I did mostly chicken-y dishes and soups for the freezer this month.
I made a gallon and a half of two favorite soups (Diane's Chili and Beef Barley Soup) and froze them in 4 cup increments for defrosting.
Our grocery store had a sale for 10 pounds of chicken for 10 dollars.
I used a few pieces for chicken salad, and put two packages of chicken breasts in the freezer for baking.
I saute'd the bits and pieces for stroganoff and simmered the bones and fat for hours til I got a gallon of stock.
From the bones I got 2 more cups of shredded chicken for casseroles.
After the chicken, I made meatballs.
Recipe: Italian Meatballs
Preheat oven to 425. Line a jellyroll pan or cookie sheet with parchment paper.
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2 eggs, beaten
1/4 cup each italian bread crumbs and parmesean cheese
1 Tablespoon each oregano, basil, thyme, onion powder, Worchestershire sauce
2 teaspoons garlic powder
1 teaspoon salt and 1/2 teaspoon pepper
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Combine all ingredients but ground beef and mix well,add beef and mix well by hand.
Shape into 32 meatballs and place on sheet. Bake 15-18 minutes, or until no longer pink in the center.
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