2 week prep list

This week we made 2weeks worth of prep.  4 families and it took just over 3 hours.

below are the recipes. 

Organiser tip: I roasted the chickens and the ham joints in the morning so that they had time to cook down before people left.

Other tips. make the things that need to be cooked and cooled 1st (pasta sauce, soups, stock) if you strip the chickens 1st, you can pop the carcases in a big pan, and then add the veggy peelings as you go (makes an amazing stock). just remember to wash the veg before you peel it!

we try to reduce plastic so use foil containers

these are perfect for storing cooked chicken / coleslaw / ham / bacon and rubs in

BIG pot for cooking stock and soups in. we use one like this for putting the chicken carcas and clean veg peelings in.

Roasting tins. we use tins like this for roasting the chickens /ham, vegetables.. and also for baking the cakes and breads in. they are very hardy, and easy to keep clean

For the 2 weeks we prepped

Dinners
------------'
Chilli and rice

Cottage pie

Meatballs in tomato sauce with spaghetti

Chicken curry roast

Lemon and herb chicken with coleslaw and fries

Morrocan chicken +pita + couscous with chickpeas

Bbq chicken with coleslaw and fries

Pulled pork with coleslaw and rolls

Mac and cheese (take cheddar and macaronni pasta home)

Pesto pasta (take jar of pesto and past home)

Tomato and bacon pasta sauce with spaghetti

 

 

Lunches
---------------
Tomato soup
Baked ham
Roasted chicken
Coleslaw
Cooked bacon

 

below are the recipes we followed (for putting into each container.. 1 container per family)

Chilli (per container)
1 large onion diced
Mixed peppers
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried oregano
1 row of dark chocolate
2 tbsp tomato purée
1 cans red kidney beans

Cottage pie  (per container)
- 3 carrot diced

- 2 onion diced

- 3 celery diced

- 2 cloves garlic chopped

- 500g beef

- glug worcestershire sauce

- 2 bay

- thyme

- 1 beef stock cube

- 3tbls plain flour

 

Meatballs (per container)

1 onion , finely chopped
2 carrots , finely diced
2 celery sticks, finely diced
2 garlic cloves, thinly sliced
500g carton tomato passata
2 tbsp chopped parsley
1tsp oregano

1pinch paprika

Moroccan chicken (per container)
2 tbsp olive oil
500g skinless? chicken drumsticks
2 onions , sliced
4 garlic cloves, sliced
zest 2 lemons , juice of 1
350ml chicken stock
1 tsp ground cumin
1 tsp ground cinnamon
6 large dates , pitted and chopped
50g flaked almond
small bunch parsley,  chopped

Lemon and herb chicken
2 lemons juiced

Chicken Drumsticks

4 garlic cloves

Thyme

Bay

rosemary

 

Pulled pork (per container)

1 teaspoon vegetable oil

1tsp salt

pork shoulder

230ml barbeque sauce

120ml apple cider

120ml chicken stock

50g light brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon cumin powder

4 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

1 teaspoon fresh ground black pepper

 

 

 

Chicken Curry (per container)

1 bag of cauliflower

1 whole chicken (spatchcocked)
½ jar of curry paste
(top with fresh coriander)

 

Pasta sauce ( for 4 families)
8 large red onions whole

2 bulbs of garlic
8 carrots chopped into 2 cm chunks

8 celery sticks  chopped into 2 cm chunks
1 bag of courgette 2 garlic cloves
1 tbsp oil
4 cans chopped tomatoes
4tsp dried oregano

4tsp basil

4tsp thyme
2 tbsp tomato purée

2tbls worcestershire sauce

• Roast carrots, onions, garlic, celery in some oil for 30mins,  pop into a large pan (squeeze garlic out of its husk and onions out of their outer skin), add other ingredients and bring to a simmer.   Then blend down with a hand blender

 

BBQ chicken
Chicken drumsticks

1 can kidney beans

1 jar bbq sauce