Hi folks, I mentioned it so here goes.

We make lunches in little bento-type containers. I posted a picture
earlier. Basically black plastic with 3 cubbies, one bigger for the
main dish. A lot like a TV dinner tray but dishwasher safe, lid and
all. I have 23 containers now and use 9 a week (rotating foods so we
don't have the same thing every day). They get frozen then taken
frozen to work/school. Charlotte needs 4 and I need 5 and Don likes a
fast meal 3-4 times a week so we generally make 12-13.

Please keep in mind, cholestoral issues drive lower meat portions of
some types and this is generally a lunch thing.

This weekend:

- Chile- a white seafood type, some may argue with the name but that's
fine.
This was started in the crockpot with white Navy beans, water,
white pepper, and a large sweet onion sauteed in olive oil and butter.
Once the beans were ready, this was drained of 1/2 the liquid then
minors shrimp bisque was added. Once reheated to simmer for 45
minutes, I added 1/2 lb of peeled shrimp, 8 oz frozen mussels (cryovac
frozen, just the meats and they come from NZ), and 3 chopped banana
peppers. Bring back to simmer for 45 minutes (can stove top this stage
if you like but ours was busy with other things). Taste test and
adjust with pepper. I used to add chile flakes with the shrimp but I
have a slightly heavy hand there and I can always add a little heat
just to mine.
- Makes 8 3/4 cup servings plus 4 cups.

- Coleslaw - savory not sweet, this may be thought more germanic than
southern style
1 head standard cabbage, smaller one, cut to wedges then cut down
homestyle rough. Piled up you should have about 6 cups there if pushed
down a little. Add 1 medium red onion and 1 larger sweet onion, minced
well and mixed in with the cabbage. 1/2 a small leek (white part)
minced well and added. Next moisten with roughly 1 part prepared
mustard to 4 parts mayo. How much depends on your tastes. I'd say we
used 1.5 cups mayo and 1/3 c blended spicy brown and horseradish/brown.
Black pepper and salt is added at serving time.
- Makes 8cups plus. Does not freeze well so comes along with lunches
in small side containers

- Mashed Potatoes - just straight up sorts
I'd made 2lbs worth roughly and for the first time, used some as
sides for the lunches. No recipe needed really, just chop and boil to
tender then mash. We chilled these then added slivers of butter and a
sprinkle of grated cheese to the top for the lunches.
- Had enough left for 6 of them as a side.

- Italian Penne Pasta - Main dish use
This uses my home made sauce from 28oz cans with lots of various
seasonings depending on my mood at the time. I pulled out 3 cups
frozen sauce (I'll need to make more next weekend as that was near the
last of it). Boil pasta al-dente and toss with sauce. I add a little
container designed for condiments and filled with parmesean to the
lunch bags with that one so you can sprinkle as you go.
- Made enough for 2 mains and 6 sides and have sauce left over for
spagetti tonight

- Buttermilk bread - made to 18 small buns
I think you've seen me post the bread recipe often enough. What you
wouldnt realize is these are to match frozen meals made 2 weeks ago as
we rotate them. I have 4 with pulled pork left and we add a bun to
those sets (heat the container then pile on a fresh cut bun).
- covers the 4 frozen ones to be eaten this week plus 14 for other
sammies

- Whole flounder - Main dish
This is an early dinner tonight and we know the 3 of us will eat most
of it today but there's apt to be a bit left for the side holders of
the pasta main dish trays. Simple clean and bake then fork the meat
off the bones. Don stuffed this one with a butter, rice and mushroom
bit.
-6 remaining sides from that stuffing and probably 2 fish sides.

The system is simple. See how many empty containers we have, and fill
them. Fill out extra side parts with rice or canned veggies. Rotate
the stock so nothing is older than 3 weeks ago. While this batch is
all seafood based, last week it was chicken and lamb plus a few left of
pork from 3 weeks ago.

Flame proof panties on!

Carol
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On 10/11/2015 9:34 AM, cshenk wrote:
> Flame proof panties on!
>
> Carol
> --


Shaddup, you troll-enabling phoney bitch.