Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 Does anyone else have any other ideas?Fish is pretty easy and quick. You could probably stick it in a pan in the morning with some lemon juice and maybe some seasonings to marinade, cover it, and then it would be in the fridge and you (or someone else) would just have to pop it in the oven.. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 Even easier... crock pot meals. Start in the morning. Hot and ready when you get home. These are the 3 things I rotate in my crock pot. Beef Stew Put stew meat in a bowl. Drizzle EVOO (extra virgin olive oil for those that don't watch Ray) over meat. Mix with hands until coated. Salt and pepper (some people say don't salt your meat before cooking, but I always do and it always turns out great. Heat a medium sized cast iron skillet over medium heat. Add stew meat and brown each side. Remove stew meat from pan and immediately deglaze with a cup of water, 1 lb. sliced carrots, 1 chopped onion, couple stalks celery, couple whole cloves garlic, add the water from the skillet and then enough to just cover everything. Cook on low at least 4 hours. When I start mine in the morning it goes for at least 10 hours. Remove stew meat and carrots. Using an immersion blender or a regular blender, blend the veggies back into the broth to make it thick. Add stew meat and carrots back to the broth. Roast Pretty much the same thing. Coat roast in EVOO and salt/pepper liberally (this is the only salt/pepper I add). In a cast iron skillet that's been heated over medium high heat, brown each side of the roast. In the meantime, chop your veggies. 1 lb. carrots, 1 onion, 2-4 stalks celery, 3-4 cloves garlic. When the roast is all browned, deglaze the skillet with a cup of water. Add the roast to the crock pot, pile the veggies between the crock pot and the roast. Add the water from you deglazed the skillet with. Cook on low for at least 6 hours and probably not more than 10. Beans 1 lb. tolerated beans prepared by the BTVC. 1 chopped onion, 4 cloves diced garlic, 2 stalks celery minced. Put the veggies on bottom, beans on top and just enough water to cover the beans. Cook at least 4 hours on low. Add salt and pepper to taste once they are cooked. Hope this helps, Misty Kimble CD - No meds SCD - 21 months > > In a few weeks I will be getting extra busy with basketball coaching. I'm trying to get going on some cooking ahead and freezing things that can be put in the oven on time bake or into the crock pot in the morning before work so I don't have to cook when I get home after a very long day. > > Here's what I can think of for the freezer to pull out in the morning before work and throw into the oven or crock pot - meatloaf, meatballs in sauce, chicken soup, spaghetti sauce, hamburger soup, honey-dijon chicken and not much else. > > Easy to put together time bake or crock pot meals - roast chicken, pot roast, stew, and sweet & sour chicken. > > Cooking a vegetable to go along isn't hard, it's the main dish that I need to have ready when I get home or when most of my family is home and my daughter and I are still at practice. > > Does anyone else have any other ideas? We don't eat pork and not much dairy (only eat small amounts of sheep milk cheese). > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 Even easier... crock pot meals. Start in the morning. Hot and ready when you get home. These are the 3 things I rotate in my crock pot. Beef Stew Put stew meat in a bowl. Drizzle EVOO (extra virgin olive oil for those that don't watch Ray) over meat. Mix with hands until coated. Salt and pepper (some people say don't salt your meat before cooking, but I always do and it always turns out great. Heat a medium sized cast iron skillet over medium heat. Add stew meat and brown each side. Remove stew meat from pan and immediately deglaze with a cup of water, 1 lb. sliced carrots, 1 chopped onion, couple stalks celery, couple whole cloves garlic, add the water from the skillet and then enough to just cover everything. Cook on low at least 4 hours. When I start mine in the morning it goes for at least 10 hours. Remove stew meat and carrots. Using an immersion blender or a regular blender, blend the veggies back into the broth to make it thick. Add stew meat and carrots back to the broth. Roast Pretty much the same thing. Coat roast in EVOO and salt/pepper liberally (this is the only salt/pepper I add). In a cast iron skillet that's been heated over medium high heat, brown each side of the roast. In the meantime, chop your veggies. 