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cooking in bulk
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So you gotta cook for the next three days eats and you're pressed for time, money and patience...
Get out your 6 qt stock pot with lid.
Put four cups of water on to boil and add 2 tpsp rosemary and thyme.
Add 6 lbs. frozen chicken straight out of the freezer.
No salt as they add up to a 10% solution at the processing plant.
Let it cook 30-45 minutes while you go take a hot shower...
Take out the chicken and set aside to cool.
Add 1 cup of long grain brown rice for each 2 cups of boiling chicken stock left in the pot and add 3 tblsps of coconut oil.
bring to a boil for 15 minutes and then lower to simmer and put on the lid for 45 minutes,or until the water is absorbed.
Add chicken portions to freezer bags and add the rice when its cooled for individual meals, or enough for you and your significant other.
Freeze flat, label and then stack into the freezer.
You can add chopped fresh herbs to an old fashioned ice tray and then fill with wine or stock to freeze. Now then, you have instant flavoring to add to your mix on a daily basis without the fuss.
Just be sure to label the bags!
Boring food makes you more likely to be down to the krispy kreme with a fistful of 20's screamin' at the lady to hurry up...so head it off and keep your meals interesting...as you take out each bag you can spice it slightly to change up from meal to meal without having to think much with the fresh Basil or Mint ice cube trick, or a curried chutney mix cut in half with water. Major Greys' is goooooood. Cooking on the grill you can flavor the meat or chicken that way too.
Don't give up and don't cheat yourself either....
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So you gotta cook for the next three days eats and you're pressed for time, money and patience...
Get out your 6 qt stock pot with lid.
Put four cups of water on to boil and add 2 tpsp rosemary and thyme.
Add 6 lbs. frozen chicken straight out of the freezer.
No salt as they add up to a 10% solution at the processing plant.
Let it cook 30-45 minutes while you go take a hot shower...
Take out the chicken and set aside to cool.
Add 1 cup of long grain brown rice for each 2 cups of boiling chicken stock left in the pot and add 3 tblsps of coconut oil.
bring to a boil for 15 minutes and then lower to simmer and put on the lid for 45 minutes,or until the water is absorbed.
Add chicken portions to freezer bags and add the rice when its cooled for individual meals, or enough for you and your significant other.
Freeze flat, label and then stack into the freezer.
You can add chopped fresh herbs to an old fashioned ice tray and then fill with wine or stock to freeze. Now then, you have instant flavoring to add to your mix on a daily basis without the fuss.
Just be sure to label the bags!
Boring food makes you more likely to be down to the krispy kreme with a fistful of 20's screamin' at the lady to hurry up...so head it off and keep your meals interesting...as you take out each bag you can spice it slightly to change up from meal to meal without having to think much with the fresh Basil or Mint ice cube trick, or a curried chutney mix cut in half with water. Major Greys' is goooooood. Cooking on the grill you can flavor the meat or chicken that way too.
Don't give up and don't cheat yourself either....