5 pounds of ground beef
Twibbly
Posts: 1,065 Member
5 pounds of ground beef, 4 pounds of bacon, 3 pounds of cream cheese, 2 pounds of bacon sausage, 10 pounds of chicken breasts (my husband won't eat thighs, I pan-fry in fat & eat with cream cheese or sour cream or cheese), 4 cans of salmon, a small brick of mozzerella cheese, cream, and 36 eggs.
Today, I'm cooking:
If I get really industrious, I'll make something similar to Hot Pockets (recipe: http://mariamindbodyhealth.com/breakfast-hot-pocket/) with pepperoni, mozzarella, and a tomato & cream sauce that's pretty low on carbs.
Any other suggestions?
Today, I'm cooking:
- taco meat
- stir-fryed chicken
- salmon patties
- stuffed burgers
- bacon
- breakfast "muffins"
If I get really industrious, I'll make something similar to Hot Pockets (recipe: http://mariamindbodyhealth.com/breakfast-hot-pocket/) with pepperoni, mozzarella, and a tomato & cream sauce that's pretty low on carbs.
Any other suggestions?
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Oh, and I started analyzing what I had been doing and believe I identified 2 fatal flaws.
The first was low carb dessert (mmmm...pumpkin cheesecake). Apparently, it needs to be saved only for holidays and chunked after the actual day if I do it at all.
The second was tea. I'd switched from drinking my coffee with heavy cream to tea with a regular tea bag and a herbal one. The herbal one had luo han go in it.
Apparently, the sweeteners in those 2 things make me want more carbs. Therefore, off the table for a while.
I must confess, I said screw it, I want to eat normal yesterday morning. After 2 cups of tea with a bit of honey and 2 packets of maple brown sugar oatmeal, I felt like I had a buzz. Turns out, my blood sugar was 194. I'm not allowed to eat like normal people anymore.0 -
>. I'm not allowed to eat like normal people anymore.
That can be a good thing though! Most normal people are overweight and unhealthy!0 -
Wowzers!! Talk about batch can cooking!
If you bake the chicken it's easier than stirfrying... Frees up time for everything else. You can bake the bacon at the same time.0 -
Bacon is almost done. I decided to just cook the breakfast sausage, portion it out for breakfast-sized servings, & freeze it. My parents have decided we need to come into town and do lunch, so I'm off the hook for fixing lunch. Once we get back, I'll start on the ground beef & chicken. Going to do salmon patties or stuffed burgers for dinner & bake the lot of them all at once.0
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Are you eating all of that in one day? Green with envy!0
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No, that's the majority of my food for the next week.0
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Blargh. Didn't get half of that done. I apparently forgot about the part where once I get back on the wagon, I'm tired for the next few days. So...I guess I'm cooking the rest that's thawed out tomorrow and not worrying about the rest just yet.0
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It seemed like a lot of cooking-- made me tired just thinking of standing at the stove that long! What worked out for you today?
I try to batch cook for the week, too, and would love to see what works well for others. But with an autoimmune disease, my energy lags quickly, so easier is better. Baking as much as possible at 350* works best for me, let's me sit to prep the rest while the oven is going. (Chicken, Canadian bacon 'jerky', bacon, meatballs all go in at some point-- usually two "shifts" in the oven) I usually bake a few weeks worth of boneless/skinless chicken thighs, portion them out then freeze them, saves time in the long run. Makes for quick lunch packing!
Would you consider sharing your salmon patty recipe? I'm looking for a good one!0 -
I baked all the bacon and pan-fried all the breakfast sausage.
I can't use my old salmon patty recipe, so what I was planning to try is basically salmon, a few tablespoons of grated parmesan (from the green can), eggs to hold it together, and Old Bay seasoning, then pan fry or bake. I'll report back on how it worked.0 -
Zucchini lasagna or beanless chili would be great uses for the hamburger meat. I also like hamburger soup!0
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I baked all the bacon and pan-fried all the breakfast sausage.
I can't use my old salmon patty recipe, so what I was planning to try is basically salmon, a few tablespoons of grated parmesan (from the green can), eggs to hold it together, and Old Bay seasoning, then pan fry or bake. I'll report back on how it worked.
I'll be interested to hear how this works0 -
It seemed like a lot of cooking-- made me tired just thinking of standing at the stove that long! What worked out for you today?
I try to batch cook for the week, too, and would love to see what works well for others. But with an autoimmune disease, my energy lags quickly, so easier is better. Baking as much as possible at 350* works best for me, let's me sit to prep the rest while the oven is going. (Chicken, Canadian bacon 'jerky', bacon, meatballs all go in at some point-- usually two "shifts" in the oven) I usually bake a few weeks worth of boneless/skinless chicken thighs, portion them out then freeze them, saves time in the long run. Makes for quick lunch packing!
Would you consider sharing your salmon patty recipe? I'm looking for a good one!
What is this Canadian bacon jerky you speak of??!
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I baked all the bacon and pan-fried all the breakfast sausage.
I can't use my old salmon patty recipe, so what I was planning to try is basically salmon, a few tablespoons of grated parmesan (from the green can), eggs to hold it together, and Old Bay seasoning, then pan fry or bake. I'll report back on how it worked.
Please do share how the salmon patties work out. I have some (canned) salmon that needs to get used.0 -
Schmeggly80 wrote: »It seemed like a lot of cooking-- made me tired just thinking of standing at the stove that long! What worked out for you today?
I try to batch cook for the week, too, and would love to see what works well for others. But with an autoimmune disease, my energy lags quickly, so easier is better. Baking as much as possible at 350* works best for me, let's me sit to prep the rest while the oven is going. (Chicken, Canadian bacon 'jerky', bacon, meatballs all go in at some point-- usually two "shifts" in the oven) I usually bake a few weeks worth of boneless/skinless chicken thighs, portion them out then freeze them, saves time in the long run. Makes for quick lunch packing!
