“The 80yo grandparents have recently moved into a new home so I said keep your freezer free and I’ll come stock it in the school hols. Sent them a list of meals to choose from. 75 portions of food later ready for freezer stash. The grandparents will be set for the month or so. $210 spent (inc containers) so $2.80 per portion. #7meals#4sides#5hours#bulkprep“
Absolutely incredible, right?
Well Brooke has gone above and beyond, by providing the Skinnymixers Community with a step-by-step how to meal prep guide of what she did and a printable shopping list spreadsheet.
Thank you Brooke! (please make sure you show your appreciation by sharing it with everyone that you think would benefit)
I recently had a bulk cook up day for my 80 year old grandparents to help make mealtimes easier for them. After 5 hrs, 75 portions of food later ready for the freezer stash, they will be set for the month or so for healthy, nutritious meals.
We spent $210 spent on shopping from the butchers and Woolies (inc containers) for all ingredients except for some Skinnymixers Chicken Stock Concentrate (THM1) and Italian Spice Mix (THM1) as they had just moved into their new house. This worked out to a mere $2.80 per portion.
My 9yo kitchen sidekick and I had combed through Skinnymixers and Thermobextas books and websites to come up with a list of freezer and palate friendly (chilli on the down low) meals for the grandparents to choose from.
*** I’ve included this list at the end of the article for you.***
They chose the following meals and we added some sides as Nan wanted some individual serves ready to go.
I did a single batch but it is a very saucy meal which you can easily pan fry the chicken then combine with the sauce to bulk it out. Served up with cauli mash & veg.
Using the Skinnymixer’s Butter Chicken recipe, I doubled the marinade and chicken and pan fried this. We omitted the nuts and used coconut cream. Made the sauce and poured this into the pan for the bulked up meat. You can also safely double the sauce for 4 times meat and marinate if you really want to bulk it. We served the butter chicken up with rice and steamed vegetables.
First we roasted up a butternut pumpkin to further bulk up the recipe. Using fresh lasagne sheets (versus dry) it is much easier to work with. We made 3 foil container (double serves) unbaked ready to be popped into the oven to finish off and a larger cooked lasagne which will just need to be reheated. For a meaty lasagne you can use the Family Chunky Bolognese with hidden vegetables.