weekly kitchen prep - Page 2

[AngelBee]

:

[sunnysandiegan]

Our DD is in school, so after dinner on Sunday evening while I am cleaning up the kitchen, DH & DD prepare her snacks for the week and lunch for the next day or two. If dinner is later than usual, I'll work with her while DH cooks. (He generally cooks more than I do and I generally clean up more than he does.)

We have a family of three and many recipes are for more servings than we eat. I use those leftovers as lunches for me. Some meals, though, such as London broil, will become something else a day or two later, such as fajitas (with London broil). The accompanying foods are very different, so it tastes like a completely different meal. Extra grilled chicken, for instance, will later go into chicken and cheese enchiladas.

The first person to use part of a veggie for something usually chops it up completely and puts it in a sealable glass dish on a shelf in the fridge versus back in veggie drawer. These are then used for our nightly salads, which are then different most nights to keep boredom to a minimum.

On weekends, we'll often have homemade pancakes of some kind one morning. Whoever makes them will make extra and we'll freeze them for DD to have something more interesting a few mornings before school. When I make homemade pancakes, I typically also make homemade "syrup", which resembles a fruit sauce more than a true syrup. I freeze the extra in small portions (about an ounce?) and use those in smoothies and as sweetener-substitutes (depends on how important color is, though, since we tend to prefer berry sauces/syrups and those are DARK). Also, when I plan to make pancakes, I measure out the dry ingredients in advance and store it in a sealed container on the counter to remind me. I label it with a piece of masking tape and have been known to toss it in the freezer for a later date if something comes up.

Last Fall, we moved out of our home for three full weeks due to remodeling and repairs. We only moved a few minutes away to my dad's house, but we had to remove all of our food and most of our belongings. We ate from our fridge, freezer, and pantry for a month or more beforehand and we made two meals at a time for two weeks prior (eating one that night and freezing the other one for our time out of our house). Lasagna, chili, and chicken enchiladas worked very well. The ground beef and chicken used in those meals yielded several meals each, but we only cooked two meals at a time to keep the "chore" to a minimum. We found it was a lot of extra work to spend an entire day making meals for the freezer, but it was easy to just make two meals at the same time on any given night.

Boiled eggs are extremely versatile! We use them for egg salad sandwiches for lunch, deviled eggs for a party (usually what prompts me to boil extra), chopped up in our nightly salads, and added to tuna salad for a new flavor/texture. I also like them plain for breakfast or lunch, but I'm the only one in our family. LOL

[sunnysandiegan]

Oh, I also grind my own flours for recipes. I make extra, label it, and freeze it.

[texmati]

Pizza dough recipe (really late)

3 cups all purpose flour
3 cups bread flour
4 tbls sugar
cup and a half of water
half tablespoons yougurt
1/2 cup vegetable oil (8 table spoons)
6 tsp gluten
1 tsp salt
4 tsp yeast (or a packet)


Basically I knead it all together in the stand mixer and let it rise in there. It makes for medium sized pizzas. I use nonfat yogurt, and sometimes leave out the gluten. You can reduce the amount of oil in the recipe, but I wouldnt go less than half, because it becomes impossible to work with and roll out then.

[vm9799]

Originally Posted by aquarian

Pizza dough recipe (really late)

3 cups all purpose flour
3 cups bread flour
4 tbls sugar
cup and a half of water
half tablespoons yougurt
1/2 cup vegetable oil (8 table spoons)
6 tsp gluten
1 tsp salt
4 tsp yeast (or a packet)


Basically I knead it all together in the stand mixer and let it rise in there. It makes for medium sized pizzas. I use nonfat yogurt, and sometimes leave out the gluten. You can reduce the amount of oil in the recipe, but I wouldnt go less than half, because it becomes impossible to work with and roll out then.

thank you so much for this!

[MamaPam]

How long do cold salads keep? Like if I made pasta, potato, broccoli salad Sunday night to eat though out the week, would they be any good by Thursday or Friday?