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Mama uses the ‘dump and go’ method for preparing meals to make EIGHT weeks of food

How to make all your meals for EIGHT weeks: Savvy mom’s ‘dump and go’ food preparation trick conquers the internet

  • A home cook has revealed how she prepares food for up to eight weeks
  • With the help of several freezer bags the woman prepares a series of selected raw meals
  • ‘Dump and go’ refers to the action in which the food is placed in the slow cooker

A smart home cook has explained how she uses a ‘dump and go’ method to prepare meals and freeze up to eight weeks of meals.

By sharing the insight on the Slow Cooker Recipe and Tips Facebook page, the Australian woman prepared several ‘dump recipe’ meals and placed the food in freezer bags with labels.

‘Well, I went a little crazy today and started preparing my meals. I went so deep into it that I didn’t realize how long I had been doing it, I did take a break, but I am absolutely sorry now, “she said.

“But knowing that our freezer will be full of meals for the next six to eight weeks is worth all the pain.”

The woman shares the insight with the Slow Cooker Recipe and Tips Facebook group, the woman cooked several 'dump recipe' slow cooker meals and placed the food in freezer bags with labels

The woman shares the insight with the Slow Cooker Recipe and Tips Facebook group, the woman cooked several ‘dump recipe’ slow cooker meals and placed the food in freezer bags with labels

The term ‘dump and go’ refers to the action in which all contents and ingredients from the freezer bag are dumped into the slow cooker.

Some of the meals that the woman prepared were spaghetti Bolognese, cottage pie and a black bean stew.

She also strongly recommended defrosting each meal ‘thoroughly’ before placing the food in the slow cooker to ensure that it cooks well for six to eight hours.

Unlike the normal meal preparation, all the food in the bags is prepared raw, ready for the slow cooker.

“Knowing that our freezer is full of meals for the next six to eight weeks is worth all the pain,” the woman said. Unlike the normal meal preparation, all the food in the bags is prepared raw, ready for the slow cooker

What are the top 10 staples for preparing meals in the pantry?

1. Mixed nuts

2. Chia Seeds

3. Frozen fruit

4. Whole Wheat Pasta

5. Oatmeal

6. Rice malt syrup

7. Quinoa

8. Canned beans

9. Extra virgin oil

10. Canned tuna

This handy tactic for preparing meals has been widely recognized in the online slow cooker community because it not only saves time but also money.

“Wow, pretty impressive. You deserve peace now, “said a home cook, praising the woman.

‘Think about the money you save by not’ popping ‘in the shops every other day to get something to eat. Good of you, I say, “another one added.

“These are dump bags, not pre-cooking, only ingredients that are thrown into a bag and put in the freezer to be thawed and dumped in the slow cooker,” a third explained.

How to prepare meal Thai Red Curry Noodle Soup

Ready in: 45 minutes

Portions: 4 – 5

ingredients

Extra virgin olive oil

Salt and pepper to taste

250 g lean chicken fillet, cut into small pieces

2 cloves of garlic, crushed (or 2 tablespoons of olive oil soaked in garlic)

1 red pepper, diced

3 tbsp red curry paste

1 tray of cherry tomatoes, halved

1 tbsp freshly grated ginger

100 g snow peas

Bean sprouts to garnish (optional)

100 g optionally sliced ​​mushrooms

6 cups reduced chicken broth with salt

1 x 400 ml can light coconut milk

200 g rice noodles

1 tbsp fish sauce

2 teaspoons rice malt syrup

3 shallots, cut into thin slices

1/2 cup chopped fresh coriander leaves

1/4 cup chopped fresh basil leaves

2 tbsp freshly squeezed lime juice

Method

Step 1. Heat a small dash of olive oil in a large saucepan over medium heat. Season the chicken with salt and pepper. Add chicken to the pot and cook until golden brown.

Step 2. Add garlic, pepper and tomatoes. Cook, stirring occasionally, until soft, about 3-4 minutes.

Step 3. Stir in the red curry paste and ginger until fragrant.

Step 4. Stir in the mushrooms, snow peas, chicken broth and coconut milk, and remove all brown pieces from the bottom of the pot. Bring to the boil; lower the heat and cook, stirring occasionally, until less, about 10 minutes.

Step 5. Stir in the rice noodles, fish sauce and rice malt syrup until the noodles are soft, about 5 minutes.

Step 6. Remove from the heat; stir in the shallots, coriander, basil and lime juice; season with salt and pepper.

Step 7. Garnish with bean sprouts and extra coriander (optional) and you’re done!

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