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Recipes for a whole week of food


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I'd like to plan out 5-7 days of my food (dinner) all at once. What I'd like to do is just make a bunch of stuff one day and then freeze/refrigerate the rest. That way it's all taken care of. So what recipes can I do this with and if possible, amounts that would last for a week (for 1 person).

 

Thanks!

Edited Sep 22 2010 16:08 by sun123
Reason: Moved To Recipes Forum
31 Replies (last)

Chili is great. Just throw beans and tomatoes into a pot with some onions, etc... It tastes better as it just sits in the spices too, so the second and third days are the best.

Here is a relly good link for recipes http://heavling.blogspot.com/ calorie counted !

 

I love the chickpea & spiach curry, in fact i'm eatting it for my lunch as i'm typing this!

Original Post by almiratanner:

Chili is great. Just throw beans and tomatoes into a pot with some onions, etc... It tastes better as it just sits in the spices too, so the second and third days are the best.

 A great idea as that is....I really dont' like chili. I hate being picky on that and I really not picky when it comes to foods. But thank you for the suggestion, maybe someone else will benefit from that.

 

I'll try the other suggestion too. Anyone else have other ideas?

Try Googling "OAMC" or "once a month cooking". That seems to be what you're looking for, just on a smaller scale.

The past week, I've made several of the recipes I found in a Cooking Light article called "Top 20 Ingredients for Quick Cooking". I mean, you can easily make 7 meals with these 20 ingredients. They're really good, too!

I buy a rotisserie chicken from Costco at the beginning of each week and keep it in the refrigerator to use as lunch meat or for things like chicken tacos, baked potato topping, BBQ chicken sandwiches, chicken noodle soup, etc.

You don't like chili *gasp*. Just kidding.

Another thing I have done is make a huge batch of pesto in a food processor, and then pour it into ice cube trays. Freeze it, and then pop the 'pesto ice cubes' out and keep them in a ziploc bag. You still need to cook the pasta, but that's super quick.

Also, I don't know if your dislike for chili comes from hating beans, but if you are a bean lover like myself, you could cook up a large batch of beans, let them cool completely and bag them into serving sizes for the freezer. I generally cook 3 cups of dry beans, to make around 9 cups of cooked beans at a time. On any given day there are 1 and 2 cup bags of chick peas, black beans and kidney beans (or other types) in my freezer. It makes for a mindless and simple dinner. But, then again, I am totally content with rice or quinoa, beans and some veggies for dinner. 

And, cooking beans this way is INCREDIBLY cheap. And environmentally friendly (re-use the bags of course!)

Cooking a turkey will get you through the week and allow you to make a variety of quick dishes.

The biggest thing is having things ready at hand.  So once the turkey is done, you can chop it into cubes and store in 1-cup portions in ziploc bags or plastic containers; no need to measure afterwards.

I always dice onions, carrots, green peppers, broccoli, cauliflower, celery, etc. at the beginning of the week and store in stackable containers in the fridge.  Mix with turkey to make a quick soup, salad, pita pocket, fried rice, pasta, stir fry, enchilada casserole ... you get the picture.  The vegetables also make for a really quick egg-white omelette.

At the very least, if you don't like turkey, preparing the veggies ahead is a lifesaver when it comes to making quick meals.

Good luck!

I actually do this every week. I cook two things on Sunday - one for lunches and one for dinners.

Basically, any recipe can be made for the whole week.  Just adjust the quantities and freeze what you aren't going to use in the next couple of days and reheat it like it is a frozen dinner.

I particularly like the slow cooker for this because I can "cook" one thing in the morning and then cook something else later in the day.

I have a lovely recipe for Nepali curry if you like. You'll need about 1kg of lamb (I use shoulder because it's cheaper - also nicer once the fat renders down than leaner more expensive cuts). It does take about 3 hours but you don't need to supervise the food once you put it on. I make a big pot of dhal (lentils) too, and rice. It's very healthy and VERY satisfying. I make enough for about 6 people, and either do it for a party, or to keep me going all week. Other than the lamb, I think most ingredients you might have in your cupboard, if you cook spicey food much. Send me a message if you want it.

#10  
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Homemade vegetable soup is good through the winter months, and it is a whole meal in one. By the time you get all your vegetables and meat in your cooker you have a large cooker of soup that will last you a long time. You can put it in plastic containers and freeze it for several months. I have a recipe if you want it. I make it for our church dinners, usually in the winter months, and everyone loves it.

I am single and for me cooking once a week is the way to go.  I usually don't mind eating the same breakfast or lunch for five days in a row, so that is easy.  For breakfast I usually make a frittata (different flavors each week) divid it into muffin tins (I have extra large ones) or make one large one in an oven proof skillet, and have one each day with a piece of fruit or now that I am on South Beach a few slices of tomato.  For lunch I make a hearty soup, chicken stew, chicken chili or perhaps leftovers from the night before.  Almost every week I roast two chickens, from this I can come up with several meals in addition the chicken is alway ready for a quick chicken salad, or chicken ceasar salad, or just warm the chicken up with a nutritious vegetable on the side (my favorite is broccoli steamed)  One of the other readers mention beans, I use a lot of beans, inexpensive, delicious and nutritous Cuban Black Bean soup, delicious, black beans & rice.  Beans will hold in the refrigerator for about a week and freeze beautifully.  I have a seal a meal and it really does help preserve the integrity of the frozen food.  Even when removed from the freezer it will last longer in your refrigerator waiting for you to eat it. 

