How to defrost batch cooking, and what to eat when planning a family

ManekiNeko

Ah brilliant thanks @Katiehound and @newlywed ☺️ that makes sense about the boxes, I might use some old takeaway ones then as it's a massive pain trying to decant into a bag while holding a pan and a wooden spoon as well. Takes aages and even going slowly, I spilt the tuna pasta sauce I'd made yesterday across the counter trying to get it into the bag lol.

Fortunately for me my partner is washing up at the mo to support me (and I'm handling all the cooking), as that's the tasks we each find easier, so I can get away with re-using boxes. You are right though @newlywed - if I was washing up myself I'd not cope with everyday dishes, never mind extra things. At my place I'll be plumbing in a dishwasher at some point in the next month or three which should help me there, it's not an immediate job though as I'm having some bigger plumbing issues that are taking first priority.

I got very excited last night as I discovered I'm still allowed mayo - I had no idea the brand we already had in the fridge used pasteurised eggs, but tried to buy some in the supermarket the other week that didn't say either way what kind of eggs, so I'd been under the impression I wasn't allowed it. So, dinner tonight will be jacket potatoes with tuna mayo, possibly with a bit of sweetcorn too. Then hit the shops tomorrow and buy some more fresh food in (I've kinda run out hence why tuna twice in a row lol). Having said that out loud, I probably need to schedule a food shopping day with my partner tbf, so I'll put a note in my diary now.

hedgewitchery

I like to freeze soup in bags, as you can freeze them flat so they take up less space than boxes in the freezer and they defrost quicker, I think. But it can definitely be a challenge to decant it. So my tip to make it easier is to get a tall container of some kind with a wide-ish mouth - a pint glass, a vase or the plastic beaker thing that comes with some hand blenders - and put the bag in it, folding the opening back on itself over the lip, if that makes sense? It means that the bag mouth is held open and the rigid sides stop it flopping about as you put the contents in. It also keeps the outside of the opening out of the way and clean (unless you're clumsy like me!), so you can seal it up without getting soup all over everything.

happydenial

I do the same as @hedgewitchery and then freeze flat on a small baking tray so I can ‘file’ them in any gaps in the freezer once fully frozen. It also means that they defrost quickly too, because they’re thin. You can put them in a bowl of hot tap water to thaw faster if you don’t want to use the microwave - but make sure the bag is fully sealed 😜

ManekiNeko

Hey everyone,

Just thought I'd add a little update, I found all your advice really helpful and reassuring, and you gave me lots of ideas to try. 💛

My OCD has settled down a lot over the past few months as I've adjusted to what I can and can't eat, so for the most part I'm much less worried than I was. I do still struggle with it at times, as well as all the other ways my mental health affects my eating.. I'm halfway through a PIP renewal right now, and the stress has not been helping, but once it's done I'm hoping I'll find things a little easier.

I'm now seeing the dietitian as of last week, and my GP did a referral earlier this year to an eating disorder clinic too, although we haven't heard back about that. I might need to ask about it again.

The dietitian says I'm not eligible for the emotional eating course (which is a thing for me), ironically because I'm not overweight enough for their criteria, but she's going to ask the facilitators if they could share some resources instead. She's seeing me again in a couple of months.

I also have a possible surgery coming up, although it's unclear if it'll be done soon or not for a year or two (got to see the surgeon again). I had been under the impression it wouldn't take place for at least a couple of years, but from my appointment on Wednesday it's seemed less definite, so now I'll need to wait for the surgeon to weigh in. My BMI puts me in the overweight range (never used to be, but uni and then the pandemic changed that, as well as some incredibly stressful times), so losing a bit of weight would make the surgery less risky for me.

I know this comes down to little habits over time.

Diet - I'm trying to eat more regularly, as I often miss meals and then snack because I'm suddenly starving, which is where most of my calories come from. Also trying to drink more water and tea, as opposed to squash. And trying to cook dinner earlier in the evening, so I don't snack while I'm cooking due to hunger.

Exercise - my partner and I have started walking again most nights, we've been doing that for a while now. It's not that far, but it's regular and at least stops me having couch days (fully sedentary days). My mental health is always better for a walk, too. I've talked with my sister and my mum and we've agreed to have virtual runs together, basically a regular day where we phone each other while running. It isn't every day, but it'll get me out of the house. I'm a lot better at commitments to others than to myself, so I'm trying to work with my natural style here. The dietitian also said she'd refer me to a local exercise centre, so I can get a bit of help without cost. It won't last forever, but if I can get up to 30 mins of running / 5k, I can join my local running club, and that would be great for me.

