(Closed) Meal Planning with opposite schedules.

posted 6 years ago in Cooking
Post # 3
7649 posts
Bumble Beekeeper
  • Wedding: July 2012

We bought a vacuum sealer, and on the weekend we cook meals and freeze them into portion sized meals. We have done sweedish meatballs, beef stew, chicken cordon bleu, and various other things. You can pretty much make anything and then freeze it like that. The vacuum sealer is WAY worth it. You can still make all these meals and then just leave them as left overs too.

Post # 4
2395 posts
Buzzing bee

Darling Husband and I have the same problem. I have found that crock pot meals are things we can share, because all you have to do is go into the crock pot in the fridge and scoop out leftovers. But at some point I stopped trying to figure out meals to cook that we could both eat together at the same time. It’s too hard! The other problem is that our diet needs are different. He wants to gain weight and I want to lose. Fortunately, Darling Husband loves to cook so he whips up fattening meals for himself whenever he wants, and I dabble with my Weight Watchers recipes.

Really the only meals we can plan on together are weekends. So I do love to make special breakfasts and dinners for him.


OP, try looking for crock pot recipes or casseroles that make good leftovers. Maybe you can take turns cooking for each other — then the person who gets home after the meal is cooked can have leftovers. I’m sure the ramen noodles and frozen burritos are getting old! Haha!


Post # 5
4575 posts
Honey bee
  • Wedding: April 2012

@melitabonita:  i now cook in the weekend for the rest of the week and it has been working, when i dont have the weekend to do all meals then i use my slow cooker over night for the following day and i dont have to worry about preparing dinner when i come home.  Darling Husband and i dont have crazy schedules like you do, but we do work pretty far from home, about an hour with traffic, so this system helps me. 

Post # 6
2622 posts
Sugar bee
  • Wedding: November 1999

I agree with several of the PP’s about just cooking to keep some items in the fridge or freezer for reheating when you want.

I also do most of my cooking on Sunday so that dinner is easy to throw together for the week (and for packing lunches)

For example this week I baked a lot of chicken smothered in onions and chopped bell peppers, garlic, salt, and rosemary.   We then used it for lunches several days by chopping it on some salad, another day Darling Husband paired it with leftover mushroom quinoa. You could also make a chicken melt out of it etc. 

For dinner I premarinaded some flank steak and prestuffed a pork loin to bake. If you make it, then he can reheat it for dinner. 

If you make a large salad and wrap paper towels around it it will keep for several days so you can just grab handfuls of to go with your meals. 

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