Reverse Meal Planning

EssexHebridean

Half way through another week then and food under control still I think. Meal plan done for a fortnight ahead again - I'm liking this method for us at the moment - I plan the following week fairly solidly, with the week after being sketched out for ideas - and then things get adjusted as needed to take into account the veg box and if any plans change. 

Couscous, veg & LO roast lamb from Sunday last night, and tonight will involve using the two sausages that were cooked but not eaten on Friday when we had the rest of the pack. I got those and a  tub of roasted toms and peppers out of the freezer last night. It'll be sausage and tomato pasta I think - probably with a dollop of soft cheese and another of red pesto from the jar in the fridge which needs using to make a quick sauce. That will also use some of the bag of frozen mushrooms from the freezer - I'll need to review whether those need restocking.  Tomorrow requires another freezer-raid as I'll do chilli and rice - I can make that work whether or not MrEH decides to go to additional rugby training, that will depend if he's still coughing I'd guess!

Additions to the freezer this week - just one tub of lamb from sunday. That'll get used in the next few weeks for a repeat of last night's tea though.

ruby_eskimo

Meal plan has kind of gone out of the window this week - we ended up going out for a curry last night on the way home from DH's hospital appointment which then negated the curry we were going to have tonight 🙄  So change of plan and the patient wants some pasta dish tonight - we have leftover roast chicken to use so I'm going to go out and grab a leek (and bread because we're out of that too...) and make a cheesy chicken and leek pasta for dinner.

MissRikkiC

This thread had more posts than I was able to catch up on so I procrastinated and didn’t catch up! Just managed and pleased to say there was so much talk of things I’m keen to learn more of! I have forever known that a good quality chicken, slow cooked or otherwise will last for many meals. But recently I’ve been struggling with the taste of precooked chicken that I’ve frozen and then put into something. Does anyone else get this? Do you know what I mean? And if so, can I avoid it somehow? 

Secondly. Which multi pot are you all using? I really would like one for Christmas but they’re so expensive I need the right one before I buy! 

joedenise

Menu plan needs to change tomorrow night and DH now has an MRI at 5.45pm at a hospital over an hour away so we'll be eating out on the way home at a pub fairly close to the hospital.  We've eaten there before but only at lunchtime so just hoping they still do food in the evenings!

As I was going to make hunters chicken meatloaf and everything was coming from the freezer it can stay in there for another day!  Means I'll need to find something different for lunch the following day as was going to have LO meatloaf for lunch!

EssexHebridean

The ragu was removed from the freezer and placed into the fridge to defrost last night and will get the addition of some smoked papika and a little chilli of some description tonight, plus a tin of beans of some sort, to turn it into a chilli. Quick to do - I'll be able to heat and complete the chilli in the same time the rice takes to cook so ideal for an evening when we'll be slightly later home. 

Joedenise I hope DH's scan goes OK. 

ruby_eskimo

@MissRikkiC We've got the Instant Pot Duo Crisp 11 in 1 and are liking it so far.  The air fryer function is really quiet, still trying to get to grips with the pressure cooking side of things (not used to cooking like that so timings have been a little off, but nothing major) and will be trying the slow cooker in the next couple of weeks.  Very impressed so far.

Pulled pork is out the freezer for pulled pork buns this evening.  Will be heading to the supermarket after work as we have a guest for the weekend so will be picking up some extra things for breakfast and snacks (and some wine 😁)

joedenise

@ruby_eskimo - with pressure cooking I find that about 1/3 the time of normal cooking is usually about right.  If there's a lot of liquid then it's best to let the pressure reduce naturally for about 10 minutes or so before releasing it but if there's not then you can reduce the pressure immediately.

CCW007

 @MissRikkiC I've got the ninja 7in1. It replaced a halogen oven which I used all the time, has a smaller cooking space but I love it. Air fryer, slow cooker, pressure cooker, bake, grill, steam and something else

MissRikkiC

Amazing thank you both! It’s been the ninja I’ve looked at, hoping Black Friday helps and someone has a deal on! 

zafiro1984

Never done so much 'Reverse Meals' in my life since DH came out of hospital a week ago. (broken neck, - C1, C2 for the medically minded - many more weeks to go before he is fully functioning again).
He has to drink/eat through a straw as he finds it difficult to open his mouth due to the contraption on his neck to eat normally. 
Soups have become the order of the day, most things in the fridge, which was quite full when he came home have been turned into 'sludge'. I am quite surprised at the width of some straws, not quite pea sized but almost. Tonight's sludge is venison, mushrooms, chestnuts, sweetcorn and peas. 
Bread and butter pudding was a failed challenged, also ice-cream, angel delight and jelly are no no's. The contents of the freezers, cupboards and pantry are now viewed in a slightly different way.
I hate waste, I always try to use everything up so there will be loads of reverse meals over the next few weeks, an interesting challenge.