Some of the things I made regularly back then:
*Lasagna
*Quiche
*Enchiladas
*Lentil Soup
*Clam Chowder
I don't remember what else I made, but these were on the menu pretty regularly, and this list alone was a decent variety so I didn't get bored.
Interestingly enough, I now have Mondays off work again, over a decade later. I've done food prep days here & there in recent years, but I haven't been doing actual meals and it hasn't been as organized or as frequent as I'd like it to be. I've recently decided that I need to institute the weekly meal-making practice again in order to make my life easier and to save money by planning meals ahead of time. I'll keep you posted & try to share what I'm making each week. Today, I was limited by not planning ahead & by not having enough freezer space, so I made 3 quarts of ghee and started a batch of beef broth with some grassfed soup bones I had in the freezer.
Beef Broth
Broth is simple. Some people use veggies in the pot with the bones, but I never bother with that. I roast the bones at 400* or so until they're done and put them in the crock pot. Then I fill the crock pot up with water & turn it on low. I check the water level once or twice a day & keep the crock pot full. After a day (for chicken bones) or two or three days (for beef bones), the broth will be ready. At this point, I strain out the bones & refrigerate the broth until I'm ready to use it in soups, stews, for cooking liquid on rice & beans, etc.
The kid made a big batch of peanut butter cookies today, which are an inexpensive, easy-to-make treat with the nutritional goodness of natural peanut butter.
Peanut Butter Cookies - makes 12-15
*1 cup peanut butter (we buy it freshly ground & add 1/4 tsp. RealSalt to this recipe)
*1 cup natural sweetener of choice - we like turbinado sugar for the price, but it doesn't blend in as well as others (use only 1/2 cup if you choose honey)
*1 egg
Mix together well with a fork or spoon. Put blobs of dough (about 2 Tbsp. each) onto a cookie sheet lined with parchment paper. It will work without the parchment paper, but they do stick a little bit. Press each one with the back of a fork until maybe 1/3" thick or so. Bake at 350* F for 8 - 10 minutes. Let sit on parchment for several minutes to cool before carefully removing them in order to keep them from falling apart. Enjoy!
Beef Broth
Broth is simple. Some people use veggies in the pot with the bones, but I never bother with that. I roast the bones at 400* or so until they're done and put them in the crock pot. Then I fill the crock pot up with water & turn it on low. I check the water level once or twice a day & keep the crock pot full. After a day (for chicken bones) or two or three days (for beef bones), the broth will be ready. At this point, I strain out the bones & refrigerate the broth until I'm ready to use it in soups, stews, for cooking liquid on rice & beans, etc.
The kid made a big batch of peanut butter cookies today, which are an inexpensive, easy-to-make treat with the nutritional goodness of natural peanut butter.
Peanut Butter Cookies - makes 12-15
*1 cup peanut butter (we buy it freshly ground & add 1/4 tsp. RealSalt to this recipe)
*1 cup natural sweetener of choice - we like turbinado sugar for the price, but it doesn't blend in as well as others (use only 1/2 cup if you choose honey)
*1 egg
Mix together well with a fork or spoon. Put blobs of dough (about 2 Tbsp. each) onto a cookie sheet lined with parchment paper. It will work without the parchment paper, but they do stick a little bit. Press each one with the back of a fork until maybe 1/3" thick or so. Bake at 350* F for 8 - 10 minutes. Let sit on parchment for several minutes to cool before carefully removing them in order to keep them from falling apart. Enjoy!
Have you ever had a food-making day to prepare food for the whole week? What was your experience &/or opinion of it?
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