Lately, I have been falling behind on my house work and meal planning. Holidays tend to throw me off and this last round was no exception! In an effort to streamline my kitchen efforts and get more organized, I decided it was time for a bulk cooking day. It is such a huge help to have things made ahead!

I started by making 2 batches of meatballs—one for tonight’s dinner and the other to freeze. This can be incorporated into an Italian pasta meal or delicious subs.

While the meatballs were cooking, I cleaned and sliced all of the fresh veggies I bought at the store. Having onions, celery, broccoli, carrots, string beans, and asparagus all ready to cook will be a godsend during the evening rush!

Once the meatballs finished, I baked a family pack of split chicken breasts. (After it cools, I shred the meat for upcoming meals.) This week, I’m planning on chicken and rice, fajitas, and chicken salad. I keep it in a gallon-sized Ziploc and take out only what is needed. I find that less meat is used this way.

That took care of some dinners and lunches, but what about breakfast? I had a few overripe bananas and some Hungry Jack Buttermilk mix on hand which I decided to turn into pancakes. I always use my beloved Good Cook 3-piece pancake set that includes a huge spatula, batter bowl with pour spout and square griddle pan. My set is no longer made, but there is a similar one available here.

If you’ve never made banana pancakes, it’s very easy. Just puree the fruit and mix it into the batter before cooking. I like to sneak in extra fruits and veggies wherever I can (try this if you are feeding produce haters).

Another item I enjoy making ahead is iced tea. Homemade tea is far superior to the prepared kind! I don’t want extra sugar in my drinks. Any type of tea is good iced, but I love iced green tea the most. Having a pitcher of cold tea on hand helps me to avoid a Starbucks craving.

My bulk cooking day took approximately 3 hours and it will surely save me double that amount of time in the future. Pretty good return for my investment!

Do you ever bulk cook?

I’m a huge fan of nacho dip—cheese, sour cream, toppings….yum! While I love the taste, I sure don’t like the calories. One of the easiest ways to control a major pig-out food is through portion control. Instead of serving a huge bowl, I separate it into individual cups.

To further reduce calories, you can substitute low fat dairy and swap the refried beans for regular ones smashed up. (Confession: I do use regular beans, but I don’t use the lower fat dairy! Do whatever works best for you.)

To make mini layered nacho dips, you will need:

*  8 Glasses

*  1 Can pinto beans—drained and smashed

*  Juice of 1 lime

*  1 Cup guacamole

*  1 Small container sour cream

*  1 Cup chunky salsa

*  1 Cup cheddar cheese

*  4 Scallions, chopped

*  2 Tomatoes, chopped

The ingredients should be layered in this order:

Layer 1  –  Beans

Layer 2  –  Sour Cream

Layer 3 –  Guacamole

Layer 4 –  Tomatoes mixed with salsa and lime juice

Layer 5  –  Cheese

Layer 6  –  Scallions

Some folks like an additional 7th layer of black olives. I didn’t have any on hand, so I skipped them. I don’t think it’s a necessary ingredient. I do sprinkle a little extra cheese on top of the scallions, but it’s not a full layer.

Store mini layered nacho dips in the fridge, covered, for up to 6 hours, or serve right away. I always include a separate bowl of tortilla chips for dunking.

These are the perfect finger food for TV marathons and work very well for parties, too. If you’re serving these to a big crowd, especially a crowd of children, I’d use plastic cups instead of glass.

One of the things I love most about Rosh Hashanah is cooking a special meal! Here are all the delicious foods I will be making for Wednesday night. Since most of these are large dishes, we will probably be eating them again on Thursday.

*  Round Challah  (I am buying 1 plain and 1 raisin, but if you’d rather bake, there are many amazing recipes at Secret of Challah.)

*  Apple slices dipped in honey  (Use one that’s crunchy)

*  Atlanta Brisket

*  Sweet carrots   (sauté in orange juice, margarine and honey. So good!)

*  String beans

*  Jeweled rice

*  Raspberry Jam cake

Some years, we do turkey for a main course and others, it’s beef. This is a brisket year. Dessert is usually a Honey cake, but I had a request for the jam cake instead. If I have time, I will make a noodle kugel, but it’s going to be a busy week, so not sure yet! Anything that doesn’t end up on my Rosh Hashanah menu will be moved over to my Yom Kippur Break-the-Fast menu.

This is a carb and sugar-heavy meal that’s light on veggies, but since I normally serve/eat healthy food, I do make an exception for Holidays. I’ll go right back to my normal food when it’s over. (It’s ok to cheat every once in a while.)

What are you cooking for Rosh Hashanah?

I am a born and raised Yankee, but I love this recipe for Atlanta Brisket like a true Southerner would! I don’t know what it is about brisket, but wow, is it tasty! I love to make brisket for holidays and this is definitely going on my menu next week.

Why is it called Atlanta Brisket? Coca-Cola is used (Georgia being the birthplace of the world’s greatest soda). Make sure you get regular Coke. I drink diet, but it’s not as good for cooking. My version is pretty standard, but I eliminate the ketchup and only add a few seasonings. I want the flavor of beef to shine through, not tomato!

To make Atlanta Brisket, you will need:

*  3-4 Lb beef brisket

*  1 TSP oil  (can be olive or veggie)

*  2 Cans Coke

*  4 Large onions  (any kind will work, but I love Vidalia)

*  2 TSP brown sugar

*  2 TSP chopped garlic

*  Salt/Pepper to taste

Whisk the Coke, brown sugar, and garlic in a bowl. Set aside.

Trim any excess fat from the brisket. In a large pot, heat the oil and brown the beef on all sides. Sprinkle each side with salt/pepper as you go. (This step takes approximately 10 mins.) Remove the beef from the pot and add in the chopped onion. Cook until the onions are soft. (Another 10-15 mins.)

The brisket can be cooked in the oven or in a slow cooker. Usually, I make mine in the oven. If you also prefer the oven, heat it to 300 degrees. Put the brisket in a 9X13 Pyrex or a disposable pan. Layer the onions on top, then pour the contents of the bowl over everything. Cover with foil. Bake for 4 hours. It’s done when you can easily slip a fork in. Remove from the pan and let rest on a platter for an additional 30 minutes before slicing. Pour reserved sauce over the meat and onions.

Atlanta Brisket is literally melt in your mouth perfection! I like to serve this with any kind of potatoes or rice. If you’re not feeding a big crowd and have leftovers, it makes wonderful sandwiches the next day (think French bread and mustard)!