Home Cooking

Cooking for the Week Ahead


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Home Cooking

Cooking for the Week Ahead

DoobieWah | | Oct 10, 2010 05:08 AM

Quick background: I've been a single dad for 16 years. I liked to cook in my youth, but I HAD to cook when my son came to live with me.

Over the years, I've learned to do as much cooking on the weekends,especially Sunday, as possible.

It makes it so much easier to feed us well during the week if I already have a lasagna or enchiladas ready to bake, or a curry or stew ready to heat. Make a salad, steam some green beans to go on the side, and we don't have to rely on cold cuts or frozen pizza if I don't get home until 7 pm.

Yesterday, (Saturday), I bought a pork loin, six boneless chicken breasts, and 3.5 lbs of ground round, (all of which was on sale by the way).

So yesterday I made 24 good sized Italian meatballs with half of the round and a half pound of Italian Sausage. Those are now in the freezer and can be heated for spaghetti or meatball subs on a whim. I made chili with the rest of the ground meat and will save it for another half dozen of those delicious Alamo tamales I picked up last weekend that are also slumbering peacefully in the deep freeze.

I processed the pork loin and put away three one-inch thick chops into the freezer, made three double-sized chops which I stuffed and we ate last night with a buddy; (that is, he ate *with* us, not as a side dish!). The rest I have seasoned with satay seasoning, ginger and a wee bit of curry powder and which I will be grilling for lunch this afternoon, along with...

Two of the chicken breasts which I will also cube for satay. The other four chicken breasts will be cut up for a masala which I will cook today and we will eat tomorrow.

Since we have a longstanding tradition of eating sushi on Wednesday, my dinner week looks to be Monday: Chicken Korma, Tuesday: Spaghetti & Meatballs, Wed: Sushi, Thurs: Tamales & Chili, Fri: Maybe in, maybe out and Saturday we start over again. Of course, weeknight dinners are all accompanied by the appropriate side dishes and almost always a large green salad.

So, what do YOU do to prep for the coming week?

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