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What's Cookin' at your house today?

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@Kelly: GMTA! : )

Moonpie' date=' I wish you would share numbers with us, as in how much of everything you use and do you use some kind of herbs and spices?

how much vinegar went into your ratatouille. 1 Tablespoon?


I made 2 batches of chicken thighs and legs and then froze them A) On a plate in the freezer for 1-2 hrs then popped them in separate gallon sized ziplocks.

This way the chicken pieces freeze quickly and like the flash frozen method- stay as single pieces instead of all frozen in a blob.


1) Thai chicken made with a 24 hr marinade of 1/4 c Panda Express Kung Pao sauce (only 6 grams per 2 T serving), soy sauce, la-lu, srirachi ( a large squirt), 1 /2 T peanut oil, nampla (fish sauce 1 T), also 1 T Thai red curry paste rubbed all over the chicken - then drop the chicken into the bag and mush the sauce around. Toss in the fridge for 24 hrs. Pull chicken pieces out of the gooey marinade and pop onto a cookie sheet. Cook at 325* (to prevent burning) for 1 hr, let it cool 15 minutes, enough to plate for the freezer and slide into the freezer for 1 -2 hrs. Then bag it and pop back into the freezer.


2) My version of KFC Chicken: In your dry type mini blender: 1/ c almond meal (super low in carbs compared to regular flour), 7 pork rinds broken up, 1/4 c flax meal, 1 t salt, also heavy sprinkle of seasoned salt, 1 t each of rosemary and marjoram, 1/2-1 t pepper. Blend till mixed well.

Roll chicken parts in the breading and place on an UN oiled cookie sheet and bake at 350 for 1 hr 10 minutes for large pieces and only 1 hr for medium pieces. Let cool and pop onto a plate and freeze 1-2 hrs. Bag it and pop it back into the freezer.


This gives me 16 pieces of ready-to-eat chicken. I put 2 pcs on a plate on Defrost for 1.5 lbs and although it is perfectly hot for me-your micro may differ. This is 8 meals for me @ 2 pieces each. They will last in the freezer for up to 3 months, although they never last that long.[/quote']

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