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[quote=Anonymous]We have similar issues. DD is an actively recovering AN/BN and needs crazy calories to keep weight on, including animal meat and fats. DH eats everything, but prefers meat, yet also needs to watch his weight. I’m nearly vegan and post-menopausal, and always hungry because I work out a lot.

My freezer is my friend. I always make extra and save into ‘souper cubes’. Those silicon freezer things. It creates similar, but customized, freezer meals.

For example, if it’s taco night, I make extra of each filling (chicken for DH & DD, seitan+black beans for me), plus enchilada sauce and then turn leftovers into individually-portioned enchiladas. That is at least 3 nights off from cooking for future me.

If I make gumbo, i make the base vegetarian, then portion out 1/3 for me to continue with vegan sausage etc. The remainder is meat-based. Portion out 2-3 souper cubes of each version for freezing. Then continue with more tender veggies/seafood for that night’s dinner. The frozen souper cubes are 90% ready, and just need to be reheated with a few tender veg/seafood additions.

If I make soup, the base is vegetarian. Freeze portions for later and add meat/fish/shrimp as toppings for tonight. You can use shredded roast chicken for the meat eaters; chickpeas or tofu for the vegetarians.

If you do 1 batch cooked freezer meal each week, it will quickly create a bank of quick, low-stress meals for your future self. It does take a bit of advance planning and sometimes reworking recipes, so that you stop and freeze part of them at the right stage. But the actual cooking time isn’t any different. If you do try this, tape finishing instructions to the storage container so that you remember what you need to do/what fresh ingredients need to be added.

Obviously, you need to freeze things into square shapes, but they do stack much more easily in the freezer. This makes it easier to stay organized and not have old stuff creeping around, forgotten in the tundra.[/quote]

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