One of the easiest ways to save money is to buy meat when it is at a rock bottom price. When the meat prices are low, buy enough to last until the next time it goes on sale. Of course to do this correctly, you will need to know a bit about the sale cycle and what a good price is. Start a price book to keep track of items that you buy frequently.
I stock-up on boneless skinless chicken breasts when the price hits $1.99 per pound or less. Some of the breasts are frozen with the marinade and some are frozen plain. I like to add Italian dressing to the freezer bag so that the chicken marinates when you pull it out to defrost.
Tips
- Freeze breasts individually or in a meal size amount. This will make defrosting and meal preparation easy.
- Use a vacuum sealer if you have one. If you don’t have a vacuum sealer, I found wrapping the breasts individually in Press n’ Seal Wrap and then placing in a freezer bag works great.
- Mark the outside of the bag with the contents and the date.
- Freeze flat for easy stacking.
I just purchased a Food Saver Vacuum Sealer and I am loving it so far! However, I froze meat for many years using the Press n’ Seal and freezer bag method. How do you freeze your meat?
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I was so excited when Harris Teeter had chicken breasts for $1.67 per pound last week. I like the idea of wrapping them individually!
Harris Teeter is where I got my chicken too! Love when they have that sale!
I do this too, but sometimes find that individual chicken breasts as they come out of the package are a little too thick. I take a few minutes prior to freezing and pound them down and sometimes cut the breast portion in half or smaller. This not only saves on cooking time,but defrost time.
Great idea Heather! The chicken tenders are so expensive to buy. Cutting the breasts up is exactly like a tender without paying the big bucks!
Oh! The best solution I have found for what to contain the chicken in when I am “thinning” it? Is an empty (and clean) cereal bag. The plastic used in these bags is much stronger than a zip lock bag and can withstand more pounding. I tend to hammer out the chicken breasts with my rolling pin (which isn’t much more than about a 1/2″ -1″ dowel rod cut to about 14-18 ” in length) and then throw the bag away when I am finished.