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cooking for the week
posted by Suzanne on Mon, 2011-04-11 00:11
Today was my day to cook for the next week. I work 7 days on and 7days off, so I need 7 lunches and one dinner for my work week. The dinner is because I go to a class one evening and leave straight from work. This weeks menu will be rice several days, a couple of days will be tofu nuggets, shrimp one day, teriyaki chicken and maybe some leftovers from family dinners. I made kinpura and marinated vegies. One day I will slice some cucumbers and put them in rice vinegar, another day I will steam some snow peas. For variety I will make some rice noodles once or twice. I am gluten intolerant so making my bento lunches is very important for me.
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Hi Suzanne, you and I both work odd-ball schedules. Will not bore you with the details of mine 'cept it's 12 hours on 12 off for a spell or two. Prior to my stretch on I: make a batch of rice, cook noodles & toss with oil and rice vinegar, roast & debone a couple of chicken breasts, hard boil half a dozen eggs, defrost artichocke hearts, edamame + berries (if out of season), make a quick cucumber pickle or perhaps Maki's yummm quick cabbage pickle (did I say yummm?), steam some broccoli. I always have greek yogurt, a variety of radishes, cherry tomatoes, olives, seeds, nuts, shrimp, mini-meatballs, and nori, etc misc on hand. I typically make 3 bentos at a time to save work day time.
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