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a little here and there
Jolene
Topic Started Tuesday, March 09, 2010

Well I've went and bought a boat load of meat to replenish my empty freezer. And I'm doing it a little at a time, making sure my meat don't spoil waiting on me. Anyway, I usually do one batch of a recipe and divide it up 2-3 times depending on what it is since it's DH, 4 year old DD and my pregnant self to cook for. This is what I got done yesterday...

2 bags of marinated chicken in freezer
3 pounds of ground beef browned in fridge (not sure what to do with it yet)
3 bags of zippy spaghetti sauce in freezer
4 bags of master cube mix in freezer
1 1/2 baked chicken pieces in fridge(had the other half chicken for supper)

I've still got 6 pounds of ground chuck, 15 pounds of skinless boneless chicken breasts and 3 whole chickens in the fridge. Debating between a few recipes yet.

I discovered a new trick (for me at least) to filling quart sized freezer bags, I'm sure it would work on gallons too. I took a quart jar, and a funnel used for canning and filled the quart jar up with sauce and then dumped it in the bag. It worked so well! I always make a mess and spend a lot of time cleaning the bags when I'm done filling them. This time I knew just how much was in there too, 1 quart exactly. I also did this with the master cube mix and the funnel is wide enough the meat falls right in the jar. Yeah, I'm proud of myself and thought I'd share.


Comments:

Sithean
Wednesday, March 10, 2010
 
It sounds like you did a fine job. Congratulations, and you have every right to be proud! Thanks for sharing. =)

Jolene
Monday, March 15, 2010
 
Thank you Sithean! Ok, here is the rest of my cooking session: 3 more bags of marinated chicken 2 bags of cincinatti chili 3 bags of browned hamburger with onions 3 lemon chicken 1 plain browned hamburger 1 orange sticky chicken I cooked the last two whole chickens and am going to hopefully make 4 chicken pot pies and if I have enough left. 1 or 2 chicken enchilada casseroles(one recipe but dividied). I think this is the biggest cooking session yet, even if it did take me a week and half to finish, lol. I think I got about 20 entrees plus 12 meats and sauces to make whatever. I'm glad it's over with, but I'm also really happy at my completely stuffed freezer!!!

BarbE
Monday, March 15, 2010
 
Jolene, what recipes do you use for lemon chicken and orange sticky chicken? Thanks

Jolene
Friday, March 19, 2010
 
I'm thinking I got if off here somewhere. I had it printed out and in my binder. They are called Anita's Lemon Chicken and Orange Sticky chicken Robbyn's Style. If you'd like the recipes let me know, I can post them.

BarbE
Saturday, March 20, 2010
 
Jolene, I haven't been able to find either of those recipes on this site. (I'm probably just overlooking them somewhere.) If you could post them that would be great or e-mail me at chas.babs@sbcglobal.net. Thanks so much! Barb

Jolene
Sunday, March 21, 2010
 
I tried to find them too, but, no luck. Anyway here they are. Anita's Lemon Chicken 6-8 Chicken Breasts(I use boneless) 1 Cup Lemon juice(Real Lemon) 1/2 stick butter(real butter) 1/2 tsp garlic salt 1 tablespoon Worchestershire sauce Put all in crockpot and cook on low all day long, 8-10 hours or on high for 5-6 hours. This is good served with mashed potatoes or rice. The lemon sauce from the chicken is good on the potatoes or rice. My girls absolutely love this and ask for it frequently. Orange Sticky Chicken Robbyn's Style Recipe By: Robbyn Snider Serving size: 6 Spice Mix for 1 Chicken 1 tsp Black Pepper 1 tsp Garlic Powder 1 tsp Thyme 1 tsp Onion Powder 2 tsp Paprika 1 1/3 Tbs Salt 1 Large Roasting Chicken 1 Large Orange Place rinsed and prepared chickens in zip bags and sprinkle spice mix over the chicken. Rub bag to make even. Put chicken in fridge over night. Next day(12-24 hours later), remove chicken from fridge and fill cavity with a whole orange cut into chunks. Put in large roaster with as deep of sides as possible and roast chicken 5 hours at 250F. After juices have formed (apx. 1.5 hours) begin basting every 30 minutes or so. To Freeze.. This can be frozen with just spice rub on before cooking, but I prefer to make several of these and cook them completely and freeze fully cooked. Simply bag and freeze. Warm in the microwave before serving. This is sooooo good!!! My kids devoured the entire chicken we served for dinner! Notes: To make this with chicken parts. They take about 2 1/2 to 3 hours to cook. Place the chicken on top of a bed of sliced or chunked oranges. You might need more then one orange. I just typed these in verbatum as I had them printed out. I haven't tried either recipe myself, but they both sound really good. I didn't cook my chicken first, I added spice rub and then froze. I thought it might be a bit dry cooking it on assembly day, then nuking it on serving day, but I could be wrong.
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