Juggling a career and a family is challenging!
Today, to give me an edge, I did a little freezer cooking. Evan and Abby were out, so I made 100+ meatballs, ratatouille, and short rib crock-pot kits for later. Not only do you feel pretty good about yourself, you save $$$ big time! Buy in bulk, eat out less, control portion size
2 lbs sausage (not in casing)
5 lbs ground beef or turkey
1 cup grated parm
1/2 cup shredded mozzarella
1 large onion minced
2 cups tomato sauce
Garlic to taste
Favorite herbs (I like rosemary, salt-free steak seasoning, and red pepper flake)
You gotta mix ’em by hand! There really is no better way to distribute all the ingredients and ensure well-balanced meatballs.
I measure mine with a tablespoon so they are just bite-sized.
They bake on a rack on a cookie sheet for about 20 minutes at 425F.
*no breadcrumbs today…I left them off the grocery list and that was that! The mozzarella helps to hold them together, but you do need to be gentle when pulling them off the baking rack.
Balsamic Beef Short Ribs
This is a crock pot kit. There is a little assembly work on this end, but when you’re ready to cook, you just dump it all in!
4 beef short ribs
1 large onion
1 cup mushrooms, quartered
4 Roma tomatoes, quartered
1/2 cup balsamic vinegar
2 cups beef broth
Start by browning the short ribs on all sides in a little olive oil. Remove them from the pan.
In the same pan, sauté the onions. Add water as needed to de-glaze all that yummy beef fond. Add the mushies and tomatoes and cook through.
Allow all ingredients to cool thoroughly before tossing them into a freezer bag.
Dump the bag of frozen veggies and meat into the crock pot.
Add the balsamic and beef broth.
Cook on low for 7-8 hours, or until tender.
You can thicken the sauce with a tsp of cornstarch dissolved in water. Not necessary, IMHO.
Crock pot beef in a kit
Ready for you to make it!