The batch cooking and freezing is working so well. Its saving hours of time and loads of money. Waste is reduced and the variety of food we eat is increased.
Today is a cooking day as freezer stocks are running low. This is what this weeks menu is looking like...
Monday - Chilli Con Carne and Rice with Tacos. (from freezer, cook on low from frozen)
Tuesday - mushroom stuffed chicken breasts. A Gino D'Acampo idiet recipe. (from freezer, defrost and cook)
Wednesday - slow cooked Italian and wild mushroom stew. Another Gino idiet recipe. (cooked a double batch on Monday and stored half in fridge and other half frozen)
Thursday - Fish and Chips. Fish from freezer.
Friday - Vegetarian Chilli and rice (from freezer)
Saturday - ooh quite possibly a take away!
Sunday - The Big Three Courser
Melon
Garlic Mushrooms
Spaghetti Bolognaise
Garlic Bread with Tomato
Chocolate Tirimisu
I'll be posting more about my big three courser on Wednesday
What are you planning for this week?
sounds fantastic. I love batch cooking as it takes very little effort to make extra servings but saves so much time mid week when out at work
ReplyDeleteEnjoy your week
I've started freezing ingredients for show cooker meals too, that saves prep time which i just don't have every day.
ReplyDeleteThanks for commenting!!
Sounds like you have a lot of lovely meals planned...
ReplyDeleteLoving Sundays :)
Well if you can't get to the restaurant, turn your dining room into one!! It was the 5yo's idea and it worked really well!
ReplyDelete