Ingredients
Scale
- 10 lbs Chicken Breast or Thighs, trimmed and cubed
- 5 lbs Lean Ground Beef or Turkey
- 10 large Ziploc freezer-strength bags
- For Honey Garlic (2 bags): Soy sauce, honey, minced garlic, sliced carrots.
- For Lemon Herb (2 bags): Olive oil, lemon juice, dried oregano, minced garlic, green beans.
- For Chipotle Lime (2 bags): Adobo sauce, lime juice, cumin, bell peppers.
- For Teriyaki (2 bags): Teriyaki sauce, ginger, pineapple chunks, broccoli florets.
- For Savory Beef Stew (2 bags): Tomato paste, beef broth concentrate, onions, celery.
Instructions
- Step 1: Create an Assembly Line Clear your entire counter space and line up your ten freezer bags. Use baggy holders or fold the tops of the bags over to help them stay open and upright. This prevents cross-contamination and makes it much easier to drop ingredients in quickly without making a mess.
- Step 2: Prep the Protein and Vegetables Chop all your chicken and beef at once. Dividing 15 pounds of protein might seem daunting, but doing it in one go keeps the cleanup limited to one session. Distribute the protein evenly across the ten bags. Once the meat is in, chop your vegetables and distribute them according to the flavor profiles mentioned in the ingredients list.
- Step 3: Mix and Pour Marinades In small bowls or measuring cups, whisk together the liquids for each flavor profile. Pour the specific marinades into the designated bags. Ensure the liquid covers the meat and vegetables. This is the secret to deep flavor; the meat soaks up the seasoning during the freezing and thawing process.
- Step 4: Seal, Label, and Freeze Squeeze as much air out of each bag as possible before sealing them tightly. Use a permanent marker to label each bag with the recipe name, date, and basic cooking instructions (e.g., “Cook in Slow Cooker on Low for 6 hours”). Lay the bags flat in the freezer to save space and ensure they freeze quickly and evenly.
- Cook Time: 1 hour