Every Saturday or Sunday afternoon, I put on some tunes and cook my little heart out for the week.  Then clean up the mess, and the rest of my week runs much smoother with just a few dishes to load in the dishwasher no messy kitchen to clean up.  But the easy clean up is not the biggest bonus.....I eat healthier....no fast food.....no expensive restaurant meals....I do hope you will give it a try, try to come up with recipes that use common ingredients to help keep the foof budget in check.

Although I don't do my dinners this way, I do store up to 3 weeks of lunches in my freezer for work. Basically, don't be afraid of too much. Some fruits can get a little weird when cooked, but unless you're trying to freeze a mango salsa or something about anything can be frozen.

My staples are generally brown rice/pasta, veg, whatever meat/tofu. My very favorite sauce is a can of Thai curry paste and a large can of coconut milk (they come in low fat varieties too), mix the above and voile. Store in individual containers and you're done. Makes it a snap when you're logging a new recipe on this site and its asks for "servings."

Pasta can be frozen as well, but I would slightly under-cook those and your veggies. When I'm making meals with frozen veg and I'm mixing everything together, the veggies are still mostly frozen when I divide and store. I do that to compensate for the 2-3 minutes cooking time it will have to do in a microwave at work.

I generally pick about 2-3 things to make on a weekend and I can easily end up with almost a months worth of food for work. Right now I'm alternating between pork loin in honey mustard and whole wheat pasta and stir fry squash and zucchini, and some curry chicken and rice with spinach. 

I'd love your recipe for Nepalese curry, if you don't mind typing it out!

Hello.

There are some great ideas here!

almiratanner - If you get a chance, can you post your recipe for pesto?  I have been wanting to try this!

Thanks!

Me too Please!!! Napalease Curry recipe Please!!!

I make a spinach lasagna that I can eat on for 2-3 days.  It's just like a regular lasagna but instead of noodles, combine chopped spinach with the ricotta cheese to put between the layers of meat and marinara sauce (I use No Sugar Added Ragu).

I also found a recipe on Hungry Girl (http://www.hungry-girl.com/girls/biteoutdetai ls.php?isid=2167) that I make in bulk.  It's low in calories and sooooo good!  I make my own sloppy joe sauce to control the sugars.  I combine tomato sauce, a small amount of tomato paste, worcestershire sauce, garlic powder, salt-free steak seasoning, and pepper. If it's too thick or the sauce doesn't cover, a bit of water goes a long way.

I kind of have a different approach.  I plan my meals for the week on Friday night or Saturday morning and make my shopping list accordingly.  Dinner leftovers usually become weekday lunches.  I only buy what I need so I find we waste less and eat healthier.  I post the weekly dinner list on the fridge so everyone in the family knows what to expect.  I have found many recipes on this website but also a lot of really great, quick, inexpensive options on www.eatbetteramerica.com

We generally have salmon one day a week, tilapia or another similar fish one day a week and chicken/turkey/vegetarian meals the rest of the week.  Dessert usually exists on Sat or Sun...I get everything prepped for the next day while my husband does the dishes from the current day!

Take some time to search the recipes, print the ones you like and then leave them in a basket on your counter for easy access.  I often repeat favorites over and over again.

Brown rice, small sweet/russet baked potatoes with spray butter and microwaveable steamed veggies are the stand-by sides.

You will be surprised how easy it is to have a great meal every night with little prep/work.

Beef stew; stuffed peppers (with turkey, beef, brown rice, veggies); turkey/beef meatloaf; turkey/beef meatballs in tomato sauce; split pea soup with turkey kielbasa; bean soups - you can throw anything in these; lasagna; these are all freezable and can be made for several meals.  For one person, if you made and froze all of these, you would probably have  a few weeks of meals. 

I usually cook enough of everything to last at least two meals.  Marinate chicken chunks in lemon and olive oil with herbs and grill on skewers, good in pitas, over rice, along with grilled vegetables - good to take to work for lunch, too. 

 

 

Ronzoni has this brand of noodles called Healthy Harvest that is made with whole wheat and flax seed and they have some great recipes on the package (including a really great chicken soup recipe) and they have a bunch more recipes on their website. They're all healthy, filling, and taste great.

Original Post by despinamb:

Beef stew; stuffed peppers (with turkey, beef, brown rice, veggies); turkey/beef meatloaf; turkey/beef meatballs in tomato sauce; split pea soup with turkey kielbasa; bean soups - you can throw anything in these; lasagna; these are all freezable and can be made for several meals.  For one person, if you made and froze all of these, you would probably have  a few weeks of meals. 

I usually cook enough of everything to last at least two meals.  Marinate chicken chunks in lemon and olive oil with herbs and grill on skewers, good in pitas, over rice, along with grilled vegetables - good to take to work for lunch, too. 

 

 

 I love making Mexican Stuffed Bell Peppers - quick and easy

2 Bell peppers, 1/2cup refried beans, 1/2 cup shredded chicken, 1/2 cup rice, 2 tbsp mozzarella cheese, 3 tbsp light sour cream , 1 tbsp salsa verde, 1/2 tbsp taco seasoning

put the cooked/shredded chicken, refried beans (fat free), and cooked rice in a bowl and season with taco seasoning if you choose.  Divide between the two bell peppers.  Top with mozzarella cheese.  Bake on 350 for 30 minutes or so.  I'd check it about halfway through.  Once the cheese is fully melted poke the bell pepper with a toothpick to see if it's softened.  Mix the sour cream, salsa verde, and taco seasoning.  Once the peppers are done divide the spicy sour cream on top and enjoy.  It's a mix of several recipes.  You can also mix in tomatoes if you like.  That would go into the chicken and bean mixture, but after you drain them of course.

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