Why did it not occur to me to put freezer chili atop potatoes? I have these things. This sounds fantastic. Thank you for the idea.
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@Elle Aww, thank you! 
I never thought about it but I guess that is pretty cool!
@TrisPrior DO IT. So good.
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I started making my baked potatoes in the instant and it is such a game changer.
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Here to do my meal planning for the week. Did a pass of my fridge/pantry for inspiration, and get to use my AeroGarden herbs and lettuce for at least three meals. We have a ton of leftover oranges from Lunar New Year, and I’ll juice them for mimosas. I am feeling smug!!!
- Smitten Kitten shakshuka and mimosas with friends (separate occasions planned)
- Ground beef tacos
- Vermicelli noodle bowls with lettuce, leftover frozen egg rolls, and lemongrass chicken
I’ll make double portions of the taco meat and lemongrass chicken to freeze.
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Oh, I am very up for hearing how you do it if you’d care to share!
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today is the shadowy one’s birthday. they are choosing to splurge on carbs, so it will either be Detroit-style pizza or diner classic takeout. I also made cranberry cream cheese muffins.
Saturday - sausage, roast sweet potato, tomato salad with feta and sumac oil
Sunday - fried eggs, grilled zucchini coins and bell pepper with gruyere, toast
Monday - some kind of wrap with the flour tortillas, using sour cream and green onions and cilantro
Tuesday - vegetable fritters with feta
Wednesday - fried rice
Thursday - soup
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Seconding this. I started doing this a few months ago and now I am kind of obsessed with eating potatoes. Something about pressure cooking them makes the texture SO nice. I prefer to use yukon golds because I don’t love russets, but I think any potato would taste better cooked this way. I put them on the trivet, with 1 cup of water on the bottom, and cook for 10 min, and let them sit for…10-15 min before releasing pressure. I typically throw 6-8 potatoes in at a time to have leftovers. I have an instant pot max so it cooks at 15PSI… it might be longer in a regular one, like 14-15 min?
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Two questions: do you poke holes in them? do you coat them in oil?
ETA: I just realized you’re both talking about instant pots and not air fryers, lol. I don’t have an instant pot.
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I also don’t have an instapot, has anyone done baked potatoes in a crockpot? I’ve seen it online but never done it.
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Oh no. I can’t imagine my life without it. I even have the air fryer lid for it so I didn’t have to add another appliance to the countertop.
@turtlegirl my coworker would make baked potatoes in the crockpot when we would do work potato bar lunch. The outcome was a solidly good potato, but over several hours.
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Wait so it functions as both?! Damn, if I’d known that I would have bought one!
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We had leftover Kotelli patties cut up in gravy for lunch. Only had 4, and they’re small. It’s a turkey/pork mix. Also with it, the end of the cheddar mashed potatoes. So lunch took 2 containers out of the left over bin. Yay!
Dinner: I have chicken thawing and rice out. Not sure if I’m going to make curry or stroganoff. I have mushrooms is the only reason I"m considering the stroganoff. I suppose I could make a rice/mushrooms/peas side dish with the curry? Or not.
I’ve been buying mushrooms because they satisfy my yen for meat without the actual meat and they cost less than meat if you buy the cheap ones.
Also have a recipe bookmarked for “almond crescents” which are cookies made with toasted, ground almonds. I already have ground almonds, but not toasted. I may just freeze the almond meal and be done with it. Haven’t decided that yet either.
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I’m roasting the turkey breast that was leftover uncooked from thanksgiving. I’m not much of a meat eater, so this 6lbs should last me several weeks of sandwiches, plus the bones and detritus for broth.
It smells really good. I am very smug.
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You can buy a special lid for it to air fry. The size is kinda weird, but I don’t airfry much so it works for me.
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We are low on groceries so instead of eating out, I cobbled together my lunch from carrot, hummus, crackers, and mascarpone. This is definitely a win.
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I love meals that are all dips.
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I also like that it’s like… run of the mill foods (carrot, hummus, crackers) and then it’s like mascarpone, aw yeah fancy ish.
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Haha fancy-ish is where it’s at.
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Ok, let’s try meal planning.
This weekend: lamb cutlets, chicken wraps.
Next week:
Breakfast:
Oats, cereal, yoghurt.
Lunches:
Protein: Plain chicken, ham, hard-boiled steamed eggs, chickpeas
Grains: Brown rice. Pita pockets, bread.
Extras: spring onion, dried fruits, nuts, seeds to make a salad. Spinach, lettuce.
Dinners:
M: Sausages & mash
T: Eggs or tuna on ramen noodles
W: Chicken stir fry & rice
T: cereal-for-dinner
F: takeaway night
I think this involves too much arm/ shoulder work, but I’m not sure how to fix it. I’m not feeling creative with food, all my attention is busy elsewhere.
OK after thinking I’ve turned what was just a list of potential meals into a week long schedule. Yay! Now to turn that into a shopping list… I wish I’d taken a screen shot of how this post started so I could see my process.
Ideas to make it easier:
- Chop a bunch of vegetables on Sunday, use them for salads until Wednesday and then turn into stir fry.
^this is what started me rearranging, because it became clear then that chicken stir fry happens on Wednesday.
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I had to look up mascarpone. Why are there so many forms of rotten milk? Ain’t y’all satisfied with, like, 10?
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