Sunny's Savvy Spender Suggestion #2

Buying meat in bulk and still being able to use it all before it spoils...  Yes, you can do it!  It's simple.
Most stores offer a discount if you buy their meat in larger quantities.  Some stores label them as a "Family Pack."  But, how can you consume all that meat before it goes bad?  Freeze the whole package and... well, what a mess trying to separate icy chicken breasts or break off frozen hamburger meat when you only need a pound or two.
*Just like my previous blog about freezing bread, this will take a bit of time, but it's definitely worth the time spent.
Solution?  Go ahead.  Buy meat in the large packages.  When you get it home, divvy it up and freeze it in parts.

Here are a couple of ideas...

HAMBURGER

 The majority of the time, I purchase hamburger in a 5-lb roll like this one.  No, it's not the leanest of beef.  It's not organic. But, when you're on a super tight budget, you really can't be so picky.  Feed your family the best you can.

 I like these rolls because they're cheaper than the packages of single pounds AND usually, they're conveniently marked by 1/2-pound measurements on the side.

 

After getting your groceries home, unload and put everything away except your meats.  Using a sharp, serrated knife, slice the roll in 1-pound increments.  Just slice right through the plastic... it won't hurt anything, (that's why the serrated knife is necessary.)

 Invest in some storage bags of different sizes.  You'll need them.

Place each pound into a quart-size storage bag.  Keep some paper towels on hand to wipe any meat or blood that may end up on the outside or on the zipper of your bag.  You don't want to spread anything yucky to the rest of your freezer goodies.

 And... tada!  There you go.  Five servings of hamburger meat already separated and ready to be thawed individually.








CHICKEN BREASTS

 I like to buy the butcher-cut breasts in a large package.  Store brand is almost always cheaper than a name brand.

Simply place one or two breasts in a storage bag.  I store two to a bag because that's usually plenty for a nice meal requiring chicken, i.e.: chicken tacos, enchiladas, chicken and pasta dishes, etc.  And, with only two per bag, it's a much faster thaw time.

 And... there we are... three nights of chicken safe in my freezer, safe from spoil, and convenient as all heck!

*This method can be used with other meats, too.  I do this for steaks, pork chops, chicken thighs, ribs, and more. 

 

**Helpful Hint: Do all your meat cutting and prepping on a large cutting board.  This makes cleanup a cinch and a lot more sanitary.  "I just love animal blood on my countertops," said NO ONE EVER!



Well, get to shopping, folks.  And, don't pass up those bulk packages of fresh meat.  Now you know how to make them work for you!

Sunny's Savvy Spender Suggestion #1

Always wonder why bakery bread costs less than big name brand breads?  Well, you're paying for the preservatives of course.
Don't you hate when you buy a fresh loaf of yummy fresh-baked bread from your grocer's bakery and it starts growing that notorious white/green fuzz indicating you didn't consume it fast enough?  Money wasted and food spoiled.
Well, with this quick and easy tip, you'll be able to send your kids sandwiches every day made with that delicious bakery bread instead of the more expensive, preservative-packed kind.
It's a cinch!  Buy two loaves of your bakery's pre-sliced bread.  When you get it home, pull out the sandwich storage bags and simply start packin'!  Place two slices in each bag and FREEZE.  That's it!  It's that simple!
When it's time to make lunches, pull out the number of bags you'll need, make the sandwiches using the frozen bread and place them right back into the bag.  Making the sandwich with frozen bread will keep it cool until lunchtime.  (If you're worried about that, just set the bread out the night before.)

I freeze a lot of bread.  It's always good when thawed... just like new!  But, don't ever put your bread in the refrigerator.  Did you know it actually causes the bread to go stale faster?

* Starch tends to crystallize at cool temperatures, and this process, sometimes called "retrogradation," happens about six times faster at refrigerator temperatures than at room temperature. Loss of water also speeds up this process, so you want to keep bread in a container that stops moisture from escaping.
You can freeze bread, which might not sound like too good an idea, but if you do it quickly, the bread doesn't spend too long at temperatures that favor retrogradation. 
*Courtesy of Boston.com

Buying bread on the "Marked for Quick Sale" cart isn't a bad idea either.  Just get it home and pop it into the freezer ASAP.  I do it all the time and I'm VERY picky about the taste and appearance of the bread I serve on my table.