Hello Folks,
This time of year is particularly wonderful for meal preparation. As the head cook and bottle washer in my family, I get to be creative. For dinners I like to bring the garden harvest next to the stove and start filling a large fry pan. Whatever is in abundance goes in, green beans, squash, eggplant, okra, tomatoes, and peppers predominate. The ratio varies from day to day, as does the ingredients list. Once the vegetables start to soften, I bring in some form of meat. Steak cut into bite-sized pieces and browned in another pan is a favorite. Ground turkey can be dumped in straight from the package, or browned first, either way. Fish filets go on top and get covered with a tent of foil. Left-over meats of all types get chopped and dumped in. Seasonings are switched out for variety. It’s very easy to keep the meals interesting.
Whenever I have time I make these dinners early, turn off the stove and allow to cool, then dish everything into a gallon zip-lock bag for the freezer. Then I do it again for tonight's meal.
I love summer!
Take care, Tom