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Old 11-14-2017, 10:50 AM   #21
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Scan all grocery receipts on land and sea. That way if you're looking at a 30 day trip, check the list you make against your purchases the last 30 days or a typical 30 days. Look back over receipts to make sure you haven't overlooked anything. Use your history.
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Old 11-14-2017, 01:08 PM   #22
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We try to plan a number of meals. We also try to plan that leftovers for one meal will become an ingredient for the next meal or two. We also portion our meats out for each meal, then vac pack that portion. Everything sits in the freezer then the next few days worth of vac pack portions get moved to the cooler and sit with the blocks of ice.

For example, we'll cook steak tips for dinner. however, we'll cook 1-2 extra tips. The next day the extra tips are diced. We'll dice and sweat some peppers and onions. The diced meat, peppers and onions are then used in omelettes in the morning (they take very little). For lunch or dinner quesadillas, or in a rice stir fry. The rice if often wrapped in a tortilla. We'll even take the diced meat and sauteed pepper and onion mixture and toss it in pasts sauce or sub rolls with melted cheese.

Substitute steak tips for pork chops, pork loin, chicken breasts.

We try to keep a few meals 'in our back pocket' for rainy days. Pasta, quesadillas, rice wraps, hot subs, fried rice all do well on a single burner stove.
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Old 11-14-2017, 02:27 PM   #23
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Wifey B: Secret for thawing vacuum sealed meats, learned from hubby who learned from Omaha Steaks lady one time. Submerge in a pan or sink of water. Depending on size of piece of meat, takes anywhere from 20 to 40 minutes to thaw completely and just as good as overnight in the refrigerator. Never never never ever never ever never thaw meats in microwave.
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