So much good info on that other thread, but I’m looking for tips and ideas for weekend batch cooking/food prep to make getting a healthy meal on the table during the week easier.
Currently, there is only one thing I do every Sunday - I prepare a large tray of some sort of egg/cheese/veggie frittata (sp?), cut it into 8 servings and store in the fridge for an easy and filling grab and go breakfast.
Occasionally I will roast a large batch of veggies with the idea that they will last throughout the week, but no matter how big of a tray I do, the shrinkage is real and the end product seems to yield only enough for a single dinner.
I worry a little we are getting too many off shoot food threads…maybe it’s just me!
But re: food prep. I don’t do a ton of food prep largely because at this point in life (kids gone and just H and I) I am fine coming home after work and putting together a simple dinner.
However I do also take my breakfast to work each weekday morning. So on the weekend I often will make one breakfast thing for the week - either a batch of homemade granola that I will use with some fruit/yogurt/milk combination during the week or a pan of baked oatmeal.
I’m really loving the baked oatmeal! I’ve tried a few varieties and it’s very easy to cut and bring to work where I then will either slather with peanut butter or add in a bowl with cut up banana and a little milk, etc.
My biggest food prep consists of a weekly Costco run. I pick up a ton of veggies and fruit to eat during the week and some protein to supplement the sides. Veggies get cut up and roasted or grilled with a simple side of fish, chicken, or meat. Occasionally, I make a large batch of some soup or rice pilaf to reheat and eat during the week. Sometimes, a Costco 6-pack of peppers gets stuffed and cooked to yield 3 hearty meals for the two of us.
I try to chop all my vegetables on Sunday so that I don’t have to spent time on that on weekdays. If it is already cleaned and cut up I can cook much faster.
I have to pack 2 kids lunches (yes both HS and middle schooler prefer lunch from home) and mine. Don’t prep for mine as I bring ether overnight oats + fruits or eggs with vegetables for my lunch.
For kids, on Sunday, I grill a batch of Chicken tenderloins with spices etc. and also make a big pasta. They take pita pockets with chicken or pasta during the week.
I also make lentils with vegetables/some soup/a fish curry to tide us along until mid week.
Most important for me is to make a weekly menu plan. I incorporate a prep schedule into it. So Wednesday, let’s say, might include what I’m eating for breakfast, lunch, and dinner (I’m a planner!) and also instructions to cook quinoa and chop some veggies for Thursday’s lunch as well as a note to take a steak out of the freezer for Saturday. Having a written meal plan helps me avoid the what’s for dinner, oh let’s just grab a pizza or go out scenario. It also spreads out the prep so I don’t have to do it all in one day and have everything sitting in my fridge all week.
@taverngirl that’s impressive! I pat myself on the back because I make a weekly dinner plan with my grocery list, but I am forever running into the scenario where I’ve either forgotten to defrost something or I’m just feeling too tired to actually execute what I have planned for the night’s dinner.
I’m going to try to write out which food prep steps need to happen when to make the evenings a little less frantic.
While I do a little food prep as mentioned above I also admit that I don’t want to spend too much of the precious 2 days off on the weekend COOKING!
I’m ok with 30 minutes after work most days to get something ready for dinner. I’m never tired when I get home from work - I just would rather do other things than cook for too long!
That story was maybe a little different when kids were home on a regular basis.
Any meal I cook we eat two or three times. But I don’t do a big prep on the weekend or anything like that. I work at home so it’s easier for me. DH often doesn’t get home till 7 or 8 pm and I feel no need to work later than 6 pm most days.
H loves to cook. I clean up. He always always cooks a big amount for dinner and then freezes the left overs in individual containers for his lunches whether he is home or at work that day.
I like to make potatoes and eggs in my Instant Pot for the week. I may use some eggs and potatoes for potato salad, and save some hard boiled eggs for spinach salads. We use potatoes with roasted vegetables a lot. I often make enough rice for 3 days, too. Cut onions, carrots and celery ahead to use in soups. With only 3 people, we don’t make elaborate meals. Usually just salad and veggies with rice, other grains, or potatoes.
When the kids were little, we often made Lasagnas and crockpot pot roast. That allowed us to have 2nd meal with minimal work. (After DD grew up she said she appreciated the wisdom more). Once in a great while we still do those meals (with LOTS of leftovers for dinner and lunches), but I have been looking for more ideas.
I pick up a ton of veggies and fruit to eat during the week and some protein to supplement the sides. Veggies get cut up and roasted or grilled with a simple side of fish, chicken, or meat. Occasionally, I make a large batch of some soup or rice pilaf to reheat and eat during the week. Sometimes, a Costco 6-pack of peppers gets stuffed and cooked to yield 3 hearty meals for the two of us.