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Oct 9, 2013 08:16 PM

Cooking week's worth of food.

My bf and I are planning on moving in together and we'd like to eat at home more. With my current work schedule I don't get home til 8pm and my bf can't cook at all. So, I'm looking for some ideas on what to cook in large batches that we can heat and eat from Monday - Friday. So far my list consists of lasagna, chili, and galbi tang (Korean Soup). I'm planning on freezing rice so we can just microwave it and eat it.

Microwaved frozen food is not Chowhound worthy, but you gotta make do with what you got. We'd like to save money and eat healthier, but most importantly I'd like to have time for relaxing after work and I don't want to spend that time cooking and scrubbing pans.

If you've got any other meal ideas that I can split into portions and freezes well, please share with me! My bf and I would be so thankful. :)
We love Asian food and we're trying to cut down on simple carbs (hoping to substitute for whole grain pastas or vegetables).

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  1. There's nothing wrong with frozen food if it is good food that you've made and frozen.

    1. What about slow cooker meals that you can start before you leave? Also frozen rice holds up well but if you have a rice cooker with a timer that is even better. Fresh rice > frozen. Leftover rice makes a good base for fried rice, whih takes all of 15 minutes to prepare.

      Omelettes are a good quick meal. I suggest making one big dinner on Sunday which will provide leftovers one day, and one extra meal you prepare Sunday for another midweek meal. Then add 2 easy meals like sandwiches or eggs, Leftovers get tired when that's all you're having.

      1 Reply
      1. re: kaymbee

        I do this every week. I pre-make pasta sauce. Pasta i kmake a little undercooked. I make soups. Pulled pork or roast pork. Roast chicken drumsticks.
        Kids heat these up when hungry.
        I also have pasta salad in fridge. Or chicken breast cooked for chicken caesar salad.
        I also pre-make spich korean soup and add tofu just before eating.
        Stirfried korean sliced ribeye takes less than 5 min. Stir in kalbi sauce.

      2. Sorry to post and run (really need to get to bed), but google "once a month cooking". There are a number of sites dedicated to the topic (and if you don't want to do a month worth of meals at once, you can still take the concept and break it down to a weekly basis). There are also a couple of decent cookbooks out there dedicated to once a month cooking (in fact, one of the best chocolate cake recipes I've ever had came out of an old OAMC cookbook my mother picked up at a rummage sale).

        3 Replies
        1. re: amishangst

          Do you have any suggested sites? When I tried to look into this I found a lot of canned cream o' something soup type recipes. I definitely see the potential in the concept but I didn't get very far.

          1. re: julesrules

            I was looking in to this a while back and ran into the same problem. I did find a few that didn't use them; I'll see if I can retrieve some links for you.


            Some of these are cream-of-what recipes, but there are many that aren't. Lots of casseroles and slow cooker recipes mostly, but I think that's par for the course with frozen stuff.

            I know there was one lady who was doing really great stuff with fresh produce and what-not. I'll keep looking!


            None of the ones I opened had canned soups. And most of them look pretty good.

            1. re: Kontxesi

              Thanks! Will definitely check these out :)

        2. Pozole Rojo takes me so long to make, I always do a huge batch which I freeze and eat for the rest of the week. As long as there are fresh condiments everyday, I'm happy.

          In the same vein, I take one day (and I mean an entire day) to make pho broth and eat that for a few days, adding the fresh noodles, meats and condiments daily. Sometimes I change it up and throw in chow fun or egg noodles.

          Thai red curry is also good, but these things can get played out if you're eating them all week. You might want to cook twice a week for the first few so that you can keep your freezer stocked with different types of meals.

          1. I often will make large batches of chicken breasts that I cook in the crock pot with salsa and some taco seasoning, then shred and save in individual meal sizes. This works well for all kinds of things; tacos, enchiladas, burritos, taco salads, or nachos. Also do the same with ground beef. I have heard that lentils can make a good substitute for the ground beef, but haven't tried that yet!

            Even my non-cooking husband can wrangle the tortillas, grated cheese, lettuce, onions, etc. to help get dinner on the table this way.

            We also love beans & rice. I'll make a large pot of the beans (with ham hocks, jalapenos, carrots, celery, bell peppers and onions), and freeze into meal size serving. We reheat rice (I also make it ahead and freeze), reheat the beans, and dinner's ready within minutes. They taste even better as the weather gets cooler. :)