Reply to How can I gradually add (simple) meals to our dinner rotation?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Get a bunch of chicken breasts, season, put in pan for a few minutes, flip.  Done.  Make extra and serve more than one night.

Do the same with pork chops.

Get ham steak.  Open can of pineapples.  Mix pineapples with scallions.  Put ham steak in pan for a few minutes with some leftover pineapple juice.  Flip.  Serve with pineapples.

Cut a lot of broccoli.  Steam.  Save leftovers.

Boil green beans.

Chop various squash.  Toss with olive oil.  Put in 350 oven for 30 minutes or so, flipping after one time.  Take out when done.  Make extra for later.

You can do most of this in one hour on the weekend nd then serve throughout the week.  Your kids deserve to eat real food more than two days a week.  So do you.
[/quote]

NP here but I am intrigued.  If you did all of this on a Sunday and stuck it in the fridge, does it actually taste good on Wednesday or Thursday?[/quote]

Doing it early can get me to Wednesday or so, and it is still great. I often supplement with something fresh also.  So, I will make a lot of chicken one night, the next night we will have leftover chicken and I will make a lot of broccoli.  The next night I will make ham steaks and serve with leftover broccoli....  By Thursday, I usually have to thaw something and cook quickly.  Tonight, we broiled a steak and sautéed some broccoli rabe and leftover roasted carrots - it took about 15 minutes total.  Tomorrow we will have leftover steak on salad.  Basically, I just need a head start each night and I prep very simply.  I never have more than about 15 minutes.

If I don't have time to cook on the weekends, I spend about ten minutes sticking stuff in a crockpot before work on Monday - last week I put pork chops, apples, sweet potatoes and sauerkraut with cinnamon, next week I will just stick a pork butt with BBQ sauce.  Better if I brown first, but I often skip due to lack of time.[/quote]

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