A while back I wanted to go to one of those meal prep places that are springing up.  I finally talked myself out of it but I have a plan for your dear readers for how to have your own.  I would do more cooking at each person's house than get together to trade sort of like a cookie swap.  This is because I like crock pots and would like to make use of them.  I don't have three friends to do this with so these are the meals I cook just one day I'm "Lady One" and the next day I'm "Lady Two" and so one.  One lady gets more work than the others.  You could either switch jobs or assign the less experienced cook the easier job.  I also have a "Salad Lady" who would be the job I would cut if I only had three people.  I would double everything if I could so that each person received two weeks worth of meals before having to cook again.  This depends on family size and freezer space of course.  I am planning for four servings per family but that is easily fixed if your needs are different.

the  seven meals are

1. stir fry shrimp or chicken
2. salad with grilled chicken
3. spaghetti
4. fish with chicken seasoned rice
5.buffalo or bbq chicken sandwiches
6. taco salad
7 crock pot roast beef

The person dealing with the hamburger has the hardest job.  She needs to make spaghetti sauce and chili for the taco salad.  here is her grocery list.

8 pounds hamburger(or use part ground poultry)
4 pounds onions
2 16 ounce jars spaghetti sauce
13 16 ounce cans crushed tomatoes (maybe buy four extra to go with roast beef)
5 tablespoons Italian seasoning
4 tablespoons oregano
8 tablespoons crushed garlic
4 beef bullion cubes (see note)
1 pound peppers (optional)
1 pound mushrooms (optional)
2 16 ounce cans red kidney beans
2 teaspoons cumin
salt and pepper to taste
crushed red pepper to taste

1.  chop all the onions (I've heard husbands are surprisingly good at this)
2. in large pan fry all the hamburger with the onions (or do two batches)
3 drain hamburger in colander and rinse to remove as much fat as possible
4. divide meat in half
5. for spaghetti sauce combine 1/2 the hamburger, 2 jars spaghetti sauce and 8 cans tomatoes in large pot.  Cook over low heat add pork bone if using, bullion cubes, salt, pepper, crushed red pepper, 1/2 the garlic, Italian seasoning and oregano cook over low heat for 2-3 hours stirring occasionally.  Add peppers and mushrooms during last hour of cooking if using.  When sauce has reduced by 1/4 remove pork bone and allow sauce to cool for about an hour.
6. for chili combine remaining hamburger 5 cans crushed tomatoes, chili powder, 1/2 the garlic, the cumin, salt, pepper, and crushed red pepper to taste in crock pot cook on low for 4  add 2 16 ounce cans red kidney beans during last hour.

7. divide spaghetti sauce into 2 cup containers label (sticky notes taped down work well)
8. divide chili the same way.
9. I'm sure there will be four 2 cup containers of chili but there will be extra spaghetti sauce.  I've never really measure the quantity.  Extra is a good thing Divide with the other three cooks

When ready to eat spaghetti thaw in microwave (or leave in fridge the night before) then nuke until hot.  Serve over hot pasta. Serve with a salad.  When ready to eat taco salad heat chili the same way. If it is to thin mix one tablespoon flour with 1/4 cup water and add to chili microwave until thickened.  place a few--we are trying to lose weight--baked corn chips in a bowl place chili in center, top with lettuce, tomato, and salsa



the cook with the chicken has it easy

10 pounds chicken breast
4 bottles chicken wing hot sauce or barbecue sauce it you have a kid who won't eat hot things)
4 packs hamburger buns

1. if possible grill 5 pounds of chicken on outdoor grill.  Season with a dry rub.  (BAM! ) if not possible bake it
2. place remaining chicken in crock pot with one bottle of wing sauce cook on low 3-4 hours until meat is very tender. add more sauce if necessary
3. place grilled chicken breasts on cookie sheet and freeze in single layer.  When frozen, place them in four freeer bags. 
4. divide spicy chicken into four containers.
when ready to serve chicken salad slice  defrosted chicken breast and serve over green salad from veggie lady.  choose your dressing carefully.  when ready to serve spicy chicken defrost and place hot chicken on buns.  this would be good with a salad that has a little blue cheese crumbed over it.

The salad lady has it fairly easy also. 

1.  buy a large bag of frozen stir fry veggies and divide. (I buy them from a wholesale club. They come with a sauce which I discard) and salad to go with grilled chicken.
2. cook enough rice for each cook to have 2 cups of cooked rice and freeze in individual containers.  Rice freezes well and can be reheated in microwave. 
3.   make stir fry sauce-- mix 6 tablespoons cornstarch, 1 tablespoon minced garlic, 2 teaspoons instant beef bullion (optional), 1 teaspoon onion powder, 6 tablespoons wine vinegar, 6 tablespoons water and 2 tablespoons ginger add 3/4 cup soy sauce and either 3/4 cup brown sugar or orange juice (sugar is tastier of course) and 2 2/3 cups water mix well and divide into 4 containers or jars.
4. cut up 2 zucchini, 2 pounds mushrooms, 3 large onions and 3 bell peppers mix and divide into four bags and freeze for roast beef night
when ready to serve stir fry heat small amount of oil in wok or large pan and add chosen meat, stir fry a minute or two then add package of veggies stir fry until veggies are crisp tender and meat is cooked shake stir fry sauce and add one cup cook until sauce thickens meanwhile microwave rice to heat (it is better to let it defrost in fridge overnight)

Roast beef Lady

Roast beef lady doesn't have to cook at all

1. buy four eye of round beef roast about 2 pounds each.  I buy these at the wholesale club.  It will be one big piece that needs to be cut up.

2. buy enough fish for each person to have a four ounce serving and place in single layer on cookie sheet freeze then divide into four bags.  unless they are sold already packaged.  My local store often has salmon in individual sized bags
3.choose chicken breast or pork loin and slice meat thinly.  place one pound in each of four bags add a little soy sauce and ginger then freeze for stir fry.
4. make rice mix-- for each bag add 2 tablespoons instant chicken bullion, 1 tablespoon dried parsley, 1 tablespoon dried onion flakes, 1/4 teaspoon thyme and 1/4 teaspoon garlic powder add one cup dry long grain white rice.

When ready to cook roast beef place frozen meat in crock pot with 1 16 ounce can tomatoes, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, 1 teaspoon salt and 1 teaspoon garlic cook on low for 4 hours.  Add veggies from veggie lady and cook until meat is tender.  slice meat and serve over pasta with veggies and sauce  Meat slices better if you let it cool first. (this is my favorite Sunday dinner.  I put the meat on before I leave then check and add veggies when I get back)

when ready to serve fish defrost in fridge the day before then place fish on baking sheet sprinkle with Old Bay Seasoning cook at 450 degrees until fish flakes with fork meanwhile make rice combine rice mix with 2 cups water and bring to a boil, cover reduce heat and cook 20 minutes until water is absorbed.  Serve with salad or cooked veggies

I promised Leah I would emphasize the importance of using natural foods.  Watch the bullion as it may contain msg either omit or purchase from health food store.  Forgive me if I missed something I've never written out a list like this and I hope you like it.  I would meet at one of the ladies houses and have a spaghetti lunch then make sure everyone leaves with their meals.  make sure everyone pays her share.  put your meals promptly in the freezer when you get home and you are set for a week.  Double everything and you are set for two weeks. 

Let me know what you think  Debbie