Give me your best 'cook on a Sunday, reheat in the week recipes'

[cornishone]

I need to sort our eating out.

Tuesdays we have yoga
DS has football training two nights a week so we need quick things, or things that can sit in the slow cooker.

Ideally I'd like to cook at the weekends and pop things in the freezer.

But everyone gets bored of chilli and spag Bol.

What at your favourites

Shepherd's/cottage pie
Vegetarian version of above
Fish pie
Macaroni cheese
Lasagne
Meatballs and rice or noodles - these are very good and freeze well https://www.bbc.co.uk/food/recipes/turkey_meatballs_in_16570
Stuffed peppers
Sausage casserole, pork or veggie

Italian meatballs in tomato sauce is really quick and you can make them go pretty far if you buy a fuck-tonne of mince then freeze them. If you want something healthier turkey mince is good if you cook them in the sauce, which stops them drying out.

Something like this

https://www.ricardocuisine.com/en/recipes/7673-meatballs-in-tomato-sauce-the-best

@Gasp0deTheW0nderD0g Sorry I didn't see your post! But great minds etc etc

Beef casserole is excellent in the slow cooker and if you set it on low it doesn't matter if you're home a bit late, it won't spoil. Chunky soups would also work well.

Could you do jacket potatoes in the oven at the weekend when it's on anyway, then they'd just need a quick blast in the microwave to heat through while you sort toppings.

Pulled pork in the slow cooker. Cheap and versatile- rolls and coleslaw, with baked potatoes, rice, fajitas/ enchiladas, loaded nachos etc etc

I use the taming twins recipe.

https://www.tamingtwins.com/slow-cooker-pulled-pork/

These are excellent

Thank you

I often cook a large piece of brisket on a Sunday - cook loads of veg as I use it again later in the week.

Sunday have it as a roast dinner
Monday have pulled brisket in bake at home baguettes with coleslaw
Tuesday - giant Yorkshire pudding with brisket, mash and veg
Wednesday - bubble and squeak from any left over veg and the remaining meat

Other things I might cook at the weekend for later in the week include fish piee, meatballs, casserole, lasagne and shepherds pie

Any kind of curry
Any kind of soup (without cream)
Any kind of casserole
Quesadilla filling
Pasta sauce (without cream)

Lamb kheema - we make it with potatoes, peas and tomatoes through it, spice level can be adjusted to taste.

It's really flexible. It can be a meal in itself, or with rice, or in a wrap with salad, or as a topping for baked potatoes, I've even done it with pasta before (hopefully my MIL never finds out about that!).

I live alone so a chicken can last me a week.

Chicken in the slow cooker to roast, eat a portion (or 3) with veg and gravy.

The next day strip the meat of the carcass and use for sandwiches / in a curry / or just freeze for another day.

The carcass stays in the SC with seasonings, herbs and boiling water to make stock - that either becomes French onion soup or is frozen.

Stuffed cabbage leaves, take the big leaves off a cabbage and put in boiled water for 5 mins to soften. If you are cooking for a family you might want to put the whole cabbage in a pan of boiling water for 10 mins and then seperate.

Stuff with pork mince seasoned with whatever you want I tend to use a grated carrot and a grated onion paprika and a few chilli flakes, it can be bulked up with cooked rice, crushed cornflakes or chopped mushrooms.

Stuff the cabbage leaves, pour over passatta and oven bake for 30 mins.

The left over pork mince can be used for a meatloaf, meatballs mix with another mince to make a cottage / shepherd's pie.

If you are doing a roast dinner make too many potatoes and veg then you can make bubble and squeak either for breakfast or for dinner, you can add bacon and fried eggs.

Mashed potato mixed with fish pate make fishcakes, I particularly like salmon.

Make a cheese sauce, pour over the extra veg, top with a bit of grated cheese and bake in the oven for 20 mins. Either as a main or a side.

Asian(ish) broth.

Boiling water. 1 cube of frozen garlic and 1 cube of frozen ginger. Obviously you can use the fresh equivalent.

What you add next is up to you, fresh veg like aok choi, Sunday's cooked veg, the frozen (cooked) chicken or the meatballs you made from the pork, sweet corn spring onion, mushroom slices. Just look at what you have in the fridge.

Season with salt, pepper, chilli (fresh or flakes) soy sauce, mirin - what ever you have.

I often add a pack of instant noodles. You can also put in hard boiled (shelled) eggs.

I'm back because I've just put some soup in my slow cooker.

I'm using a small slow cooker so you would need to double it.

1/2 finely chopped onion.
1/2 a shredded cabbage (if you have made the stuffed cabbage then you can use the middle 'half').
1 duch or other garlic sausage. Metworst is the traditional one but good old Mattison's smoked sausage works too, or you can use any sort that won't disintegrate so salami or
Veg stock or boiling water and a stock cube
Season to taste

Just put everything in the slow cooker (chpp the sausage first and if you need to skin it)

Put everything in the SC on low and leave for 8 hours.

If you get part baked bread rolls they take 10 mins in the oven.