I cook 10 pounds of ground beef at a time in a large pot and then portion into freezer bags. It's so quick and easy to pull a bag or 2 out of the freezer for soups or tacos, lasagna etc. Saves a lot of time and mess. And if we're on a rush for dinner it's quick to use for so many dishes.
Just heard on a poddy about using 1/2 mushrooms and 1/2 ground beef (pref grass fed). I cooked up 3 lbs of taco meat this way and froze it in 4 bags, which has come in very handy since starting nursing school! Hubby said they were the best tacos ever! :)
I find it very helpful to have a sipper or fuel pull drink on hand, especially for after lunch or dinner. It prevents me from snacking mindlessly, and I don’t feel guilty about it. I love Briana Thomas’ chocolate dreamy!
I love small bites for my salad too. Having the lettuce on hand is awesome!! Having chicken prepped on hand is so helpful as well. Thank you for the tips. ❤️
Lettuce was a great idea and answered my issueThe tenders I've never noticed before AND possibly faster then our desired IP's. And fresh chicken in my fridge dresses me out. I didn't put together its BC I'm used to frozen from Bush livingAlso I dont drain my spinach either😂 this last time I made it, I decided to throw the spinach in with the cream chhese mix in the food processor so my kids couldn't separate it out and whine😉 it looked pretty with green And White together, was one step shorter and they didn't even notice it.
Frozen meat... defrosts quickly in a large bowl of water. Like medium temperature water, toss them meat in to defrost (preferable in plastic packaging or a zip-bag.) It is the first thing I do when I start a meal. Then prep other components, then go to chop or dice the meat. This works for single serving size meats up to a 1" thick. More than that would take a little longer than the 15'ish minutes.
This was a great video. First of all, I had the pleasure of trying for the first time spinach lasagna that you made and it was not at all soupy. Second, when you cook your frozen chicken tenders do you put any kind of oil in the pan? That was a wonderful tip and I can't wait to use it when I get back home. I also really liked your tip about preparing the lettuce ahead of time so you can just grab it and slice it up and use it for dinner. I usually put a piece of paper towel in the baggy to hep absorb the moisture. More tip/hack videos please.
Thanks, Jane! This is an older video and I hopefully have improved my skills a bit since then. 😆 I rewatched it not long ago and thought, goodness I took forever to get to the hacks!
Thanks for this. 😂 This was one of my earlier videos and I've definitely tried to improve upon not being so chatty and getting to the point since making this one.
Hi Sharon! Thank you. I love it. It was a gift from a few Christmases ago and I'm not sure if I saved the info of the company who made it. Unfortunately, I just left on a five month trip or else I'd take a look on the actual holder (to see if something is written on the bottom) for you!
I am thinking I should! Thanks for commenting and letting me know there would be interest if I did! I've come through a very busy season but I'm hoping to be making more videos very soon!
Do you bother with counting carbs in an S setting with things like cheese and such?!? I thought we didn’t need to worry about that so much...Please help! Also is there a guideline for portions or second helpings on really hungry days?
Hi! I don't count carbs in an S setting unless it's net carbs from low carb tortillas or Joseph's pitas. You do have to watch the carbs in some processed meats, like deli meat or smoked sausage. Otherwise, THM doesn't have guidelines on things like seconds. I eat until I'm satisfied, which is sometimes means eating more on some days than others. Sometimes with S meals, it takes longer to feel full because carbs fill you up and when they're missing, even though you're eating "rich" food, it doesn't quite feel like the same kind of "full" as when carbs are present. Getting those 10 net carbs in does help with that. I talk about that in my "What Got the Scale Moving" video. Be sure and check that one out if you haven't watched it! Thanks for watching and commenting! Hope this helps! :)
Please get to the tips. I almost quit watching because you took so long to get to it. I got to tip 3 but it was too frustrating. Also, your cutting board looks very well used...but unless you sterilize it, it would be full of bacteria. Thanks.
Thank you for your input, Mary-Ann! I'm sorry for any frustration you experienced. I'll definitely take that into consideration for how to make future videos better. ❤️
