Cooking for Maximum Efficiency Week 4


This weekend has been busy. With my husband back home it means home renovations are back in full swing. Combine that with my school schedule and my daughter’s debate and karate schedule and things are starting to get a little insane. All this meal planning has really come in handy! Shopping has been limited to one three hour trip around town per week rather than several daily trips to the store throughout the week and daily cooking times have been minimal at best. It’s also been wonderful knowing my husband  and daughter have a healthy breakfast and lunch ready while I’m doing homework or of to class and that dinner is pretty much ready.

This weekend I cooked for two afternoons rather than just one. At this point, over the last 4 weeks I have amassed enough of a variety and quantity of freezer meals that I should be able to sustain our supply and add to the variety with only one big meal cooked and prepped and our lunches prepared each Sunday. I am curious to see how it all works out.

This week we focused mainly on preparing breakfasts with a couple more dinner options. For lunches I prefer to pack foods that are fresh, raw and do not require heating like salads and fresh rolls that my daughter and I can just throw in our school bags and go. IMG_4736

We were lucky this week because my father’s moose was processed and we were able to get ahold of some of the meat. I’m sure I’ll be posting more moose recipes soon. Also, I’ve used my remaining Heirloom Tomatoes and Potatoes from my garden whenever I could and finished off some peach and pecan hand pies that I had started last week when I had made the filling and crust then set aside to complete this weekend. As usual, I used local, homegrown, and organic ingredients for just about everything. There was lots to accomplish in a short amount of time. IMG_4728

This week’s haul:

  • Cheese Lasagna (4 meals)
  • Veggie Taco Packs (4 meals)
  • Whole Wheat Cinnamon Rolls with Homemade Cream Cheese Frosting (4 meals)IMG_4737
  • Spinach, Heirloom Tomato, Bacon and Goat Cheese Mini Quiches with Whole Wheat Crusts (12 meals)
  • Vegan “Biker” Thai Fresh Rolls (4 meals. Putting the peanut sauce inside is GENIUS and absolutely not my idea)
  • Strawberry, Heirloom Tomato, Spinach and Goat Cheese Salads with Homemade Strawberry Balsamic Vinaigrette (4 meals)
  • Orzo Pasta Salad with Balsamic Vinaigrette (4 meals)
  • Peach Pies (8) Pumpkin Pies (8, from a local farmer’s market pumpkin)IMG_4733

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