No matter the plan... we all Blog to Lose!
Cooking ahead?
I am a teacher, and this was my first week back at work. On Sunday, I decided to cook food ahead so that I could have meals ready to go. So far it's working wonderfully. I thought I'd open up a discussion on cooking ahead to get ideas for next week and to see how everyone else is doing it. Several people have expressed interest in this, so maybe discussing it will help people get started.
This week I made:
meatballs for meatball subs
taco soup
green bean casserole
ground turkey meat for sloppy joes and enchiladas
My only complaint about it was on Sunday I felt like all I did was cook, but I'm sure I will get better at it.
This week I made:
meatballs for meatball subs
taco soup
green bean casserole
ground turkey meat for sloppy joes and enchiladas
My only complaint about it was on Sunday I felt like all I did was cook, but I'm sure I will get better at it.
Replies to This Discussion
-
Permalink Reply by Kimberly on -
I love to plan ahead and cook on the weekend. I don't get to do it too often but I love it when I do...lol. This is by far my favorite recipe to make a big batch of and then portion out for the week. It is the best WW chili recipe I have ever had. Delish with a slice of 2% cheese and FF sour cream on top.
WW "Best Ever Chili" Recipe
1 lb of 93% lean ground beef
1 can Kidney Beans
1 can Pinto Beans
1 can corn
1- 4 ounce can chopped green chilis
1 can fat free refried beans (I prefer Taco Bell brand)
1 15 ounce can chopped (diced) tomatoes
1 16 ounce can (or 2 - 8 ounce cans) of tomato sauce (I prefer delmonte)
1 large onion
1 cup water
1 package taco seasoning (I prefer taco bell brand)
1 package Hidden Valley Ranch DRESSING mix (NOT buttermilk one)
Chop onion and brown ground beef. Add the rest of the ingredients (DO NOT drain anything.) Bring to a boil over medium heat and then simmer for 15 minutes.
1 cup = 2 points
Enjoy!
-
Permalink Reply by HungryHippos on -
I love chili especcially when it starts getting cooler. I can't wait until fall!
-
Permalink Reply by Suzy on -
There's a cookbook called "Once a Month Cooking." The recipes in it are only ok, IMO, but they recommend that on the day you do a HUGE load of cooking that you eat dinner out :) Consider that next time.
That being said, I cook ahead most of the time. Here's a couple of my favorites that freeze well:
Cheesy baked lentils ( http://www.cooks.com/rec/view/0,192,129185-244196,00.html is one example)
WW Spaghetti and sauce
Honey baked lentils (see recipe below)
1 lb lentils
1 bay leaf
5 c water
2 t. salt
Bring to boil, cover, reduce heat and simmer for 30 min. Do not drain, discard bay leaf.
Preheat oven to 350
Combine separately and add to lentils:
1 t. dried mustard
1/4 t. powdered ginger
1 T soy sauce
2 c chopped onions
4 medium carrots, chopped
1 c water
4 thick slices ham, chopped
Mix lentils and the above mixture. Pour 1/3 c honey over all. Cover tightly, bake 1 hour.
You're looking at about 2237 total calories / # of servings. My records indicate that I divide into 10 servings of 3/4 c at 4 WWPs.
-
Permalink Reply by HungryHippos on
-
I don't know if I have the freezer space right now to cook for a whole month. When we have some extra money, I want to buy a freezer because I think it would be awesome to have. Knowing me, I would just fill it with Edy's icecream as is the case with our current freezer.
Thanks for the recipe.
It probably would be nice to cook on the day you're eating out. On Sunday what I do is while I'm cooking lunch and dinner, I cook the extra food. It works out pretty well as far as it doesn't take extra time, but it does take some thinking because I have so much going at one time.
© 2010 Created by Roni.
