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  1. #11
    Senior Member
    Join Date
    Dec 2004
    Location
    Missouri, The Show Me State
    Posts
    179
    Quote Originally Posted by sjkmaurice
    but I hate cleaning the thing
    They make these new CrockPot liners, I believe Reynolds Wrap makes them.

    *I dont use them myself I just soak it for ohhhh overnight haha **

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  3. #12
    Senior Member
    Join Date
    Aug 2004
    Location
    NSW, Australia
    Posts
    583
    Similarly to sjkmaurice, I have a bank of recipes which I choose between, so we have the same things every fortnight rather than every week. We cook something new every so often to avoid boredom. The good thing about repeating the same group of recipes is that it becomes really quick and easy to make dinner. I try to make sure we have a balance of different meat dishes and vegetarian meals over the fortnight and almost every meal I cook uses the least number of pots, dishes and utensils possible because there is nothing worse than washing up. I have a mother who seems obsessed with cooking meals which use every pan she owns whenever I have dinner there and am obliged to wash up. I digress. Our meals are mostly made from less expensive ingredients and quick, simple recipes because otherwise it is too tempting to order takeaway.

    Here's a list of some of the recipes I make over the fortnight:

    * Roasted chicken breasts & roasted vegetables with gravy.
    * Potato & Leek Pasta (this has green vegies, bacon and cheese in it).
    * Devilled Tuna.
    * Lentil Pasta.
    * Spring Vegetable & Lamb Casserole (Sounds fancy - just soup mix poured over lamb chops and cooked, served with mashed potato & green vegies like peas).
    * Spagetti Bolognaise.
    * Vegetarian Chilli (I use the recipe from Jean's book).
    * Curried Mince.
    * Soup & Toast (I either make a pot of soup & freeze the rest or else the soup is canned).
    * Burritos (My husband cooks this one)
    * Bacon & Eggs (Another "specialty" from my husband)
    * Rissoles & steamed vegetables.
    * Steak or chicken & steamed vegetables or salad.
    * Chicken Carbonara Pasta Bake (this is a new one I have just learnt).

    Plain and simple food, but it is lovely to eat stuff which is home cooked.

  4. #13
    Senior Member
    Join Date
    Nov 2004
    Posts
    407
    I'm cooking for one, so I make chili and freeze single servings in ziplock bags. It also works with lentil soup. Lots of burrito recipes freeze well, too.

  5. #14
    Senior Member
    Join Date
    Oct 2004
    Location
    Canada
    Posts
    719
    What we do is a lot like what pudding does. My partner and I both have full-time jobs and are part-time students. Time is a very short commododity! We decided in the fall that for this semester we would have a selection of meals that could be prepared relatively quickly, and that we would grocery-shop for those meals once every two weeks. So, in the fall whenever we made something that fit the "quick and easy and tasty" bill, I wrote it out on an index card and put it in a recipe box. I also made a standard grocery list that includes all of the meals for our two-week rotation, so we don't ahve to write grocery lists. We just stick the copy of our list on the fridge of all the standard stuff, and add anything special or staples taht we are running short of as we go.

    Makes grocery-shopping and planning so much easier. And, when we get home at 8:30 pm, we just look on the list to see what's for dinner. No need to figure anything out.

    Meals on our rotation:

    Falafel Pitas with hummus (falafel is made from a mix)
    Sphagetti & meat sauce + salad
    Fettuchini alfredo + vegetable
    Gnocci gorgonzola + vegetable or salad
    Spring rolls with peanut sauce
    Sausages + potatoes + vegetable or salad
    Veggie Lasagna
    Mullitagawny soup (chicken), with basmati rice
    Beef stew
    Lamb stew
    Grilled pork chops with rice and salad
    Chicken in indian sauce (buy pre-made) + basmati rice + vegetable or salad
    homemade macaroni and cheese
    Fusilli with sun-dried tomateos and pesto (with or without chicken)
    Beef or chicken fajhitas
    blackbean chili
    asian chicken and noodles (our version of pad thai)
    Pita pizzas (the laziest of all meals)

    etc etc etc....

