Violetwind said:
Do you freeze it all Mama when you've cooked it?
Hi violetwind
No, I just keep it all in the fridge. I make all of the meat and rice on Sunday or Monday and then do the salads etc as I go along. I started cooking this way when I went back to work full time after maternity leave and it works a treat for me. I thought, if M&S can do it, why can't I?
I like fish to be fresh so I tend to have it on a Sunday and monday at the worst. Then I have meat afterwards.
I do freeze some things but have a separate 'cook up' session for the freezer.
I used to do full meals for the freezer but changed to cooking and freezing joints etc instead as u can get more out of them. For example, I brown large batches of mince with onion, salt and pepper because, no matter the recipe, it will require that stage. I then have the flexibilty to use it to make a chili, spag Bol, shepherds pie, tacos etc.
I do the same with joints. I season it plainly and then slice for the freezer. I then bag it up into portions so that I can make different things with it. E.g. A Roast pork joint makes great fried frice, noodles, an accompaniment with rice, jerk pork, soup, sandwich filling, pork in black bean sauce etc. Same with ham, I cook 2 or 3 and use it in recipes or as a replacement for bacon in fry ups.
I also buy large amounts of chicken and season it before freezing. This marinade makes the flavour deeper and means that when I do my Sunday cooking most of the work has already been done. I just have to defrost and bung it in the oven.
I cook and freeze plain rice and then it can be used for fried rice, vegetable rice, rice n peas etc.
I spend a few hours cooking on Sunday morning and then don't really have to lift a finger until maybe Friday/Saturday meaning I can spend quality time all week with miss Mia.
A very economical way to cook and eat, whilst still allowing you to be creative!
Most of them are not as exotic as they sound. I was brought up on tinned goblin pie 
