Bizonkulous

I spent all evening cooking. For dinner tonight I made:
- BBQ seitan
- baked potatoes
- steamed broccoli
- St. Paddy’s Day biscuits (blend some spinach up with the liquid)
So that gave me dinner, plus two lunch-sized containers. I made a big pot of cajun black-eyed peas, that’s chilling in two quart jars right now. Should be good for about 3-4 meals, depending on if I make some rice. And I’ve got a pot of red lentil stew going in the crock pot right now, should be ready in the morning. I guess that’ll make a couple quart jars as well.

This is because I won’t have any time to cook for pretty much the rest of the week and I don’t want to resort to takeout. It’s expensive and less healthy and comes with a lot of packaging.

re: the quart jars. I use these for all my soupy leftovers these days. I canned a ton of stuff in the summer so this time of year my number of empties is increasing. Hot soup goes in the jar, stick on the lid, put it in the fridge, and it seals itself up. Of course it’s not shelf stable, but it keeps longer than it would in a tupperware, and it’s good and airtight.