    When we make sphagetti sauce, soup, stew, chili, or lasagna we make extra and freeze a ton to use it for lunches, for nights when we are too tired to cook, weekends etc etc. I always have a few extra meals tucked away in the freezer. :)

  6. #15
    Senior Member
    Join Date
    Dec 2004
    Location
    Missouri, The Show Me State
    Posts
    179
    Also pancakes, waffles etc freeze really well so I usually make about 5 million of them on Sunday and then either the Boy has it for breakfast or we do a "Breakfast at Dinner" thing which is nice and easy

  7. #16
    Senior Member
    Join Date
    Jul 2004
    Location
    brooklyn
    Posts
    600
    heres my list (like many of you, i work full time, so most of these are really easy dishes). i'll make a few of these in a week, and on my off days we'll have take out, taco dip, hot dogs, soup n sandwich, etc.

    - penne ala vodka
    - orange mopped salmon, fried polenta, and roasted asparagus
    - italian sausage, soft polenta, and wilted arugula
    - chili and skillet corn bread
    - pork tenderloin with roasted, mashed sweet potatoes, sauteed baby spinach
    - white bean and sun dried tomato soup (with pancetta!)
    - pannini + salad
    - seared tuna, fetuccini alfredo, balsamic roasted chipolini onions, salad
    - mediterranean tuna salad with baby greens
    - poached eggs, proscuitto, fried polenta, and arugula.

    man. i feel like cooking now.

  8. #17
    Senior Member
    Join Date
    Nov 2005
    Location
    los angeles county, CA
    Posts
    566
    I always make extra pancakes when I make them, and the kids can nuke 'em in the morning for hot breakfasts before school. Yowsah!

    There is a recipe book that I haven't used but have had recommended highly: "Saving Dinner" by Leanne Ely. It comes in a Low Carb and Holiday edition, too. It's jammed with easy, nutritious and good-tasting recipes, meant for everyday cooking.

    Now, why haven't I picked this book up yet? Hmmmmmm.....

  9. #18
    Senior Member
    Join Date
    Jul 2004
    Location
    brooklyn
    Posts
    600
    mrs. stroozi, my mom does the same thing with the pancakes, except she makes huge batches of the whole grain/super healthy variety and eats them herself with blueberries every morning. its def a good idea.

  10. #19
    Senior Member
    Join Date
    Dec 2004
    Location
    Missouri, The Show Me State
    Posts
    179
    I can't recommend enough the joys of having a small/large < depending on your needs/room> chest freezer... it is so nice to make things in bulk and portion out.

    Granted it means you spend like an entire day a month cooking but then the rest of the time is easy and I just blast 80s hair band ballads and cook my afternoon away.. its fun! haha

    We got our chest freezer from a garage sale and it was super cheap and I never saw the need for one before since I have a small family < husband, myself, son and dog> but it is so worth it


    *edited cuz speling iz gud*

  11. #20
    Senior Member
    Join Date
    May 2006
    Location
    Chicago
    Posts
    206
    We have a couple of standby's that are pretty reliable and quick--

    1. Stirfry-- we usually have fresh produce in the house like bell peppers, scallions and carrots, and canned stuff like bean sprouts. And if we don't have fresh, I always have a few bags of frozen stir fry veggies in the freezer. I can make a simple sauce from soy sauce, lemon juice, ginger and garlic that is pretty good.

    2. Chicken-- we always have a box of frozen chicken-- you can throw together 3 million different recipes, but we usually do breaded chicken with pasta or marinate it in dressing like balsamic vinegarette.

    3. Breakfast night-- scrambled eggs, bacon, breakfast potatoes.

    4. Baked potato bar-- bacon, scallions, soy cheese, butter and chives...endless combinations.


 
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