Weekend Food Chores

[Anonymous]

Anonymous wrote:We are making a big pot of lentil and potato stew.

Where do you live? It’s too hot to eat this right now where we are.

[Anonymous]

I picked up a shift today so will be cramming all my buying/prepping into tomorrow.

Early morning shop at Aldi for produce and nuts.

Spend the day making my homemade refried beans, which are a daily consumable in my never ending quest for perfect gut health.

Also making a big batch of my curry/stew, which is crushed tomato and coconut milk base with spinach, chickpeas, chicken, sweet peppers, onions and lots of garlic, spices, and arbol chilis. A batch of brown rice to go with.

I got called for jury duty, have to appear first thing Tuesday morning and who knows what that means for the rest of the week. Batch cooking tomorrow will save me either way.

[Anonymous]

For these curries / stews do you buy coconut milk or coconut cream? I never know which to buy or use.

[Anonymous]

Anonymous wrote:For these curries / stews do you buy coconut milk or coconut cream? I never know which to buy or use.

I use coconut milk, unsweetened. I used to use heavy cream but I'm trying to be a bit healthier.

[Anonymous]

I made some pumpkin pie baked oatmeal and froze it in preparation for this week’s breakfasts. I do plan to pickle some vegetables tomorrow to use in homemade tofu bahn mi sandwiches this week.

[Anonymous]

We have dozens of eggs from our farm producer so I made a pepperoni and egg casserole that the kids like and can eat down throughout the week.

I washed and pre-cut cucumber slices and celery sticks. From some of the cucumber slices I made a simple cucumber, vinegar, sugar, water, onion salad.

I put a pork loin in the crockpot and sprinkled it with Thai sweet chili seasoning.

I hard-boiled a dozen eggs for school lunches.

At this point, I am pooped out, but I also have waiting for me: make and freeze 15 pb&j sandwiches for lunches for two daughters and myself.

[Anonymous]

I'm not great at meal prep or cooking at all.

But I am meal prepping some breakfasts that I discussed with the dietician after needing more protein and fiber after going on Wegovy. Making yogurt parfaits with skyr, thawed frozen raspberries, chopped dried figs, a TB of a seed mixture (flax, hemp and chia) and hazelnuts. I'm also making some vanilla chia pudding with chia, almond milk, vanilla and a bit of honey, with slivered almonds and cooked apples on top (I chop them and bake them with cinnamon and cardamom). I make these in the smaller mason jars.

If I get around to it, I'll make some veggie enchiladas. I really want to do so, but I'm tired as heck this weekend and need to prioritize cleaning over cooking.

[Anonymous]

Anonymous wrote:Based on what's on sale, tomorrow I'll pick up a big pack of ground beef, 2 rotisserie chickens, and the standard produce order. I'll do chicken w/ veggies and rice for dinner, shred any remaining meat and the meat from the 2nd chicken, and save the bones from both in the "soup trash" bag in my freezer. Some of the leftover meat will be wraps later in the week, and the rest will be split in the freezer: white for a future enchilada casserole, dark for the future soup.

Monday, after prepping all the usual fruits/veggies, I'll make a giant vat of chili, 2/3 of which will be frozen for future meals.

Tuesday: wraps

Wednesday: boil those bones for stock (along with the "trash" of carrot peels, onion peels, etc., which I save after veggie prep) and make soup. I'll either make bread or buy a take-and-bake)

Thursday: chili leftovers

Friday: asst. leftovers (chicken, veg), probably over some pasta

Kids are with their dad over the weekend, so I don't have to worry about that.

I try to batch cook and freeze as often as possible to minimize the amount of work. Wednesdays are my "easy day", when I could possible make bread or bigger projects, but the rest of my time is pretty booked, so I try to cook once and eat 2-4 times from that meal and its leftovers/components.

I want chili. I think I'll make some tomorrow.

[Anonymous]

I made a batch of sun butter and jelly sandwiches (you can freeze them. If you take them out in the AM they are thawed by lunchtime!).

Right now I’m baking a couple trays of chicken tenders for my lunch salads.

Dinner we do Hello Fresh most nights, so I don’t have to prep.

[Anonymous]

Today I made:
tomato sauce
hearty split pea soup
braised greens
fruit cobbler
and pre-cut a ton of veggies and a watermelon

Tomorrow, making a farro/bean/vegetable/feta salad for lunches this week.

[Anonymous]

Anonymous wrote:I bought peanut butter and jelly

❤️

[Anonymous]

I usually cook a few types of dried beans so that I can use them during the week, but lately I've been picking up ready-made meals at Costco because my teen boys are eating food faster than I can make it.

[Anonymous]

Moussaka!!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Based on what's on sale, tomorrow I'll pick up a big pack of ground beef, 2 rotisserie chickens, and the standard produce order. I'll do chicken w/ veggies and rice for dinner, shred any remaining meat and the meat from the 2nd chicken, and save the bones from both in the "soup trash" bag in my freezer. Some of the leftover meat will be wraps later in the week, and the rest will be split in the freezer: white for a future enchilada casserole, dark for the future soup.

Monday, after prepping all the usual fruits/veggies, I'll make a giant vat of chili, 2/3 of which will be frozen for future meals.

Tuesday: wraps

Wednesday: boil those bones for stock (along with the "trash" of carrot peels, onion peels, etc., which I save after veggie prep) and make soup. I'll either make bread or buy a take-and-bake)

Thursday: chili leftovers

Friday: asst. leftovers (chicken, veg), probably over some pasta

Kids are with their dad over the weekend, so I don't have to worry about that.

I try to batch cook and freeze as often as possible to minimize the amount of work. Wednesdays are my "easy day", when I could possible make bread or bigger projects, but the rest of my time is pretty booked, so I try to cook once and eat 2-4 times from that meal and its leftovers/components.

I want chili. I think I'll make some tomorrow.

Do it! Make a double or triple batch and freeze it. Future you will thank you!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’m making chicken chili verde and lasagna rolls but I still need ideas too.

I’m back with the rest of my plan:

Lentil soup
Pumpkin pasta
Roasted cauliflower salad
Falafel salads
Caramel apple cheesecake bars
Carrot spice steel cut oats for breakfast

I want all of these things in my life. Would you link the recipes if you have time?