View Full Version : Planning/Storing your meals
11-13-2007, 08:18 AM
I have realized a big part of my success vs. poor choices lies in preperaton and planning.
However, as I am planning some of the recipes I want to make for the week, I am not sure how long they will keep without spoiling. Do you freeze things? Or, how do you make meals for the week, or at least a few days at a time. I am hoping to make the walnut taco meat, some soups, and salads for sure. What do you guys do? How many days do you plan and prepare for in a row?
11-13-2007, 08:42 AM
We don't really plan or prepare much of anything. In the very beginning we were big on marinating, so we'd plan and prepare that a day ahead of time, so it had time to marinate over night. Other then that, though, everything is eaten whole, or made and eaten right away.
I'm not much help to you, eh? :p
11-13-2007, 09:01 AM
;) Ha Ha, no, it's helpful. I usually eat this way as well. But, I realized I want to try some of these recipes and never get around to it, so therefore have no plan. Then when a craving comes I am not prepared and end up making a less than raw choice. So, I thought about being more prepared, to see how that works, at least until I regain my self control. :o
11-13-2007, 10:24 AM
I too would love an answer to this question. I am out of the house by 630 and dont get home til 745 so I have no time to make food during the week really. I end up "cooking" all weekend but I always run into problems when I go to eat later in the week.
For example if I dehydrate something let it cool then put it in the fridge it gets soggy. Actually almost anything I put in the fridge gets soggy. I made a bunch of raviollis and had them in a tubberware in the fridge and the next day they were siting in a ton of juice that just came out of nowhere.
It is really frustrating:mad: I am going away for thanksgiving so I want to make things ahead of time so any help would be EXTREMELY appreciated!
11-13-2007, 05:06 PM
I work a full time job 8-5 weekends off. What I do is go shopping over the weekend. I pick out a few recipes from Alissa's book ( eventhough I have purchased others I always end up just using hers) Anyways, I may make something like flaxseed crackers over the weekend to have for the week. This past weekend I make her corn enchiladas and I am eating those through this week. Some I make as I go. Tonight I am going to make tomato soup. Also along with all this I eat vegtables, fruit, green smoothies, salads, etc..
As for how long to keep I just kinda of go with the flow with that-look, touch, smell and do not keep anything really long.
Also, one Sunday I got over ambitious and picked out all these recipes and ended up "cooking" all day and got burned out and will never do that again. I am sure some people can for sure do it, but I choose not to.
So, I hope this helps some. It is my little routine :)
11-13-2007, 06:08 PM
-It depends on how complicated YOUR needs to prepare items are. A simple bag of assorted fruits and nuts take almost no preparation. Some cut salads and veggies takes a bit. Multi-step recipes might take quite some time - and storage becomes a problem. In any event, my opinion is that you should get used to eating prepared things immediately....or storing them overnight for use immediately the next day. Fruits or veggies are going to become less fresh and vital almost the minute you cut into them (my opinion).
-David Z. Mason
Lady Green Jeans
11-13-2007, 06:18 PM
Good question. In the restaurant business, 7 days is the max to keep any food under refrigeration. Frozen, it would of course vary.
Salads keep nice for several days if don't put in the tomatoes until ready to eat. They tend to sog out everything. Marinara is good staple to keep in the fridge. Don't put the pasta with it until ready to eat, or all the water leaves the zuke noodles and ends up in a watery sauce. Make the ravioli and cover with plastic wrap and sauce an hour or two ahead of serving time. Equally may be dehydrated with the sauce on to warm them through.
I often make soups in the morning to bring with me to work for lunch. They tend to break down after a day, so I prefer to make just enough for one meal.
Pates, taco meat, burgers, etc. seem to hold pretty nice in the fridge. If they don't get consumed within a couple days, I usually freeze so I can have variety in my eating (don't want to burn out on any of my favs).
Hope some of this helps.
11-13-2007, 06:18 PM
So, it seems that simplified eating is the best way to go. It's what I usually do anyway.
I hvae been storing my crackers in the cupboard instead of the fridge, and they don't get soggy, but they aren't crips very much either. I live in a very humid climate so that could be why.
I guess if I want to have a specific recipe I will plan it for the day of or after i make it, seems the simplest way to go.
Does anyone freeze recipes, besides the smoothie stuff?
11-14-2007, 10:22 AM
I've tried making things on the week end to have for the week but it never taste very good to me after sitting even for one day and I was putting a lot of food into the compost so now I just eat very simply during the work week and make more complicated stuff when I'm home if I want to. I'm finding I don't really like all the nut dishes and dehydrated stuff any more. Fresh is best for me and the easier the better. It gives me a lot more time for other stuff beside cooking and cleaning up after.
11-14-2007, 12:09 PM
[QUOTE=solongng00dnite;354731]IFor example if I dehydrate something let it cool then put it in the fridge it gets soggy. Actually almost anything I put in the fridge gets soggy. I made a bunch of raviollis and had them in a tubberware in the fridge and the next day they were siting in a ton of juice that just came out of nowhere.QUOTE]
Try using glass containers. I find that my food is better preserved vs. using plastic tupperware-like containers in the fridge. Also I'm really just trying to get away from plastic altogether after doing more research. I don't know how much our food absorbs the chemicals, probably not too much to be concerned about but nonetheless I'm beginning to chuck all my plastic type utensils and containers. I'm replacing them with natural woods and glass.
Pyrex makes great glass containers of various sizes with colored lids. The lids are plastic, but it's progress. They're at bed, bath & beyond so you can use your 20% coupon.
11-14-2007, 12:27 PM
Thanks, good to know. For things that dont need to be refrigerated I have found that wax paper is a good storing method. I started saving the bags from my families SAD cereal and they keep crackers, cereal and such pretty well.
11-14-2007, 01:35 PM
I have for months been eating really simply but recently I have been trying the odd bit and bob.
What I find is easiest is keep loads of fresh fruit and veg for daytime meals
Then I prepare the following every 3 days
Cashew or Almond milk
Once a week
A decent sized cheesecake
I find this works well for having some extras, I keep raw cashews, nut butter(for lazy instant milk), goji and raw cereal always stocked up in glass mason jars. This plus having loads of fresh produce makes it a whole lot easier..wish I had been braver earlier!! :D
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