Menu Staples - Make Ahead Foods for the Week

[Tater Head]

Here's my addition:

I make my own yogurt (1/2 cup containers)
1 32oz. Straus organic Plain whole milk yogurt (Trader Joes)
1 cup thawed mixed berries, blended in food processer to mush
1/4 cup blueberry Davinci
1 tsp liquid splenda
I get 10 1/2 cups servings from this recipe

I also make up 2 weeks worth of Revolution rolls and keep stored in refrigerator for sanwiches and hamburgers. I put two pieces in my purse when ever I leave the house.

What great ideas ... I have just started making pot roast in the crock pot and its so good and easy.

Recipe

2 cans of beef broth
couple cloves of garlic to taste
beef roast
2-3 onions
season roast with salt, pepper, garlic and fresh rosemary and thyme

Let roast cook overnight.

[FirmJuneBug]

Thanks for the great ideas everyone! ")


About those pepporoni chips, how long should one nuke them for?

Hi gang! I'm new here today and have been checking out the board. This thread is great, thanx for the tips and wonderful ideas! [COLOR=blue]~Kisses[/COLOR]

[Sakira22TN]

I am new here too, Kisses, and this site has been a great help. This thread has been an even bigger help. I can't wait until I have a great tip to post for other newbies. I love to help people out whenever I can.

[Bellibean]

This is a great thread!

I wonder if I can put a link to it on the nutrition sticky for those doing BFL with Atkin's nutrition.

One way to find out .

[ShellyNC]

[color=blue]Bumping for those who have questions about food. [/color]

[kapaw]

Hi board! This is a great post. I have gotten so many good ideas. A question though about the bacon in the microwave. That is how I usually make my bacon. But, I have a problem with the paper towel sticking to the bacon I usually place about 4 slices on 2 pieces of paper towels (no color) and 1 on the top. Sometimes I will dampen it, othertimes not. But, it will stick to the paper and I have to sit there and peel it off, yuck! Any great suggestions? Thanks!

[Sakira22TN]

Are you cooking it too long? I cook mine about 2 and 1/2 min. Its come right off the paper. I haven't ever had any to stick before.

[Merishel]

Word is getting out about this thread! Great going everyone. Here's my addition which works for anything you'd like to have BBQ - chicken and boneless pork ribs are what I use it for but bet beef would be great also...

BBQ Sauce:

1 stick butter
1/4 cup cider vinegar
1 cup no sugar added tomato sauce
2 Tbl Worcestershire sauce
1/4 tsp. Tabasco sauce
1 Tbl mustard
2 tsp lemon juice
1 tsp liquid smoke
3 packets Splenda

Melt butter, then add all other ingredients. Stir, bring to boil and simmer for about 10 minutes, stirring occasionally.

Spray baking pan with Pam (you'll hate yourself if you don't) or line pan with plenty of foil. Place about 5 lbs of meat in pan(s). Bake at 325º for at least an hour and baste about every 15 minutes - meat will be fork tender.

I usually use pie dishes for the baking - that way I can make both meats with the same sauce! Try it - you'll [COLOR=red]LOVE[/COLOR] it and it's sure one of these "do-aheads"!

[Sakira22TN]

BUMP!


I am cooking beachgirl's cheese cake now.... hope i do it right. tasted yummy before going in

Shelley

[flora_300668]

BUMP!!!!...............Wonderful ideas guys!!!

[2B Me]

I'm so glad this thread was revived with it's oh so many great ideas!

I like to make turkey chili and have easy bowls to nuke for lunch with some parmasean cheese atop.

[kapaw]

Had to bump this again I had lost a post and found it... Can we get this to be one of those permanent posts-kind of like the keepsake ones?

[Sakira22TN]

Yes, that would nice. That way we wouldn't have to worry about bumping it.
I have been on induction almost 2 weeks now. One thing I love to make is simple and easy:

You take however many boneless chicken breast you want and put this in a pan.
And what spices you like best. I use gralic powder and fresh ground pepper corn pepper. Then cover it with Italian dressing and bake for about 40 minutes on 350.
Then add your favorite grated cheese and cook anothe 5-10 minutes until done to your liking.

[Island-mama]

I'm new to the boards and love this thread. I have one more day on induction and so far things have been pretty boring. I totally forgot about deviled eggs and ribs etc. I've printed out some pages and will get started on some of the reicpes that have been posted. I can't wait to try Beachgirls cheescake and the pepperoni chips.

[LadyTexun]

Do you ever read something and then realize how much of a brain fog you must have been in??? Well that's me and this thread!!

A W E S O M E !!!

I never really knew what a quiche was until I read the basic quiche recipe and realized I'd been making Jalapeno quiche for parties for years!!

