As I glanced at my schedule for the upcoming week, on Saturday, I realized I will be out of the house four out of five nights this week, have a week of reprieve then be out five nights in a row. My answer, cook while I play on a Sunday.
I actually started Saturday night by soaking a pound each of black, pinto, red, & garbanzo beans – this way they would be ready for cooking on Sunday Morning. Then, after church, I commenced to fixing it all. When the day was over this is what I had:
- Broccoli Salad – to Nom on all week (5-8 lunches)
- Pico de gallo – for daddy & I to kick up our veggies a notch
- Cream of Anything Chicken/Mushroom/Zucchini “casserole starter” (From a leftover whole chicken)
- 5 1/2 quarts of Chili (5 meals) (veggie chili recipe)
- 2+ quarts of beans ready to make refried beans (5-8 meals)
- 12 Mini-meatloafs (1/2 beef, 1/2 turkey) (6 meals)
- 8 Onion Soup burgers (1/2 beef, 1/2 turkey) (3 meals)
- 3/4 gallon of frozen grapes for entertaining and my daughter
Meals mean enough for my whole family. Lunches = one person.
I do offer classes on bulk cooking, just say the word and I can hook you and your friends up! (My classes even include baking 2 loaves of bread)
Mini Meatloaves, freezing in the holders… (I then, at the advice of my hubby, set them on a low grill for 3 minutes to allow them to release from the pan) Next time I will make them in cupcake cups.
Chili full of red, pinto, & garbanzo beans, shredded zucchini, shredded carrots, tomatoes, and so much more! Chalk full of veggies!!!
Pico de gallo – our main veggie staple. We eat it on everything from a spoon to eggs, chicken, burritos, flank steak, sometimes even homemade tortilla chips.