While I wait for my website to get fixed I'll post this here in one post for those who liked this earlier in the week. This way everything is in the one post for you.
My husband and I now have 114 individual meals (57 dinners for the two of us so we'll have avoided 57 takeaway meals for those late working days when we don't feel like cooking).
Chilli Con Carne (see image for recipe)
Makes 28 individual servings of chilli con carne using a generous 3 large serving spoons (see image). 14 meals for us. Garlic bread or mashed potato or rice, alongside.
I remove stalks from all green leafy vegetables before adding to pan.
Fry the meat, the onions, then mushrooms, then tomatoes, each in olive oil and garlic before adding to large pan.
Then have on simmer while adding the other ingredients. Low simmer all till well cooked. Cool and separate into containers for freezing.
Pasta sauce (see image for recipe)
Recipe makes 46 individual servings (23 meals for us).
Basically, it's the Chilli Con Carne recipe. We subtract the red kidney beans and the Old El Paso spice mix. The rest remains the same.
Cool and separate into containers for freezing. Two large serving spoons each quarter container (see image). Put into Décor oblong 900ml container with 4 removable compartments (see image).
When we have pasta we use a cashew recipe that we bring to preferred texture, instead of Parmesan or Pecorino Romano (see image for recipe).
Thai Red Beef Curry (see image for recipe)
The take-away container in which I put in 3 ladles (including. juice) plus an added ladle of only juice, is for two of us (with a side of basmati rice).
See image for rice recipe.
We use a big, stainless steel pan, around 11 litres in size (see image).
Hamburgers
A kilo of grass fed and finished beef mince, two eggs, approx. 20 g Braggs nutritional yeast and approx. 80 g crushed garlic to make up 8 burgers to freeze (see image)
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