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4 Bs FLANK STEAK

WAREHOUSE CLUB

1 tray pork loin chops

1 two-pack whole chickens

1 tray flank steak

1 cup (1 medium) chopped onion

3 + 2 teaspoons minced garlic

1 + 1 cup olive oil

½ cup red wine vinegar

2 +1 tablespoons honey

¼ cup soy sauce

¼ cup lemon juice

¼ cup Dijon mustard

½ + ¼ cup + 1 tablespoon balsamic vinegar

2¼ + ½ + ½ + ¼ teaspoons black pepper

3 + 2 + 2 one-gallon freezer bags

GROCERY STORE

1½ cups Black Butte Porter

½ cup ketchup

1 teaspoon spicy brown mustard

3 teaspoons dried basil

½ + ½ teaspoon salt

2 cups (12 ounces) frozen mixed berries

½ cup fresh or frozen raspberries

¼ cup dark brown sugar

Go through each recipe and note on the shopping list the amount of each ingredient you’ll need. Once your list is complete, check to be sure you’ve included everything. It’s easier to double-check each recipe’s ingredients if they’re listed separately. For example, list 3 + 2 + 2 one-gallon freezer bags rather than the total of 7.

Set up two columns, one for the warehouse club and one for the grocery store. Place the ingredient in the column where you most often buy the item.

If you know you have the item on hand, list it anyway. You will place a check mark by it before you go shopping. It’s best to have it on the list so you have a reference for everything you need for the cooking session.

Separate columns by area of the store (meat, produce, dairy) and you’ll avoid backtracking inside the store.

On a recent trip to the warehouse to buy ingredients for Mango-Cranberry Chicken, I discovered the store was sold out of boneless, skinless chicken breast. Although this rarely happens, I was prepared to change my plan since I had the pages of this book along. I settled on Cam’s Ribs instead and was able to leave the store with everything I needed. —LT

SAMPLE PREP LIST

BASIL-BALSAMIC CHOPS BERRY-ROASTED CHICKEN (INCLUDING HANDMADE RASPBERRY VINAIGRETTE) 4 Bs FLANK STEAK

• mince garlic—5 teaspoons

• chop onion—1 cup

• make Raspberry Vinaigrette

• label bags

Once you prepare these items, you can follow the recipes as written. This is an easy prep list because it involves some of our simplest recipes. A prep list might be longer and more involved if the recipes have more vegetables or sauces to prepare.

STANDARD WAREHOUSE CLUB TRAY PACKS

CHICKEN

BONELESS, SKINLESS CHICKEN HALF-BREASTS: One tray weighs about 6 pounds and typically contains 12 half-breasts.

BONELESS, SKINLESS CHICKEN THIGHS: One tray weighs about 6 pounds and typically contains 20 thighs.

CHICKEN THIGHS ON THE BONE: One tray weighs about 7 pounds and typically contains 16 pieces.

WHOLE CHICKENS: Two individually wrapped birds are sold in one package, which typically weighs 8–10 pounds.

PORK

PORK TENDERLOIN: One tray weighs about 4½ pounds.

PORK LOIN: This cut is sold as individual shrink-wrapped loins of varying sizes. Our recipes call for 8-pound loins. Do not choose the rolled and tied pork loin roast for our recipes.

PORK LOIN CHOPS, BONELESS OR BONE-IN: One tray weighs 6–8 pounds and typically contains 10–15 chops, depending on which cut you choose. Our recipes call for 12 chops.

BONELESS COUNTRY-STYLE RIBS: These trays vary in size. Our recipes call for 8-pound packages.

BEEF

GROUND BEEF: One tray weighs about 6 pounds.

FLANK STEAK: One tray weighs about 3 pounds and contains 2 large steaks.

BONELESS TOP SIRLOIN STEAK: One tray weighs about 6 pounds and contains 4 large steaks.

SIRLOIN TIP BEEF ROAST: This cut is sold as individual shrink-wrapped roasts of varying sizes. Our recipes call for 6-pound roasts.

FREEZER INVENTORY

Record the recipe title and date prepared, and circle when you place in freezer: out When you remove a recipe from the freezer, circle “out”: Items are best used within three months of freezing unless otherwise noted in the recipe itself.

FREEZER LABELS Copy these cooking instructions onto labels for your frozen food packages, or simply copy and tape onto your freezer bags.

CHERRY SKILLET CHICKEN

CHICKEN CURRY