Big batch food!!

  • Posted by a hidden member.
    Log in to view his profile

    Jul 28, 2010 11:45 AM GMT
    So here is the deal

    Now with work and tafe vie like absolutely no time to cook dinner.

    I have a Friday off completely so vie been cooking on that day I've been making large batches of things like spagetti and beef stew but I want some new stuff and I'm seriously drawing a blank, so rj help me out.

    I want simple food that's tasty easy to make filling healthy and very basic not a whole heap of preprocessed foods or packages and preferably only a handful of ingredients.

    So what have you got rj? I can do all the conversions from imperial to metric along with heat and times.
  • Timbales

    Posts: 13993

    Jul 28, 2010 12:32 PM GMT
    I like to make up batches of grilled chicken diced up into brown rice with a bit of teryaki glaze. I portion it out into plastic containers and freeze it.
  • Posted by a hidden member.
    Log in to view his profile

    Jul 28, 2010 9:26 PM GMT
    Blacked (or grilled) chicken fettuccine alfredo.
    VERY easy to make, and tastes so good it'll make ya slap ya momma.
  • Posted by a hidden member.
    Log in to view his profile

    Jul 28, 2010 9:38 PM GMT
    one of the simplest things to do in bulk is a roast (beef, chicken or turkey breast) all of them are great when rubbed with just salt, pepper, and fresh rosemary and drizzled with olive oil. you can also add thyme and sage to the chicken and turkey. while the roast is cooking, you're free to cook other things on the stove.
  • Posted by a hidden member.
    Log in to view his profile

    Aug 04, 2010 12:09 AM GMT
    Grilled chicken breasts. You can re-heat it, chop it slices, and add it to your pasta. Or cube it and add it to salad. Or slice it thin and make a sandwich. Or shred it, add some light mayo, and make another sandwich.
  • Posted by a hidden member.
    Log in to view his profile

    Aug 04, 2010 5:27 PM GMT
    Chili - Rinse the ground beef after browning to remove excess fat. I also cut a piece of top round into small pieces and brown that as well. Add canned diced tomatoes, chili seasoning, small can of tomato sauce, a sauteed onion and heat for 30 minutes or longer. Freezes well, serve over rice with some sharp cheese if desired.
  • Posted by a hidden member.
    Log in to view his profile

    Aug 04, 2010 5:33 PM GMT
    Beans and rice. Healthy, inexpensive, a vegetarian's go to meal.
  • delthespaz

    Posts: 136

    Aug 04, 2010 5:48 PM GMT
    That's what my Sunday is usually devoted to. When I have time I do:

    Meatloaf: good for leftover, dinner, or sandwiches

    Roast or braise slab of meat with Veggies.

    Braise a chicken
    http://www.foodandwine.com/recipes/zesty-braised-chicken-with-lemon-and-capers

    Lasagna: Use the no-boil pasta and You can make 2 types in one pan so you don't get bored during the week.

    Roast some sweet potatoes and keep in your fridge. Blanche green veggies and put into an ice bath, drain and store.

    Roast chicken or turkey breast in a sheet pan and use a different rub on each pair for variety during the week.

    Have a tub of baby spinach in the fridge. They can be sauted quickly into anything or used as a salad.

    Make chicken stock and do hearty stews.
  • BlackBeltGuy

    Posts: 2609

    Aug 04, 2010 5:59 PM GMT
    I have 3 crock pots..

    one large one for 20 chicken breasts at a time, the rest for stews and week long lasting food.
    Or i get greek like my family and make trays of mousaka.
  • Posted by a hidden member.
    Log in to view his profile

    Aug 06, 2010 1:46 PM GMT
    SweatAndPain saidChili - Rinse the ground beef after browning to remove excess fat. I also cut a piece of top round into small pieces and brown that as well. Add canned diced tomatoes, chili seasoning, small can of tomato sauce, a sauteed onion and heat for 30 minutes or longer. Freezes well, serve over rice with some sharp cheese if desired.


    In the USA generally salt, sugar or fat are used to create flavour. This is disastrous for healthy eating. Instead of spending money on expensive little "seasoning packs" you can mince a clove of garlic and add coriander, chili, and a square of dark chocolate or teaspoon of cocoa powder.

    For fake tex-mex use garlic, chili, oregano, coriander and cumin, salt and pepper. You can make up tex mex beef or chicken with this spice mix and store in the fridge, then eat in a taco for a lowish carb meal.
  • Posted by a hidden member.
    Log in to view his profile

    Aug 06, 2010 4:16 PM GMT
    One of the fastest things I like are simple stir fry's. A bag/box of steam fried noodles, some lemon juice, chicken broth or veggie broth, and whatever diced or chopped veggies you like such as green/red pepper, broccoli etc.
    Meat is optional.. I usually just go vegetarian for this.

