Beef jerky. Lightweight and nutritious. Just don't get that highly spiced kind. Will make you too thirsty.

Freeze a large portion of something like ziti or lasagna. Thaws well, and doesn't go bad quickly.

its a chocolate cake, which i baked as cup cakes. it could do with being more moist and more chocolatey.
recipie
6 oz S R Flour
1 tsp Baking powder
2 tbls cocoa
2 eggs
5 oz caster sugar
5 oz of marg./butter
1/4 pint of milk
2 tbsp syrup (golden)

whisk together. bake at 350 for 40mins (tho i cooked until springing for about 20 mins for the cupcake)
any suggestions?
thanks

Personally, I'd replace the 2 tbs of golden syrup with a good sharp squeeze from the Hershey's chocolate syrup bottle. You'd get the sugar, the more intense chocolate taste, AND added moisture.

Can't miss.

Use some as the base for a cooking liquid for a slow cooked roast.

1/2 c V-8 and 1/2 c beef broth and no salt seasonings and one pot roast = good eats

Mr Mav loves pepperoni in lasagna. I'll make it with hamburger / sausage, pepperoni, and the occasional chicken bits.

Pepperoni give it a great flavor. Just use your favorite lasagna recipe.

http://www.bayousome.com/twistup.htm

This company has a lot of packaging resources...good luck!

I also look for those cooking magazines in the grocery store. Typically, I get one or two absolute "keeper" recipes every year from each one I buy, and I consider that an okay investment. Over the years, you get quite a collection of absolute favorites.

 I always make these peanut butter fudge squares, and assorted Christmas cookies for my co-workers. It spreads good cheer, and as I work with a lot of bachelor mechanical engineers ( generally a group not known for cooking skills! ) they will enjoy getting home made Christmas treats.

This isn't crazy at all, sweetie!

I've been making dinners ahead and freezing them for years. I have a stressful job, a small child, and a husband who has limited cooking skills.

My biggest recommendation: Go to the library / Amazon and look for two books.

1. Once a Month Cooking by Mimi Wilson and MaryBeth Lagerborg

2. Frozen Assets by Deborah Taylor-Hough

Both of these books are chock full of recipes that freeze well. and both have very clear instructions on what can, and can't be frozen. Both also have some breakfast things that work well.

Each Saturday and Sunday,  I make 2 dinners, double portions. One to eat that night, and one to freeze, both portions.

Typical things at my house -
Baked Ziti
Quiches
Chicken cacciatore
Strombolis
Chili


Let me know how it goes. And good for you trying to get your man to eat a little better.

Pretty Cunning!  Looks great, much better than my first hat 

Hey artcat - good to finally see you in the threads! 

 First hats are difficult...but your Browncoat husband will surely love you for it forever.

 Congrats on a job well done. I say, the more Jayne hats out there, the better.

 ( And I agree with thriftstoredesk. Mrs Cobb would be proud. )

 

Maryland Chick checking in:

 1. Use the recipe on the back of the Old Bay can.

 2. Every time you make it, adjust ingredients to your taste.

 For example, I use more worcestershire than they call for, and more Old Bay. I use crushed saltine crackers as my binder, not bread.
 But this is after making crab cakes for years through trial and error, and combining the Old bay recipe with my Mother's recipe with my friend's recipe with...

 And use more crab than the recipe calls for. It makes  4 medium crab cakes. I use 1 1/2 lb crab to make 4-5 decent size crab cakes.

Reposting from the "I can't make frosting" post:

I used to be in the same boat as you. I made horrible frosting.

I found this Buttercream Marshmallow frosting recipe in Martha Stewart's Everyday Foods magazine a year ago - and I've been making cakes that get requested since.

2 sticks room temperature butter
2 jars marshmallow cream (Fluff)
2/3 cocoa powder
2/3 cup melted and cooled chocolate chips
1 tbs vanilla extract.

Beat the butter and marshmallow cream until fluffy. Beat in cocoa, melted chocolate, vanilla, and 1 tbs water.

Works every time, and is delicious.