Friday, January 20, 2012

This is how you do it


This is how I do it (in response to the question, 'How do you DO it all Jenny?').  No great secret.  Just my friend the freezer, plastic containers and a large pot.  I'm aiming to cook the base for 16 meals this week. Chilli con carne for nachos, burritos and tacos (Thursday night is 'Mexican' night at our place).  Bolognaise sauce for the Wednesday nights after piano lessons that finish at 6.30pm.  Marinated chicken for stirfrys (add veges) and rice paper rolls (add rice paper rolls/veges).  And curry.  Now I'm ahead with the cooking for the first few weeks of work.

I've also been trying to think about what lunch box food I could cook ahead and freeze.  Any ideas?  I'm going to try and be much more diligent about what my kids are eating at school this year.  It all fell apart at the end of 2011.

8 comments:

Jean said...

She shops like me, she cooks like me...this is getting eerie...:)

Jenny said...

Ha, ha. Lucky we live in different states otherwise it might look like I've been stalking you!

Pip said...

That's impressive! You must have a big freezer. Pikelets freeze really well. Takes a while to individually glad wrap them before freezing but worth it later as you just throw them in the lunch box and they defrost in time for morning tea.

Sally said...

I freeze chocolate chip biscuit dough in a log shape in zip lock bags. When i want it I zap in microwave fr a few seconds to thaw then cut not slices and bake. Too easy!

Louise said...

Vegemite sandwiches and apples!!

Jenny K said...

Zucchini slice (I stick in grated everything and corn!)

Kath said...

nice work.

Tamie said...

In my family, we used to pre-make and freeze our bread rolls for school for the week. It was quite a production on a Sunday afternoon when we were lined up at the bench with 5 bread rolls each. They were wrapped and names written on the clingwrap and then stuck in the fridge so they could just be popped into the lunchbox in the morning.