Stuff for the Week

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Some weeks are busy, and some weeks are very busy. This week already seems to be falling under the latter category. Rather than worry about cooking each day, I prefer to just make a bunch of stuff when I have a free few hours and mix & match all week.IMG_1801

In my humble opinion, this method is way better than ordering in every night. This may or may not be because the idea of take-out for one usually makes me feel depressed and uncharacteristically lonely (Sagittarius = bachelor sign), but it might also be because this saves me a lot of money. Besides, I’d rather do something healthy my way in the spirit of National Nutrition Month than fork over big NYC bucks for something eaten out of a plastic container. If I’m going to enjoy the extra fat/salt/sugar I’d rather make it a pleasurable experience out with good company.

Do you like to prep food for the week ahead? Thoughts on take-out? 

5 thoughts on “Stuff for the Week

    Jenn Sutkowski said:
    March 4, 2013 at 4:21 pm

    I don’t do enough of this prep for the week stuff. I usually have a big batch of soup in the fridge (presently mixed bean with a little corn) but maybe if I cooked up some quinoa (which I like to do with mushroom stock for extra flavor) or rice and then some roasted vegetables I would likely eat better and do less takeout because there would be options beyond the soup. And hey – what’s that yummy cube looking item in the middle with the red stuff?

      Jess responded:
      March 4, 2013 at 5:18 pm

      Your soup sounds really tasty : )

      Oh—and the yummy cube looking item is tofu (extra firm) marinated in a jarred tandoori paste and baked @ 400 F for ~35 minutes.

        Jenn Sutkowski said:
        March 4, 2013 at 8:03 pm

        Yum! Will have to try that tandoori flavored tofu. You probably already do this but when I make a bean soup I like to puree about a cup and a half of the beans/corn with a stick blender after cooking for a while and then reintroduce it to the rest of the soup (“hello, pureed friends!”) for thickness, cook a bit longer. It makes for a nice extra textural experience.

    Jess responded:
    March 4, 2013 at 8:13 pm

    That sounds great! I used to do that when I had a stick blender, but haven’t replaced it.

    raechel said:
    March 5, 2013 at 5:29 am

    I’m so with you. Save the calories for the experiences. Prepping always makes me feel so accomplished but I don’t do it enough.

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