Greetings faithful visitors! My humble apologies for the long hiatus from menu-posting. The last few months have been crazy busy, but hopefully, I am finding my new routine (til things change again... hah). As a reminder (for myself, mostly), here is the basic plan I'm trying to stick to as I think up this week's menu.
Breakfast
Side Dishes
Freezer Cooking
Quick and Easy Meals
Long-grain rice is wonderful to have pre-cooked, on-hand. After cooking, I package it into pint-size containers or freezer bags and refrigerate for quick and easy breakfasts, or to add to soups and casseroles. I also freeze it in pint-size freezer bags which I can defrost before adding into recipes. Usually I try to do just one stock-up cooking session per week, but I'm all out of black beans and pinto beans, and I use them in something every few days. They're so handy to keep in the freezer, packaged up in pint-size freezer bags with the cooking liquid. If what I'm cooking doesn't require the vegetable broth, I just drain the thawed beans. If I'm making soup, I include the broth, too... it's delicious, flavored with onions, garlic and any other herbs I feel like throwing in.
Breakfast-for-Dinner I like to do this when possible to try out a new breakfast recipe so I know what needs to be tweaked before I cook it early in the morning, when I won't be able to keep a constant eye on it.
Desserts
Snack Food
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