You might have heard of the term “once a month cooking.” You plan out your menus for the month, compile your grocery list and shop, then in one day you prepare everything! You divvy it up in proper serving sizes and you are done for the month. I love the idea, and did it… once. Mr X helped me, and we had the crock pot, electric skillet, oven, and all the burners going on the stove! It took all day and we were exhausted. What I have found is that a modified version works better for me: I cook 2 or 3 times the amount I’ll need, then freeze the rest. This is also great if you have a food ministry– you get a call– you go to your freezer and have a pot roast or pound cake ready to go. It’s also especially handy for small households like ours. (That sounds so strange, after having all those kids!)
School is about to start (have you seen this poster?) So I knew I’d better get busy.
Here’s what I started with:
I started out browning the stew meat (beef and pork) and the hamburger meat.
My go-to cooking buddy
While that was cooking, I put all but 2 big chicken breasts (5 lb package) in the crock pot with celery, a carrot, onion and garlic, and covered it with water, slapped the lid on and turned it to high. More of that later. After the stew meat browned, I added 2 packages of Lipton Beefy Onion mix, about 3 cups of water, stirred it up good and covered. You want to let it cook till it’s fork tender; probably about 2 hours. You can also do it in the crock pot all day. I added 2 more cups water after an hour. You can also add red wine if you want.
To the hamburger meat, I added Taco seasoning and water, stirred it up and let it cook about 20 minutes just to get the flavor in good. While THAT was cooking, I trimmed and split the remaining chicken breasts, salted and peppered, put 2 pieces in a freezer bag for a grilled meal, and sliced the remaining 2 pieces in strips for fried chicken strips!
Try to cut them about 3/4′ thick, and all the same thickness.
So now the taco meat is ready to be put up… any idea what this is?
How bout now?
Okay, I’ll show you. It’s a baggie holder! I mostly use freezer bags, and this little gadget gives me an extra set of hands. I had a 2.25 lb container of ground beef, and I divided it into 3 parts. It’ll be good for tacos, taco salad, nachos, burritoes, or taco soup. Be sure to let your food cool a bit before you put it in a plastic bag! A melted bag with too-hot liquid is no fun.
All I did with the pork chops was season them, then put the 4 chops into 2 separate bags. The 2 big sirloin steaks I cut in half (they will cook more evenly that way; they were thick and big!), seasoned, and put in 2 separate bags. This is the time to add marinade if you want to.
Then I put my attention back on the stew meat. After it gets really tender, I’ll take out some and call it beef tips. We’ll eat it over rice or mashed potatoes. The rest, I’ll add vegetables and call it stew. Add what you want- I did onion, celery, potatoes, and carrots. I’ll probably add canned or frozen green beans and/or corn when it comes time to eat! Just be sure to cut your veggies up bite sized and uniformly. I have always cooked it, then put it in the freezer. Sunshine plans to try putting everything (meat and vegetables) in freezer bags, then add liquid and put it in the crock pot. I’ll ask her to report on how that works.
It’s a good idea, when you have your cutting board out and you are in a cutting mood, to get your stew veggies ready- you can put them in a storage bag with liquid to keep them fresh. You can also chop onions or celery for cooking and put them in a freezer bag- just get out what you need as you need it. With my good knives, I really Kind of enjoy chopping!
Do you peel your potatoes or not? I don’t mind the skins, and I’m lazy. So if they look okay, I don’t peel, but if I’ve let them get old and funky, I do.
These I peel.
These I don’t.
I’ll tell you how I make fried chicken and milk gravy if you want…