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General tips:
- For Deb’s Big Batch Chili, here’s what MEA does: Variation: I cook the
meats, peppers, garlic and onion and divide that into 5 portions. Then I’ll
freeze the bags. On “chili day”, I’ll pop a bag or two on the bottom of the slow
cooker, add the rest of the ingredients and cook on Low for 6 – 8 hours.)
- Soups, pot roast, chili, meatballs in red sauce, anything that can be braised
or simmered. Also love the crockpot chicken for either prep of a chicken
breast, or popped under the broiler to crisp the skin. I tend to use it more for
"parts" of a meal rather than a one-pot dish (like pulled meats).
Favorite Freezer Meals:
General tips:
- In general, you can freeze most any soup without potatoes (potatoes almost
always get mushy). Cream soups without thickening agents shouldn’t be
frozen.
- When I make meatloaf and lasagna, I make 2 and one goes right into the
freezer.
- I try to make freezeable sides (like all kinds of baked beans) for the nights we
have burgers or (gasp) a hot dog
- I have chicken thighs and drumsticks and breasts in the freezer in assorted
marinades. I pull them out then cook when I can - usually the night before we
are going to eat them. This works for pork chops and steaks too, i.e.,
Oriental Flank Steak and Hoisin-Marinated Pork Chops.
Favorite Stages Meals:
General tips:
- Staged prep - here is where I like to pull stuff out of the freezer. Frozen chili over
TJs tamales. Pulled meat for tacos or sandwiches. Look for sauces that can be
made or ingredients measured & mixed ahead of final cooking time. Marinated
meats. Chop veggies during the course of the day, then steam (if you haven't you
have GOT to try the steamer bags, those things rock my world) at dinner time.
Prep lasagna in stages... sauce, filling, prep cheeses, then assemble. You can
even stretch out the prep over a couple days.
Favorite Make-Ahead Meals:
General tips:
- Most lasagnas and meatloaves can be prepared ahead of time and refrigerated
until baking.