I do this because a) that's when I have the time, and b) it helps keep the weekday bitching-at-mom to a minimum. Don't get me wrong, the kids are still going to bitch, because that's what they do, but yeah - a minimum.
There are three things I typically make during weekend cookery: Waffles, muffins, and wraps. I don't really use "recipes" - mostly I just throw things together and hope for the best - but I'm going to do my best to explain these concoctions in "recipe form" for you now. Ready?
Bisquick "Heart Smart" low-fat baking mix
Nonfat or 1% milk
Protein powder (23g per scoop, please, and vanilla whey is great)
Waffle iron (I got mine for $3 at the Goodwill)
Here's where I'm going to upset the But How Much of What People: I don't know how much of what. Sorry. I dump a bunch of Bisquick into a bowl (3/4 of the box, or maybe more), add six or seven scoops of protein powder, two or three eggs, and then enough milk to make it into an acceptable batter. Use the waffle iron and nonstick spray as directed.
Once I've turned all the batter into waffles, I bag them two-by-two in ziptop bags and stash them in the freezer. They can be toasted or microwaved, and best of all: The people I live with can accomplish the toasting or microwaving themselves! Okay, the real best part is that the kids are all do ya like waffles yeah we like waffles! Because waffles are exciting! And full of carbs! Which seems to be the criteria by which all foods are judged if your name happens to rhyme with Schmee Shay - when really they SEEM like carb-bombs but they're high protein and served with sugar-free Maple Syrup Flavor Product. Because that's how I roll.
1 box Pillsbury "Moist Supreme" Reduced Sugar cake mix (Devil's food)
1 15oz can Libby's pumpkin (not pie mix)
That right there is the basic recipe. Actually, the Real Basic Recipe uses regular cake mix, but I prefer the low-sugar, so there. So yeah. Mix those two ingredients together, fill muffin tins 3/4 full, bake for 20 minutes at 350. I modify that recipe as follows:
2 boxen above noted cake mix
1 large or 2 15oz can(s) of Libby's pumpkin
1/2 cup sifted dark cocoa powder (unsweetened)
Protein powder (23g per scoop, this time I use chocolate flavor)
1/2 c mini chocolate chips
2/3c hot water
I mix the pumpkin, water, and the dry ingredients, then fold in the mini chocolate chips. Bake at 350 for 25 minutes - this makes 22-24 hefty muffins, which should be cooled completely before storage (sidebar: I have this green-handled ice cream scoop I got from Sam's Club which is the PERFECT muffin batter scoop. I have no idea what the ounce measurement is.) Look! Again with the high protein, and this time vitamin A, too! The kids are all "ooh ooh can we have a MUFFIN?!" and I'm like "oh... okay... I guess..." and then I do a little mom-touchdown victory dance when they're not looking.
Both of the recipes above are very forgiving and modify well with all kinds of substitutions. I've added ground flax meal, soy flour, Egg Beaters, and various other things with no real change in quality.
Meredith's Must-have Wrap
1 La Banderita Fat Free Tortilla
1 T Philadelphia Garden Vegetable Cream Cheese
1 T Hormel "Real Crumbled Bacon"
Spread the cream cheese on the tortilla. Sprinkle with the "bacon". Add tomato and spinach to your liking, roll it up, slice it in half, wrap it in foil/plastic wrap. I make these on Sundays and they last the work/school week.
So, there you have it. This week's weekend bulk cookery. Enjoy!