Cooking for the week for 2 adults.. Help
tequila09
Posts: 764 Member
Hi everyone! Boyfriend and I have been eating well but it would be really nice for me to cook the day before my work week starts to have meals ready. I go to school full time and work almost full time so I'm usually pooped when I get home.
What are some of the things you cook and prepare in advance for dinner for the 5 day work week? Also how long does it keep in the fridge or freezer? I have a crock pot which i dont use as much as i like but would love ideas! I like to cook with chicken, ground turkey, eggs, textured vegetable protein(cause its cheap), beans, whole wheat pasta, rice and am open to new suggestions! I typically use frozen veggies too which are quick to prepare.
On a side note, what do you guys eat for lunch that's "clean"? I don't have access to a fridge or microwave so all I can think of are sandwiches and salads.
Thank you!
What are some of the things you cook and prepare in advance for dinner for the 5 day work week? Also how long does it keep in the fridge or freezer? I have a crock pot which i dont use as much as i like but would love ideas! I like to cook with chicken, ground turkey, eggs, textured vegetable protein(cause its cheap), beans, whole wheat pasta, rice and am open to new suggestions! I typically use frozen veggies too which are quick to prepare.
On a side note, what do you guys eat for lunch that's "clean"? I don't have access to a fridge or microwave so all I can think of are sandwiches and salads.
Thank you!
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Replies
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Lunches?
Nuts are always a nice option.... Or chicken breasts....
Day before? Anything... Umm my usual is quick that I like which is steak + veg... 5m each side whilst veg cooking...
Honestly though if for week?
Try a hearty soup.... Chunks of beef + veg... Or even a stew mix... then on day either add spice + flavour and reheat in pot, or just warm up to have as stew as normal...
Beef + veg as base can make almost anything really...0 -
I make large batches of borracho beans that I freeze into small portions. Add rice or cornbread, and dinner's served, or use as a side for turkey tacos.
-1.25# pintos (rinse, soak in cold water overnight, drain again)
-LOTS of water
-hambone with meat clinging to it or 2-3 smoked ham hocks or 1 hamsteak with bone, cubed
-5 cloves of fresh garlic, roughly chopped
-1 onion, chopped
-2 (or more) jalepenos (one chopped with seeds and one whole slit lengthwise)
-3 Tbs Mexican oregano
-2 bay leaves
-1 Tbs ground cumin/comino
-2 tsp tumeric (optional)
-1 tsp paprika
-3-4 tbsp chicken paste (I like Better Than Boullion)
-1 Dos Equis or Negro Modelo - don't use Corona. Ick.
-1 can diced tomatoes with juice (optional)
-salt, to taste
-1 bunch fresh cilantro
Put the beans & hambone in water in the largest stock pot you own. Cover them in PLENTY of water - leave just enough room for boiling. Throw in everything through the paprika. Bring to a boil, then lower to a good simmer. Stir occassionally to prevent sticking. Add extra water as needed to maintain water level.
After the beans are soft (probably 1.5-2 hrs), add the chicken paste (carefully, 1 tbsp at a time to keep from over salting) and the beer. Add the tomatoes and chopped cilantro at the very end and heat through.
I make a lot of soup which I freeze in small portions, too. Invest in a Stanley wide mouth food thermos. It'll run you about $20-30, but they are virtually indestructible. Heat your soup in the morning, pour into your thermos, and now you have a hot lunch.
When I make casseroles, instead of the 9x13 pan, I use 2 aluminum bread loaf pans. I cook for just the SO & me, so one is more than enough for 2 meals. The second one I freeze for quick dinners during the week.0 -
I make large batches of borracho beans that I freeze into small portions. Add rice or cornbread, and dinner's served, or use as a side for turkey tacos.
