On the weekends I usually take a little more time to prepare larger meals and favorite foods. For me during the week it’s just too hard to keep up and I’m usually too tired for any major cooking after a day at work. I try and circumvent a lot of this stress by cooking a little more on the weekend and freezing food to use during the week. If this isn’t a technique you use I highly recommend it. Just about anything can be frozen from breads to soups, desserts and baked goods. If you don’t use your freezer but would like to, leave me a comment below. If there’s interest I’ll do a post about how I cook for my freezer.
The meal plan for tomorrow;
Suhoor: A great high protein breakfast during fasting is oatmeal. I love baked oatmeal because it has an added flavor that you just can’t get from the instant kind. I’ve used this recipe for Amish Baked Oatmeal from Taste of Home several times. You can freeze leftovers in individual portions for re-heating. When re-heating use whatever toppings appeal to you. Fruit, nuts, and honey are some great ideas.
Iftar: You probably have a little left over harira. Heat that up for iftar today and serve with rghaif, MarocBaba’s favorite and a staple I make en mass during Ramadan. It’s a little time consuming so if you do decide to make it – just make plenty. To save freeze in a single layer on a cookie sheet for about 30 minutes and slide into a Ziploc bag. Freezing individually keeps them from sticking together in the bag.
Dinner: From one of my past guest posts Amnah’s Meatball Tajine is a great dinner meal that can be prepared ahead of time and finished when ready to eat. I think you’ll like it as much as I do! Serve with a side of roasted baby red tomatoes prepared with olive oil and sprinkled with sea salt.