Cooking and Dining

Postby **count2infinity** » Sun Sep 15, 2019 8:22 am

Anyone have good make ahead recipes for easy weeknights?

We've got a rough week coming up and I want to prep as much today as possible, but in general I think this is the cooking method we're going to go to. So far, I'm planning on making a cheese sauce and boiling some pasta, and combining them the night of with some grilled chicken and broccoli. We have a spaghetti squash that I'm going to cook up tonight for "pasta" one night this week. Any other good make ahead ideas that makes for easy weeknights?

Postby **LITT** » Sun Sep 15, 2019 10:18 am

Make a casserole

Postby **count2infinity** » Sun Sep 15, 2019 11:28 am

You’re a casserole.

Postby **blackjack68** » Sun Sep 15, 2019 11:41 am

What if it wasn’t a casserole?

Postby **DigitalGypsy66** » Sun Sep 15, 2019 11:46 am

I've used this Greek Chicken salad bowls for a while:

https://www.eazypeazymealz.com/greek-ch ... prep-easy/

It's a mommy blogger, so make sure you jump right to the recipe

Postby **count2infinity** » Sun Sep 15, 2019 12:27 pm

Ugh. Bloggers: stfu and give me the recipe.

Postby **shmenguin** » Sun Sep 15, 2019 3:45 pm

Grill a bunch of chicken. You can have it with rice, with salad, with potatoes. Just get the chicken done in advance.

Also, a big slab of pork is your friend. Crock pot it with carnitas ingredients on Sunday and throw it under the broiler when ready to eat later in the week. Or throw it in the crockpot plain, with sauerkraut, and just make a starch when ready to eat (dumplings aren’t too difficult).

Postby **blackjack68** » Sun Sep 15, 2019 5:20 pm

Like Shmengy, I usually cook up a bunch of chicken breast on Sunday that can be used for various dishes. We always have rice in the fridge too. Great for a quick fried rice with whatever protein and veg we have.

Postby **Lemon Berry Lobster** » Sun Sep 15, 2019 5:32 pm

@count2infinity Try to get a hold of Keith Butler, he knows how to get things cooked...

Postby **Shyster** » Mon Sep 16, 2019 4:11 pm

Sous-vide cooking is ideal for that sort of thing. You can sous vide chicken on Sunday, and so long as you leave the bags sealed and make sure that you cooked on a time/temp high enough to pasteurize, you can be sure that the meat will stay good all week. Some brined, cooked chicken could be used for salads, hot or cold wraps or soft tacos, tossed with pasta, etc.

Postby **shafnutz05** » Tue Sep 17, 2019 7:20 am

I've used this Greek Chicken salad bowls for a while:

https://www.eazypeazymealz.com/greek-ch ... prep-easy/

It's a mommy blogger, so make sure you jump right to the recipe

Annoying mother aside, thank you for sharing. I've been wanting to meal plan more but have been struggling to find new, good ones.

Postby **Viva la Ben** » Tue Sep 17, 2019 8:52 am

Pizza Hut Introduces New Stuffed Cheez-It Pizza
https://www.chewboom.com/2019/09/17/piz ... -it-pizza/

Postby **tifosi77** » Wed Sep 18, 2019 5:09 pm

ChefSteps is getting ready to re-launch soon, so keep an eye out for that. New people in the kitchen (Grant and Chris are still around, tho), new content team, yadda yadda yadda.

Postby **count2infinity** » Fri Sep 20, 2019 8:33 am

Anyone ever had jester squash? They looked great at my CSA pick up, so I grabbed a couple. Now I just need to figure out how to cook them.

Postby **mac5155** » Fri Sep 20, 2019 11:12 am

Making some queso for a big Wedding shower this weekend. There are ~150 people coming.

I got 8 lbs of cheddah and a gallon of milk... and chefsteps style with sodium citrate and sodium hexametaphosphate.

Postby **shafnutz05** » Fri Sep 20, 2019 1:27 pm

What is your favorite store-bought ice cream? For my money, I've found that Turkey Hill consistently has the best flavor. I have tried several varieties of Breyers and thought it was terrible, *especially* in relation to Turkey Hill.

Postby **DigitalGypsy66** » Fri Sep 20, 2019 1:31 pm

Blue Bell (still sold in a gallon!) and Blue Bunny are my favorites.

Postby **count2infinity** » Fri Sep 20, 2019 1:31 pm

Turkey Hill is definitely my go to. The all natural stuff is worth the extra penny.

Wegmans has decent stuff as well.

Postby **skullman80** » Fri Sep 20, 2019 1:33 pm

Turkey Hill for the win.

Postby **tifosi77** » Fri Sep 20, 2019 1:36 pm

Humphrey Slocombe is not just the best ice cream I've ever had, it's one of the best things I've ever eaten. They have a retail outlet in the Ferry Terminal in SF, and rotate special flavors every week; the Mexican chocolate with ancho chile powder was bring-a-tear-to-your-eye amazing.

Sadly (for you) they aren't available east of Arizona. Womp womp.

Postby **count2infinity** » Fri Sep 20, 2019 1:42 pm

I hate you so much sometimes...

Postby **tifosi77** » Fri Sep 20, 2019 1:44 pm

Ah. Sometimes.

Postby **shafnutz05** » Fri Sep 20, 2019 1:56 pm

I hate you so much sometimes...

Postby **Freddy Rumsen** » Fri Sep 20, 2019 2:02 pm

Blue Bell Vanilla is the best.

Postby **skullman80** » Fri Sep 20, 2019 2:06 pm

Also I hate all things PSU, but their creamery had some of the best, if not the best ice cream I've ever had.