Food for the week

[les welch]

Eating clean isn't always the easiest thing to do, it takes time. Generally on Sundays I precook a good portion of my food for the week. I just got done cooking an elk stew/roast. I use a canner to cook it, because of the quantity.

3# of elk cubed into 1" squares.
Red pepper to taste
Sodium free chicken boullion
1/2 cup of water

The above all gets pressured cooked for 5 minutes.

Then I add

4 Sweet Potatoes
1 Rutebega
2# baby carrots
1 large sweet onion
3 Green Peppers
1 package of celery stalks diced up
black pepper

I then pressure cook all of this for 3 more minutes. This is a good clean meal, that I can utilize throughout the week.

 

[Evan Williams]

LES you're KILLING me!!! That sounds great! I will have to dig up some recipes I like what you have started here!!!

 

[IAHNTR]

i might have to look into this pressure cooker thing. Sounds great!

 

[les welch]

Ha, ha. Thanks Evan.

It is an extremely simple meal, quick to make, inexpensive, and very clean. It also lasts throughout the week, so it is a really big time saver. I will try to add some of the things I do for meals each week.

 

[Evan Williams]

I am looking forward to seeing your stuff. My mom is a registered Dietician so healthy eating habits were instilled at an early age and my parents used to do just what you are ... heavy cooking on the weekends for the entire week to save time.

 

[Gman]

Is there an alternative cooking method to the pressure cooker if you don't have one?

 

[les welch]

Slow cooker (crock pot) does the same thing, just takes longer.

 

[Schleppy]

Hi Les,

I'm trying this tonight. I do some canning and have a big Presto cooker but seldom pressure cook. Do you start timing as soon as the kettle seals or when a certain pressure is reached? Just wondering about the 5 minutes too, the pot-roast recipe I found online lets the meat cook for 30 mins and the veggies another 15. Is the meat fall-apart tender when you're done cooking for the entire 8 minutes.

 

[les welch]

Hey Ty,

Timer starts when you get up to pressure (good stream of pressure releasing) I don't like the meat fall apart, like hot beefs. I want them to maintain the shape, but still be very tender. Cooking for 5 minutes, releasing pressure, adding veggies and repressurizing and doing the whole lot for another 3 minutes works best for me. Sweet potatoes get pretty mushy, baby carrots are whole, but nice and tender. Venison could be broke up with a plastic fork. Maybe cook for 6&3 and the meat would be a little more tender.

 

[ohhiitznik]

We need a recipes sticky!