Thread: Crackslaw
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Old Tue, Jun-03-14, 02:45
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ParisMama ParisMama is offline
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Posts: 1,370
 
Plan: AIP (autoimmune paleo)
Stats: 235/185/165 Female 5'5"
BF:
Progress: 71%
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Thanks, Judy, I'm an intuitive cook so that's enough for me to go on...

Sunny, I make a HUGE batch of this, and freeze. I use a big bag of baby bok choy (no idea the weight of it, it's from the Asian grocery and sold in a bag), and usually half a small red cabbage, then onions (scallions if I have them, regular onions if not) and 2 pounds of ground beef. Grate lots of ginger and garlic into it too, and season. If I have any greens on hand that need to be used up I throw those in too (spinach, kale, radish leaves, etc) I then portion it out into 8 servings and freeze many of the portions (the ones I won't eat in the next couple of days).

When I first started making it I kept it in one giant tub but I would serve myself seconds... and huge portions, and all those cabbage carbs add up after a while. Now I find that one portion is fine to "satisfy" me - I'd still eat more than that if I was eating from a big container.

I have this for lunch usually 4-5 times a week, or maybe a quick dinner if my DH is working late or traveling... It's my "fast food". I also make ahead and freeze low carb/paleo meatballs, but with those I need to forage for veggies to go with it so they are not quite as easy.
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