Once a month cooking

[Guest guest]

That would take some planning, but surely you could makes soups and casseroles

and freeze them (even portion them out) (in meat recipes substitute tofu or

tvp). You might have to add a salad and some fruit to the meal.

 

M.A.

 

Well actually I haven't even been lurking. We moved in Jan. and have

been busy settling in. There seems to always be something to do, STILL!

 

Anyway, have any of you heard of Once a Month Cooking? I would love to

do this but every site I've visited isn't vegetarian. Would it even

really work? What you do it pick one day a month to do all the cooking

for that month. Then you freeze all of the meals and pull them out

during the week/month.

 

I know that there are some business who do this but you go to their

place and again I haven't seen anything vegetarian. It would just make

life so much simpler.

 

Tannis

 

 

 

 

 

 

Mary Anne

 

 

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[Guest guest]

I'm with the others, make big batches of your favorite veggie meals and freeze.

I don't cook once monthly because I truly enjoy cooking, but once a week I make

about 20 cups of brown rice in my rice cooker, cut up vegetables for snacking

and mirepoix, and cook up several kinds of dried beans. The rice is bagged in 1

cup bags (for breakfast rice, lunch), or 2 cup bags (dinner). Beans are frozen

in 1 cup portions. The most involved recipe I serve takes under 10 minutes prep

time. The average prep time, since I have most everything done ahead of time,

is under 5 minutes. I deliberately double most things I make, and freeze half. I

also like making my own " tv " sort of dinners for those nights I cannot walk

enough to get to the kitchen. Husband person is good at using a microwave,

thankfully. I don't include my bread in the prep time estimation, because I

consider my bread making as more a hobby than part of the meal.

 

HTH, Jeanne in Georgia

 

 

 

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[Guest guest]

, MaryAnne Crites

<suzyq_26201 wrote:

>

>

> That would take some planning, but surely you could makes soups and

casseroles

> and freeze them (even portion them out) (in meat recipes

substitute

tofu or tvp). You might have to add a salad and some fruit to the

meal.

>

> M.A.

>

I have done once a month cooking. Its great for certain things. I

am

whole heartedly into using fresh foods when ever I can so doing a lot

of once a month stuff is very difficult. If you research the once a

month menus and use their typical recipes, you will find they are

loaded with cheeses, pasta and so on...not very healthy if you stand

back and look at it all. It took me some time to change things

around

to suit a low cal/fat way of making once a month. I use grilled

eggplant strips or zucchini in place of pasta in lasagna, soups work

great for freezing (we eat a lot of soups all year long) of course

there are other things.

 

Lets not forget about ONCE A YEAR cooking. LOL I am talking about

purchasing and freezing such things that are in abundance now and can

save money and time later. For example, peaches, strawberries,

blueberries...any berries, green beans, squash, zucchini (I shred

mine, weight it down in a collander over night to drain then freeze

in 2 cup increments for making zucchini bread or zucchine latkes).

If anyone has some once a month veggie recipe

ideas, I would love to have them...esp casseroles. I would love to

have more recipes using kashi, spelt and other grains.

Roxanne in Philly )

[Guest guest]

I did OAMC for about 2 years and it really was a lifesaver.

 

I've had a bit of trouble getting back into it since we moved, but

there are a ton of options. I still do some session cooking (smaller

sessions that your traditional oamc session) for breakfasts and snacks

(I am not a morning person!)

 

You can do things like waffles, muffins, pancakes, etc and not just

feel limited to " meals " - every little bit helps! There are a ton of

sauce recipes that freeze well that you can omit meat from. For dh, I

make tortillas w/ eggs and potatoes for quick breakfasts. And you can

freeze nearly any pasta as long as it has a little sauce on it (don't

cook the pasta all the way b/4 freezing though). I recently made a ton

of empanadas (some potato and mushroom, some rice/mushroom/zuchini)and

froze them and they worked out great!

 

Thanks for the reminder, I really need to get back to it.

 

--Stacee