No cooking ahead. I generally don't remember to pre-thaw, but that's a good skill to have
You don't have to "season the meat" per se - just throw it all in the bag and freeze! For SW chicken and Thai Basil, I freeze as whole breasts (or actually I think both recipes originally call for thighs, but breast work fine), and then shred once cooked. I use pork mini roasts usually and not pork butt/shoulder because I prefer it leaner. I freeze them and beef roasts whole.
The way I do the recipes, I use 2 lbs of meat. So I cut spices/chopped stuff accordingly.
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Brenna
3 kiddos (
16 1/2,
14 &
9)
Praying for semi-son, age 35
I live by the motto: seek first to understand.
"Fools find no pleasure in understanding but delight in airing their own opinions." Proverbs 18:2