It just occurred to me that I need to do this with well everything, including the food I make!
Given the “menu plan” I came up with:
- M Double Veg.
- Tu Soup/Stew using bits & pieces LO
- W Second Veg.
- Th Egg
- F Double Meat
- Sa Sandwich
- Su Second Meat
I’ve been looking at recipes.
Also given that we’re trying to save $, the farm is starting the beginning of June AND I’ve decided I need to set aside some HM instant meals, I’ve been looking at what I might make:
Casseroles and Loaves meat and veg both.
Seasoned Ground Beef Make up a batch of the meat I use for meat loaves and make a batch of meat balls at the same time. Can be used with pasta, or in Albondigas Soup, or smashed with mayo as a sandwich filling, or in a pita with veggies.
The soup/stew base I found last week which I intend to use this year. Making it before I freeze a bunch of it is a really good idea as we’ve never had it!
Salad mixes – like 3 bean salad, except I hate 3 bean salad. But these kinds of salads can be mixed ahead. I’ll have to think/research this idea.
Quiche Base or Mix? Given that I’m supposed to make 1 dinner a week with eggs, maybe this is an idea? Never looked at quiche recipes with that idea.
Those will make the double meals easier. What else can I do?
White Sauce Balls I did this years ago and it was a success. You mix flour, butter, a little milk, salt and if you’re a purist white pepper. (I only use white pepper when I already have it. I don’t care if my white sauce has black speckles or not! YMMV!) You measure this paste out into 1T balls and freeze. Need to make gravy? Grab one or three.
- “Tray bakes” or “one pan” meals for the double meals.
- Self-frosting cakes (also one pan cakes).
- Preplanning enough to use all the bits. When I make stuffed tomatoes mid summer as an entree, I use the innards the next day. That’s something I’ve always done. I wonder what else I can set up that way?
Research! Think! Plan! Do!