Recipe for breakfast, lunch/dinner, snack???!


Question:

Recipe for breakfast, lunch/dinner, snack???

i'm cooking for the whole week worth of food (for two) and freeze them. anyone has any recipe suggestions that's good to freeze for one week? i have casserole, burritos, meatloaf, baked chicken, pasta sauce.

please note: i'm cooking these food first then freeze, so you have to tell me if these recipes you're providing are good for freezeing and re-heating later. thank you! =)


Answers:
Go visit 30 Day Gourmet (http://30daygourmet.com/). There are quite a few free recipes and they are set up for a varying servings.

Source(s):
http://30daygourmet.com/

I think you should make mashed potatoes and put them in the fridgerator, and I think you should cook shrimp scapi beause it isnt affected by te freezer!

make some pancakes and waffles we always make them on weekends, freeze the leftovers and eat them for breakfast. for lunch just buy frozen foods like tacos, or lean cusines. dinner try soups or sauces. so all you have to to is warm it up and make the pasta. they also have frozen veggietables you can buy at the store. check out the frozen food section at your localk supermarket. (publix, walmart, ect..)

Snacks. (can be frozen)
Cheese Rolls.
Spread sandwich bread with butter or margarine and sprinkle with grated tasty cheese and fold into 3.
Place under a heated grill, and toast turning when the first side is done. Spread with butter on the top and serve.
Options; add some spring onions, chives or garlic chives, spread bread with butter and vegemite, or make with cold mince.
Options; To toast, use a sandwich press, George Foreman Grill etc.

Cheese Scones.
3 cups Flour.
41/2 teaspoons Baking Powder.
? teaspoon of salt.
Pinch of Cayenne Pepper.
? cup Grated Cheese. (Tasty)
1 Cup of Milk.

Sift dry ingredient, add cheese and mix to a light dough with the milk.
Turn out onto a floured board, knead, roll out to 20mm (?”) and cut; place on an oven tray.
Bake at 215C (425F) for 10 minutes.

Meals.
Chips.
2kg Large potatoes, peeled.
Vegetable oil for deep frying.
(I) Wash and thoroughly dry potatoes and cut lengthways into 10mm sticks.
(II) Heat oil and lower chips into the pot a few at a time into moderately hot oil. Cover and cook for about 4 minutes, or until pale golden.
(III) Remove and place on paper towels. Repeat with rest.
(IV) When ready to serve reheat oil, and cook again in batches, until crisp and golden. Drain on a paper towels.
Note.
Potatoes needn’t be in sticks and at the end of step 2 they can be stored refrigerated several hours ahead or wrapped and frozen.
Batter. (For fish fillets)
1/3 cup Cornflower.
2/3 cup Flour.
2 teaspoons Baking Powder.
? teaspoon Salt.
? cup Milk.
Sift dry ingredients, add milk and mix till smooth.
Dip your fish fillets in the batter and cook until the batter is begining to turn golden. Remove and drain on paper towels, wrap individually in cling film and freeze




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