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Old 04-20-2015, 12:41 PM
 
13,675 posts, read 13,496,882 times
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Well, I might be cooking for a few weeks of eating. I've got a bunch of dishes I'm making and freezing. Partly through the process now, with a few more things to work through tonight. My plan:

Already made and in the freezer:
-Breakfast burritos (with green chili sauce, eggs, bacon bits and mexican-blend cheese)
-Bison shepherd's pie with diced rainbow carrots, parsnips and green beans, topped with plain mashed potatoes (thought about sweet potato)
-Crock pot London broil with carrots and mushrooms, over plain mashed potatoes. The london broil came out rather dry, but tasty. Cooked it in red wine and beef broth.

In the crock pot now:
Chicken breasts in bbq sauce to be shredded when done. Using them in salads and tacos, over rice, with avocado, etc.

Making tonight:
-Polenta casserole - polenta base topped with diced zukes and 'shrooms, sauce and mozzarella.
-Black bean and sweet potato enchiladas (sooooo good)
-Mushroom chicken - (mainly chicken breasts, condensed mushroom soup, sour cream, white wine and paprika)
-Refried bean and cheese burritos

Making overnight:
Crockpot honey/sesame/soy chicken - similar uses as the bbq chicken once shredded.k

What's included in a typical batch of your make-ahead meals?
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Old 04-21-2015, 10:47 AM
 
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I am aiming to do it this Summer to save on cooking/heating up my kitchen. I planned out my menu/shopping list and will shop this weekend.

I tend to cook separately as in protein, starch, veggies etc. So I am planning on velveting upteen amount of chicken, pregrilling chicken breasts, parboiling pork cubes, freezing raw meat in their marinade for the crockpot etc. The rest can be assembled around it.

I am also cooking a few things and freezing them already cooked so all I have to do it reheat. I am hoping to have 2 weeks of almost cooked meals at a time.
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Old 04-21-2015, 12:35 PM
 
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A huge slow cooker of my favorite soup (usually cabbage).
A big batch of noodley- or ricey-vegetable something.
A huge stack of bean burritos.
An immense salad of the sort that won't wilt or lose flavor too quickly.
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Old 04-21-2015, 04:12 PM
 
13,675 posts, read 13,496,882 times
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Quote:
Originally Posted by momtothree View Post
I am aiming to do it this Summer to save on cooking/heating up my kitchen. I planned out my menu/shopping list and will shop this weekend.

I tend to cook separately as in protein, starch, veggies etc. So I am planning on velveting upteen amount of chicken, pregrilling chicken breasts, parboiling pork cubes, freezing raw meat in their marinade for the crockpot etc. The rest can be assembled around it.

I am also cooking a few things and freezing them already cooked so all I have to do it reheat. I am hoping to have 2 weeks of almost cooked meals at a time.
Velveting chicken? What's that?
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Old 04-21-2015, 04:13 PM
 
13,675 posts, read 13,496,882 times
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Quote:
Originally Posted by Cliffie View Post
A huge slow cooker of my favorite soup (usually cabbage).
A big batch of noodley- or ricey-vegetable something.
A huge stack of bean burritos.
An immense salad of the sort that won't wilt or lose flavor too quickly.
What kind of salad? How do you prevent the wilt and flavor loss? And do you store it in any particular way?
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Old 04-21-2015, 04:35 PM
 
7,672 posts, read 9,868,299 times
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Quote:
Originally Posted by JrzDefector View Post
Velveting chicken? What's that?
I do a lot of Asian cooking but use this chicken for a lot of things.
I use the water method.
Meanwhile, Back in the Kitchen: Master Recipe for Velveting Chicken
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Old 04-22-2015, 10:17 AM
 
13,675 posts, read 13,496,882 times
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Quote:
Originally Posted by momtothree View Post
I do a lot of Asian cooking but use this chicken for a lot of things.
I use the water method.
Meanwhile, Back in the Kitchen: Master Recipe for Velveting Chicken
Thanks! That could work really well for my purposes.
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Old 04-26-2015, 04:21 PM
 
Location: Islip,NY
17,470 posts, read 20,829,413 times
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Sometimes but since it's 2 of us and I get home a lot earlier than my husband it's just as easy to whip up a tasty meal when I get home. I might make soups or homemade marinara and freeze it though.
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