On Thursday, Robert and I put 32 servings of chicken-based meals into our big freezer (as well as cooking another 10 servings for us to eat right now) using the Frozen Assets mini-session methodology. We used our own recipes for this - chicken tetrazzini, chicken enchiladas, salsa verde enchiladas, and chicken & broccoli. We packaged the (strategically under-)cooked and fully cooled servings in plastic wrap with an outer covering of heavy-duty aluminum foil. In the past, we've used plastic (ziploc-type) containers but it seems that the tightly wrapped plastic/foil combination should do a better job of keeping out moisture and thus preserving the quality of the food.
Because I am cutting back a lot on my wheat intake, I made a tetrazzini for myself using rice spaghetti, which is not as flavorful as wheat pasta and tends to break down more easily and is thus just generally less desirable in every way. However, a taste test of the tetrazzini demonstrated to my satisfaction that it is a reasonable substitute in this context. The other recipes are wheat-free.
This kind of bulk cooking is obviously more time-efficient than cooking one recipe at a time, and it was also a bit cheaper because we purchased the boneless, skinless chicken breasts in the large packages at $1.99 per pound as well as a large (6 c.) package of shredded cheddar cheese.
Next: a beef mini-session.
Subscribe to:
Post Comments (Atom)
2 comments:
Can you come to Oklahoma and stock our freezer? Oh, yeah, you did that one weekend for us a number of years ago as an anniversary gift. It was wonderful and I have never forgotten it.
That was definitely one of my best gift ideas ever.
Post a Comment