• Anyone do monthly cooking??

    11 posts, 9 voices (who?), started 2 months ago

    Posted on Monday, September 8, 2008 by dana

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      This is something I really want to do. Maybe not monthly, but more like the “Super Suppers“.

      I have started making 2 casseroles type dishes and freezing one. But, that goes too quickly.

      I have wanted to start a social/supper making group.

      Any thoughts? Anyone doing this?


        • leeann6107 wrote Sep 8, 2008

        • That would be great. I live in tx!


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        • cherylphillips wrote Sep 8, 2008

        • I did that a few years ago. It worked out great!! I had a cookbook that had a whole section of dinners like this. There is a new one out now—she’s got a cookbook out and a show on Food Network called Quick Fix Meals. I bought her recent book and it’s not bad! She has some videos on her site.. http://www.foodnetwork.com/

          Cheryl A. Phillips
          The Daily Blonde

          Follow me on Twitter!


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        • kym42 wrote Sep 19, 2008

        • I have actually tackled this subject 3 different ways and all have worked very well depending on the stage of life I am in.  when my daughter was young another young mother and I got to gether monthly and each of us made up a menu of 14 meals and bought the ingredients for those meals.  Then we got together on Saturday morning early and cooked all day long.  Each of us took home half of the food in containers that fit the apporpriate portions for our family size meals.

          The second time I did it my friend and I each would make double whatever we were preparing for supper and then mid month we would get together and trade. This way we got to eat all month only cook half the meals and had something different to eat all month long.

          More recently I am living alone and it seems all recipes are made for at least 4 people.  So I portion everything into appropriate containers and add a side and put it in the freezer.  It is especially nice to reach into the freezer and throw supper into the bag with some silverware and a beverage just before I walk out the door. While most people are eating lean cuisine I am heating pot roast with carrots and potatoes or enchiladas and spanish rice or beef stew and a biscuit.  About the same amount of calories and no more time to heat up, but much tastier and homemade.


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        • dianne67 wrote Sep 27, 2008

        • I had a personal chef business for a few years.  

          I would cook five meals four servings for my customers.  If you need any ideas on packaging or reheating I will give some suggestions.

          I now try to sometimes take an item that can become two differnt types of meals.  An example would be making pulled pork in a crock pot.  I cook it in broth with seasoning.  I pull the pork and mix half with barbecue sauce and we have sandwiches with coleslaw.  The other half I freeze or use a day or two later to make these yummy pork enchiladas.  I use the green sauce mixed with sour cream and pork to put in the middle of the flour tortillas.  I roll them and put red sauce on them and a mixture of cheese.  They are really yummy!!  

          I used to vaccuum seal everything in disposable containers.  Now I freeze everything in square clear glass pyrex containers.  They have a size that is great for a serving for 4 and a size great for a serving of 2.    

          When I would vaccuum pack items they could be boiled for 20 minutes to reheat.  When reheating in the microwave I suggest 5 power all the time for 5 minutes if items are defrosted in the fridge overnight.  50 power will keep meat from getting dried out.

          Any questions…let me know.  

          Hugs-
          Dianne

          PS…I found a lot of great recipes on epicurious.com


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        • ritaabook wrote Sep 28, 2008

        • Hi Dianne,
          Okay you made me hungry for your pork enchiladas, would you mind sharing the recipe and the green sauce recipe too? Mmmm, and to think I just got done with dinner!


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        • dianne67 wrote Sep 28, 2008

        • In this case with the enchilada recipe I use a can of Old Enchilada green sauce.  I don’t have an exact  amount of each item; because I eye ball it.  Next time I make it, I will right down the amounts to share.

          Hugs-
          Dianne


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        • buzzerbee wrote Oct 14, 2008

        • It has been a while since I have prepared meals in this manner, mostly when my kids where young.  It works great!  Along with dinners, my friends and I would also make breakfast items.  Breakfast burrito’s and sausage biscuits freeze well and are easy to reheat in the morning.  My girls loved them much better than cereal.


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        • annie123 wrote Oct 15, 2008

        • Dana

          I do weekly cooking. Every weekend, I make whatever needs to be cooked for the week. I’m terrible at remembering what is in the freezer, but good at looking in the fridge.

          Annie

          ______________________

          This is my opinion. My opinions are in no way representative of those at the company where I work. This is just my opinion.


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        • maryclark wrote Oct 17, 2008

        • I wish I could  cook ahead like that, but for some odd reason I just don’t do it.  At  my house…my family likes to cook and they like everything fresh.  I have no idea where they got that from…I certainly didn’t instill that.  I would love to get into that habit.


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        • maryclark wrote Oct 17, 2008

        • Dana..when you say you want to start a social/supper making group…exactly what do you mean?


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