Saturday, June 9, 2018

Bulk Cooking - Mini Session


In thinking through next week's schedule a light slowly dawned in my mind.  I realized that since I have rehearsals for my upcoming concert every single night next week - except for Monday - that if I didn't get on the ball and get some main dishes ready to bake or in the freezer, my entire family could be reduced to surviving on bowls of breakfast cereal every night!  So, my trusty 13 year old sous chef and I scoured the pantry and freezers and came up with a game plan for a "mini" bulk cooking session.  

Here's what's cooking!

1.  Shepherd's Pie -

Shepherd's Pie ready to go into the oven

I love comfort food!  Shepherd's pie is just such a versatile dish.  I throw a mixture of veggies and cooked lentils in a spicy tomato sauce for the base.  Add fresh mashed potatoes to the top and bake!  Here's a link to the recipe.

2.  Vegan Broccoli Cheese Casserole -

 I've never made this recipe before.  But, I had everything in the house to make it.  So, I'm going to give it a try!  It looks delicious! 

3.  Lentil burgers - 28 burgers.  These will last us for several dinners or lunches in the next few days.  These things are a staple in our house and we nearly always have some stashed in the freezer for quick dinners or for my older boys to grab on their way out the door to go to work.  You can make the entire batch of 28 burgers for about FIVE dollars!  Best of all, they are delicious!  It's my own recipe and will be the featured recipe in this week's Cheap Eats.  Be watching for it! 

Here's a photo to "whet your whistle."
Tropical Sweet-N-Spicy Burger

4.  Fruity Rice salad - we loved this so much this week that we are making a second batch.  This post has a link to the recipe.

5.  Strawberry-rhubarb crisp.  Click here for a link to the recipe.  I didn't bake it yet.  This is for Sunday evening when several college age young men invade my house for a five hour Dungeons and Dragons marathon with my oldest son.  But, I did all the prep work tonight.  It will take me a matter of minutes to get it ready to throw in the oven so it is nice and hot for them when they arrive on Sunday.  I'm also making them copious amounts of egg salad sandwiches and a big batch of gingerbread.  Why gingerbread AND strawberry-rhubarb crisp?  Because we all know that the only thing better than one dessert is two desserts!

Have a wonderful weekend!

Don't miss Week 2 of our June Food Budget Challenge! 

 Here's a preview of this next week's posts! 

  • I'll post my best buys and tell you how I spent this week's grocery money.  
  • I'll show you what came in this week's CSA box and tell you what I plan to do with it .
  • I'll share two amazing lentil burger recipes for Cheap Eats.  
  • I'll give you my tips on how to strive for "zero food waste" in your home. 

What about you?

Do you have "survival recipes" that you cook when you know the week will be super busy and you will need to have food that is all ready to "grab and go"?  Leave your thoughts in the comments below.

Do Consider Entering our June Giveaway!

If you've not already entered, head over to our contest page!  Click here!  You can read all about my June food budget challenge and enter for the chance to win a copy of  of one of my favorite books, Cut Your Grocery Bill in Half, by Steve and Annette Economides.

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Do all to the glory of God, 




Do all to the glory of God,


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