Re: Anyone have time-saving batch-making cooking tips? (long reply)

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>

> This seems to be an on-going problem for me, making a large amount

of

> food to freeze just one day a week .

>

One of the good things about the old GFCF etc days was that I

learned scheduling. ;-)

I bake 'treats' far less on our version of SCD (only for birthdays

or class parties), so I find this dietary app much easier. I have a 14

day menu plan (grocery list and all) from back when we did

rotation...and it really helps when time is tight ( " Here honey, take

this list to the store and buy ONLY what's on it " , lol). When we are

sick of that we make a new menu. I still adhere to this for the most

part (for dinner, at least), but lunches are usually something I whip

up quick in the morning; chicken tenderloins, ground meat patty

(buffalo, beef), lamb chops, sauteed something, steamed veggies with

an 'ice cube' of bone broth, etc. Or leftovers. The basics. Generally

two veggie dishes, a meat dish, and a piece of fruit go to school with

Glenn.

I tend to food process leftovers with whatever veggies are around

(usually tolerated but not loved ones) and when baked on the stone or

pan fried with ghee are a good after school and 'in between' snack.

These freeze well, as do mini-quiches (make these in tart pans or

stoneware pans. Mini-meat loaves in stoneware are good lunches too.

These are also a great way to hide organ meats...grind 'em up, add 'em

in and don't tell ;-)

Whenever I make anything in the crock pot I make a LOT, and

freeze 'lunch sized' portions in glass canning jars...I don't like

using plastic too much. Even when I freeze the lamb, beef or poultry

bone broths, I only have them in the ice cube trays long enough to set

up, then keep the cubes in big mason jars. I cut up index cards and

label the tops of jars so I know what's what.

I usually make one bird a week (chicken, goose, duck, turkey

breast, cornish hens, or pheasant and save the carcasses until there

are at least two of each kind to make broth from. By that time I'm

running low on that type.

We still eat wild alaskan salmon once a week, and about once a

month Glenn will go to school with crabcakes, sardines or sea scallops.

We have lamb in some form usually twice a week, same with pastured

steak. Buffalo and ostrich, too. Pork more occasionally.

I would say I never spend more than 20 minutes messing about with

meals, and a big help is to set up the crock pot the night before,

then just add an hour to the cooking time (on low).

Dessert is usually fruit. Occasionaly a 'baked something' on

weekends. The day Glenn decides he likes salad will be the day I will

whoop for joy; tho it really does not take very long to steam most

veggies...esp with pressure cooker.

HTH!

-christine