Quote:
Originally Posted by GreenLantern
So I usually make my meat first and then freeze it, like fried up ground buffalo, or grilled chicken breasts/salmon. The night before, take it out, put it in the fridge. By the time you get home from work you have it un thawed and cooked, boil some veggies for 10 minutes and voila supper is ready.
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So, by the time you get home the meat is frozen again?
