Reply to ideas for meals that you totally prep or even totally make ahead on Sunday?

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[quote=Anonymous]Heck, even boiling pasta on a weeknight can feel like a stretch to me sometimes  :D

-Crockpot.  Crockpot.  Crockpot.  Beef stew, lamb stew, soups, ribs, etc.  I have a (probably bad) tendency to put meat in the crockpot frozen since I know it will be started at 6am and not eaten til 12 hours later (and my crockpot runs hot).  The biggest advantage to a crockpot, imo, is that it makes an insane amount of food, for the same effort.  So I always make a mountain of beef stew, or a gigantic pork shoulder, or whatever, knowing that most of it will get frozen for later meals.  That's a night where the only cooking involves the microwave for reheating!

-Cook once, eat AT LEAST twice.  If I roast a chicken on the weekend... I roast two.  Same oven, same time, but lots of leftovers.  Can be frozen, or just served cold (DD loves cold chicken legs), or turned into soup, pot pie, stirfry, casseroles, tacos, you name it, very easily.  So we might have roast chicken and carrots on Sat, chicken fajitas on Mon, and chicken salad on Tues.  Etc.  Same concept applies to larger cuts of beef or pork.

-I do a lot of meal prep the night before, once DD is asleep.  Slice meat and marinate for fajitas, cut up veggies, etc.  If any actual cooking is needed the night of, I prefer that it be the cooking-show, dump-and-stir variety, b/c I can't handle the distraction of needing to stir something, and help DD take off her shoes, and add the spices, and let the dog out, and move the laundry, and remove the lid and stir, and etc.

fajitas - slice and marinate meat the night before OR use precooked meat; slice veggies and pre-portion spices, etc (think cooking show with all those little pinch pots of stuff).  same concept applies to stir fry.

chili or soup - make it the night before, or the weekend before, or the month before and freeze, then just re-heat (I keep noodles and /or rice separate so that it doesn't get mushy)
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