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Cooking for a Week

  • Thread starter Thread starter cookforkids
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cookforkids

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Do any of you make your dinners for the whole week on one day? If so what do you usually make for the week?
 
I use to do this when I worked about 2 hours away. I would cook on Sundays and place it in the freezer so my husband could take them out and start cooking them. I would make hamburger meat and make taco meat for either tacos or burritos. Roast would be cooked as well for a roast one night and taquitos another. Then I would cook a chicken. We would have chicken mole or enchiladas and make a soup with the left over chicken.
 
That's an interesting choice for dinner in one week lcsamano. It mus be very tiring to do it in one day. We don't really do that because my mom is always at home. I think cooking like that is helpful especially everybody is working.
 
I don't do this on a regular basis, but right before I had my son I made up a bunch of food and froze it so no one would be in the kitchen for long with a new baby in the house. (turns out I had a c-section and COULDN'T be in the kitchen long because I couldn't hardly stand or walk).

A made a few of each...

king's ranch chicken casserole
taco lasagna
chicken enchiladas
regular lasagna

that managed to get us through for quite a while when we needed a hot meal and no one was in the mood to cook, and they taste just as good out of the freezer as they do made fresh.
 
lcsamano said:
I use to do this when I worked about 2 hours away. I would cook on Sundays and place it in the freezer so my husband could take them out and start cooking them. I would make hamburger meat and make taco meat for either tacos or burritos. Roast would be cooked as well for a roast one night and taquitos another. Then I would cook a chicken. We would have chicken mole or enchiladas and make a soup with the left over chicken.
Click to expand...

I work 2hrs away now but I am a single mom and so I need it to be easy so the kids 10, 11 can pull it out and put it in. They only get home about a 1/2 hr before me.

What you did sounds pretty doable though. Thanks
 
medako said:
I don't do this on a regular basis, but right before I had my son I made up a bunch of food and froze it so no one would be in the kitchen for long with a new baby in the house. (turns out I had a c-section and COULDN'T be in the kitchen long because I couldn't hardly stand or walk).

A made a few of each...

king's ranch chicken casserole
taco lasagna
chicken enchiladas
regular lasagna

that managed to get us through for quite a while when we needed a hot meal and no one was in the mood to cook, and they taste just as good out of the freezer as they do made fresh.
Click to expand...

What is Kings Ranch Chicken Casserole?
 
I make spaghetti sauce and pizza sauce and I can that for future use; soup broths can be canned or frozen in quart and quart and a half jars; make a large roast, potatoes, veggies and make your own TV dinners in aluminum pie plates, when totally cold (refrigerated) cover with foil and freeze; big batch chili can be frozen in portions; even cakes and desserts can be frozen in portions for later.

Sliced roasts, meats, chicken, etc. with gravy can be frozen for future meals as sandwiches or to go with veggies, salads, etc.

I don't like freezing ham dishes or sausage dishes - they tend to get very salty in the freezer with time.
 
I have never done this. I will occasionally make a double batch of something; like chili and freeze some, but I've never made that much food on one day. I don't think I would have the patience.
 
I always intend to do something like this, and never get it accomplished. I just need to take the plunge and do it one of these weekends.
 
KING’S RANCH CHICKEN

1 ½ c. Cooked & shredded chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can diced tomatoes & chilies (Rotel)
2 c. Shredded cheddar cheese
Corn tortillas (approx. 12-15)


Preheat oven to 350 F.

Mix chicken, soups, & rotel. Layer corn tortillas into an 8x8” baking dish. Spoon ½ of the chicken & soup mixture onto tortillas. Sprinkle 1/3 of the cheese. Repeat. Top with tortillas & cheese. Bake for 45-60 minutes.
 
I've never cooked for a week in advance (although I have some very good books about it) mostly because, uhh, I kind of have to know if people plan to eat in in this household :^__^: And which of them plan to eat whatever I'd have to cook since people here have really varied tastes ^__^

As a rule I never cook authentic italian pasta when my older sister's eating (she hates hardcore authentic italian pasta dishes) and pasta anything when my older brother drops by. My pasta making skills SO pale compared to his.
 
Since I live alone...I don't do the cooking for a week..Now, on holidays when I break down and cook a turkey or ham..then I have food for a couple weeks;)
 
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