I cooked like crazy over the weekend so we would have some casseroles in the freezer for lambing season when time is limited.
I cooked up 3 lbs of deer sausage and 1 lb of ground venison together and 2 whole chickens we raised last fall. I used this meat to make the following:
2 9×13 pans of lasagna (sort of followed Pioneer Woman’s recipe from her cookbook)
2 9×9 pans of navy bean casserole
1 9×13 pan of cream cheese chicken enchiladas
1 crockpot of chili (some I froze for later use and some I kept to eat over baked potatoes this week)
with probably one whole chicken worth of meat left for the chicken salad I whipped up this morning with hard-boiled bantie eggs.
The beginnings of a stocked freezer.