(Closed) Food Prep tips wanted:)

posted 6 years ago in Cooking
Post # 3
Member
1370 posts
Bumble bee
  • Wedding: April 2012

Slow cooker!! I LOVE mine. You can do so much with it – not just stews.

Otherwise: Chicken breasts cut into strips and grilled is pretty quick/easy. Stirfrys, and pasta, of course.

Post # 7
Member
1736 posts
Bumble bee
  • Wedding: October 2012

One of the easiest things to freeze are meatballs – my FI and I do this all the time! I will make a ton of them and double bag them in the Freezer bags. It makes for a really quick meal (get the “Perfect Portions” bags of pasta and they are only 8 minutes in the pot!).

Post # 8
Hostess
18646 posts
Honey Beekeeper
  • Wedding: June 2009

I use Once A Month Mom.  I have done their menus for a few months now, they are really good and it usually takes my husband and I a full afternoon to prep a whole menu (not that you have to do it all at once though).

Post # 9
Member
3720 posts
Sugar bee
  • Wedding: July 2013

@thursdayschild:  I totally agree. Crock pots saved my life in grad school.

 

I find that pasta sauce freezes well, pasta not so much. The same for potatoes, they don’t defrost the same. Beans in chili freeze really well, as does casserole. Soups and stews work great.

What I would do in grad school was do all my prep on one night. I would plan my meals for the week, cut the veggies, hard boil chicken breasts, and make sure I was ready. Then I would crock pot or prep each morning and freeze the rest for leftovers. The meals I lived off of were:

– Chicken curry casserole (with greek yogurt and mushrooms instead of soup and mayo)

– Veggie bean chili

– Chicken, quinoa, spinach, and feta casserole (1 bag of frozen spinach, 1 cup quinoa, and 3 cups water. Boil for 15 minutes. Add a shreded chicken breast and 6 oz of feta. Stir and enjoy).

– Pasta primavera (2 cans of crushed tomatoes and 3 bags of frozen veggies, freeze the rest)

 

Post # 10
Member
4466 posts
Honey bee
  • Wedding: June 2010

I feel like I must be a freakishly fast cook.  I can put dinner on the table in 30-45 minutes every night.  Granted, only for two people, but still.

May sound totallly cliched and lame, but I taught myself to cook watching Rachel Ray.  My roommate and I used to watch it in the evenings while we ate dinner.  I definitely scale down her recipes (I think she makes HUGE portions) but her cookbooks are pretty good for fast meals.

Post # 11
Member
3175 posts
Sugar bee
  • Wedding: May 2012

@hotchildinthecity:  lol, me too. 

I just make very simple meals- usually a meat & a vegetable. If I have time, I roast the veggies (just toss ’em really quick with olive oil & seasonings of choice- cook at 350-400 until they caramelize). If I want them done faster, I just sautee them in butter & seasonings. For meat, I either grill, or pan fry most things. I also love the crock pot for even lazier days!

I only occasionally make a more intricate meal- say coconut milk chicken curry (OMG this gets rave reviews everytime!), or meatza (essentially a meatball rolled out like a pizza and topped with pizza toppings), or something that requires more work for sauces/prep. When I do that, I try to make extra, and freeze in portions (either individuals for lunch, or larger portions for everyone’s dinner). 

In all honesty, I tried the OAMC thing, and I felt that it caused me to spend a lot more time in the kitchen than just simplifying my meals at home. 

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