The main, stand-out new recipe I made this week was lentil tacos. I made them in the Instant Pot, using a recipe from the internet. (There are several recipes, which are all about the same on there). It’s just lentils, salsa, onion powder, garlic powder, chili powder, cumin, salt and pepper, and water. Rob really liked them, also.
I made potato salad, Rob grilled chicken a couple of times, and we had as many leftovers as we could eat to clean the fridge. Of course salads were frequent, as always.
We’ve been eating a lot of soup, and had turkey-vegetable and chicken-rice several times.
It wasn’t a super exciting food week, but there was plenty to eat! Some weeks are just ordinary and this was one of them.
You didn’t eat out and that is what counts. We have lots of bread based meals as my son brought home a ton of bread this week. We had french bread pizza twice, egg salad and chicken salad sandwiches, sausage and peppers, and french toast casserole. YD had pizza on her GF focaccia bread. She had some mango chicken (frozen) several days. She had eggs too. I always have things frozen that are easy to grab.
I used to love making French bread pizza! It was so easy and everyone loved it. It’s great you can get so much bread for free. Every job has it’s perks:)
The other day when I was resting, I watched an episode of the Pioneer Woman cooking show, and she made a lot of components for meals and froze them (like southwestern chicken chunks, marinara sauce, and more). I’ve done that before, but it’s been quite a while, and she got me inspired. I’m not ready to do it this week, but I may do it soon. There was a time when I did 30 meals at the beginning of each month, then just pulled them from the freezer every night. I’m not ready to do that right now, either, but I do love having some frozen meals always on hand.
I did monthly cooking years ago when my boys were small. Money was extremely tight so I began keeping children before and after school. We were close to a public elementary school. When school let out, my house was full and there was no way I could cook supper. I did monthly cooking so I could pop a casserole into the oven and have it ready when the last child left and Bill arrived home from work. It worked great for years. Two long hard days of cooking then a month of ease. I keep saying I should do it again but now our diets are so different. I don’t know what to prepare that we would/could both eat.
Jeannie@GetMeToTheCountry
I did the once-a-month cooking when Rob was in college, getting his degree in Youth Work/ministries. I continued it during the first church job he got after college, since our pay was super, super low. I wanted to know that we had as good of a meal on the 30th of the month as we would have on the 1st:). I had it down to a bunch of recipes I used, and a system, such as eating 1 roast beef per month, divided into more than one meal, 5 whole chickens, cut up with the breast being divided for casseroles, the bones and backs cooked for broth and at least one meal of soup that was frozen, and the legs, wings and thighs used as chicken pieces for meals. We had super big bags of potatoes purchased at rock bottom prices from farmers in the area, a huge garden that I canned and froze, and so forth. I made all of our own (wheat) bread, muffins, cookies, etc. We made it just fine, even with 5 kids at the time.
Now, you are right. I would not know what to cook in that fashion, since we eat so differently now. The highly starchy meals loaded with rice and potatoes and the constant supply of whole wheat bread, eaten warm (I still would love to be able to have that again!)—-all of those foods are off limits these days. To be a gluten-free diabetic is not as fun as those days in the food department!!! We never went hungry. We always had an abundance of food. And, despite my food limitations, we still do. I call that a miracle!