So I've got 12lbs of ground beef and I need to make some lunches to freeze with it… what should I make? Baring in mind I have to be able to freeze and re-heat it
Whip up a bigass batch or three of chili. That stuff just gets better with age -- I'd freeze mine here and there but frankly, no matter how much I make (my base recipe starts with 4 pounds beef) it just doesn't stay around long enough. My vote is to make three big batches with it, keep one in the fridge, freeze the rest.
Meatballs! Meatballs freeze very well, and re-heat in a snap.
Just make sure to use a good meatball recipe that suits your style from the get go. There's nothing worse than "off" meatballs - for e.g. too dry.
I'd divvy it up into batches and spice it various ways: 1. Taco seasoning --homemade with chili powder, cumin, etc. 2. Middle Eastern seasoning 3. Hungarian seasoning 4. BBQ seasoning (try smoked paprika--yum!) Etc.
Divide each batch into serving sized portions. Lunch or dinner is a simple matter of a salad with the seasoned meat and veggies that fit the "theme".
My favorite things to make with ground beef are meatballs from around the world (Greek, Italian, Indian, Thai) and also my Paleo Moussaka.
Greek Meatballs with parsley, onions, garlic and dried mint.
Italian with parsley, basil, garlic, paprika, and the secret ingredient...lemon zest!
Indian with garam masala, minced ginger, and raisins.
Thai with scallions, soy sauce, fish sauce, rice wine vinegar, and shredded cabbage.
Paleo Moussaka Casserole:
Ground beef sautéed with onions, garlic, tomato sauce, cinnamon, allspice and red wine if you like. Cube the eggplant and mix it in with the yummy ground beef spicy goodness and cook until eggplant are just shy of done. Take it off the heat and dish it into muffin tins or some other container for divvy-ing up. Freeze in aliquot a for reheating. Alternately layer sliced eggplant medallions (however thick strikes your fancy) with layers of meat sauce and baked until eggplant is done. Put in the fridge overnight to let the flavored settle and the sauce thicken and then slice it into single servings the next day. Wrap those suckers up and toss 'em in the freezer for easy reheating. Serve with yogurt on top if that's your thing, or a sprinkle of Parmesan cheese if you're ok with that.
Make this ----> http://theprimalappetite.com/2012/10/01/paleo-pastelon-sweet-plantain-lasagna/ that will use 3lbs and I get about 12 servings out of the finished dish... lunch for almost 2 entire weeks and its really good!!! PS if you like it sweeter use bananas instead, but otherwise just make as it says! It will use 3lbs
Why not freeze 12 1 pound packages of ground beef? You can flatten the beef in Ziploc bags and stack them on top of each other. They take very little space when flattened and stacked that way.