Food, Recipes and Kitchen tips · Freezer meals · meat

Freezer Food Prep Session 1: beefurkey

I finally made some progress on some freezer food! [I am totally out of it obviously because I put the wrong date on my bags and did not realize it until I was adding my meat to the bags. The date is SUPPOSED to say 2-4-14. So ignore that please.] Anyways, What I like to do in the area of freezer meals is a little different. I like to do partial prep more than an entire meal or entree. This way I have some versatility with what I have but also at least a start towards a meal. I like to freeze plain cooked ground beef which can be used for many things obviously, seasoning can be added to it later but leaving it plain gives me more options and I can add whatever I want later but already having it at least cooked makes dinner quicker to make. This brings me to my session 1 of freezer prep for the day. I combined the organic beef I bought with ground turkey. I like the combo quite a bit because it not only creates a leaner dish, but also softens the flavor of both meats. Turkey is pretty strong and alters the taste of spaghetti quite a bit for me, but then so is an all beef spaghetti – so I have found we like the combo in some dishes and so does our toddler.

Here is all the meat for me to cook for the day even though I will be starting with the beef and Turkey first – making beefurkey!

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Put all the turkey in a big pot…

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Next grab the beef which looks pretty good…

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Add it to the turkey already beginning to cook…

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I like to get it evenly mixed and incorporated together BEFORE it cooks so it is true beefurkey 🙂 I suppose true beefurkey would come from the offspring of a Cow and Turkey but I don’t want to see that. Anyways, this form of incorporation merges flavors just fine.

My utensil of choice?
A potato masher.

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Get it mixed well…

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Put the lid on a while and let it cook – stir it occasionally.

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Meanwhile, you can label your freezer bags…

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Check on the meat… Stir it well.

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Smile at your little one playing sweetly (for the minute) and hope your big one is still napping…

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Check the meat again and stir it well to check that it is all done. You don’t want any pink – and if you are me, nothing that even looks like pinks cousin. I like everything well done. Well done is very important in ground meats especially, while a steak is safer to have a little pink if you prefer.

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I save the styrofoam trays long enough to use for catching the fat from the meat… Then once it cools, I toss the whole thing.

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Put a few scoops of meat into each bag. I like to use quart size or gallon bags for this type of thing…

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Then let them nice and flat so they stack well…

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Just like so. I have my beefurkey on the left and regular ground beef on the right. Another way I like to prep meat is to cook a huge pot of meat like I just did and then add Taco seasoning to part of it and then Italian/tomato/marinara to the other part so I am just one step closer to a meal.

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More freezer prep to come!

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