ONE Big Mess (Instead of 8!)

I’m messy. Clutter is a constant struggle. The monotonous task of keeping my kitchen sparkling after three meals a day is not on the top of my priority list. I wish it was, and so we have this blog. I love it when I come up with something that helps me minimize how messy my kitchen gets.
About six years ago, I went to a moms-group meeting with a speaker who had written a cookbook on Freezer Cooking. I think she cooked about every three months. It was very inspiring, but also overwhelming. The thought of not being spontaneous (one of my most lovable traits) for three whole months was too much for me. Not to mention the two days of shopping and the day of kicking kids and hubby out of the house so I could cook. But I did take a few key things from her. First of all, many people (including me before hearing her), assume that freezer meals are casseroles. I’m not a big fan of casseroles. But she showed us how to make tons of different types of things that were mostly done on the big cooking day and then could be thrown together in a matter of minutes for a “fresh” meal.
After hearing her talk, I started thinking differently. I began to double certain time-consuming recipes such as spaghetti sauce, and freezing the extra. It doesn’t take any extra time to make twice the recipe, but then I have the sauce ready for a 5 minute meal on a busy night. The biggest way I changed how I operate in the kitchen was when I started bulk-cooking meat. If you think about it, cooking your meat is the most time consuming part of meal prep. Especially if your meat is frozen. You have to thaw (which requires this thing called “planning ahead”), season, and then cook. Plus whatever else you’re doing for the meal.
I’ve always bought meat (never more than 2.00/lb) in big packages and divided it up to freeze. A few years ago, I started cooking MOST of my meat as soon as I brought it home, rather than freezing small portions of raw meat. With chicken, I do always freeze some uncooked, since I can do more things with it this way, like Crockpot BBQ Chicken. But with ground beef, I generally cook it all on the day I buy it.

This week I found it on sale for 1.69/lb, so I bought about 10 lbs. I cooked it in three different ways, all at the same time. I made porcupines, which are meatballs with rice in them that pokes out and looks like porcupines. I also cooked up about three and a half lbs of hamburger patties, and then browned the rest of the meat to use in things like tacos, spaghetti, soups, casseroles, or sprinkle on pizza.

I love to do this with beef, because beef is usually so messy with the fat draining thing. Ugh. It’s rare that I find 93% lean beef at a price I can justify paying, so I generally get 80-85 % lean. It splatters, and then the draining of the fat is a pain, so I prefer doing it all in one night so I don’t have to do it again for a long time. I believe in the importance of eating at home, both for our budget and for our physical and family well-being, so I try to do all I can to keep myself from dreading cooking. With three kids I don’t typically have time to spend two hours a night in the kitchen being creative with new recipes. Having the frozen, already-cooked beef means I can have dinner on the table in the time it takes to cook the spaghetti or crisp up the taco shells. I made tacos last night in about 10 minutes. Way quicker than driving out to get fast food!
Here’s how I did it this time:


Ten lbs Ground Beef – 80% lean


The meatballs get cooked and then drained, and then I add a can of cream of mushroom soup and a can of water and it makes an awesome gravy. Serve it over mashed potatoes, rice, noodles, whatever. I like to make something like this on the first day because then at least one meal gets the benefit of using the juices in the gravy. If I’m going to cook up LOTS of meatballs, I usually cook them in the oven.


While the meatballs are going, I make up the hamburger patties, season them with Lawry’s Seasoned Salt and start them on the George Foreman grill.


The rest of the meat goes in my big soup pot and gets stirred every once in a while. I also season this with garlic and onion.

Once the beef is browned, I use a metal pasta server or metal slotted spoon to transfer it to my colander which is on top of paper towels on a plate.


Let it drain and cool while you have dinner, and then transfer it to a big freezer bag. Don’t put it in the freezer bag before it’s cool, as it may cause the bag to break. When you need some for later meals, just take it out of the freezer and bang it on the counter to break off how much you need. I usually thaw it in the microwave for a minute at a time on 20% power.

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Comments

  1. Going Cerebral says:

    I cook mine in a 6qt pot, seasoning it with chopped onion, minced garlic (i cheat and get the large jar of minced onion from wally), oregano and black pepper. When finished cooking, i prop the pot and squish all the meat to the high side to drain the grease. i use a baster to suck it out and put it in a metal bowl. when it's drained sufficiently (and cooled mostly) I measure at one-cup increments into snack-sized ziploc bags…i really need to work on acquiring reusable containers for this. i put them in the fridge to get completely cold, then collect all the snack baggies in a gallon sized baggie for a little extra protection against freezer-burn. i use the gallon bag over and over and over.

    when i need meat for spaghetti, stroganoff, sloppy joes, etc i take out one or two packages, peel them out into a microwave safe bowl and nuke for 1min. drain off any excess grease and dump into the meal as required. when i'm cooking pasta i dump the nuked beef into the pasta water and treat the snippet of leftover grease as replacement for the snippet of oil i would add to prevent sticking noodles.

  2. TN Lizzie says:

    Did you know that you can BOIL ground beef in water? After you have drained it, it is almost completely fat free, and there is NO greasy stove top to deal with! Woo Hoo!

    After I separate the meat and water, I often refrigerate the pot of water. The fat congeals on the top and is easy to remove. Add veggies and some boullion cubes (beef and/or chicken) to the water and you've got a great soup!

