Mama_Rana Posted October 10, 2012 Share Posted October 10, 2012 We are a family of 4. I do the bulk/all of the cooking. I used to not mind it, but I'm in a funk recently. I want to try to limit how much cooking I have to do, so I was thinking of doing a couple BIG meals a couple times a week and then doing a lot of "leftovers". Ya know, like a big pot of chili big enough to make meals for 3 nights or so. Caveats: DH is dairy-free, I try to eat mostly gluten-free and low-carb/low-grain, and I've got 2 semi-picky eaters. Oh, and I get a lot of seasonal produce from our weekly CSA that I need to use up [and I don't know what I'll be getting ahead of time]. We do eat meat. This is what I've come up with so far: chili veggie soup with or without meat beef roast beans w/ or w/o ham/sausage . . . Ugh. curries? taco-seasoned beans I'm just not thinking of this very well. Any tips/suggestions? Quote Link to comment Share on other sites More sharing options...
Annie G Posted October 10, 2012 Share Posted October 10, 2012 I make pepper steak, and we eat it for a couple of days. I've even been known to add a can of beef broth to the leftovers, along with just a handful of rice, and serve it as pepper steak soup. All the goodness but not so much starch. It has steak strips, bell peppers, onions, garlic, a can of diced tomatoes, a can of beef broth, a bit of soy sauce, and can be thickened with corn starch or just left more brothy. Night one is usually served over rice. I've added other veggies- zucchini, mushrooms, celery, carrots, and occasionally broccoli. Quote Link to comment Share on other sites More sharing options...
mom2samlibby Posted October 10, 2012 Share Posted October 10, 2012 Check out http://www.onceamonthmom.com. There are lots of ideas there. Quote Link to comment Share on other sites More sharing options...
athena1277 Posted October 10, 2012 Share Posted October 10, 2012 This is chicken and rice soup of my favorite healthy recipes and it's GF and dairy free. We are also a family of 4 and it makes enough for 2 meals. Quote Link to comment Share on other sites More sharing options...
medawyn Posted October 10, 2012 Share Posted October 10, 2012 Depending on your CSA for the week, roast or grill chicken and vegetables one night. Leftover night one: build your own salad with chopped chicken/vegetables Leftover night two: chicken and veggie soup (or simply roasted vegetable soup, pureed. Cauliflower or potato add a nice creaminess without dairy) I've served almost every one of the following recipes (with tweaking for personal taste/dietary requirements) with minimal family complaints: http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_and_techniques/crock_pot_recipes_to_cook_once_eat_twice Quote Link to comment Share on other sites More sharing options...
Mama_Rana Posted October 10, 2012 Author Share Posted October 10, 2012 Thanks! Quote Link to comment Share on other sites More sharing options...
brownie Posted October 10, 2012 Share Posted October 10, 2012 roasted butternut squash soup! Yum! I am eating it now! I roast 10lbs in the oven, a coupla onions, puree it with my hand blender in about 7 cans of broth. A tsp salt, a tsp curry, a bit of pepper and 1/4 cup br sugar...enough for about 3 meals maybe? Anyhow this fits nicely into my big pasta pot and freezes nicely. Quote Link to comment Share on other sites More sharing options...
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