Eat at Home 3!

[tinkerbellandpeterpan]

Today: Guinness crockpot beef stew with homemade popovers (leftovers for lunches)
Monday: BBQ Turkey Meatballs over egg noodles (trying to decide if I should just freeze half of the ground turkey as is or just freeze the finished meal for later)
Tuesday: Cheeseburgers or Sloppy Joes w/ frozen ground beef
Wednesday: Mini filets (freezer) with microwave "baked" potatoes (sweet or regular will be game time decision)

That's as far as I've gotten. We usually do a left over night or grilled cheese and soup or breakfast for dinner one so I try not to over plan. It's just me and DH so we can be flexible plus we are also doing door dash in the evenings to pay off debt so I am focusing on quick and easy evening meals.

 

[WDW_fan_in_TX]

I stopped at Walmart today and got a 2 pound thing of hamburger meat because DW wanted to make chili (I don't like it). But by the end of the day, she had changed her mind. So, new plan...

Tonight: Chicken salad on crossaints with carrots and chips/dips;
Monday: Sausage wrap and oven roasted potatoes;
Tuesday: tacos
Wednesday: YOYO night bible study and choir practice;

That's as far as I've gotten.

 

[barkley]

Sunday: Olive Garden Tuscan Sausage Soup, bread

zuppa toscana??? love it-and it's one of the only ways dh will eat kale. now you've made me hungry for it-need to add kale and cream to the shopping list.

You don't put it in as soon as you cook it? Won't cooking allow bacteria to grow? Also, is a month long enough? That's what my DM said. That's a good idea to try the 2 pound ones. We can cook it then break it up and divide in half. And keep one as a 2 pounder for chili or a meatloaf. Great idea.

If you put it into a plastic ziplock bag as soon as you finish cooking it, it will melt the bag.

it will also cause condensation to build up and make whatever's in the bag soggy.

I’m not good at premaking and freezing

i'm not into like I was when I worked full time, had a commute and 2 young kiddos but if i'm already making something i'll make extra. yesterday I did meat for enchiladas (chicken and beef)-might as well cook a bit extra to freeze, if I'm making meatloaf it's no more work to make double and freeze on cooked meatloaf (or several small for sandwiches), I always make more soup or pasta sauce than I need so I can freeze it for later.