The FastDay Forum

hello everyone!

I had a little search for this topic, but didn't actually find anything? I am after some dinners that I can cook over the weekend to freeze and eat during the week when I get home really tired, preferably lowish carb, lots of veg and not too much red meat (mince is okay, as I'm hoping to source some quorn mince in Australia soon). Any suggestions, people? I'm after both fast day 500 cal ones and feeding day ones too.

Sorry if this has been covered before.

I might travel in your jetstream here jools (or at least peer over your shoulder, lol.). I'm often too late or too tired to prepare stuff from scratch when I get in.

I'll often cook double, and then freeze half. Curries, stews, bolognaise, soups all work well.
Also if you eat chicken, grab a boneless thigh and a zip lock sandwich bag. Put squirt of lemon juice, some salt and pepper in the bag, put the thigh in, lock it with no air, then use a rolling pin to beat the thigh until flat enough to cook evenly. Put it like that into the freezer, and there you go - defrost in fridge during the day, then it cooks in 5 minutes (and while it cooks, chop up a salad or steam a big plate of veg.) I try and keep a stash of these in the freezer, very easy for my children to whip up for a meal when I'm not about.

thanks so much for the ideas, people, I especially like the chicken thigh idea, KataMac.

I'm just bumping this up a little in the hope of a few more ideas. I've just ordered a Donna Hay book "too tired to cook" I think it's called, which has a chapter on freezable recipes. But that's 3 weeks away, it takes that long to come from the UK.

my zuchinni egg muffin frittatas would freeze well. defrost then toss a small salad to go with it

mine is something in my head but roughly based on ..
http://www.food.com/recipe/veggie-fritt ... carb-87371

I would change this up. drop the sour cream and put 1/2 cup s/r flour as i find the flour helps it to be firmer and they rise a little too.

Adding finely sliced basic (say 1/2 a cup) if you have it lying around, is great but not essential. same with the feta. if you dont have it, just use a bit of parmesan

I love changing up recipes based on whats in the pantry (or garden)

i love serving frittaa with either a home made chilli sauce or relish of some kind .. and i found this magic jar of beetroot relish at Woollies the other day (Gold brand)

pic..

Zuchini muffin fritata served with beetroot/horseradish relish

Hi @jools7I love freezer cooking. Since I got my Dads old half size freezer I'm in heaven. The meals I have in my freezer in individual meals ( but 5 or 10 of each as there are 5 of us ) and our family favoutites- spaghetti bolognaise , chilli con carne and butter chicken with rice ( instead of one cup of rice we just get 1/3 cup of rice but heaps of veges ( BBQ cauliflower, eggplants, steamed carrots) and soup for fast days or something from the hairy dieters cookbook like seafood pie. My time saving tip is to add packets of dry coleslaw or chopped packaged fresh veggies to your meals to bulk it out then you can use less pasta/rice etc.
Xxx julianna

Wow Julianna. How

Inspirational
Organised
Time Saving
Economical
and
Clever

you are!

who needs Lite n Easy lol? or you can go in opposition.

yum, they look delicious, @Juliana.Rivers! I'll def give them a go!

and @Julianna, wow, what a production line! I reckon that much would take me a lot longer than 90 minutes!

thanks for your suggestions, guys, I'll give it a go!!

Thanks @Juliana.Rivers, it feels really good to know that my teenagers can zap a nutritious meal especially as hubs and I have spent quite a few nights away renovating a house over the last 7 weeks. You can freeze almost anything. Check out http://www.skinnymomskitchen.com she is the freezer cooking queen. I've learned so much from her.
Xxx @jools7 I surprised myself by how quick it was. Just have your thinest plastic containers from the $2 shop ready to go with a permanent marker and I had 2 huge pots going at once. After the bolognaise sauce was cooked I added a litre of boiling water, massel chicken stock powder and a 3/4 packet of dry spaghetti cut into 3rds ,press down and cover till all absorbed. Stir often and add more water if necessary. Because the sauce coats the pasta generously it freezes and reheats so well- it tastes as if freshly made.

I just had a look at www.skinny mom's kitchen.com and the wonderful website does not pop up anymore. I think as Tanny has now sold a book you have to register to look at her website. So sorry about my misleading advice.

I just had a look at http://www.skinny mom's kitchen.com and the wonderful website does not pop up anymore. I think as Tanny has now sold a book you have to register to look at her website. So sorry about my misleading advice.

'

@Juliannais this the site you meant ? https://www.skinnymom.com/

I think the one with the word kitchen is another one or if its hers, maybe she changed the domain name like Moogie did but didnt thinking about the old domain site. These things need to be done with some care.

that site skinnymom.com does look good

Hi @Julianna.Rivers , No that is a different website, but yes it does look good! The one I used to look at www.skinnymomskitchen.com was by a lady called Tammy who was on a weight loss journey and would share her knowledge of freezer cooking and recipes. Its a shame its gone but not to worry. Have a fab day.
Xxx julianna

Hi @Julianna.Rivers , No that is a different website, but yes it does look good! The one I used to look at http://www.skinnymomskitchen.com was by a lady called Tammy who was on a weight loss journey and would share her knowledge of freezer cooking and recipes. Its a shame its gone but not to worry. Have a fab day.
Xxx julianna

Looks like Tammy's site just needs hosting renewal or something or the site has been abandoned.

seems to have gone down sometime in Jan. http://www.archive.org is a fascinating tool

https://web.archive.org/web/20131126182 ... tchen.com/ shows what site looked like in December

there is an email address link top right should you want to contact her email might be down too

I make a massive pot of tomato base. Just onions and tomato with seasoning, some mixed herbs (basil, oregano, parsley and thyme) (a touch of sugar too) cooked down to a thick consistency. This then gets portioned out and frozen. When its needed it can be thawed and used as a soup by just diluting to soup consistency. Adding other veggies or even finely diced cooked beef and some chilli can make a host of different soups. I also use it as a pasta sauce, on its own or with cooked vegetables and/ or meat cooked in to it so you get your bolognaises (veg, minced beef, quorn or chicken), lasagna's, chilli's etc. Lastly the basic tomato base is a great pizza sauce. It just saves hours of waiting for the sauce to cook if its already done and in the freezer.

So cool! Thanks Juliana, I've saved it to book marks.