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    Stocking the Freezer

    dianegrapegrower
    Mon Oct 11, 2010 8:57 pm
    Food.com Groupie
    Ok, we pretty much emptied the freezer, and needed to stock up, so I made the big trip to Costco, and spent my weekend trimming and portioning meats and main dishes for the next several months. With only two of us at home, the normal club store packages are much too big, so everything has to be repackaged for two. DH, bless his heart, helped trim all the chicken! We froze:

    4 x 2 lb. pork loin roasts
    4 x tri-tip cubes for kebobs
    4 x flank steak (for grilling or stirfry)
    6 x plain chicken breasts
    3 x chicken bits for stir-fry (the tenders and other odd bits from the breasts)
    2 x Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts (I'll add the lemon at cooking time, to prevent mushiness)
    2 x Chicken Oreganata (again, add lemon at cooking time)
    2 x Sweet and Spicy Herbed Chicken
    2 x Indian Butter Chicken
    3 x Three-Cheese Chicken Penne Florentine
    1 x Chicken Paprikash (had half for Sat. dinner, froze 1/2 before adding sour cream- will add when I reheat)
    2 x chicken stew starter (chicken thigh meat, simmered in broth, with onions and celery)

    The freezer is full. And I'm pooped! And there's no more chicken on this week's menu!

    Diane
    jln's mom
    Tue Oct 12, 2010 11:55 am
    Food.com Groupie
    Wow, great job ....I can't believe you did all that this weekend!Put your feet up and relax!
    DesertRose15
    Sun Oct 17, 2010 2:46 pm
    Experienced "Head Chef" Poster
    Looks great! I'm especially interested in the Three-Cheese Chicken Penne Florentine. Did you freeze it uncooked and in what kind of container?

    I'm having surgery in a couple of weeks and am just getting started freezing meals for the two of us that will be easy for DH to heat up for us while I'm recuperating.
    dianegrapegrower
    Sun Oct 17, 2010 3:07 pm
    Food.com Groupie
    I froze the penne prior to the final baking. Used cheap plastic containers (4 cups, I think) made by glad or zip-loc. Bags would work too, but I hate trying to get messy stuff into bags. At cooking time, I'll thaw, dump into a baking dish, and top with cheese..

    (I'm worried that this will be a little bland for our tastes, but won't really know until I taste with the final cheese on top. The butter chicken was really good, and I'm confident that will work well as a heat-and-eat option)

    Diane
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