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Daydream wrote:Every weekend I batch cook and do food prep for the week so everything is ready to eat during the week. I'll make a pot of some type of dried bean (I cook 2 pounds in my Instant Pot). I also will cook a pot of brown rice or some type of whole grain. I'll make a big pot of soup or stew. I bake 2 big trays of Japanese sweet potatoes. Then I'll wash/chop assorted fresh veggies for salads (carrots, red pepper, romaine, red cabbage, celery etc).
For myself for lunch, I would take a salad, a Japanese sweet potato and a piece of fruit. If I was making lunch for a child, I would probably make a nut butter sandwich on whole grain bread, a piece of fruit (you can send a whole banana or slice up an apple) and some sliced carrot sticks. I would send the compliant foods they love the most. If an adult doesn't like the food I make, they can make their own! Fortunately my husband and grandsons love the food I make. Find out the compliant foods that your family likes and make those.
lucidguppy wrote:-What compliant foods are good to put in a lunch bag that can't be refrigerated?
-Do you bulk cook dinners on the weekend?
-What do you do about people who don't want what you're making?
michaelswarm wrote:lucidguppy wrote:-What compliant foods are good to put in a lunch bag that can't be refrigerated?
-Do you bulk cook dinners on the weekend?
-What do you do about people who don't want what you're making?
Congratulations! I suppose that’s a compliment to your cooking.
For my kids lunch I pack sandwich-toast with their favorite toppings. Think peanut butter and jelly. Their tastes do not lean toward vegetable salad type sandwiches yet. Along with fruit, usually apple, and some baked corn chips. They also love beans, and a cup of black beans is also a favorite.
I batch cook staple ingredients throughout the week. Depending on shopping schedule or when previous batch runs out. For me, this includes a pot of beans (2 lbs, usually Mon), a loaf of whole wheat bread (1 lb, usually Thu), and 4-6 cups of marinara sauce (usually Fri). Everything else I make fresh, but also make plenty of extras, so there are usually prepared ingredients in refrigerator that include brown rice, brown lentils, steamed potatoes, salsa, etc.
I make what I want myself and enough to feed everyone. There are always extra prepared ingredients for the rest of the family. The kids often do want something else, often just to exercise their independence. Bread for toast, oven fries and ketchup are all usually in the refrigerator. Black bean tacos or pasta and marinara sauce are quick to heat up. My wife can make her own food, or use mine for meal, side dish or sauce.
lucidguppy wrote:Do you make your own bread? Do you have a recipe?
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