Our next freezer meal cooking day is Saturday, June 12th. Even if you have a group but don’t do it the same day, you can follow our virtual freezer cooking for help anytime you do it!
Follow these steps below. We have done the hard part. All you have to do is shop and cook. We have the menu, shopping list and recipes all ready to go!
I entered the amounts needed for each recipe separately and then totaled them at the end for shopping purposes.
The List calls for cans of tomato sauce. That’s because I’m a sauce snob and make my own instead of using Prego or Ragu. If you’re not, you can use bottled sauce instead.
- The Menu
- Prep Work Assignments
AJ: Cook, season, and shred 12 lbs. cross rib roast. Cook, season, and shred 18 lbs. pork roast. Cook Jumbo Pasta Shells. Grate all blocks of cheese. Pre-make sauce for tomato sauce recipes.
Amber: Cook and shred 24 chicken breasts. Brown 10 lbs. sausage. Scramble 72 eggs.
Cathy: Cook and shred 8 chicken breasts. Cook and cube 8 chicken breasts. Grate 3 onions, 12 potatoes, and 24 carrots.
Kearna: Chop chicken, steak, peppers & onions into large chunks for kabobs & bag separately. Julienne 6 green peppers. Slice 6 bunches of green onions.
Monica: Brown 9 lbs. ground beef. Cook and cube 24 chicken breasts. Finely grate 11/2 c. onion, Chop 3 onions (to make 2 c. chopped)