Shredded Chicken

Shredded Chicken:

Place your washed whole chicken in a stockpot, cover with water add a teaspoon of garlic salt, oregano, and basil to the water. Bring to a boil, reduce heat and simmer from 45 minutes to an hour or until your thermometer inserted in the chicken reads 190F. Remove from pan. Cool. De bone and shred. Place 2- 3 cups of shredded meat in a freezer container. Use within 3 months. Our favorite uses for this is Chicken Tetrazzini, Ritz Chicken, Chicken Pot Pie, and Chicken Salad.

Meatballs

Bulk Meatballs:

4 pounds lean ground beef
2 eggs, slightly beaten
1 cup dry bread crumbs or organic oats
1/2 cup finely chopped onion
1 Tablespoon sea salt
1 teaspoon pepper
2 cups milk

Preheat oven to 375F.
Combine all ingredients. Blend well.
Use a cookie scoop to shape.
Place on an ungreased baking pan (we line ours with aluminum foil for easy cleanup).
Bake for 25-30 minutes or until browned. Cool.
Place about 20 -25, depending on your family size in a freezer container. Use within 3 months.

Our two favorite recipes for meatballs are Swedish Meatballs and Crock pot Mock Lasagna.

For a quick lunch or snack, put a few meatballs on a cookie sheet and bake at 375* until warmed through. Pour barbecue sauce over meatballs to coat thoroughly!

Just a note - this is 6.15 pounds of ground beef, so don't expect this much if you follow the above recipe exactly, we had to modify it slightly for the package we got. With this large package I was able to get 125 meatballs. 25 meatballs in each bag (5).


The finished meatballs ready for the freezer.


Enjoy!
~Heather and Elissa

Mexican Meat Mix

Mexican Meat Mix: 5lbs beef roast or a combination of beef and pork roasts 3 onions, chopped 1 4ounce can shopped green chiles 2 7ounce cans green-chile salsa 1/4 teaspoon garlic powder 4 Tablespoons flour 4 teaspoons salt 1 teaspoon ground cumin Cook roast(s) in crock pot with a 1/2 cup of water until fork tender. Remove meat, reserving juices. Cool meat, remove bones. Shred meat and set aside. Spray a large skillet with non-stick spray. Saute onions and green chiles for 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Cool. Put about 3 cups mix into three freezer containers. Freeze. Use within 6 months. Our favorite use for this mix is Chimichangas. I have also used it for tacos, nachos and occasionally a Mexican casserole.