This week I do not have a lot of meetings outside the house. Since I have the extra time in my schedule, I am going to do some batch cooking. I will triple, quadruple, or more a recipe. After cooking these large batches, I will freeze the extra food in 4 serving size packets using Ziploc Bags or our FoodSaver. Click for more batch cooking tips and tools.Monday: Chicken in Cream Sauce, rice, broccoli, Baked Apples (will freeze the Baked Apples)
Tuesday: Chili made into Taco Salad (lettuce, chips, cheese, and chili); will freeze chili
Wednesday: Baked Potato Soup and Salad, will freeze soup and also Twice Baked Potatoes
Thursday: Roast, Carrots, and Squash Casserole (will freeze the Squash Casserole for Thanksgiving and other meals)
Friday: Quick Bread Baking Day: Banana Bread, Pumpkin Bread with Cream Cheese Filling, Leftovers (will freeze the breads) (Check out my listing of 13 Pumpkin Bread Recipes.)
Saturday: Dinner Out
Sunday: Finish any foods I did not get to cook, Breakfast for Dinner: Grits, eggs, and bacon
0 responses so far ↓
1 SarahDee // Oct 23, 2007 at 5:25 pm
That all sounds delicious! In cooking for two, I tell myself I will freeze extra dinner more often, but it never seems to happen – eating dinner the next day as leftovers is far too convenient! Your baked apples sound amazing, as does anything having to do with pumpkins and squash. We buy all of our produce from local growers if possible, and there is an abundance of squash right now…. I’m trying to find more uses for it! Thanks for the ideas!
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