-1.25# pintos (rinse, soak in cold water overnight, drain again)
-LOTS of water
-hambone with meat clinging to it or 2-3 smoked ham hocks or 1 hamsteak with bone, cubed
-5 cloves of fresh garlic, roughly chopped
-1 onion, chopped
-2 (or more) jalepenos (one chopped with seeds and one whole slit lengthwise)
-3 Tbs Mexican oregano
-2 bay leaves
-1 Tbs ground cumin/comino
-2 tsp tumeric (optional)
-1 tsp paprika
-3-4 tbsp chicken paste (I like Better Than Boullion)
-1 Dos Equis or Negro Modelo - don't use Corona. Ick.
-1 can diced tomatoes with juice (optional)
-salt, to taste
-1 bunch fresh cilantro
Put the beans & hambone in water in the largest stock pot you own. Cover them in PLENTY of water - leave just enough room for boiling. Throw in everything through the paprika. Bring to a boil, then lower to a good simmer. Stir occassionally to prevent sticking. Add extra water as needed to maintain water level.
After the beans are soft (probably 1.5-2 hrs), add the chicken paste (carefully, 1 tbsp at a time to keep from over salting) and the beer. Add the tomatoes and chopped cilantro at the very end and heat through.
I make a lot of soup which I freeze in small portions, too. Invest in a Stanley wide mouth food thermos. It'll run you about $20-30, but they are virtually indestructible. Heat your soup in the morning, pour into your thermos, and now you have a hot lunch.
When I make casseroles, instead of the 9x13 pan, I use 2 aluminum bread loaf pans. I cook for just the SO & me, so one is more than enough for 2 meals. The second one I freeze for quick dinners during the week.
Wow that sounds delicious I love beans and ham! Thank you I'll definitely try that.0 -
I often ook large batches of things in advance because of time constraints during the week, not to mention it's more economical to buy / cook in quantity. Here's a list of some of the in adavance healthy meals I prepare on a regular basis. If any of them appeal to you I will go into more detail. All of them fall seomewhere between 450-650 cals per good size portion. Most of these itmes will keep in the fridge for up to a week, or in the freezer indefinately.
-ground turkey chili
-Cuban black bean soup
-Mexican lazagna
-Turkey / tuna noodle casserole
-Jumbalaya
-ground turkey loaf
-homemade veggie burgers
-quinoa salads (southwest, mediterranean, asian)
-chicken curry
I could go on, but these are a few ideas0 -
I like to cook a whole chicken on Sunday with some veggies, and then pull the leftovers off the bone it after dinner. I either add in some yogurt, curry powder, hot sauce, chopped onions, celery, scallions, cilantro, and grapes, and serve that chicken salad on crackers or pita bread the next night with a side salad or some vinegar-y coleslaw, or I put the shredded chicken in ziplock bags and serve them over greens with some veggies and homemade dressing!0
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Shmoony- I am very interested in the Mexican lasagna and homemade veggie burgers! Mmm I'm getting hungry
Please and thank you 0 -
I like to grill extra on the weekend - make a few chicken breast, do 2 london broils, roast a pork loin.
The meats can be sliced to go on salads, or in sandwiches, cubed/ chopped with onion/celery/carrots for salad. Meats can be used for quick tacos/burritos/enchiladas etc.
Also grill roast veggies too - they make great toppings for salads, go good in sandwiches etc. They reheat well too.
If you have your proteins done then sides are quick - sweet potatoes, steamed broccoli, frozen veg blends are quick and easy.
If you don't have a fridge at work try an insulated lunch bag with a cold block - I will take leftovers protein and starch and full the container with frozen veg. It helps keep things cold and only need to be warmed through the wave for about 2-3 minutes for a hot meal.
Sorry didn't remember you done have a wave at work - they are inexpensive - could the office go in on one?0 -
I like to grill extra on the weekend - make a few chicken breast, do 2 london broils, roast a pork loin.
The meats can be sliced to go on salads, or in sandwiches, cubed/ chopped with onion/celery/carrots for salad. Meats can be used for quick tacos/burritos/enchiladas etc.
