One of the things I’m making sure to fit into my schedule is food prep. More specifically, cooking in bulk. With football and archery in the evening I don’t have time to cook two nights, or more, a week. On top of that is the fact I’m following a vegetarian diet. The rest of the family is not.
Buried somewhere in my collection of cookbooks is Frozen Assets: How to Cook for a Day and Eat for a Month. I’ve had this baby since it was published. I love the idea and have even pulled it off a time or two. I currently don’t have a kitchen I could cook a month’s worth of meals in. A week, yes.
Meal planning in general is just plain smart. Less waste. Less money.
Admittedly, most of my prep/bulk cooking this time around was for myself. Having a breakfast and a lunch I can grab on my way out the door weekdays is vital for my continued weight loss and diet. So here’s how I spent a couple hours Sunday morning:
Step one: Comfy shoes
We have a spaghetti night planned, so first thing I did was get a spaghetti squash in the oven.
While the squash was baking, I prepped a new to me recipe. I did a search for vegan recipes and found this Zucchini with Chickpea and Mushroom Stuffing recipe on AllRecipes.com.
Then the squash was ready to portion out.
I harvested the last of my kale.
Last, but not least, I made a couple big salads to go with the butternut squash soup I left at work.
Have you tried bulk cooking? Do you have a recipe you fall back on in a pinch?