Sat, Oct-18-14, 13:13
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Senior Member
Posts: 4,536
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Plan: Fung-inspired fasting
Stats: 336/000/160
BF:
Progress: 191%
Location: Seattle metro area
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When I had things under control, I would follow some recipes on the weekend that would last about four days, as you've noticed, without spoilage. Then I would do a second, easy cookup mid-week: usually roast chicken. Roast anything, really, for the main dish because all you have to do is season it and stick it in the oven till it's done. For veggies, I reach for the easy ones after work, like pre-washed salad and greens. Some veggies require less prep than others -- those are the ones to do mid-week.
Sous vide cooking helps a lot too. I bought the Sous Vide Supreme that is sold by Dr. Eades. I buy those fish fillets that are individually pre-vacuum-sealed from Trader Joe's and Costco. I thaw them in cold water (still sealed) while the SVS pre-heats to 64'C. Then I put them in (still sealed) for just 15 minutes and they're perfect. On the weekends I seal some chicken breasts, steaks, and pork chops this way too. They also can be thawed in cold water while the SVS pre-heats (63.5'C for chicken, 52.5'C for steak, 57.5'C for pork chops) but they take longer to cook -- an hour -- in the SVS and then get seared afterward. It's still pretty mindless and easy, though it takes time.
I also like to make batches of sauces on the weekend like romesco sauce, pesto, aioli, harissa, chermoula, etc. Most of these can freeze (not the mayonnaises) in small batches to add flavor here and there.
I also keep seasoning blends around to add flavor with minimal carbs. Penzey's, for example, has some good ones.
I also keep several containers of homemade veggie soup frozen. I like soup.
Lastly, I often resort to those pre-made, frozen hamburger patties. Just pry one off the stack and pan-fry it still frozen. I like a mixture of Jok'n'Al sugar-free ketchup mixed with Melinda's chipotle ketchup. Or just sugar-free BBQ sauce.
HTH
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