makin batches

[Babyfaced Assassin]

im thinking of cooking for the week on a sunday then freezinf weekly portions to microwave at work just need some decent ideas for what to make

anyone else do this and if so what do you guys make?

thanks

 

[jerkbox]

yeah......meat balls, 5-10 lbs of marinated chicken breasts in the oven, stir fry,



I've even thought of doing it with scrambeled eggs or french toast so I can take it to work in the morning and throw it in the microwave.

 

[HANSEL]

I hard boil Eggs and cook a bag of Chicken breasts every Saturday. Also a good idea is to cook up a big batch of brown Rice.

 

[Puddles]

I cook in large quantites all of the time. Both my husband and I eat the same things so it's convenient. If you cook in large quantites then you always have the food you need and you spend less time cooking and have more time for the rest of life. I usually only cook dinner and lunch foods twice a week. Breakfast is usually a protein shake, so that can't be done in advance. No need to freeze the food...you just cook what you'll eat in a week. All of the food below will stay just fine for a week if it's kept covered/sealed.


1 large bag of brown rice is cooked once a week here. It sits in the fridge in the pot I cooked it in with a half cup measuring scoop in side so I can just scoop out a quick portion. I season the rice with chopped onion, granulated garlic, a little salt, white pepper and cellery seed.

I buy cleaned white meat chicken from Sam's Club. I cook a 4 or 5 lb. bag of chicken breasts/tenders and store them in ziploc baggies in the fridge so I can just grab and eat on the go or make up a tupperware container for work. I usually grill the chicken after it's been marinaded or covered in seasonings for a while. Sometimes I'll do something with it in the oven, like mixing the chicken with a jar of marinated artichoke hearts...simple and delicious!

Same thing for beef...I go to the butcher and get 6 x 6 lb. bags of ground lean steak every few weeks, stick them in the chest freezer. Then I defrost one bag at a time, make 6lbs of burgers, meatballs, or meatloaf and store it in a ziploc for the week. For burgers, I will either season with dry spices or if we're not being too strict on carbs I'll add in some A1 into the meat before forming the burgers...A1 has 4 or 5 different flavors now.

I get the precut/washed bags of mixed greens for salads, usually go through 2 bags a week. I'll put a couple handfulls of salad at the bottom of a tupperware, then add half a cup of brown rice and either a crumbled burger or chopped chicken on top. Ken's Steakhouse has a dressing that's very flavorful so you don't need much, Light Raspberry Walnut Vinagrette.

I get the family size bag of broccoli florettes and cook up a batch and store it in the fridge in a tupperware. I brown some chopped oinons in olive oil, then take a defrosted bag of broccoli and add it into the skillet on high heat to brown the tips just a bit...browning the broccoli like this adds an excellent flavor.

I'll make big batches of soups too...like 2 gallons at a time, store it in the fridge in the pot and just scoop some into a bowl and nuke. Meatball and spinach soup is my favorite!