I know many of you have wanted to come and just haven't quite made it for whatever reason. So, I thought I'd give some of you who had participated the opportunity to leave testimonials that just might be the encouragement you need to come this time! If we don't get any testimonials, then that means one of two things: either they didn't like it, or they are busy people and don't have time to comment which is a testimonial in itself to how nice it is to save some time by having meals already prepared.
Here's mine: I love that we do at least half as many dishes as we would if we all made these meals on our own. That's a huge plus for me!
Wednesday, April 29, 2009
Information for Newcomers
Bringing children may cause problems since we will have knives and other kitchen utensils all over, not to mention raw meat. If it is possible to leave your children home, that would be fantastic! If not, let me know, so we can accommodate somehow and maybe arrange babysitting.
Each month I will post the list of recipes on the blog – feedyourfreezer.blogspot.com. Right now the plan is: 4 entrees, 1 dessert dish. I will provide all the ingredients other than the meat, which you will bring. I will tell you how much you will need and what to do with it. Also, feel free to substitute chicken, ground turkey, etc. on any recipes you want. Just because a recipe calls for a certain meat you don't necessarily have to use that particular meat.
You will need to email me back or post a comment on the blog your order of how many of each recipe you want by the Monday before we meet. Once you place your order, you are obligated to show up and pay for the meals. If you cannot make it suddenly, please let me know as soon as possible. I generally do the shopping Thursday or Friday night.
I will be dividing the total food bill by the number of meals ordered. All the meals will be the same price. After we make the meals on Saturday, you will pay me before you leave. If you do not pay, you do not take meals home, so please remember your money/checkbook. The meals usually feed 4-8 people and usually cost between $4-6 each.
We will meet at the church in the kitchen and begin at exactly 9am. Please be on time as the whole process is dependent on having your ingredients there in order to make your meal. Basically, there will be five stations – one for each recipe – and we will split up so everyone works at one station and makes all the meals for that recipe. There should end up being about 2 or 3 people at each station. Then, when all the meals are made and the gym is cleaned – hopefully about two hours later – we go home with several different recipes! Hooray!
Remember to bring the meat for the recipes you ordered and the dishes/bags required.
If a recipe calls for 2 gallon bags that means two 1 gallon bags. They need to be labeled correctly so that your meat doesn’t get switched and you get each recipe you ordered. Example: you will put your meat in one bag with your name, the recipe name, and any ingredients you want left out clearly written right on the bag. The other bag should also have your name, the recipe name, and the date written on it. This second bag will be used to double bag the food in order to prevent freezer burn. I will have sharpie markers there for you to use, but remember, we have to start right at 9am. So, come a few minutes early to get organized.
The 9x13 pans work best if they have a lid. I’m sure many of you got Pyrex dishes for your wedding that came with lids and those will work. I bought some pans at Wal-Mart for five dollars each two years ago that have lids and they work perfectly. If you don’t use lids on the pans it still works, but they are hard to stack in the freezer, and may also get freezer burn. However, if you only order one recipe that requires a 9x13 pan and you don’t have a lid, you can always eat that recipe in the first couple days and you don’t have to worry about that.
The pans also need to be labeled. I will have some tape and markers there for you if you need.
If you have a rectangular cooler, that will be a huge help to you! I will have everyone’s name on the stage and when a recipe is finished, it should be taken immediately to that spot where your name is. If you have a cooler, your meals can be put right into your cooler and carried easily to your car and into your house. If you don’t have a cooler, a laundry basket could also work - whatever eases the trip home!
Please come a few minutes before 9am so that you can get your bags/dishes labeled and put at the right station as well as your cooler/box. Also, please plan to stay until everything is cleaned up. It will be much easier with more help. I’m pretty sure we should all be done by 11am or 11:30am at latest.
Once you get your meals home, make sure most of the air is out of the bags of food. Extra air will allow freezer burn.
Each month I will post the list of recipes on the blog – feedyourfreezer.blogspot.com. Right now the plan is: 4 entrees, 1 dessert dish. I will provide all the ingredients other than the meat, which you will bring. I will tell you how much you will need and what to do with it. Also, feel free to substitute chicken, ground turkey, etc. on any recipes you want. Just because a recipe calls for a certain meat you don't necessarily have to use that particular meat.
You will need to email me back or post a comment on the blog your order of how many of each recipe you want by the Monday before we meet. Once you place your order, you are obligated to show up and pay for the meals. If you cannot make it suddenly, please let me know as soon as possible. I generally do the shopping Thursday or Friday night.
I will be dividing the total food bill by the number of meals ordered. All the meals will be the same price. After we make the meals on Saturday, you will pay me before you leave. If you do not pay, you do not take meals home, so please remember your money/checkbook. The meals usually feed 4-8 people and usually cost between $4-6 each.
We will meet at the church in the kitchen and begin at exactly 9am. Please be on time as the whole process is dependent on having your ingredients there in order to make your meal. Basically, there will be five stations – one for each recipe – and we will split up so everyone works at one station and makes all the meals for that recipe. There should end up being about 2 or 3 people at each station. Then, when all the meals are made and the gym is cleaned – hopefully about two hours later – we go home with several different recipes! Hooray!