Also grill roast veggies too - they make great toppings for salads, go good in sandwiches etc. They reheat well too.
If you have your proteins done then sides are quick - sweet potatoes, steamed broccoli, frozen veg blends are quick and easy.
If you don't have a fridge at work try an insulated lunch bag with a cold block - I will take leftovers protein and starch and full the container with frozen veg. It helps keep things cold and only need to be warmed through the wave for about 2-3 minutes for a hot meal.
How long does your meat keep in the fridge?0 -
Bump0
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You can boil a large pot of chicken and turn it into many things, you can put it in freezer bags and take it out the morning/night before.
spaghetti squash is a good substitute for noodles or just by itself, you can cook it ahead of time, the freeze the two halfs then thaw warm in microwave and remove insides with a fork and cover with sauce
you can make meatballls and bake/freeze and just warm up later for meals.
you can do homemade chicken nuggets and freeze
soups can be made ahead and frozen
potatoes can be baked and kept in the fridge and warmed in the microwave
thats just a few that i can think of off the top of my head, feel free to message me if you have questions0 -
Once its cooked if you ziplock it and place it in the coldest part of the fridge it will be fine for at least a week or more. You can always freeze cooked portions if you don't want to risk long fridge times - then just pull out the meat of the day and defrost in the fridge for when you get home.0
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Once its cooked if you ziplock it and place it in the coldest part of the fridge it will be fine for at least a week or more. You can always freeze cooked portions if you don't want to risk long fridge times - then just pull out the meat of the day and defrost in the fridge for when you get home.
I'm a total newb but how would I prepare the cooked meat after it has been defrosted? Just heat it up in the pan or microwave? Or something else? Thank you!!0 -
Depends on what you will be doing with it - if its for salad or sandwiches just slice and eat. If you using it with a carb and veg side, slice off your portion and warm in the wave. If its going in tacos - shred it and toss with some sauce and warm gently before you make your tacos. Dice it and add to soup stock with some rinsed canned beans and roasted veg and bring to a simmer add spices and you have homemade soup.0
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Depends on what you will be doing with it - if its for salad or sandwiches just slice and eat. If you using it with a carb and veg side, slice off your portion and warm in the wave. If its going in tacos - shred it and toss with some sauce and warm gently before you make your tacos. Dice it and add to soup stock with some rinsed canned beans and roasted veg and bring to a simmer add spices and you have homemade soup.
Yum thank you so much for helping me out 0 -
You are only limited by your imagination!
Check out allrecipes.com
Download the kindle app of pc and troll the free book section - there are tons of free cookbooks -many geared for the beginner cook. They are good for getting ideas that yuu can modify to make your own.0 -
Dishes where chicken or meat is braised freezes and reheats well. My own repertoire in this category is Coq Au Vin, Chicken Teriyaki, Chilli Con Carne. Serve with cous cous, rice or quinoa and some salad or frozen veg for a quick weekday meal. Let me know if you need the recipes for any of these.0
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You are only limited by your imagination!
Check out allrecipes.com
Download the kindle app of pc and troll the free book section - there are tons of free cookbooks -many geared for the beginner cook. They are good for getting ideas that yuu can modify to make your own.
Thanks for that I'll look into it!! I'm a field rep so I'm out and about so it needs to be cold lunches. I'm okay with having sandwiches and salads though because I can add a lot of variety.0 -
Once a a month I buy an entire round steak for $10. I slice the eye of round for two beef stir-fries, and often pop them into marinade before they go into the freezer. The rest of it is cut into large chunks(leaving off the fat) , and put into a crock-pot with a coarsely chopped onion, three cloves of garlic (we like garlic)a tablespoon of worcestershire sauce, and a bottle of Guinness, with water to cover. This is then cooked for 24 hours.