    Your "25-step list of each job that goes into cleaning a bathroom" was linked on an e-mail from The Clean Team Catalog: Summer Cleaning School. I'm loving your blog! Thank you!!!

  3. Nony (A Slob Comes Clean) says:

    Cerebral, I actually tried that last week after you suggested it.

    TN Lizzie, I tried boiling it once, and didn't know what to do with the water. I love the idea of putting it in the fridge and letting the fat harden. And soup? Great idea!

  4. I had never heard of boiling ground beef! That is a GREAT idea!!!!! I hate having the mess on the stove and then not cleaning it up until a week later when my husband finally asks, "When are you going to clean that up???" Not a good feeling.

  5. I just found your blog after frantic searching for something that actually made sense to my slobbish ways. I love your blog by the way. It's like you are in my head. All the other blogs that I found in my search gave tips, etc. But the majority of the problem with me lies in not having the motivation.

    I just wanted to add that I was reading a cooking light magazine that said that if you use a higher percentage of fat ground beef that by draining it and rinsing it with hot water it can be the equivalent of 95% lean beef.

  6. What kind of sauce do you use with your porcupines? I have a recipe from my mom that uses enchilada sauce. But I’m always looking for new recipes.

    And if you put the hamburger on a cookie sheet to freeze and then move it to a bag it makes it easier to get the amount you want later, not as much banging :)

    • I actually use cream of mushroom soup with a can of water or milk. Maybe not the most healthy option, but soooo yummy!

      • I make my cream of mushroom soup. I haven’t had a can of it in years. I think it tastes better to. It is simple. Just add 2 TBS of butter melt it in a sauce pan then add 3 TBS of flour cook till bubbly take off heat and add 1/2 cup veg. broth and 1/2 cup milk cook med and either chopped fresh mushrooms abt 2 TBS or freeze dried same quantity heat until thick about another 5 min. This is equivilant to 1 can of soup you can double or triple. Prepare as you would your canned soup.

  7. Debbie Fites says:

    I have cooked meat like this before but maybe only 5 lbs. I am very encouraged to do this again with more meat. I just found your blog today and i’m reading it backwards!!

    Also, I always, for 24 years, have drained and rinsed my meat in a colander after cooking. Thanks again for your encouragement and I am like you in a lot of ways. I was reading earlier about being overwhelmed and that is so me! I watched a couple of your videos today and then I went and decluttered!! Today was my day off work (kids at school) – I felt like I got a lot accomplished even though the house is not perfect and there is more to do. Thanks. I have to work tomorrow and then I’m off on Friday and I will be visiting your site again that morning to get some encouragement!!

  8. I’ve thought about doing this with ground beef, but always worry about the flavor of using pre-cooked meat. I know sometimes just leftovers the next day have a funky taste (the closest comparison I can come up with is like wet dog hair smells). When done this way, does it taste like you just cooked it when you do use it?

    • I use this in recipes, so it works great. My main advice is to be sure you don’t re-cook the meat. Thaw it for as short a time as possible on as low power as possible.

  9. For the hamburger patties – how do you store them? Do they taste just as good after warming them up? I know around here it’s hard to get anyone to eat the leftover hamburger patties. I like these ideas but I’m not so sure about the pre-cooked hamburgers.

    • I put them in a ziploc bag after they’re completely cooled. For us, the key is to defrost them instead of re-cook them. Put it in for 30 seconds at 20% power and then add another 15 seconds at a time til it’s warmed through. They’re not as good as fresh though, but my husband is fine with it.

  10. I’ve been batch cooking my ground beef for a couple years, and it is truly a time saver! A full-time working Mama with my third daughter due in 3 short months, so I need all the help I can get- just like every other Mama!

    I loved your meatball recipe! I’m going to have to try that. I always have cream of mushroom on hand, so that will be an easy treat! Thanks for the tips!!

  11. I put frozen hamburger (frozen) in the crockpot with a little water and let it cook. It really doesn’t take long. Maybe a couple of hours? The only thing I have yo do occasionally is break the hamburger up. It is SO easy!!!

  12. * I meant (or raw)

  13. When freezing the meat you can portion meat into smaller non-freezer bags and then sealing a larger expensive freezer bag. Keeps the bag clean and good for those of us that do not want to whack the meat block (have a baby). Have been doing this with frozen baby food cubes in snack sized bags – prevents them from sticking together.

  14. I wonder how well this works with ground turkey??

  15. I FINALLY did this! I bought 30lbs of ground beef (we are a family of 10), came home and spent 7 hours pre-cooking 4 nights of taco meat, a gallon bag each (with enough leftover from each night for some much loved nachos the next night), 2 nights of homemade chili, again, the gallon bags, 4 gallon bags of spaghetti sauce (one being Gluten free for my daughter) and froze it all! I also pre-mixed our meatloaf and froze it! I cooked the meat, sautee’d the veggies, made the meals, and froze it all! It has served us well so far. I made our menu for the month and I make other meals in between so we don’t get burnt out on ground beef. Next I plan to pre-make some of our routine chicken meals! I have also been doing some freezer cooking for breakfast items so the kids are not eating the dreadful sugar filled, terrible for you cereal and the crappy school breakfasts. I have only made sausage, egg, and cheese burritos and breakfast pockets. The breakfast pockets didn’t make it more than 2 days though, and that was a lot of work! I love your blog :D

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