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I like to can up the extra ham and turkey in half-pint and 4oz jars. That way it’s ready to use in a soup or whatever. One of my favorite “instant” meals to make from the canned turkey is just a baked potato with the turkey and juices poured over it.

I divide my extra turkey, ham, etc. into family meal size portions and throw each portion in a sandwich bag, and then throw all the sandwich bags in a one gallon size freezer bag, so I can easily pull out just one sandwich bag at a time when I need some for a meal I am preparing.

I use the same process for any family pack size containers of meat I buy at the grocery store, however, for steaks, chicken breasts and pork chops I put one per sandwich bag and then fill up gallon freezer bags with as many will fit in each bag. These stack easily in my freezer and don’t take up a lot of freezer space that way.

While I think of it, I have noticed whole pork loins on sale a lot in recent months here for $1.50 per pound or less. I have been picking them up and cutting each one up into two roasts and then slicing the rest into pork loin chops and throwing them in freezer bags as well.

I make twice cooked pork with any leftover pork loin roast by stir frying cabbage and other vegetables and then adding the leftover cooked pork that I have marinated in a Korean BBQ sauce I buy at a nearby Korean Market. I skip the whole peppers, as it is too spicy for the rest of the family if I add those on top of the Korean sauce which is a touch spicy all on its own. My family absolutely loves this dish.