I must admit that often my cooking ahead simply consists of planned leftovers. I'm not apt to cook enough for the whole week on the weekend. I'm much more apt to cook something for supper and cook enough to have leftovers for lunch the next day.
My wife freezes a lot, soups, chili, you can precook you hamburger/turkey burger/venison burger and freeze the cooked part and just reheat it in the microwave in just a minute. Most pastas freeze well too.
"If you always do what you've always done, you will always be what you've always been." Author Unknown.
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oh how i would love to cook ahead as it saves so much time and money,by buying and cooking in bulk you save energy on the shopping(especially if the food is in the sale)and on electricity.and it is so convienient when you are pushed for time.i never do it though as my husband will only eat fresh prepared food so i have to cook on a daily basis more than once.
ideas for cooking ahead. you can make a basic tomatoe sauce and freeze in portion size then you have the base for other dishes.alone for piza base,or for pasta sauce.you can add left over vegtables to it to make a ratatoui to eat alone with bread or serve with rice.you can add ground meat and lentils or beans to make a boulinase sauce to use in cannoloni or lasgne or for a jacket potatoe fillinf or filling for peppers.you can also add chill peppers to make a concarne to serve with garlic bread,jacket potatoe or rice.or you can use the tomatoe sauce as a base for tomatoe or vegtable soup.
talking of soup ,soup always freezes well and is good for a low fat,low calorie meal or snack.
when vegtables are in season or on sale you can by in bulk and freeze them.go to the libuary to get a book on freezing foods if you donīt know how this is done.it is not that hard to do then you have cheep veg on hand for the times when they are not in season.biscuits and cakes also freeze well on the whole i tend to freeze ours so i am not tempted to eat them.but oince you have defrosted them they must be eaten in the same day.
eggs when on sale can be brought in bulk and frozen.they have to be beaten together before frozen but if you like omelettes,scrambled eggs,egg custards or use eggs alot in baking cakes it is worth it.i would freeze them in portions or 2-3 eggs.like with the frozen cakes once defrosted must be eaten the same day.
when cooking casseroles,lasagne,sheperds pies ,curries etc you cook gook double or trible the usual amount and then freeze in portion size for days when you are in a rush.saves time and energy in the long run.
hope this helps.i have more ideas when you want.as i said i no longer do this because of my husband but i use to save so much time and money and there was always something on hand if i didnīt feel like cooking or shopping.lets face it we can all have those days.only disavantage is thatz you need a big freezer space.not everyone has that then you go on to pickerling and perserving but that is another thread worth.
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