Meal Planning S2: Prep Meat

I try to grocery shop and cook raw meats on the same day to eliminate the risk of the raw meat becoming dangerous and not getting used.  I typically prepare it to freeze. 

This week’s meal plan:

• Chicken and rice
• Beef and noodles
• Chicken and Spinach Lasagna
• Chicken pesto
• Steak and rice

Sides and snacks:

• French bread
• BBQ chips
• Carmel kettle corn
• Fruit popsicles
• Mini desserts
• Quinoa bites
• Mountain Dew

In Meal Planning Day 1, I identified items in my pantry and fridge or freezer that I need to use up this week.  Lasagna noodles, rice pilaf, wild rice, eggs, and some cheese.  In Meal Planning Day 2, I added additional meals to fill out the menu.

Meat Preparation:

Today’s groceries include a whole rotisserie chicken, raw stew beef, and steak.  These are the meats that I have to prepare today.

Immediately after getting home, I pulled out the slow cooker to start the stew beef.  I only added salt and pepper.   In order to reduce smells, I rinse off all the meat paper.  Additionally, I spray it with vinegar water to stunt bacteria growth.

After starting the stew beef on low, I dug out my vacuum sealer and wrote the date and label for the steak.  Then I used a meat hammer on the steak.  This probably wasn’t necessary.  Then I dried and applied salt and pepper to both sides and vacuum sealed it.

I haven’t tried to freeze stew meat so I’ve always planned to use it the same day as I buy it.  Therefore, the beef is cooked on low until just before supper.

I deboned the rotisserie chicken after cleaning up after the beef.  Due to the ease, I made chicken and rice for lunch. The remaining chicken was made into lasagna.  Then measured out 3 cups for the lasagna and split out one portion for lunch and another to freeze for pesto later.  In the meantime, I started rice to have with lunch.

In the next blog, I’ll discuss the changes I made to my carb prep day from the first series.