30 June 2014
Normally I chase storms, but today I cooked one up (a storm that is) ...
For those interested in the 40 meals in 4 hours....here was my version.
Sunday I spent about 1.5 hours planning WHAT I wanted to cook, then spent almost 2 hours shopping for all the ingredients. I had 2 store stops (Costco and Superstore).
Monday (today), I spent 8 hours cooking and cleaning...the result...over 60 meals. Happy I now have 2 months worth of meals I don’t have to worry about, especially during the busy summer months!
I had a couple of requests for the recipes. Here they are and the changes I personally made. I haven’t tried them all yet...so I can’t guarantee the taste...just yet!
Pineapple Salsa Chicken - no changes ( Made 2 pkgs of 4 chicken breasts each)
Jumbalaya - used spicy turkey sausage instead. Should add a nice extra spice. (Made 3 bags - tripled the recipe)
Ribs - My own recipe (from Dad) - Boil them up with spices, add BBQ sauce concoction smother with BBQ and individually wrap them.
Borscht (see recipe below).
Chicken Marrkesh - no changes (Doubled the recipe)
Red Curry Chicken - recipe calls for Green, I used Red Curry Paste instead! (Doubled the recipe)
Pork Chili - no changes (Doubled the recipe)
Tequila Lime Pork Tenderloin - no changes (1 bag - 2 tenderloins)
Mongolian Beef - no changes - smelled really good (Doubled the recipe into 2 bags)
Maple Dijon Chicken Thighs - no changes (Almost doubled the recipe - put about 12 thighs into one bag).
Chicken Tortilla Soup - added black beans and green chilies (Doubled the recipe) Will add the cheese and tortilla chips and a dollop of sour cream at time of serving.
Stuffed Peppers - Added extra veggies (spinach and mushrooms) (Will purchase fresh peppers when I pull it out! Oh and I didn’t have rice on hand, so I will add that when I cook it!
I also cut up a tube of Beef tenderloin (1/2 marinated in olive oil and spices 1/2 marinated in BBQ concoction) to pull out on a perfect BBQ day and I had 8 chicken thighs left over that I froze on their own.
All in all once I cook them and re-freeze the left overs I will have over 60 meals. All in all, well worth the effort!
I will cook all recipes on low for 6-8 hours.
2 medium beets peeled and cut into thin strips
1 Medium Carrot, chopped
1 medium Onion, chopped
1 cup chopped shredded cabbage
1 medium potato (peeled and chopped)
1/2 cup chopped celery
6 cups water (don’t add to bag, add when adding to slow cooker)
2 pkgs Beef Bouillon powder
1/2 cup boiling water (add bouillon to dissolve then add lemon juice - add whole thing to bag when cooled)
1 tsp dill weed
salt + pepper to taste
1 lb ground beef
1 cup frozen peas (add 1/2 hr prior to serving)
Add a dollop of sour cream when serving.
The result (all but the tenderloin and leftover chicken thighs).