    In a largish skillet/fry pan boil some of the noodles in just enough water to cover them, lotsa noodles, takes about 2 minutes of boiling and drain them.
    In about a cup of water depending on how many noodles, mix in some of the broth, a tablespoon or two or three of lemon juice and some curry powder and give it a good stir. Toss it and the noodles back in the skillet and heat away till most of the liquid has evaporated. That's about as far as I go.. You could fry them a little more with some oil but I don't bother.

    Sorry don't have exact measurements or anything.. I just wing it all and it varies with what I have on hand and how hungry I am as to how much I make.. and how much "spiciness" you like. I prolly go a little strong on the curry

    The whole process barely takes more than 6 minutes most of which is waiting for the water in the skillet to boil.

  • Posted by a hidden member.
    Log in to view his profile

    Aug 06, 2010 4:38 PM GMT
    I have a chicken tortilla soup in a crockpot recipe!! YUM
  • Posted by a hidden member.
    Log in to view his profile

    Aug 06, 2010 4:45 PM GMT
    Turkey or chicken enchiladas...easy to make in large quanities, they freeze well and they taste even better reheated than they do fresh!
  • Regina_Guy

    Posts: 406

    Aug 06, 2010 6:25 PM GMT
    Dudes, post your recipes!
  • Posted by a hidden member.
    Log in to view his profile

    Aug 06, 2010 6:38 PM GMT
    Jesus, is everyone a cook on RJ?? icon_razz.gif How about we call this place RC (realcook) oops almost typoed it as realcok yay lol
  • Posted by a hidden member.
    Log in to view his profile

    Aug 06, 2010 6:44 PM GMT
    I was reading about "the leftovers club." Sorta like a rotating dinner club except everyone makes their big batch-o-food on Sunday and packages up extra servings. Then everyone meets on Sunday night, share a bottle of wine, and trade the leftovers for the week.

    Same amount of effort except you get something different every night.

  • Geoedward

    Posts: 657

    Aug 06, 2010 6:47 PM GMT
    I agree with Regina_Guy,
    Post your recipes. They sound really good.
  • LJay

    Posts: 11612

    Aug 06, 2010 7:01 PM GMT
    OK, Regina Guy, here is a recipe:

    I am a chili with beans person. It does freeze very well and the beans add much fiber. Please note that the only fat in this is in the beef. I usually use 93/7 and it does not seem to be necessary to drain it.

    You need a LARGE POT.

    Brown 1 lb. low fat [93/7] ground beef over low-medium heat.

    Turn the heat down and

    Add 2 medium onions, diced, and as much chopped garlic as you like, I usually use a LOT of garlic--8 to 10 cloves, but that is up to you.

    Continue to cook, covered and stirring occasionally, until the onions are soft.

    Inexact measurement time: Sprinkle the meat and onions with a generous amount of chile powder until the whole thing is coated and the mixture looks to be a fairly dark reddish brown. I never measure, but it would easily be a quarter cup or more. Don't worry, it will not be peppery. Sprinkle also with about 1/3 to 1/4 the amount of ground cumin. Taste as you go along. Remember that all of this will be diluted in flavor as the rest of the ingredients are added. Add more garlic here if you like [I warned you. I like the stuff. Cooking makes it mild.]

    Cook for at least five minutes

    Then add 3 "1 lb." cans of tomato. I usually use a can of crushed and two cans of diced. It is not that critical which tomato product you use. This is a great time to use what is on sale. Same goes for the beans.

    Cook until the tomatoes are thoroughly hot.

    Then add up to six "1 lb." cans of beans. Any of these will do: Light or dark kidney, pintos, red, black, blackeyed peas, and maybe one can of navy beans, which break down easily and provide thickening.

    Stir it all well and check the seasoning. Notice there is not added salt. That is usually in the tomatoes and beans. You may want to add black pepper, hot sauce or hot pepper if you like it.

    Cook at low heat for 30 minutes to an hour. If you don't want to bother stirring, put the whole thing in a slow oven.

    Now you can eat the first bowl, but it will be better the next day.

    Cool carefully. If you put the large pot in the fridge, then stir often until it is cooled to prevent hot spots and spoilage.

    Better yet, ladle the chili into freezer containers and chill, then freeze.

    My favorite accompaniment is corn bread made in an iron skillet with Jiffy Mix.

    This makes enough chili to feed a small army, but if you freeze it you will have an easy meal ready in the time it takes to warm it up. It's also pretty cheap. I have made it for about $11US using sale stuff.



  • Geoedward

    Posts: 657

    Aug 06, 2010 7:23 PM GMT
    Yum Ljay,
    I am starved now. It sounds really tasty.
  • Posted by a hidden member.
    Log in to view his profile

    Aug 06, 2010 7:52 PM GMT
    Homemade chicken soup. Boil a whole fryer chicken. Pull out debone, put back in add carrots, parsnips, celery onions etc, and whole grain noodles if you like.

    Also Borracho beans. Stew pinto beans with tomato, onion, jalapeno if you like, and salt pork. Add a bottle of beer. Cover, cook, and add water/chicken stock as needed until it is a stew like or chili consistency. Toss in cilantro and remove from heat.