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Thread: Cooking for 2
10-01-2016, 07:51 AM #16
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I didn't want to start a new thread for my hint so I thought I would bump this one.
When I buy ground meat, beef, turkey, Italian sausage etc... I freeze a portion or two raw for a burger and then I fry the rest as crumbles with things like minced celery, minced onion, garlic, mushrooms, red or green peppers. I freeze this mixture in 1-2 cup containers and use it to make small amounts of American chop suey, chili, soup etc... This allows me to have a variety of vegetables in a dish that I would not normally bother with when preparing one or two servings.
This morning while I was making coffee and puttering around in the kitchen I put together a small casserole of ACS using a container of crumbles, a cup of frozen marinara sauce, 1/2 cup of elbows (that I cooked prior to adding) and a handful of grated cheese. I will toss it in the oven at dinner time for a half hour at 350. Serves 2.
10-01-2016, 02:04 PM #17
aunt bea - that is a really good idea to add veg with frying ahead of time. i cook for
2 now and dont always bother to add more veg since the amounts are so small.
i will definitely do this when making ahead. i think i will mark on the package what
i added to the meat since certain things might not go together.
thanks for sharing your hint.
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