own recipes, if you so choose. My book has 6 months of no repeat recipes. So if you use 1 chapter a month, you can use the book 2 times in a year and only see the same recipe 2 times. Hopefully I will have a 2nd edition out after the 1st year, as I am continuing to work on recipes each month
After doing a few round, you will learn the techniques of what it takes to be a good or not a good choice of recipes. I learned that pasta can't be too cooked before freezing, or you will get a mushy mess. However, it can be cooked or can be dry to go in the recipe. Also, I learned to saute your onions before adding to a recipe. Frozen fresh onions get stinky and make all your food taste oniony. However, a sauteed onion will not affect the flavor of your food, but does make a difference in the recipe sometimes.
Beyond these 2 examples, you will learn what recipes need to be altered and how to alter them so they freeze properly and defrost and are still edible.
In my next post I will post about some great, funny and sad mistakes I made while learning how to do once a month cooking.

In the meantime - Happy cooking!

Jamiee