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.
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Published by Gretchen
I am a wife to my wonderful husband and the mama to two beautiful girls adopted from China. We have turned what was once a animal production farm into an animal sanctuary where animals are allowed to live out their lives in peace. We are striving for a simple life. We want to be able to provide ourselves with most of the items we need to survive; only buying things when absolutely necessary. We now strive to provide a portion of our family's food through organic gardening. I cook from scratch, make my own vegan cheese and nut milks, and make my own non-toxic cleaning products. Please join us as we transition from a Nourishing Tradition-style kitchen to a plant-based kitchen and from a sheep farm to a farm sanctuary.
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Loved your blog!! When our kids were young, we had a cow for milk, raised her steers for meat…and had a big garden. We also had ducks and chickens and dogs and cats, of course. Will look forward to reading your blogs again! Aunt Judy
ps….Uncle Jerry’s brother lives near Hutchinson…but we don’t get our there anymore. He and his wife have just moved into a retirement home.
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