Cooking is something that typically gives me pleasure. My work weeks are insane (I leave home at 4:15 am and return at 8:30 PM) so I do my best to prep meals on Sunday for the entire week. Here is my menu for this week and how it's prepped for easy implementation:
Monday: Stir Fry - chopped 1 bok choy, 1 red bell pepper, 3 crowns of broccoli, .25 pound of sugar snap peas, 1 package cremini mushrooms, and half pound of carrots.
Tuesday: Cooked a pot of potato and leek soup. Freeze it and simply thaw and gently reheat and serve with a side salad.
Wednesday - Cooked a pot of white chili. Same as Tuesday.
Thursday - Cuban Black Bean Soup with Cuban sandwiches. Cooked the pot of soup and froze it. The carnivorous portion of my family with eat them with the Cuban sandwiches.
Friday - to be honest I was supposed to make gumbo but ran out of time. Good thing my okra is frozen!
Salad Base - I always keep a few gallon ziploc bags of salad on hand. This consists of 3 heads of Romaine lettuce,a 10 ounce bag of baby spinach, small head of purple cabbage, and a bag of rainbow salad (broccoli, cauliflower, and shredded carrots). This base is easily added to "invent" unique salad ideas.
No comments:
Post a Comment