Doing food prep.

[dem in texas]

6. i do this all the time - saves money and makes furure cooking times shorter

I prepped green beans and Brussel sprouts this afternoon. Bought the fresh produce a few days ago, looked really good and fresh and was cheap, so I bought quite a bit of each. I blanch the vegetables, then plunge in cold water to chill, drain and put in freezer bags. Note - I always write what it is and the date it goes in the freezer. I buy good quality ground chuck, pork chops, etc., when it is on sale and divide into smaller portions. The large packages of meat at the supermarket are usually have a cheaper price per pound.

When I make soups, meatballs, spaghetti sauce, etc., always make extra and put in meal size containers, label and date and put in freezer. Been doing this for years, need a big freezer to do this type of prepping and food saving, but it pays-off.

When I make pizza and have extra dough left over. will roll out onto pizza pan in the usual way, then cover it with clear wrap and put in freezer. To use I set it out to thaw, then bake it on the bottom shelf of oven for about 5 minutes or so, then take it out and put the toppings on and bake as usual. The short prebake in the over keeps the crust crispy on bottom and so don't have a slime layer between crust and sauce (common at pizza places that use prepared frozen crust).