I'm not trying to cut out junk food as such, I'm trying to eat enough filling meals that it returns to being a small treat, as I know often with three full meals a day I'm simply too full for snacks, and therefore don't fancy them. I believe weight lifting is better for weight loss than running, but it'll help my cardiovascular health (just in case of surgery) and also when I work out, I often find I fancy junk food less, partly as I know I'll have to run later / it'll cancel out the run I just did, but mostly because I just ... don't crave it as much?

Anyway, just thought I should check in and let y'all know how things are looking on the food front, as you were so kind in offering advice. I hope you're all keeping well and enjoying your summer. 🌞

London_1

I batch cook if I have minced beef, as I did before my holiday (only back today ) I cooked 500 gms minced beef with diced onions, mushrooms, a handful of lentils (helps to bulk out the meat) and some diced carrot, so a I had a decent sized potful.
 This made me 6 portions in rectangular take away boxes which I topped with cheesy mashed potatoes, then once cold froze them.

I am not a big eater at the moment as I am awaiting an operation, so one box taken from the freezer, and left overnight in the fridge to defrost will easily do me two days dinners as I steam green veg to go with it, and usually have a small dessert as well

 But then I live alone so I don't mind eating it two days in a row, Shepard's Pie is definitely comfort food for me .

I also enjoy slow cooking some chicken ,thighs are good value ,once cooked I will strip all the meat off, and use it to make a pot of chicken curry ,again portioned up in freezer rectangular boxes .
Defrost overnight, and voila a small portion of steamed rice to do,and I have a nice chicken curry

I also do a chilli with 500 gms of minced beef and chuck a tin of  kidney beans and tinned tomatoes and various spices as well (if you have it some small squares of dark chocolate  i absolutely make the chilli sauce spectacular ,sounds daft I know but it really does work

 My niece is married to a Mexican and she swears by it and as she runs a restaurant and has since the late 1970s in Mexico City she's definitely one I would go with.  Doesn't have to be expensive chocolate just the plain dark stuff (I use a basic one from Aldi's or Lidls) .

If you want to you can also make a veggie chilli or shepherds pies using virtually any veg you fancy 

Once defrosted in the fridge I just turn some of it onto a plate and zap it in the microwave, jobs done and dusted.

I'm quite happy to eat batched cooked stuff as I don't always want to spend a great deal of time in the kitchen as being one of the err.... older ladies here (I have been cooking for almost 65 years ) standing long term is very tiring 

I do hope you have you wish for a child My eldest grandson and wife in New York have just had their first little girl last  after 7 years of waiting, and they are both besotted with her as are the rest of our family.She's my third great-granddaughter bless her 

So good luck with the eating, and the starting a family. I too don't bother cooking pasta until I want to eat it but the sauces once made and frozen are a doddle, and make life so much more easier.

Good Luck 

JackieO xx

bouicca21

Ooh, Jackie, how much chocolate to say 500 grams of mince? 

Mrs_Salad_Dodger

Jackie, could you share which spices you use for your chilli 🙏 My DSis is off on holiday soon so DH & I will probably eat all the meals that she won’t even try 😉

London_1

Hi chums I am quite fond of spicy food and really anything with a bit of zing gets chucked in.I have a large collection of spices in a box in my kitchen and I just think of a dash of this or that I steer clear when doing chilly of anything with a curry flavour or smell buy I really like garlic and black peppers and I have a good range bought from amostly from the Macknades Farm shop in Faversham as they have an amazing range and where ever I am near an ethnic store I will always have a good shufti to see in they have something I've not tried Even a good dash of chilli powder plus I have garlic pepper and lemon pepper amongst some of the ground spices I have I am an inveterate collector of spices from almost anywhere
My DD goes to the USA fairly often because my grandson lives there and she will bring me back prices from their local market. I've also had some from my niece in Mexico City sent to me Haven't a clue what they are but Lorraine says try this one its good , and I give it a sniff and stick a bit in The Mexican ones are all in Spanish so I really haven't a scooby what they are but I'll try anything once  

The dark chocolate I usually pop about 4 squares in, or six if I'm making a larger pot ,but there is something in plain dark chocolate that apparently enhances spices. but tasting it as its cooking I always know when I've got mine just right. 

I used to have some super stuff when I went to France from the local shop to where my late brother lived. The shopkeeper would beam when she saw me as she knew I was the 'spicy english lady' I think she was originally from Morocco but had settled in France and she had some fantastic stuff.Sadly not been back there since I lost my brother in 2016  
There was a terrific cheesemongers shop there as well and when you went in you sat down and the lady produced a glass of vino and some crackers and a good selection of cheese to taste.I always brought lots home. Can't see Tescos doing that somehow, Her local black peppered Roquefort was just out of this world golly I can almost taste it now 

Even if you are trying to save some pennies a good store of spices will liven up any 'beige 'meal Chuck some paprika into a tin of beans on toast it livens it up nicely  

I'm definitely a sucker for a new spice if I see it  

JackieO xx