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Post by DorothyB on Feb 8, 2008 8:50:37 GMT -5
I've always felt wierd freezing meals, but I'm becoming a fan! I've seen the difference from a few weeks ago when I had frozen foods and this week with very limited choices. I'm a bit turned off by frozen dinners these days, although I'm also open to those if anyone wants to suggest some favorites there as well.
So far I have the Chicken Vermcelli and the Black Bean & Spinach Lasagna on my list.
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Post by Mary Ann on Feb 8, 2008 14:38:22 GMT -5
I'm a big fan of hearty soups. I love to make bean soup, beef barley soup, turkey rice soup, etc, and freeze them. You can put them in individual Gladware bowls and have just one serving. Just don't nuke in them; the plastic's bad for you.
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Post by rhapsody on Feb 8, 2008 15:09:12 GMT -5
MA, I do that with my hearty chicken soup!
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Post by DorothyB on Feb 8, 2008 16:09:20 GMT -5
You both should know by now - I don't have a clue how to make those - you have to give me a recipe.
Also, is the plastic that says microwave safe really safe or am I about to die??
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Post by rhapsody on Feb 8, 2008 16:22:11 GMT -5
Dorothy, I don't use a recipe - I've only ever just "winged it" for my soup!
I start with a whole small chicken. Pull out the neck/giblets/whatever, rinse the chicken, stuff an onion inside, then place the chicken in the crockpot. Put in enough water to cover the chicken by about a half-inch to an inch. Then I add (again, winging it!) sage, rosemary, thyme, and garlic powder. Turn on the crockpot and let it cook till the chicken is done.
When the chicken is done, I place it in a 13x9 glass pan to cool. While it cools, toss some baby carrots into the broth (I typically do this in a pot on the stove as it cooks the carrots faster) and cook till tender but not mushy (we like them with still a bit of crunch). Then I typically add some mixed frozen veggies (or at the very least, corn) and cook till tender. When the chicken is cool enough to not burn your fingers, strip the meat, toss the carcass, and cut/break up the meat into nice sized chunks. Put the chicken in with the broth & veggies and VOILA! Hearty chicken soup!
ETA: I forgot to mention, I usually pull the skin off the chicken before I cook it and trim off as much fat as I can. Also, if you put the soup in the fridge overnight before freezing it, you can skim off the fat layer that rises to the top and congeals as it cools)
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