Inklings: Cook ahead, eat all week | Columnists | Summerville Journal Scene

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Inklings: Cook ahead, eat all week

Published Thursday, July 08, 2010 12:42 PM

By Barbara Lynch Hill
Summerville Journal Scene ®

Jim and I recently spent a wonderful week in Dallas, visiting my two brothers, their families and a myriad of attractions in Big D and surrounds. We had family time, tourist time, rest time and every day, fun time.

During all this my sister-in-law Jeannette, one of the most efficient people I know, produced meals, ably aided by brother Mike, for the four of us up to all of us, in a pleasant pace with seemingly little effort. Her secret of course – as it has always been – is advance planning. She made and tucked away casseroles and desserts in the freezer and stocked up on sliced meats, cheeses, bread and fresh fruits and vegetables. The two of them planned our outings with care for their older and a bit creakier kin, including some meals “out”. But whenever we were “in” all we had to do was open the fridge or freezer or microwave to produce meals in no time at all.

I used to do this when I worked full time. I’d cook a large roast and something in the crockpot over the weekend and we’d eat on it all week. When we retired I abandoned a lot of my own plan-ahead skills, but after a week with the Texas Lynches, I’m rethinking this culinary design. Mike and Jeannette are also both retired, like us – mostly. They do however, like their South Carolina relatives, remain active in various interests and hobbies. Plus – and this is no small addition – they are the parents of five and the grandparents of 15, none yet teenagers. Although our progeny number but four and theirs, six, we could still benefit from upgraded culinary strategy. Why not carry some of that efficiency into retirement? It does make life easier – and after all, that’s what it’s supposed to be about.

And so on to her ultimate breakfast casserole -- both good and good for you. Jeannette upgraded what began life as a South Beach Diet individual quiche cup recipe, and it appeared every morning. She also offered a variety of cereals for those with a crunchy taste preference and added bowls of melon slices and berries. I loved the easy, no stress start of every day.

Jeannette’s Lone Star Breakfast Casserole

1 lb frozen chopped spinach (or broccoli), thawed and drained

2 peppers, one yellow, one red

2 medium onions, chopped

3 16-oz cartons of egg substitute (she used Egg Beaters)

2 cups (or more) 2 % shredded cheddar cheese

Use butter flavored cooking spray on a lasagna pan and layer the spinach, peppers, onions and the egg substitute. Cover with cheese. Bake in a 350 degree oven for 60 minutes or until set. Cool and refrigerate. Cut into individual squares when needed and reheat in the microwave for 30 seconds to a minute, depending on size. You can also halve this recipe for a smaller guest list, such as just the two of you.

They like to add a dose of Konriko spice to jump start this dish. That’s actually pretty good. But what I want to jump start is no more staring at an open fridge, wishing I had something fixed I could just pull out and serve. Newly inspired, I’m hoping, will lead to becoming newly prepared!

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104 East Doty Avenue | Summerville, SC 29483 | 843-873-9424 office | 843-873-9432 fax