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Batch Cooking: Lamb Roast, Cabbage, Salad with Chicken, Apple Spice Ground Turkey & Chicken Broth

September 10, 2012

Batch-Cooking-Sept-09-2012

I tend to go a little lighter on the cooking in the summertime – especially for lunch, which often ends up being salad + protein. The exception this week is that I made a big batch of chicken broth, plus I made a breakfast dish. Today is Day 1 of my 30 day elimination diet, so the broth is to make sure I’m well-nourished, and the turkey is because sadly I can’t have my usual eggs for breakfast. So, now I have food for most of the week – such is the joy of batch cooking :)

This week’s menu:

  • Breakfast: Apple spice ground turkey
  • Lunch: Salad with chicken, avocado, and fruit
  • Dinner: Boneless leg of lamb roast (garlic & rosemary seasoning) with sautéed cabbage
  • Other: Chicken bone broth

Boneless-leg-of-lamb-roast

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{ 2 comments… read them below or add one }

Fair Flavors September 11, 2012 at 5:19 AM

Hi,

I love your blog and have been checking in every week. I really like the idea of batch cooking, but I wonder about one thing: How do you keep all that food relatively fresh for a week? If I cook a big piece of meat on sunday, is it still ok on friday? And how about the salads? Won’t these vegetables go limp? Love to hear how you do it. Thank you.

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[email protected] September 11, 2012 at 9:15 PM

Hi,

Thanks for stopping by :) The food definitely stays “relatively fresh” no problem – I don’t really do anything special for it to stay that way. I typically cook the meat on Sunday, and it lasts me to at least Thursday of each week (sometimes even Friday or Saturday). I have never had any problems. As for the salads, I assemble my lunch salads daily, so I just buy all the components for the whole week, but then put it together each morning. For vegetable side dishes, I’ve also never had any problems – things stay fresh, or at least fresh enough. I’d recommend experimenting yourself – cook a large batch that’ll last you most of the week, and if it’s not fresh enough by your standards, then next time cook a little bit less.

I guess the only other advice would be to saran wrap everything in your fridge, or put it in containers and don’t cross-contaminate between dishes – basic food safety stuff will take you a long way.

Good luck!

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