Meal prepping a little bit today for my SIL and her kids. I’m staying with them for a visit to help out for a bit, and I certainly found it different to try to prep in someone else’s kitchen, using their tools & supplies! Luckily her kitchen is fairly well supplied.
Vacuum sealed family packs of chili for the freezer from Recipe Tin Eats, doubled. https://www.recipetineats.com/chilli-con-carne/
They will probably serve it with rice, green onions & shredded cheese.
Family size rhubarb crisp from NYT Cooking
https://cooking.nytimes.com/recipes/1013147-rhubarb-crisp
by AdLoud1434
3 Comments
Love chilli! I’m going to use that recipe!
The crisp recipe is under a paywall and this upsets me, so
**Rhubarb Crisp By Mark Bittman**
*Yield: 6 to 8 servings*
* 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
* 2½ to 3pounds rhubarb, trimmed, tough strings removed, and cut into 1½-inch pieces (about 5 to 6 cups)
* ¼ cup white sugar
* 1 tablespoon orange or lemon juice
* 1 teaspoon orange or lemon zest
* ¾ cup brown sugar
* ½ cup all-purpose flour
* ½ teaspoon cinnamon, or to taste
* Pinch salt
* ½ cup rolled oats
* ½ cup pecans
**Preparation**
**Step 1**
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
**Step 2**
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
**Step 3**
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Please know that your bags might leak while defrosting! I had that unfortionate experience before