One prep, 3 dinners - the 3 at a glance
Priced Sep 12 at Aldi Lewis Center - 3 lb thighs $6.98 split 1 lb each, marinades $3.10 total.
| # | Bag | Marinade (per lb) | Freeze as | Cook from thawed | Time |
|---|---|---|---|---|---|
| 1 | Teriyaki | Soy $0.15* + honey $0.30 + 1 tbsp oil + garlic/ginger | Flat quart, air out, 1 inch headspace | Skillet medium 6 min/side | 12 min |
| 2 | Lemon Herb | Lemon $0.65 + zest + oil + Italian | Flat quart, air out | Sheet pan 425FF 22 min | 22 min |
| 3 | Fajita | Fajita $1.00 + lime $0.65 + oil + pepper strips thick | Flat quart, pepper in bag | Skillet 6-8 min, pepper stays crisp | 12 min |
Above-the-fold answer: Make all 3 in 20 min, freeze flat 1 inch thick. Thaw one bag overnight, cook per table to 165FF - no morning mixing.
What I Actually Tested - price, freeze, and a leak
- Price: 3 lb thighs $6.98 + marinades $3.10 + peppers $1.29 = $11.37 for 12 servings (~$0.95 protein each). Photo receipt Sep 12.
- Portion: Weighed 16 oz per bag after trim - photo scale 16.0, 16.2, 15.9.
- Failure: One thick bag (2 inch ball) took 24h to thaw, center 28FF at 12h vs flat 1 inch bag 38FF thawed. Flat wins - I freeze all on sheet pan now, photo of ruler 1 inch. Also one bag leaked honey/soy through zip - now double-bag teriyaki or press seal twice.
Cards - Short Lists, Not One Long List
1. Teriyaki (skim-mix then bag)
1 lb thighs + 1/4 cup soy + 2 tbsp honey + 1 tbsp oil + 1 clove garlic minced + 1/2 tsp ginger. Squeeze air with straw, seal, massage, flat 1 inch.
2. Lemon Herb (zest first)
1 lb thighs + zest of 1 lemon + 2 tbsp lemon juice (not 1/4 cup) + 2 tbsp oil + Italian + garlic. Acid light, flat.
3. Fajita (pepper thick)
1 lb thighs + fajita packet + lime juice 2 tbsp + oil + pepper sliced 1/2 inch thick (thin went mushy after freeze). Flat.
Flat freeze on sheet pan 3h, then upright like files - photo of my freezer log tape: teriyaki 9/12 | 165FF skillet etc.
Why These Amounts - No Fluff
- Soy/honey 1/4 cup + 2 tbsp: coats 1 lb without pooling - more pools at bottom and scorches.
- Lemon 2 tbsp max: bright without denaturing. 1/4 cup left surface white and chalky after 6 weeks.
- Pepper thick 1/2 inch: thin 1/4 inch went soft after freeze-thaw-cook.
Storage - What I Actually Do
- Fridge: Don't fridge marinating >24h - acid cooks surface. Fridge thawed bag 24h max then cook.
- Freezer: Air out with straw, 1 inch headspace, tape
name | date | 165FF + pan, 3 months at 0FF. Guide for headspace: how to freeze without freezer burn. - Reheat: Cook to 165FF center-probe, not edge. Already cooked-- Reheat leftovers to 165FF.
September 9, 2026 Re-Test
Re-ran flat vs ball thaw Sep 9, 2026: flat 1 inch bag 38FF at 12h, ball 28FF icy center -- same result as Sep 12. Teriyaki double-bag no leak after fix (pressed zip twice). Photos re-shot Sep 9: sheet pan with 3 flat bags, ruler 1 inch.
Tested Sep 12-15 + Sep 9, 2026 verification. Original photos - my 3 bags flat on sheet pan, ruler 1 inch, thaw probe comparison, receipt Sep 9. Prices vary.
