Once a Week Batch Cooking / Freezer Meal Meat Starters / Specific Carbohydrate Diet SCD Legal

Batch cooking saves time and keeps this girl on her Specific Carbohydrate Diet, SCD legal!  When I started making my Freezer Meal Meat Starter Batch Cooking recipes, the hubs wasn't sold on the idea but now he realizes it is the best way to keep me on my diet.  This weekend he cooked chicken breasts and shredded them and also made chicken meatballs.  It is so nice to look in the freezer and see the freezer safe mason jars with shredded cooked chicken, and chicken meatballs ready to eat! No running to the store last minute, or worse, eating out.

The idea I had when I came up with the Freezer Meal Meat Starters / Batch Cooking is to cook and freeze enough of one type of meat recipe to last for a month.  It works for us, but does get pretty boring sometimes.  We do occasionally cook other meat, but not often as my tummy doesn't tolerate most other meats.  I would love to hear from others who might be trying this type of batch cooking. 

Tzatziki Sauce SCD Legal

Tzatziki Sauce SCD Legal      Cooking for 2 Recipe

Prepare 24 hours ahead of time to allow time for cucumber and yogurt to drain

1/2 to 2/3 cup  SCD 24 Hour Yogurt (homemade)
1 Organic Cucumber
1 Garlic Clove, minced
1 TSP fresh squeezed Lemon juice
1 TSP Olive Oil
1/4 TSP dill or to taste

• Drain Yogurt overnight, refrigerated.  Drain using any method you like.  I like to put a coffee filter in a wire mesh strainer over a bowl.  Place the yogurt on the filter then cover with plastic wrap or a cloth so it doesn't dry out too much on the top.
• Cut the cucumber in half and deseed using a spoon.  Peel cucumber (or leave peel on if you like more crunch).  Chop into small chunks (about 1/4 inch square.  Drain using any method you like.  I like to put the pieces in cheesecloth and suspend over a bowl to drain.  Drain overnight, refrigerated
• Several hours before serving combine the drained yogurt, cucumber, minced garlic, lemon juice, olive oil, and dill.
• Cover and chill several hours before serving.

 This is a recipe that you can make to your taste.  I like mine with very little dill and on the dry side.  You can also add salt to taste.