Hey all! I just wanted to share some of my food prep-- It's the only thing that keeps us eating homemade food with my executive function challenges, and it offers really good opportunities to minimize our food waste.
I try to batch at least 2-3 big meals every weekend to eat throughout the week, but every month or two I have a "big prep" day like today, where I also batch components to make future cooking easier.
This time I had a 10lb bag of onions- some got chopped and frozen so I don't have to cut onions when I'm cooking, some became roasted peppers and onions as a flavor base for curries and baked pasta, some were caramelized and frozen for soups and rice dishes (we love mujaddara and the like).
I also made squash soup and roasted Brussels sprouts, a bunch of mini cookies for my toddler (some of which go in the freezer), marinated chicken thighs, and sauced black beans for this week (not pictured).
My onion and soup scraps all went into a veggie stock, and I'll blend the solids from it into veggie bullion paste. I also saved some of the squash seeds for planting! The last picture is my compost bucket after the day of cooking.
Happy cooking!