Chex mix, savory homemade shortbread (my fave is cheese flavored), seasoned oyster crackers (you toss them in a little fat plus seasoning and bake them), oven roasted chickpeas tossed in seasoning (if you want them really hard you can skip boiling them after soaking them, or boil them and roast them), and so much more. I could go on and on.
I’m not sure what it’s called… but you take a cup of hot rice, crack and egg in it, stir it up, and add soy sauce and sesame seeds to taste. The heat from the hot rice will cook the egg a little. And the dish is only good if the rice is still hot from the stove top.
I think they eat it in Japan as a breakfast food. It’s like Japanese  porridge.
I’m vegan now… so no eggs for me. This is the only non-vegan food I miss sometimes.
I don’t, I really wish I did more, but I’ve found it a difficult habit to develop and keep up with for some reason, although I have tried several times.
One of the most successful methods I’ve had was with my sous vide cooker. I would go to Costco (/Sam’s Club/BJ’s/whatever bulk goods store) and buy a variety of meat, couple packs of steaks, pork chops, chicken, etc. Once home I would season and portion the meat out into individual servings, then vacuum seal and freeze. Before work every morning I’d throw a frozen protein in the water bath and go to work, which was only 5 minutes away from home, at lunch time I’d clock out, rush home, quickly sear my whatever was cooking and add a can of vegetables or some other leftover for a side. Was a phenomenal system, but only lasted a few months before the job ended, and just haven’t tried to pick up the habit again.
At one point I set up Mealie, a self-hosted recipe tracker/scraper that worked well and helped to generate some grocery lists. That was nice because I was able to select different things I wanted to make over the course of a week and have it generate a list of what I need ingredient wise.
However I never really “stuck with it” as a habit. Mealie is really cool in that it can (theoretically) scrape recipes out of other websites, so it centralizes your recipes and strips the “blog” fluff out of them. But in practice it wasn’t great at doing that, it relied on very specific metadata tags that just aren’t present/formatted properly in a lot of recipe blogs, so it wound up being more trouble to use than it’s worth. If I were more dedicated I might be willing to manually transcribe the recipes, but I ain’t lol.
Anyways, apologies, I realize that’s kinda ranty and doesn’t really answer your question. I’m posting partially cause I hope other people will share their meal-prep-planning and I can steal ideas haha.
They’re awesome for pasta sauce. I sautee a diced onion and tomato paste in olive oil, add a ton of chopped garlic, and then a couple large cans of tomatoes (or peeled whole tomatoes if available). Add 1/4-1/2 cup of red wine, some salt, perhaps mushrooms and herbs, and simmer for 20 minutes and then put in the oven at about 360 for 2-2.5 hours. It takes way less stirring then on the stovetop and comes out very nicely reduced and flavorful.
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