Master Cooking Day(s) - Using What's in the Garden & Freezer

Essential Foods:
3.5 pounds Grass-Fed Ground Beef
2 pounds Pasture-Raised Ground Pork
2-4 pounds Grass-Fed Beef Short Ribs
1-2 packages Free-Range Chicken Boney Pieces
1/2 cup dry bread crumbs (gluten-free if you are intolerant)
2/3 cup raw milk
4 large free-range, organic eggs
1 cup grated parmesan cheese
3/4  cup fresh chopped flat-leaf parsley
2 teaspoons kosher salt
Freshly ground black pepper
2 cups uncooked macaroni
56 ounce, crushed or diced tomatoes
2 cups tomato Sauce
16 cups Beef stock/broth
2 cans Canellini Beans
2 Teaspoons Italian Seasoning
48 meatballs
11 carrots, sliced
7 onions, diced
12  celery stalks, chopped
5 cups green beans, fresh or frozen
18 cloves diced garlic
1 small green pepper
4 pounds diced tomatoes
1 cup diced zuchinni (opt)
2 Tablespoons Extra Virgin Olive Oil.
1 1/2 cup chicken stock
1 pound Kielbassa or polish Sausage Cut into bite size pieces
(I used 1/2 pound pasture-raised Pork Polish Sausage and 1/2 pound grass-fed lamb brats)
2 Teaspoons dried oregano (or 4 teaspoons fresh)
2 teaspoons dried thyme
1/8 teaspoon red pepper flakes
3 slices bread, diced (use 4 gluten-free since these loaves are usually smaller)
1/4 cup whole raw milk
1 teaspoon fresh thyme leaves (1/2 t dried)
Salt and freshly ground black pepper
3-4 slices bacon
Extra-virgin olive oil
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
3/4 cup ketchup
1 tablespoon Worcestershire sauce
Kosher Salt and freshly ground black pepper

Essential Equipment:
Large Stainless Steel Stock Pot (2-3 gallon size)
13x18 baking sheet with sides
Cup Cake Pan
Small bowl and large bowl
Favorite Knife, tongs, ladle, large, long handled wooden spoon
Cutting Board
Cast Iron Pan
Zipper Bags
Tiny Cookie Scoop (like an ice cream scoop), opt

Recipe List:
My Favorite Meatloaf
Beef & Chicken Stock
Italian Meatballs
Italian Meatball Soup
Sausage Stew

Day One Through Three

1. Day one: thaw meat for bone broths
2. Day Two and Three: Make bone broths (chicken and beef) -  Freeze only what you are not going to use for the Soup and the Stew.
3. Day Three: Take meat out of the freezer and thaw in the refrigerator

Day Three - Putting it together

1. Make Meatloaf and the Tomato Sauce, Cool, package and freeze (we packaged in 2 serving sizes)
2. Make the Meat Balls, Cool
3. Assemble Italian Meatball Soup, cool, package and freeze (we packaged in 2 serving sizes)
4. Assemble Smoked Sausage Stew, cool, package and freeze (we packaged in 2 serving sizes)

Congratulations! 

You now have 20 meals for two or 10 meals for four

in your freezer.