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.
Photo by Hermes Rivera on Unsplash
Other ideas:
- “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!
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