My plan is to start with some simple things, like, tomato sauce - always good to have on hand! - then perhaps some beef stew in the slow cooker and a salmon loaf (think: a high omega-3 version of meat loaf), which freezes well.
Here's the general recipe for the salmon loaf, though I tend to change it a bit each time:
- 2, 12oz cans Wild Salmon, drained, but reserve the liquid from 1 can
- Note: canned salmon contains bones, which disintegrate when you mix it up. I like getting the extra calcium, but some folks may find this creepy. In any case, there shouldn't be a choking risk from the bones.
- 1 medium Onion, chopped
- 1 cup Whole Wheat Breadcrumbs (I usually throw 2 end pieces into a food processor and that's enough)
- 2 Eggs
- 1/4 cup low-fat Milk
- Black Pepper, freshly ground, to taste. I find this recipe doesn't usually need salt, but sometimes I throw in some garlic powder and some herbs like parsley or rosemary.
- 1 cup whatever veggies are on hand - I've tried chopped kale, corn (or both), chopped green beans, shredded carrots...whatever sounds good to you.
Here's a handy PDF brochure from USDA on safe cooking temperatures!