As far as "make ahead" meals... You guys have pretty much got everything on here I do, except I went through the yogurt stage a few months ago and have a gazillion yogurt containers in the cabinet....

I'll prepare SF jello and pour servings into the yogurt containers and keep in the frig.
Hot Wings (with Frank's hot sauce)
Skillet Garlic Chicken breasts (I buy the prefrozen skinless, boneless breasts) just pop one, or two or more in a skillet with melted butter, sprinkle on minced garlic, salt and pepper to taste. Cover until breasts are thawed, then uncover and finish cooking... these can be used for almost anything!!! Sliced up for salads or snacks, taken whole for lunches, or whatever.
Even though I love eggs and cheese, I haven't done the hard boiled egg route yet, but I did find a neat microwave omelet dish at Walmart and I can make a 2 egg omelet (no milk or cream just plain egg) in less than 2 minutes in the micro, top with whatever and I have breakfast.
I always keep string cheese and cheese "crackers" around for a quick snack.
I just bought some pepproni slices, Thanks for the tip on making chips!!
I also keep a container of my Pico in the frig for an additional topper on eggs, salads, veggies or just to eat with cheese "crackers" (I'm gonna try it with the pepproni chips next)

I think I'm gonna go make a quiche

[Shimmer]

[COLOR=royalblue]Great thread!

A question about the oven-cooked bacon: does it splatter up the inside of your oven?[/COLOR]

[hockeylover]

Shimmer,

My experience is that I haven't noticed it being a problem so far.

Gail

[Ntombi]

yep, I'm bumping.

[lowcarbmolly]

[reidn32]

Cool i like some of these ideas

[brennyS]

REALLY BIG TIME SAVER! ESPECIALLY IF YOU WOULD LIKE A BREAK FROM EGGS AND HAVE SOME HOT CEREAL!
"Not" Oatmeal

100 g of Crude Wheat Bran (I whizzed mine in the coffee grinder to make a fine powder - you can just leave it as it is though ... I just like my hot cereal as smooth and creamy as possible) -- 1.8 cups
190g Flaxseed meal -- 1.8 cups
150g soy/whey protein isolate (sifted) -- 1 cup

Mix it all together and keep in a jar. This mixture is enough for 10 servings. To prepare take 1/2 cup of this "not oatmeal" mix and add about 3/4 cup of water (will probably depend on how thick or thin you like your oatmeal). Microwave for about 2 minutes on high (depending on your microwave) until it is thick and bubbly (careful though ... it can boil over in a split second). Stir and let it sit for a minute of so. Serve with heavy cream and davinci syrup of choice ... or cream and cinnamon and granular splenda ... or or or I find 1/2 cup way too much and usually go with 1/4 cup of mix and 1/3 (and a couple of tbsps) of a cup of water - it is very filling!I couldn't believe how close to actual oatmeal this tasted !! With winter coming up I am so glad this worked ... and at only 2g ecc per HUGE serving ! And you fiber-needing-guys out there - this is the ticket (to the bathroom ??!! hahaha )Nutritional info per one 1/2 cup serving of mix according to life form is:Carbs 12gFiber 10gProtein 18gIf you go with the 1/4 cup serving like me - half the counts above and your mix will last for 20 servings. Will only take 1 and a bit minutes in the microwave for the lesser serving.**Edited to adjust the amount of water needed**Birgit
COPIED FROM TLC BB

[LadyTexun]

Such a great offering... I used to love to take oatmeal with me to work during the winter.. I do miss it on cold mornings.

It won't take me long to put some of this "Oatmeal -- NOT!!" together

Thanks!!!

[chare17]

Originally posted by trolly
This is awesome! It's so easy to get stuck in your own food rut that it's good to hear what others are gnoshing.

BUMP!

I totally agree! I'm on day 4 of induction & all I've done so far is cut up celery sticks, make deviled eggs (I have a holder that holds 20) & make a cheesy bacon spinach quiche for breakfast each morning. It's worked out ok, but I need new ideas (and need to go grocery shopping again).

THANK YOU THANK YOU THANK YOU! This is an awesome thread. I have been so bad about preparing my food in advance. This thread has given me so many new ideas and it's definitely given me the incentive to go grocery shopping tonight and to plan my meals in advance.

I do have one question though. I am back on induction because I have been less than committed in the past couple of weeks. My question is twofold. What is jicama and is it allowed when you are in the induction phase?

You folks are the greatest

Many blessings.....

that sounds great!!! I have not found any LC BBQ sauce recipes, I can't wait to try it!

[beva47]

bump

[hockeylover]

Whoohoo....this is finally a Sticky!!

Gail

[LadyTexun]

Here's a link about jicama

http://www.bpe.com/food/columns/ferr...zer/jicama.htm

and Yes it is in the veggie list for induction, in the Atkins book.