Broth usually becomes beef stew when we take it out, with a handful of the pulled beef. The rest of the beef is frozen in handfuls. It goes in beef-and-noodles. It goes in barley stews with mushrooms. It goes in soft tacos. It goes in curried yogurt with white rice and naan. It goes in barbecue sauce on a bun. And all of this quickly and easily and deliciously.0 -
stir fried veggie's are great. bean sprouts, cabbage and sugar peas are my go to veggies. just at a tbsp of kikkoman less sodium soy sauce a little garlic and which ever veg, cook til tender. left overs keep for days. low calories too.0
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Once a a month I buy an entire round steak for $10. I slice the eye of round for two beef stir-fries, and often pop them into marinade before they go into the freezer. The rest of it is cut into large chunks(leaving off the fat) , and put into a crock-pot with a coarsely chopped onion, three cloves of garlic (we like garlic)a tablespoon of worcestershire sauce, and a bottle of Guinness, with water to cover. This is then cooked for 24 hours.
Broth usually becomes beef stew when we take it out, with a handful of the pulled beef. The rest of the beef is frozen in handfuls. It goes in beef-and-noodles. It goes in barley stews with mushrooms. It goes in soft tacos. It goes in curried yogurt with white rice and naan. It goes in barbecue sauce on a bun. And all of this quickly and easily and deliciously.
You can do the same kind of thing with chicken when you can get the big flats of parts on sale. Split them into a few breasts per portion - hit them with favorite marinade or dry rub and freeze - be sure to label it is raw and what flavor especially if you freeze cooked meats as well!0 -
Mexican lasagna is very easy. Use flour tortillas (sprouted grain if you want to be super healthy) instead of noodles. The layers go as follows in a lasagna pan:
-Salsa(just to coat the bottom of the pan) - tortillas - rice (I usually do a seasoned rice with some cilantro, or a yellow rice) - seasoned ground turkey mixture (just basic grocery store taco seasoning black beans and corn added)- sauteed onions peppers mushrooms - cheese (lowfat cheddar) - repeat.
depending on the depth of your dish, you can sometimes get 3 layers of each
you will need:
- 1 pound extra lean ground turkey
- 1 cup of rice (dry yield 3 cups cooked)
-1 onion
-1 red or green pepper
-1 8oz. package of mushrooms
-1 8 oz. package of shredded cheddar
-1 can black beans
-1/2 can corn
-1 package taco seasoning
One really big piece is about 610 calories (whole tray cut into 6 pieces), but a medium slice adequate for most people is about 450.
Top the last layer of tortilla with salsa and cheese, bake for about 40 minutes at 375. I like to give it a little broil at the end to brown the cheese. You will love it. Enjoy0 -
About once a month I like to make a huge pot of marinara sauce (I puree veggies into it as well for kids) - I take some and freeze in small portions for things like pizza (can make on whole wheat english muffins, pita bread, etc.) - brown meat (ground turkey if you'd like) and add the rest of the sauce - freeze some for easy spaghetti dinners (cook pasta, heat sauce) - and turn some into lasagna's (using whole wheat noodles) - layer sauce, noodles X 3 - add cheese on top and freeze (yes, before cooking - noodles and sauce are already cooked!) - when ready to use, defrost, and bake in oven @ 30 min - done.
It's a bit of work for the day, but provides lots of easy meals for the month or longer.
Good luck!0 -
This is one of my favorite recipes. It tastes just like Alfredo sauce to me and it has lots of veggies. You could switch out some of the veggies to fit your tastes. The serving is for ten, so the author and her husband have lunch for the week. So good!
http://kfoxcooks.blogspot.com/2012/04/healthier-pasta-primavera.html0 -
Lunches are a bit iffy, I'm not going to be too much help there. (I usually have nuts, fruit, and a protein shake if I'm out or leftovers if I'm at home.)
But you can very easily cook your meals ahead of time and freeze them... then all you have to do is throw them in the oven when you want to eat. My go-to meals include chicken and sage dumplings (if you have already cooked your chicken breasts, this takes 30 minutes tops), french onion soup, chili, southwestern eggrolls, etc. I have a cashew chicken recipe that (to me) tastes just as good served cold as it does hot. Also, anything that can be thrown in the slow cooker is always a good bet.
