Sorry about the odd measurements. The bag of green bell peppers should be just an average sized bag. The burger cups are kind of like a meatloaf, a little more or less green pepper shouldn’t make any difference.

The .1 cup of water is 1/10 cup of water. It’s not a normal measurement simply because our program requires uniformity. My guess is that the original measurement was in Tablespoons or teaspoons and it was converted to cups.

Happy New Year!

Thank you for all the in depth info. This is great!

We have used many recipes from the 30 Day Gourmet Cookbook (many of these recipes are available for free at their website) and a few from one of Sue Gregg’s cookbooks, too. I am not as “organized” about doing once a month cooking as I used to be. I used to purchase meats during sales and then make up about 20 meals at once, eating one that night and putting 1 or 2 in the refrigerator for the following day while the rest went to the freezer. I do less of this now.

One factor is our busy schedule; another is that now much of the meat we use is venison, which when we pick it up at the processor’s is usually already frozen. So now I often thaw a few days of meat at once in the bottom of my refrigerator. Last night I started a big pot of Sue Gregg’s Best Burrito Beans, and I will add a 1.5 lb. package of cooked, seasoned ground venison to that to make a large batch of burritos this week.

I still do buy chicken at Sam’s Club and use a number of marinades for it (see the 30 Day Gourmet website for a few good free ones) and in nice, summer weather we often grill chicken for 2-3 meals at a time and then refrigerate the leftovers.

I believe we have saved lots of money and a great deal of time with bulk cooking.

Thanks for posting them!

P.S. I think the first I’ll try is burger cups.

How is your cooking going?

Kelly