Make sure you read meal prepping part 1
Below are a few ways I cook my meats to freeze for future meals & a few tips
1 tbsp. Chili Powder, 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes,1/4 tsp. Dried Oregano, 1/4 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1/2 tsp. Sea Salt 1 tsp & Black Pepper
1 tablespoon Onion (Instant Minced), 1 teaspoon Dried Green Pepper Flakes, ¼ teaspoon Sea Salt.1 teaspoon Cornstarch, 1/2 teaspoon Garlic (Instant Minced), 1/4 teaspoon Dry Mustard, 1/4 teaspoon Celery Seed.1/4 teaspoon Chili Powder.
Italian (Spaghetti, Lasagna, or Italian stews)
1 teaspoon Dried Green Pepper Flakes, 1 teaspoon Sea Salt, 1 teaspoon Cornstarch, 1/2 teaspoon Garlic (Instant Minced), 1/4 teaspoon Dry Mustard, 1/4 teaspoon Celery Seed, 1/4 teaspoon Chili Powder, 1 tablespoon Onion Flakes, ¼ Crushed Red Pepper Flakes
*For egg rolls I add a bag of the versatile cooked beef with a bag of chopped slaw mix, freshly finely chopped onions (¼ cup), bean sprouts and shredded carrots (if slaw bag does not have any) ½ cup. Toss all ingredients in a skillet over medium heat, combine all ingredients until warm. Remove from heat. Carefully transfer into a bowl. Using Wonton wrappers-proceed to make as you normally would assemble egg rolls-I use an air-fryer and brown (not lightly, more or a golden browning) to ensure they are not chewy in the center
Versatile Ground Beef: I use the following spices Per pound -1 tablespoon minced onions, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, ¼ teaspoon black ground pepper and ½ a finely chopped jalapeno.
Ground Turkey I use the following spices: Per pound ½ teaspoon red chili pepper flakes, 1 tablespoon minced dried onions flakes, ½ fresh squeezed lemon juice
Ground Chicken Per pound ½ teaspoon red chili pepper flakes, 1 tablespoon minced dried onions flakes, ½ fresh squeezed lemon juice, ¼ teaspoon black pepper
Carne Asada: I love having this on hand:
Seasoning: ½ Cup Organic Coco Aminos, ½ Cup Red Blend Wine, ½ Tablespoon Onion flakes, ½ teaspoon black pepper, and ½ teaspoon crushed red pepper flakes-Place your meat (I like London Broil, or sirloin) in a glass container or a gallon size freezer bag (avoid plastic containers the smells tend to penetrate), add all the ingredients along with the meat-refrigerate for at least 3 hours-Grill to your liking (avoid raw/pink meats) Cool, chop into small pieces. Separate into small freezer bags, add ¼ cup filtered water, let all air out, zip lock, flatten and freeze. This meat is great for carne asada, nachos, burritos, etc.
Dads Lemon Chicken (OMG the best and most used pre-cooked frozen meat! Love the lemony flavor (excellent with rice pilaf I add it after I add my liquid, or arroz con pollo-Yummy! Great for chicken street taco night-*See video
Dads Lemon Chicken 5 Pounds chicken breast (cut into small pieces), 8 lemons sqeezed (completely juiced), including the lemon pulp (with no seeds). Heat a skillet with 2-tablespoons butter (per pan), add ½ the cut up chicken (2.5 pounds) in heated (melted butter) prepared pan or skillet. Add black pepper , cover and cook over medium heat about 30-45 minutes (the pan lid helps cook the chicken with the steam and keeps it from drying out) or until golden brown. Cool, and place in zip-lock or seal-a-meal bags.
Please read prepping foods part 3 for "how to freeze" freezing bags...