Also, breakfast is an awesome time to use a casserole -- you can cook it on a Sunday night and most last three to five days -- long enough to get you through most (if not all) of your work week. I have recipes for egg casseroles, French toast casseroles, etc.
A few websites to check out -- allrecipes.com has pretty good sections for slow cooking, vegetarian (not because you're a vegetarian but just because eating meatless meals is often much cheaper), and ethnic dishes.
Onceamonthmom.com is great for freezer friendly meals -- they offer half a dozen monthly menus (traditional, diet, gluten free, etc.). The concept behind this website is that you can take one weekend and cook a month's worth of meals.
Oh! And supercook.com is great if you are running low on ideas -- you type in all the foods that you have in your pantry that you want to use and it spits out matching recipe ideas using what you have.
I have plenty of recipes on hand if you ever need any ideas Good luck! 0 -
"Salad in a jar" has been my friend for a while now.
Put the dressing (or oil and vinegar) in the bottom of a quart jar.
Then add nuts/seeds/cheese, craisins, quinoa/couscous, shredded carrots/radishes/beets, and finally the lettuce. I have also been known to cook sliced chicken breasts, freeze them, and add a handful of frozen chicken to the jar in the morning I want to eat it.
As long as the lettuce doesn't touch the dressing or (cheese), it will keep for a whole week in the fridge.
This site has some good ideas for ingredients. I usually just use whatever I have on hand from the CSA box.
http://www.thekitchn.com/salad-in-a-jar-make-a-week-of-lunches-173014
Just remember to cook and cool your grain before you make up the jars. Just shake it up really well to distribute the ingredients. You can pour onto a plate or in a bowl if you prefer. Sometimes my schedule is hectic (emergency mental health response) and I just end up sitting in a park for a few minutes looking at the trees and eating out of the jar.
I also like this recipe for "lunch wraps" (aka burritos), but I use dried beans that I have soaked and cooked (MUCH more cost effective) in about half the volume described here. I also have been using fresh corn on the cob (uncooked) since its been in season, but could imagine using frozen corn instead.
I wrap these in plastic wrap like a burrito, then wrap again (which kills my ecohippie soul a little so if anyone has other ideas, I'd love to hear them), and then put 6-8 in a gallon freezer bag for grab and go lunches. Usually they are thawed out by lunch time, but could also be heated in a microwave if you don't want a cold one.
http://allrecipes.com/recipe/make-ahead-lunch-wraps/detail.aspx
Also, make ahead breakfasts are easy... you can make a bunch of "egg mcmuffins" or breakfast burritos to freeze and reheat too. My favorite breakfast trick, though, is to make a pot of steel cut oats or kasha (toasted buckwheat) for the week, and portion it out into 5 servings, adding measured servings of things like brown sugar/maple syrup, raisins/craisins/blueberries (fresh or dried), walnuts/almonds/pecans, and soy milk.
Also also seconding shmoney's list of ideas for freezer meals...
chili, enchiladas, lasagne, tuna hot dish (or casserole if you're not from the midwest), soups.
AllRecipes.com has a good slow cooker/crock pot section. There's even a really good recipe (I've had success with it) for slow cooker roasted chicken.
Once a Month Mom has a lot of good ideas, but they just changed their full service to require payments. You can still get the recipes for free.
Oh... one more thing...
Invest in a good quality wide mouth thermos. You can fill it with hot water, and let it stand for a few minutes, then put hot soup/stew/chili in it. The thermos should keep the food reasonably warm until lunch time. That's an old trick I picked up from my mom when she packed school lunches for us.0 -
An "add-water" bowl of good quality ramen (not cup-o-noodles. Pretty much anything spicy.) and a can of tuna. Hot water shouldn't be hard to find. Just be careful that you're spiking your sodium.0
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