Remember to bring the meat for the recipes you ordered and the dishes/bags required.
If a recipe calls for 2 gallon bags that means two 1 gallon bags. They need to be labeled correctly so that your meat doesn’t get switched and you get each recipe you ordered. Example: you will put your meat in one bag with your name, the recipe name, and any ingredients you want left out clearly written right on the bag. The other bag should also have your name, the recipe name, and the date written on it. This second bag will be used to double bag the food in order to prevent freezer burn. I will have sharpie markers there for you to use, but remember, we have to start right at 9am. So, come a few minutes early to get organized.
The 9x13 pans work best if they have a lid. I’m sure many of you got Pyrex dishes for your wedding that came with lids and those will work. I bought some pans at Wal-Mart for five dollars each two years ago that have lids and they work perfectly. If you don’t use lids on the pans it still works, but they are hard to stack in the freezer, and may also get freezer burn. However, if you only order one recipe that requires a 9x13 pan and you don’t have a lid, you can always eat that recipe in the first couple days and you don’t have to worry about that.
The pans also need to be labeled. I will have some tape and markers there for you if you need.
If you have a rectangular cooler, that will be a huge help to you! I will have everyone’s name on the stage and when a recipe is finished, it should be taken immediately to that spot where your name is. If you have a cooler, your meals can be put right into your cooler and carried easily to your car and into your house. If you don’t have a cooler, a laundry basket could also work - whatever eases the trip home!
Please come a few minutes before 9am so that you can get your bags/dishes labeled and put at the right station as well as your cooler/box. Also, please plan to stay until everything is cleaned up. It will be much easier with more help. I’m pretty sure we should all be done by 11am or 11:30am at latest.
Once you get your meals home, make sure most of the air is out of the bags of food. Extra air will allow freezer burn.
Sunday, April 19, 2009
May 9, 2009 Orders
The next freezer meal group will be on Saturday, May 9, 2009 at 9 a.m. at the Stake Center. Hopefully you can all attend! Here are the meals you can order, their ingredients, and what you need to bring. Please post as a commment or email your orders to me by midnight, Monday, May 4, 2009.
1. Peanut Butter Pie: Graham Cracker pie crust, cream cheese, peanut butter, milk, powdered sugar, whipped topping
What you need to bring:
• 2 one-gallon freezer Ziploc bags
2. Minestrone Soup: kidney beans, basil, pepper, oregano, parsley, sausage, celery, carrots, onion, tomatoes, water, parmesan cheese, beef bouillon, and macaroni
What you need to bring:
• 1 pound sweet Italian sausage cooked and cut into bite-size pieces (you can also make this soup with no meat)
• 2 gallon Ziploc bags (put meat in one bag and bring the extra bag)
3. Italian Cheese Stuffed Meat Loaf: ground beef, eggs, dry Italian bread crumbs, parmesan cheese, basil, oregano, salt, pepper, garlic, pizza sauce, provolone cheese, olives, mushroom, pimiento
What you need to bring:
• 2 lbs ground beef raw
• 9x13 pan
4. Easy Chicken Pot Pie: peas and carrots, chicken breast halves, cream of chicken soup, Bisquick® baking mix, milk, egg
What you need to bring:
• 6 chicken breasts – cooked and cubed
• 9x9 pan or round 9 inch pan
5. Maple Dijon Marinated Pork Chops: pork chops, vinegar, honey, maple syrup, Dijon mustard, and hoisin sauce
What you need to bring:
• 4-6 raw pork chops
• 2 gallon Ziploc bags (put meat in one bag and bring the extra bag)
1. Peanut Butter Pie: Graham Cracker pie crust, cream cheese, peanut butter, milk, powdered sugar, whipped topping
What you need to bring:
• 2 one-gallon freezer Ziploc bags
2. Minestrone Soup: kidney beans, basil, pepper, oregano, parsley, sausage, celery, carrots, onion, tomatoes, water, parmesan cheese, beef bouillon, and macaroni
What you need to bring:
• 1 pound sweet Italian sausage cooked and cut into bite-size pieces (you can also make this soup with no meat)
• 2 gallon Ziploc bags (put meat in one bag and bring the extra bag)
3. Italian Cheese Stuffed Meat Loaf: ground beef, eggs, dry Italian bread crumbs, parmesan cheese, basil, oregano, salt, pepper, garlic, pizza sauce, provolone cheese, olives, mushroom, pimiento
What you need to bring:
• 2 lbs ground beef raw
• 9x13 pan
4. Easy Chicken Pot Pie: peas and carrots, chicken breast halves, cream of chicken soup, Bisquick® baking mix, milk, egg
What you need to bring:
• 6 chicken breasts – cooked and cubed
• 9x9 pan or round 9 inch pan
5. Maple Dijon Marinated Pork Chops: pork chops, vinegar, honey, maple syrup, Dijon mustard, and hoisin sauce
What you need to bring:
• 4-6 raw pork chops
• 2 gallon Ziploc bags (put meat in one bag and bring the extra bag)
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