A savvy home cook has shared how she uses a 'dump and go' method to meal prep and freeze up to eight weeks worth of meals.
Sharing the insight to the Slow Cooker Recipe and Tips Facebook page, the Australian woman prepared multiple 'dump recipe' meals and placed the food in freezer bags with labels.
'Well I've gone a bit mad today and started to make up my meals. I got so into it that I didn't realise how long I was doing it for, I did take breaks, but I'm definitely feeling sorry now,' she said.
'But knowing that our freezer is full with meals for the next six to eight weeks is worth all the pain.'
Sharing the insight to the Slow Cooker Recipe and Tips Facebook group, the woman cooked multiple 'dump recipe' slow cooker meals and placed the food in freezer bags with labels
The term ‘dump and go’ refers to the action of dumping all the contents and ingredients from the freezer bag into the slow cooker.
Some of the meals the woman prepared included spaghetti Bolognese, cottage pie and a black bean beef stew.
She also strongly advised to defrost each meal ‘thoroughly’ before putting the food in the slow cooker to ensure it cooks properly for six to eight hours.
Unlike regular meal prepping all the food in the bags are prepared raw, ready for the slow cooker.
'Knowing that our freezer is full with meals for the next six to eight weeks is worth all the pain,' the woman said. Unlike regular meal prepping all the food in the bags are prepared raw, ready for the slow cooker
What are the top 10 meal prep staples to have in the pantry?
1. Mixed Nuts
2. Chia Seeds
3. Frozen Fruit
4. Whole-Wheat Pasta
5. Rolled Oats
6. Rice Malt Syrup
8. Canned Beans
9. Extra Virgin Oil
10. Canned Tuna
This convenient meal prepping tactic was well recognised among the online slow cooker community as it not only saves time, but money too.
'Wow, pretty impressive. You deserve a rest now,' one home cook said, praising the woman.
'Think of the money you're saving by not having to "pop" into the shops every other day to get something for dinner. Good on you I say,' another added.
'These are dump bags, no pre-cooking just ingredients thrown in a bag and popped in the freezer ready to be defrosted and dumped in the slow cooker,' a third explained.
How to meal prep Thai Red Curry Noodle Soup
Ready in: 45 minutes
Serves: 4 - 5
Extra virgin olive oil
Salt and pepper to taste
250g lean chicken breast, cut into small chunks
2 garlic cloves, crushed (or 2 tbsp garlic infused olive oil)
1 red capsicum, diced
3 tbsp red curry paste
1 punnet of cherry tomatoes, halved
1 tbsp freshly grated ginger
100g snow peas
Bean sprouts to garnish (optional)
100g mushrooms of choice sliced
6 cups reduced salt chicken broth
1 x 400ml can light coconut milk
200g rice noodles
1 tbsp fish sauce
2 tsp rice malt syrup
3 shallot spears, thinly sliced
1/2 cup chopped fresh coriander leaves
1/4 cup chopped fresh basil leaves
2 tbsp freshly squeezed lime juice
Step 1. Heat a small drizzle of olive oil in a large pot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden.
Step 2. Add garlic, capsicum and tomatoes. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 3. Stir in red curry paste and ginger until fragrant.
Step 4. Stir in mushrooms, snow peas, chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Step 5. Stir in rice noodles, fish sauce and rice malt syrup until noodles are tender, roughly 5 minutes.
Step 6. Remove from heat; stir in shallots, coriander, basil and lime juice; season with salt and pepper, to taste.
Step 7. Garnish with bean sprouts and extra coriander (optional) and you're done!