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Hey guys, any of you have 1 or 2 good recipes that yield a lot of food, so I can freeze it in vaccum bags and heat up and eat later?
Grill up beef patties, make some roast, grill up pork chops, grill chicken or even slow cook it to make shredded.
The crockpot is your friend. I cook bacon-wrapped boneless ribs in mine every weekend and have ULC lunches for the next week. Sent from my iPhone using Tapatalk
Meatloaf man! I bet that would freeze and reheat like a champ.
Meatloaf man! I bet that would freeze and reheat like a champ.
I used to make pans of turkey and beef meatloaf w/o ketchup every week. It does freeze and reheat well but then I realized that just cooking it in a pot crumbled was easier haha.
Thanks for the ideas. I like the idea of putting bacon with the pork to add fat. I need to start using ground beef more.
Meatloaf man! I bet that would freeze and reheat like a champ.
How do you make your meatloaf? The only one I've ever known is made with crumbled bread.
I kind of just threw stuff together.. sorry for no better recipe here!-->tsp chopped garlic--> half an onion, sliced thin and chopped--> some dried parsley--> some paprika--> some oregano--> some pepper--> some salt--> 1Tablespoon Worcestershire sauce--> 1/2 cup parmesan cheese--> 1/2 cup almond flour (or coconut flour, or more parmesan cheese... or even crunched up pork rinds)--> 2 eggs--> lb uncooked ground beef--> lb uncooked sausage --> 3 hardboiled eggs for the center--> 7ish bacon weaved for the top--> Low carb, no sugar added ketchup for the topDirections? Wing it! Mix it all together, mold a U shape in the center, place hard boiled eggs in the center, add the rest of the mix to the top, cover with bacon and ketchup and then bake @ 400 for 90 minutes. (I think it could bake for less time, an hour probably would work and then another 5 under the broiler to get the bacon crispy.Images:https://scontent-a-iad.xx.fbcdn.net/hphotos-prn2/t1/1798467_10152308887280701_942925864_n.jpghttps://scontent-b-iad.xx.fbcdn.net/hphotos-ash3/t1/1620796_10152308887285701_307772769_n.jpg
The crockpot is your friend. I cook bacon-wrapped boneless ribs in mine every weekend and have ULC lunches for the next week. Sent from my iPhone using Tapatalk
Do you have a recipe for this?
The crockpot is your friend. I cook bacon-wrapped boneless ribs in mine every weekend and have ULC lunches for the next week. Sent from my iPhone using Tapatalk
Do you have a recipe for this?
It's simple.Get however much meat and bacon you want depending on the size of your pot:Country style (boneless) pork ribs (loins if you're backloading, shoulder cuts if you're on CNS because of the different fat contents)Bacon2-4 cups beef stock (depending on the size of your potSeasonings (salt, pepper and cumin are my favorites for pork)Wrap your ribs in 2 slices of bacon each and arrange them in the crock pot. Every time you start a new layer, put down some seasonings firstWhen you've put in all the meat, pour in the beef stock. The liquid levels will rise about an inch when you cook the meat, so don't overfill.Turn the pot on low, leave it alone for 12 hours. I like to do this on Saturday night and have the meat ready first thing on Sunday morning. The end product is fall-apart tender and delicious.
As per BigTex's suggestion I portion out 5 x 150gram beef patties (80/20), grill them then freeze them. Take one in to work each day , re-heat and top with shredded cheese + jalepenosSent from my iPhone using Tapatalk
I don't have much time for cooking, so I usually make a turkey “meatloaf” on the weekend. I simply mix about 2 lbs of lean ground turkey with two to three eggs and a few spices (garlic powder, salt, pepper), slop the mix into a coconut-oil-coated pan, and bake it at 375°F for 60 to 70 minutes. After it cools, it's easy to cut into 8 oz. portions for reheating during the week.
A jumbo muffin pan might be your friend for many recipes, great for individual meatloafs, omelettes, etc. Nicely portioned and crispy edges for each too!http://www.amazon.com/Wilton-6-Cup-Jumbo-Muffin-Pan/dp/B000NBSI32
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