That's a super idea. I kinda do the same thing for my spaghetti sauce. I make a huge pot of my recipe, take my time on a Saturday or a Sunday. Use all fresh veggies and such, with a good bit of red wine as well. But I make it twice as think as I would serve it. Then I freeze half-dinner size portions in foodsaver bags; I get quite a few in a batch. It keeps for months, and you just toss a portion in a pot with a jar of ragu or whatever and warm it up. Great dinner in half an hour and lunch for a couple days as well.
-----Original Message----- From: Bill Wheatley [mailto:[EMAIL PROTECTED] Sent: Wednesday, March 12, 2003 10:21 AM To: CF-Community Subject: Re: Solidarity Yes i used to eat rich & chicken for lunch it was pretty good because i would make a big batch of rice and then i would cook the chicken and have with that some corn or olives, but then i would put it all in my FoodSaver and vacuum seal it so i would stay up sunday and make my lunches & dinners for the whole week with the same portions it was great, then i just go nuke the stuff for 3 minutes or i boil it in water and walla meal done, it really helps you save time from always cooking as well ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Archives: http://www.houseoffusion.com/cf_lists/index.cfm?forumid=5 Subscription: http://www.houseoffusion.com/cf_lists/index.cfm?method=subscribe&forumid=5 Get the mailserver that powers this list at http://www.coolfusion.com Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