1 lb. carrots, 1 onion, 2-4 stalks celery, 3-4 cloves garlic. When the roast is all browned, deglaze the skillet with a cup of water. Add the roast to the crock pot, pile the veggies between the crock pot and the roast. Add the water from you deglazed the skillet with. Cook on low for at least 6 hours and probably not more than 10. Beans 1 lb. tolerated beans prepared by the BTVC. 1 chopped onion, 4 cloves diced garlic, 2 stalks celery minced. Put the veggies on bottom, beans on top and just enough water to cover the beans. Cook at least 4 hours on low. Add salt and pepper to taste once they are cooked. Hope this helps, Misty Kimble CD - No meds SCD - 21 months > > In a few weeks I will be getting extra busy with basketball coaching. I'm trying to get going on some cooking ahead and freezing things that can be put in the oven on time bake or into the crock pot in the morning before work so I don't have to cook when I get home after a very long day. > > Here's what I can think of for the freezer to pull out in the morning before work and throw into the oven or crock pot - meatloaf, meatballs in sauce, chicken soup, spaghetti sauce, hamburger soup, honey-dijon chicken and not much else. > > Easy to put together time bake or crock pot meals - roast chicken, pot roast, stew, and sweet & sour chicken. > > Cooking a vegetable to go along isn't hard, it's the main dish that I need to have ready when I get home or when most of my family is home and my daughter and I are still at practice. > > Does anyone else have any other ideas? We don't eat pork and not much dairy (only eat small amounts of sheep milk cheese). > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 Even easier... crock pot meals. Start in the morning. Hot and ready when you get home. These are the 3 things I rotate in my crock pot. Beef Stew Put stew meat in a bowl. Drizzle EVOO (extra virgin olive oil for those that don't watch Ray) over meat. Mix with hands until coated. Salt and pepper (some people say don't salt your meat before cooking, but I always do and it always turns out great. Heat a medium sized cast iron skillet over medium heat. Add stew meat and brown each side. Remove stew meat from pan and immediately deglaze with a cup of water, 1 lb. sliced carrots, 1 chopped onion, couple stalks celery, couple whole cloves garlic, add the water from the skillet and then enough to just cover everything. Cook on low at least 4 hours. When I start mine in the morning it goes for at least 10 hours. Remove stew meat and carrots. Using an immersion blender or a regular blender, blend the veggies back into the broth to make it thick. Add stew meat and carrots back to the broth. Roast Pretty much the same thing. Coat roast in EVOO and salt/pepper liberally (this is the only salt/pepper I add). In a cast iron skillet that's been heated over medium high heat, brown each side of the roast. In the meantime, chop your veggies. 1 lb. carrots, 1 onion, 2-4 stalks celery, 3-4 cloves garlic. When the roast is all browned, deglaze the skillet with a cup of water. Add the roast to the crock pot, pile the veggies between the crock pot and the roast. Add the water from you deglazed the skillet with. Cook on low for at least 6 hours and probably not more than 10. Beans 1 lb. tolerated beans prepared by the BTVC. 1 chopped onion, 4 cloves diced garlic, 2 stalks celery minced. Put the veggies on bottom, beans on top and just enough water to cover the beans. Cook at least 4 hours on low. Add salt and pepper to taste once they are cooked. Hope this helps, Misty Kimble CD - No meds SCD - 21 months > > In a few weeks I will be getting extra busy with basketball coaching. I'm trying to get going on some cooking ahead and freezing things that can be put in the oven on time bake or into the crock pot in the morning before work so I don't have to cook when I get home after a very long day. > > Here's what I can think of for the freezer to pull out in the morning before work and throw into the oven or crock pot - meatloaf, meatballs in sauce, chicken soup, spaghetti sauce, hamburger soup, honey-dijon chicken and not much else. > > Easy to put together time bake or crock pot meals - roast chicken, pot roast, stew, and sweet & sour chicken. > > Cooking a vegetable to go along isn't hard, it's the main dish that I need to have ready when I get home or when most of my family is home and my daughter and I are still at practice. > > Does anyone else have any other ideas? We don't eat pork and not much dairy (only eat small amounts of sheep milk cheese). > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
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