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Making a big batch of my famous mustard bbq chicken tonight. I've been eating up the prepared meals in the freezer, so I have to start stocking it again. I'm also going to do the tandoori chicken over the weekend -- but I'm planning to broil it in the oven this time, unless I get really, really motivated and light up the Weber Kettle. I also plan to make eggplant pasta sauce this week. I will try to get to the farmer's market on Sunday and buy the eggplant, peppers, onion, zucchini and tomatoes, and then get to work Sunday afternoon on a giant batch of sauce to freeze for the next year. I was astonished to realize I was using up the last of last year's sauce, and I like it so much, I don't want to risk not having it when I want it! This week some time I am going to make a portion of barley and see if I can eat it without negative results. If it works, I'll make a vegetable barley soup next week. Then I have plans to do beef stew, Mongolian beef, and tomato basil soup. If I can get all that done, I'll really be stocked for the fall and winter, and I won't have any excuse to order in or eat out because I'm too busy or lazy to cook. Hope I can pull all this off. I'll feel really productive! If anybody has any suggestions for low-carb, wheat-free dishes that I can freeze in portions, speak up. I'm determined to be economical this winter and stay on plan.
Diet Calendar Entry for 22 September 2017:
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1416 kcal
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Fat: 68.84g | Prot: 78.10g | Carb: 128.64g.
Breakfast: Trader Joe's Whole Grain Dijon Mustard, Alouette Creme Spreadable Cheese - Creme de Brie Original, Sara Lee Maple Honey Ham. Lunch: Ken's Steak House Lite Apple Cider Vinaigrette, Walnuts, Fennel Bulb, Stiebs Pomegranate Seeds, Honeycrisp Apples, Trader Joe's Light Brie, Earthbound Farm Organic Baby Arugula. Dinner: Acorn squash mash, Cooked Green String Beans (Fat Added in Cooking), The Shed Spicy Mustard BBQ Sauce, Roasted Broiled or Baked Chicken Thigh (Skin Eaten). Snacks/Other: Honeycrisp Apples, Moser Roth Premium Dark Chocolate 70% Cocoa, Trader Giotto's Oven-Baked Cheese Bites, Green Valley Organics Lactose Free Blueberry Yogurt, Stiebs Pomegranate Seeds, Strawberries, Pineapple, Harris Teeter Blueberries, Raspberries. more...
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 Comments
Well done you for getting so prepared
23 Sep 17 by member: poppycom
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The BBQ chicken sounds really good! You are doing great to prepare ahead and freezing your meals. I do that with soups and stews but don't make enough of anything else to do that with.
23 Sep 17 by member: Mom2Boxers
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Sandy - On a day-to-day basis, I generally make only about 2 portions of anything, one for dinner and one usually for a lunch or a dinner on a night when I have class and need to just heat something up. But over the past year, I've discovered that I stay more disciplined if I know there are meals in the freezer. So I've done bbq chicken, tandoori chicken, orange chicken, chipotle chicken, Mongolian beef and beef stew -- usually just making the normal amount called for in the recipe, which generally is 4-6 portions. I got a bunch of small containers at the dollar store, so I make one of these recipes for dinner, then freeze all the leftovers. It's really helped me avoid spending unnecessary dollars and calories on nights when I'm too busy or too tired to cook.
24 Sep 17 by member: Hermiones Mom
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Your frozen dinners sound inviting, too. That's the name of the game ... keeping yourself satisfied.
25 Sep 17 by member: Mom2Boxers
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