I bulk cook and containerize them into individual serves then freeze them. I have an assortment in the freezer. Another thing is that you can use exactly the same ingredients, but the way it is cooked can make it a totally different dish.
As an example, I make a mince (ground beef) casserole - it has onions, lentils, carrots, tomatoes, garlic, celery, etc. in it. Some I might add some red Kidney beans and a little chilli, and some I might add dried sweet basil. It makes a huge difference. I also make a meat pattie which is fried in a spray of oil. It has exactly the same things but I leave out the meat, use less water and puree the veges/lentils, then thicken with oat bran. When it is cool I add 1 egg, and mix in the meat, then take spoon fulls, and coat them in more oat bran, then flatten and fry them. Then again, I use that exact same sauce mix, add extra tomato paste and use it as a thick base for my home-made pizza.
I make chicken casserole. Some I might add a few chopped dried apricots. Some I might leave them out but add some curry.
They are all in the freezer ready for me to heat when I have cooked whatever veges I want, that night.
Good nutrition needn't be boring - all you need to do is put your thinking cap on and go with that.
| current weight: 151.0