|Freezer Cooking January Inventory|
We decided to focus on meat so that we could make bulk purchases and do a lot of meat processing all at once. If we eat 2-3 of these meals per week, they'll last for 6-8 weeks, and we can focus on preparing side dishes and fresh vegetables. I'll most likely focus more on vegetarian meals for other nights of the week, and perhaps do some vegetarian freezer cooking when the freezer starts to clear out a bit.
Here are the recipes we've selected:
- Molasses Glazed Chicken Thighs (2 meals per family)
- Cashew Chicken Stir Fry (3 meals per family)
- Sweet Asian Chicken (3 meals per family)
- Mustard Oregano Pork Chops (1-2 meals per family)
- Turkish Pork Loin Chops with Bacon (1-2 meals per family)
- Shrimp Curry (2 meals per family)
- Sesame Sirloin (2-3 meals per family)
- Roasted Chicken-some carved, some shredded (1-2 meals per family)
1. Roast Chickens (2 in one pan, one per family) (Carve and shred after cooling.)
2. Make sauce for Shrimp Curry--allow to cool before assembling with cooked frozen shrimp.
3. Prepare 3 marinades for the three chicken recipes. Because of advance prep work, all that is left to do is pour/measure the mixtures over the chicken, which is already bagged. Freeze.
4. Prep marinade for Mustard Oregano Pork recipe. Bag and freeze.
5. Wrap bacon around boneless chops for Turkish Pork Loin Chops. Prep marinade. Bag and freeze.
6. Prep marinade for Sesame Sirloin, which is already bagged. Freeze.
7. Assemble Shrimp Curry.
8. Carve roasted chickens as desired, then shred remaining meat. Bag and refrigerate/freeze for future use, or serve some for dinner.
9. Reserve chicken carcasses and vegetable trimming from recipes to make Bone Soup (if there is any room left in the freezer!) This will be done after the freezer cooking session.
Can we do all of this in the three hours and live to tell about it?