I usually use the first two weeks of the month to buy enough meat to last (5) weeks. I was sure to stock up on beef and pork on sale at Publix this week. I bought 3 pks. of pork chops and 3 pks. of bottom round roast for $43.00
I immediately got to work rinsing and seasoning all of the meats. The (3) pks. of pork shops were divided into sets of (6). This allowed me to pre-cook 18 pieces and freeze the remaining uncooked (6) pieces.
For the bottom round roast, (2) wil be pre-cooked (the pan on the far right) and the remaining roast was placed in the freezer uncooked. It will be cubed for (2) pots of beef stew, carrots and potatoes.
All of the meats are seasoned and ready to go into the oven. The remaining porkchops were rinsed and repackaged. I could have seasoned them at this point, but decided not to.
The porkchops are taken out before the roast, since it is a leaner cut of meat than the roast.
The juices from the roasts are reserved in a small container and frozen as well. The juice will be used as a gravy starter. They can also be frozen in ice trays and then dumped into a ziploc for future use.
Add one cube to the porkchops when reheating to prevent drying and cover pan tightly.
You do not need to under cook the meat when making freezer meals. Cook as you normally would.
Choose meats that get better as they cook
~Porkchops (some cuts)
Be sure to keep your pans moist when cooking. Use water, broth or pan dripping from previous cooked meats.
Keep meats covered tightly to hold in moisture.
“She looketh well to the ways of her household and eateth not the bread of idleness”.