Do you do weekend food prep for the week?
I'm a lazy cook during the week. I work long hours and the last thing I want to do when I get home is spend an hour making dinner. For me, weekend prep is the only way to go. I start early Sunday morning and put everything together that I can. It's just past 9am and I've grilled some chicken breasts, made marinara sauce for the month, washed and chopped the sturdy vegetables, mashed potatoes, done the beans for rice and beans, done the hummus, and have a pot of split pea and barley soup going on the stove. It makes my brown bag lunches (Well, Mr. Bento Lunches) and dinners a breeze.
Do you set up a bit for the coming week? Or are you the I'll-see-what's-in-the-market-on-the-way-home type of person? What are your favorite do-aheads?
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9 Comments:
I find that prep work is the only way to get through the week with out having to eat junk.
I usually work on Saturday cooking soups and putting together casseroles.
I am about to start a new job next week and it's going to be INTENSE--This is totally stressing me out!
So this is what I have planned on cooking this week for freezer storage.
1. Lentil soup
2. Tomato soup
3. Tomato sauce (for homemade pizza)
4. Meatsauce for spaghetti
5. Chicken Rice casserole
6. Beef Stew
7. Ropa Vieja
I have so much to do! It's going to be fun!
NutellaGirl at 11:00AM on 03/02/08
I usually roast off a chicken or two on a Sunday - or grill enough food to make up some component of my weeknight meals. I try to keep things simple and it also helps to keep a good pantry. I have tomatoes in so many shapes and forms, it's mind boggling - but they all get put to good use.
Keeping quick cooking fish fillets is also helpful.
Be creative about what you think of as "dinner." An omelet is a perfectly respectable dinner; as is the occasional bowl of cereal after a particularly trying day.
chiff0nade at 11:18AM on 03/02/08
I work weird hours and days, so I take one or even two days and make lots of different meals. I usually freeze them individually so SO can just nuke it if I'm not home. But I also freeze larger sized components so if I am home and want to cook dinner, part of it is already done.
huney_bumper at 8:23AM on 03/03/08
I am the ultimate lazy cook. I cook on the weekend for the entire week. If I'm really good, I make a big something for lunch and a big something else for dinner. I can't count the amount of food I've wasted because I told myself I was going to cook during the week. It just sits in the fridge and spoils.
Now this only works because I live alone and I don't mind leftovers! I package the lunch stuff in indivdual servings, so that I can grab and go in the mornings.
http://nujoikitchendiary.blogspot.com/
NuJoi at 9:13AM on 03/03/08
I definitely do this, especially in winter when the season dictates more slow-cooked and fewer fresh meals. On my days off, I make giant pots of black beans, chili, marinara sauce, and soups (like borscht and recently the tomato soup from Veganomicon), refrigerate half the batch and freeze the rest. It makes things so much easier to come home from work and know my work is already half-done for me! I also do applesauce and keep it in the fridge for healthy lunch snacks and desserts throughout the week. And recently, since I've discovered the wonders of homemade pita (Epicurious has a brilliant recipe for whole wheat), I've been making it and using it throughout the week as well.
producestories at 10:02AM on 03/03/08
i'll make a big pot of soup and freeze it into individual portions once every few months, but that's about as far ahead as i can plan.
cybercita at 10:04AM on 03/03/08
I wash and chop all of my vegetables for salads. I like my salads with lots of "stuff" but after 12 hours days, the last thing I want to do is wash and chop. Cucumber, tomato slices, and others are in their tupperware containers, ready to go!
Diz at 3:55PM on 03/04/08
Always! Like huney_bumper, I take a day or two and cook plenty (sometimes, not just for the week ahead - if I make things like spring rolls, dumplings, meatballs, croquettes or other "freezable" food stuff, I always make sure I make extra and freeze). I love cooking, but I would not want to (or rather, wouldn't be able to) have to cook dinner every day no matter how I feel or how tired I am... So yes, I certainly plan and cook ahead, which is why when I go food shopping, I go with a list in accordance with my "plan" (I probably sound like the most boring person on the planet now:-)). It doesn't mean that I won't ever deviate from my list though :-).
brooke29 at 4:20PM on 03/04/08
When I cook, I usually cook enough for 10, even though it's just hubby and me. But my freezer is usually full of prepared meals from other cooking days, so if I can't make it to the store, there is still plenty to eat.
When we braise lamb shanks, we'll make 6. Eat two the day of, and individually seal the rest with our Food Saver. We reheat in the bag, like sous vide.
Bolognese--freeze in 3 cup portions
Lasagne, pre-assembled in loaf pans, wrapped tightly, freeze. Perfect for dinner for two people.
Always have soups and stews in generous portions.
I even have a stash of veggies, blanched and vacuum sealed.
Hubby bought some Trader Joe's Gnocchi with Gorgonzola and now I keep that in the freezer at all times for "emergencies."
wookie at 4:25PM on 03/04/08