Freezer Meal Workshop

I had such a great experience with my first Freezer Meal Workshop that I knew I wanted to bring this to Sherman Provision. I know a lot of women are like me. They want to cook, but “what to cook” is always the question. How nice to pull a ready made entree from your freezer and put it in the crockpot for dinner. I found the portions were very generous.  Investing 2 hours of my time to make 10 meals that fed 4 to 6 people (40 to 60 meals) was well worth the time and money.

We are doing a Freezer Meal Workshop at Sherman Provision on Thursday, September 26th from 6:30 to 8:30. We will have everything you need at the workshop (meat, spices, sauces, dairy and grocery items). You will be able to come to the workshop with freezer bags and take home the meals you create. Everything else will be provided.

This is the menu:
Bacon Ranch Chicken (or Pork)
Creamy Spinach Chicken
Drunken Steak
Garlic and Herb Roast (or roast Pork)
Herb Grilled Chicken
Merlot burgers (or meatloaf)
Onion Onion Chicken (or Pork)
Spinich & Herb Meatballs
Vidalia & Bacon Chicken
Vidalia Shredded Pork (or Chicken)

Herbs, spices and sauces will be $59.93 (Payable to Lillian Turano)
Cost for Grocery and Dairy items $16.00
Cost for meat approximately $90.00

Total cost for everything is $165.93.

Please let me know if you are interested in attending. We will be limiting this workshop to 10 people.  We will have prizes and surprises that night.

I can’t wait.  Until next time…From our Butcher Block to your Table.

Pork Pesto

Last Friday night I did something I didn’t think I would ever do.  I participated in a Freezer Dinner Workshop.  My friend Lillian Turano, Tastefully Simple Consultant, was hosting a Freezer Workshop.  I had prepared meat for these workshops before and thought the meals sounded delicious.  Before I knew it, I was preparing meat for 5 participants, and one of them was me.  Yikes!  What had I gotten into?  I might have started a little shaky; However, by the end of the night I was hooked.  It helped to have Debbie Shelton there.  She had my back and we had such a good time.  By the way, did I mention that I won 3 prizes? How can you not have fun when you are winning great prizes, and knocking out enough meals for a month at the same time?

We will be doing a Freezer Dinner Workshop at Sherman Provision.  We will only be able to have 8 participants, and I will be one of them.  Let me know if you are interested and I will reserve you a spot.

The first meal I cooked was Pork Pesto.  Very simple, but elegant.

3 pound boneless pork loin (butterfly cut)
2 Tablespoons Tastefully Simple Dried Tomato & Garlic Pesto Mix
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Water                                     
4 oz. Feta Cheese

I cut my boneless pork into 2 pieces so I could use this for 2 separate meals.

Mix the Pesto Mix, Water and Olive Oil together. Place the pork loin(s) in the bottom of a 9 X 12 inch foil pan. Spread the Pesto mix on the pork loin(s) leaving about 2 Tablespoons in reserve. Put the Feta Cheese on top of the Pesto Mix. Roll up the pork loin and secure with tooth picks. The meat can then be frozen and used at a later date.  When you are ready to cook the meat, make sure it is completely thawed out.

Preheat the oven to 325 degrees. Place the rolled up pork loin fat side down. Cook in the oven for 45 minutes. Flip the pork loin over and cook for an additional 30 minutes. When I cooked my pork loin, I covered the pan with foil to keep the moisture in.

This was so good. I can’t wait to try the rest of the dinners.

Until next time…From our Butcher Block to your Table.