I often do large batches of yummy cabbage onion tomato soup, like 4 gallons, and freeze it.

I hadn't thought of muffin pans for serving control, brilliant!

I love roasted chicken but, get a family pack of boneless chicken breast because that cooks fastest! Do two or three different marinades, some ideas:

Pound the chicken thin, marinate in garlic, lemon, white wine, olive oil, for Chicken Picatta

Cut in bite-sized pieces, marinate in soy sauce, ginger, garlic, chili oil for Asian stirfry

Puree chipotle chilis, mix with garlic and salad oil for a Mexican chicken broil

Freeze these flat in 1 quart freezer bags. Then just thaw in the fridge the night before, they will thaw and marinade at the same time and cook quickly after work in broiler or a hot skillet. Add veggies or salad and maybe some of the frozen rice and you're all set!

I did not know rice would freeze well.... I used to use muffin tins for meatloaf and freeze.

after they are frozen -- you don't have to keep the cupcake pan in there!

I forget about that because I have gotten kind of anti-microwave but it works well!

wrap up white potatoes, sweet potatoes, yams and beets each in foil .... can put in an acorn squash as-is just prick with fork. Bake at 425 for 45-50 minutes ... same heat will bake as many as you need. Those that make it to the next day, two or three or even four in refrigerator, are ready for other purposes.

White potatoes for frying with onions, mashed with sour cream/butter, sweet potatoes...mashed or just heated up...beets as is...squash with a little cinnamon and butter.

I have found that my son will eat one of those in the frig, especially the sweet potato or yam, as a snack, and it's cheap but healthy.

My daughter loves sweet potato cut in wedges and cooked with a bit of oil brushed on, in a convection oven.

Speaking of squash, did you know that winter squash cooks perfectly in the crockpot overnight? You just have to poke it with a fork and put a couple of cups of water in,

Thanks - I'll have to try these.

Ever since I've discovered the jar method for salads, I've been making them ahead. You just take a quart-sized mason jar and put your dressing of choice on the bottom--I used lemon and olive oil yesterday. Then you add protein--tuna, garbanzo beans, hard-boiled egg, whatever--and your sturdier vegetables such as carrots and radishes. Top off the jar with lettuce--the goal is to keep the lettuce out of the dressing--and refrigerate. To serve, just upend the jar.

Makes great salads. I'm still experimenting with how far ahead I can make them.

and i bet the protein is well marinated with the dressing yum!

I love salad but the thought of washing andchopping up everything at the end of the day just seems brutal sometimes!

I haven't tried it yet but it's been on my pinterest for quite a few months.

http://www.salad-in-a-jar.com/how-to-make-salad-in-a-jar-2

I don't know if this site has it but you can also make your own homemade yogurt and then layer it with fresh fruit and either homemade jelly/jam or drizzle with a bit of honey for sweetness. Either way, it's still healthier than most snacks.

Oh, they also have a recipe for steel cut oatmeal in a jar that lasts five days.

You don't need to vacuum pack--just stack the salad in the jar and it's good for three days--at least the ones I've been making have been fresh for three days. Haven't experimented with four days yet.

Welcome.

If you can make a salad in ten minutes, you're a much faster chopper than I am. I usually spend about half an hour making salads for dinner plus a couple of jars of salad for later.

I'm going to try a few of the items suggested.




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