Would you consider sharing your salmon patty recipe? I'm looking for a good one!
What is this Canadian bacon jerky you speak of??!
Cut some Canadian bacon slices in halves or quarters. Marinade if you want (sometimes I use coconut aminos and tarragon vinegar with some salt, pepper, and garlic). Lay in a single layer on a baking sheet lined with parchment paper or foil. Bake at 350, or whatever temp the oven is set at for everything else, for about 30 min or until they're crispy enough for you. Store in the fridge.0 -
Schmeggly80 wrote: »It seemed like a lot of cooking-- made me tired just thinking of standing at the stove that long! What worked out for you today?
I try to batch cook for the week, too, and would love to see what works well for others. But with an autoimmune disease, my energy lags quickly, so easier is better. Baking as much as possible at 350* works best for me, let's me sit to prep the rest while the oven is going. (Chicken, Canadian bacon 'jerky', bacon, meatballs all go in at some point-- usually two "shifts" in the oven) I usually bake a few weeks worth of boneless/skinless chicken thighs, portion them out then freeze them, saves time in the long run. Makes for quick lunch packing!
Would you consider sharing your salmon patty recipe? I'm looking for a good one!
What is this Canadian bacon jerky you speak of??!
Cut some Canadian bacon slices in halves or quarters. Marinade if you want (sometimes I use coconut aminos and tarragon vinegar with some salt, pepper, and garlic). Lay in a single layer on a baking sheet lined with parchment paper or foil. Bake at 350, or whatever temp the oven is set at for everything else, for about 30 min or until they're crispy enough for you. Store in the fridge.
Yum, thanks!0 -
i cook my chicken in the crockpot-
but it on the bone(cheaper) set it on low- end of the day -pick out the bones and fat and store cooked chicken for later or eat LOL-- if you have a big enough crock pot you can get a whole bird in it !!!0 -
Meatballs
They freeze well and can be reheated in a snap.
http://www.ibreatheimhungry.com/2013/08/bacon-cheeseburger-meatball-recipe-low-carb-and-gluten-free.html0 -
Sadly, salmon patties will have to wait. I accidentally bought the canned salmon with skin and bones in it. Blech.0
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ohbiteit.com/2015/07/cheesy-bacon-meatball-bombs.html
I think I'm making those tonight...... /drools0 -
chaoticdreams wrote: »ohbiteit.com/2015/07/cheesy-bacon-meatball-bombs.html
I think I'm making those tonight...... /drools
Those sound amazing, but the pictures are killing me!
Could be that I sometimes have the mind of a 12 year old boy but really...
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Schmeggly80 wrote: »chaoticdreams wrote: »ohbiteit.com/2015/07/cheesy-bacon-meatball-bombs.html
I think I'm making those tonight...... /drools
Those sound amazing, but the pictures are killing me!
Could be that I sometimes have the mind of a 12 year old boy but really...
Died laughing right now but can't even share the hilarity with the girls at work lest i get fired hahahaha #workinHR0 -
Schmeggly80 wrote: »chaoticdreams wrote: »ohbiteit.com/2015/07/cheesy-bacon-meatball-bombs.html
I think I'm making those tonight...... /drools
Those sound amazing, but the pictures are killing me!
Could be that I sometimes have the mind of a 12 year old boy but really...
BAHAHHAHAHA, I have such a gutter mind. I can't believe I didn't go there too.....
ROFL0 -
LOLOL-0
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This is the salmon patty recipe I use. They turn out pretty good.
http://screwedonstraight.net/simple-salmon-patties/0 -
Schmeggly80 wrote: »chaoticdreams wrote: »ohbiteit.com/2015/07/cheesy-bacon-meatball-bombs.html
I think I'm making those tonight...... /drools
Those sound amazing, but the pictures are killing me!
Could be that I sometimes have the mind of a 12 year old boy but really...
Oh my dayyyyyyys! I nearly choked on my coffee when i clicked on the link to see the pics. Hahahaa... too funny! I must be as juvenile as you @schmeggly80 - still chuckling to myself now. LOLz. x
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21deadmonkeys wrote: »This is the salmon patty recipe I use. They turn out pretty good.
http://screwedonstraight.net/simple-salmon-patties/
So, I got that salmon to try a fat bomb and ended up making a basic tuna salad type recipe with it, and it was so gross I threw most of it away. Does the taste change with a recipe like this? Or am I doomed because my taste buds hated the taste out of the packet?0 -
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Schmeggly80 wrote: »It seemed like a lot of cooking-- made me tired just thinking of standing at the stove that long! What worked out for you today?
I try to batch cook for the week, too, and would love to see what works well for others. But with an autoimmune disease, my energy lags quickly, so easier is better. Baking as much as possible at 350* works best for me, let's me sit to prep the rest while the oven is going. (Chicken, Canadian bacon 'jerky', bacon, meatballs all go in at some point-- usually two "shifts" in the oven) I usually bake a few weeks worth of boneless/skinless chicken thighs, portion them out then freeze them, saves time in the long run. Makes for quick lunch packing!
Would you consider sharing your salmon patty recipe? I'm looking for a good one!
What is this Canadian bacon jerky you speak of??!
Cut some Canadian bacon slices in halves or quarters. Marinade if you want (sometimes I use coconut aminos and tarragon vinegar with some salt, pepper, and garlic). Lay in a single layer on a baking sheet lined with parchment paper or foil. Bake at 350, or whatever temp the oven is set at for everything else, for about 30 min or until they're crispy enough for you. Store in the fridge.
Yum! Thanks!!0
This discussion has been closed.