Label freezer containers.
HERBS
Fresh cilantro: Chop ¼ cup.
Fresh parsley: Chop ½ cup.
FRUITS AND VEGETABLES
Carrots: Peel and chop 4 medium (2 cups).
Celery: Chop 3 stalks (1 cup chopped).
Green onions: Chop 1 cup.
Lemon: 1 Grate 2 teaspoons zest, squeeze 3 tablespoons juice.
Limes: 2 Squeeze juice
Onion, medium: Slice 1 (2 cups); chop 3 (5 cups)
Parsnips: Peel and chop 3 (2 cups).
Potatoes: Peel and chop 3.
Red bell pepper: Chop ½ cup.
Spinach: 1 10-ounce package and 1 16-ounce package—Thaw, drain, and squeeze dry.
Shell and chop ¼ cup pistachios.
CHICKEN
Boneless, skinless breast halves: Cut 8 breast halves into ½-inch strips for Adobe Chicken and Chicken to Go.
PORK
Ham steak: Debone and trim fat; cut meat into cubes.
Tenderloin: Cut 1 pound into ¼-inch slices, diagonally, against the grain.
BEEF
Slice flank steak into ½-inch strips.
Processing is the most time-consuming task. You’ve accomplished much!
Now start assembling dishes . . .
CHICKEN
Prepare and freeze Green Chicken with Lemon-Pistachio Rice.
Prepare and freeze Adobe Chicken.
In a large skillet, cook chicken for Chicken to Go, meanwhile
Prepare Grilled Southwest Chicken with Cilantro Sauce and freeze.
Complete Chicken to Go and freeze.
PORK
Prepare Ham and Winter Vegetable Potpie and freeze.
Prepare Spicy Korean Pork Barbecue and freeze.
Prepare Pork Roast with Apples and Mushrooms and freeze.
Prepare Penne in Cream Sauce with Sausage and freeze.
Prepare Corn Soup with Basil, Avocado, and Crab and freeze.
Prepare Five Cheese–Spinach Quiche and freeze.
BEEF
Prepare and simmer Red Mesa Tacos, meanwhile
Prepare and freeze Uptown Joes.
Prepare Peperoncini Pepper Roast and freeze.
Prepare and freeze Orange Beef and Broccoli Stir-Fry.
Complete and freeze Red Mesa Tacos.
Celebrate—you did it!