I hope everyone enjoyed their Memorial holiday weekend, now though, it's time to get back to our series, "For Such A Time As This." As a reminder this series is one thing I've purposed to do to help A Working Pantry readers deal with the 'overwhelm' we're all feeling to some degree now. I hope its helping! So, let's get back to it ...
Today, we're talking about working smarter and it takes us to the kitchen.
I had some ground beef I wanted to turn into freezer meals or components of future meals, so I made out my list, made sure I had everything on hand I would need and then set to work.
Here's what I did ...
I did two packages of browned ground beef with onions and added them to the freezer for use in future soups, stews and casseroles ...
made and cooked 152 meatballs and added them to the freezer for future meals of spaghetti and meatballs, meatball sandwiches, meatballs and mushroom soup and casseroles ...
mixed up enough mixture for 4 meatloaves. Three went into the freezer and the other one we had for our main meal of the day along with cabbage 'steaks' from home-grown cabbage and potatoes (that I stewed) from our garden.
How I make meatloaf can be found toward the end of THIS POST.
This is just one example of working smarter, there are many more that don't involve cooking or even being in the kitchen.
Whatever it is, for such a time as this, we need to plan our work and work our plan. When we do, we can get more accomplished in a smaller amount of time often costing less money and of course, time is money!
What are some ways you're working smarter during these difficult times?
If you find this series helpful, please share it with others. If we all do what we can to help each other whether it be through writing, sharing, teaching, coming along beside each other or any other means, the world will be a better place!
Until the next post,
patsi
She looketh well to the ways of her household … Proverbs 31:27
A Working Pantry is a way of life, a lifestyle if you will!
My pantry is intentional, purposeful, simple, practical, frugal and what works for my family. It’s the food items and household supplies that keep my household running smoothly ready and available when they are needed. It’s my contribution to our family’s economy and my work-from-home ‘job.'
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Yum! Cabbage steaks are so good! Meatloaves in the freezer are like money in the bank and I think they taste better after all the flavors blend.
ReplyDeleteI am doing more cook once eat twice and freeze half the of that so four meals at once means two for later. I snapped beans for two meals this afternoon and will cook extra cubed potatoes for supper. Mashed potatoes for tonight and potatoes to quickly brown for another meal. Yesterday I prepped enough to have another burger meal this week. Half a watermelon is cut and ready to eat. I steeped tea while eating breakfast this morning and it was ready to go in the pitcher after. I am working harder on thinking ahead. I have really always worked this way a good bit but now I am working harder at it. Every little bit helps.
I just kept on peeling those taters and made potato salad, too. I am trying to reduce the cost of our lunches.
DeleteLana, that's what I call working smart!!!
DeleteAfter reading how you dried mixed vegetables, I started a jar. So far, there are tiny carrots and carrot tops, and some purslane in it, from the garden. I'll add to it as I can. The post about no waste, and your blog in general have been shared in my blog posts. I appreciate all you share.
ReplyDeleteLaurie, thank you so much! Keep drying and adding to your mixed vegetables, before long you'll have a full jar!
DeleteI am trying to work smarter also. I bought groceries yesterday and it is so hard not to get discouraged by the prices. I bought a roterissie chicken at Costco for $4.99. We had it for supper last night. I pulled the leftover meat, chopped it, and froze for a future meal. I cooked the bones last night in the crockpot and this morning I woke to beautiful chicken broth. Once it cools some I am going to strain it and cook the bones one more time. I should get at least four quarts of broth to freeze. I am going to use one quart today though to make some cabbage-veggie soup to have for lunches this week. I also am trying to use up ALL leftovers-either by eating them, re-making them, or freezing them for future use. One of my goals this summer is to learn how to make biscuits and pie crusts from scratch. I have not been successful with the biscuits before, but I am going to give it a whirl again today. I have a cookbook that tells me what to do (and even has pictures :) ) so surely I will get it this time. :) Our blackberries are getting ripe and I have been picking everyday. I am making a cobbler tonight and will make jam tomorrow. Thank you for this series and for all your posts. Very encouraging!
ReplyDeleteMamaHen, I hope your biscuits turned out well, practice really is the best way to master biscuit making. I'm with you on mastering pie crusts from scratch, I need to follow my own advice and practice making them until I'm satisfied with them!
DeleteYes, itis discouraging to go grocery shopping, I'm trying to look at it though as an opportunity to grow my 'what's that in your hand' gene.
Thank you for your sweet encouraging words.
Here is a hint that works with any meatloaf recipe. Shape the meat mixture into a loaf and freeze in plastic wrap. When it is frozen, wrap for longer-term freezer storage. To cook, thaw and bake on a rack. A loaf with 1.5 lbs. of meat will cook in about one hour at 375F. Here's why I do it this way--(1) Meatloaf that is chilled thoroughly or frozen before cooking slices MUCH better; (2) You can put the frozen loaf in the oven in the morning, set the timer to turn on the oven in the afternoon, and come home to a perfectly cooked meatloaf. The frozen loaf thaws during the day and is still cold when cooking begins.
ReplyDeleteLast week I bought 3 lbs. of ground beef on sale and mixed up enough for two meatloaves. I froze one and chilled the other for about 2 hours before baking. Perfect! When I worked full-time, I used to use the timed bake trick all the time. Be sure to bake potatoes at the same time.
mikemax, thank you for those tips!
DeleteI was curious about how you go about making/freezing your meatloaf and then, I found this post that answered all my questions. What I am trying to decide is, it better to can frozen items from my freezer (such as corn--in case the electricity goes out), or use them to cook up a dish and then can the cooked dish? For some reason, I am having trouble deciding which is the best choice.
ReplyDeleteJoy, to me this purely a personal choice. I can see me doing both!
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