A number of the meals we made last weekend were simply a matter of taking fresh meat (chicken breasts and legs, pork roast and pork chops) and putting them in a marinade of some sort. I did a little bit of research into marinades. I’m not a brilliant cook, but once I figured out the basic combo, marinades aren’t that hard. Basically you use some sort of oil (extra virgin olive oil for me) and some sort of acidic fruit juice (lemon, lime, grapefruit, pineapple). Then you spice it how you want it.
Tag: frozen
Batch Cooking
We spent all day cooking. At the end of the day, we had three pans of lasagna, three pans of chicken carbonara – one of which was gluten free, Mexican stew, garbage soup, turkey meatballs, beef meatloaf, and finished baking the chocolate chip cookies Vicki stirred up on Friday. We used up all our freezer containers – Ken even had to go buy more. The freezer now is full of food for lunches for the next month. The thing is these lunches are healthier and better than the frozen stuff you get in the store. they are also more cost effective because we made them in bulk. All the way around there are benefits – the only downside is at the end of the day we are damn tired and don’t want to look at food anymore.