I cook one meal on the weekends to eat for the next five days;

Cook a big ham and 5 days worth of baked beans and coleslaw. Then you can also make ham sandwiches and ham and split pea soup.

>>9377220

What do you recommend? Braising in a crockpot?

>>9377238
Bake it in an oven

File: Collards garnished.jpg (245KB, 1020x680px) Image search: [Google]

245KB, 1020x680px

1. Ragu Napoletano style and use a few different cuts of meat. The last one I did had beef ribs, pork ribs, and beef and pork braciole made from chuck and shoulder cuts. You can use the meat separately for individual meals, and you can use the sauce for different meals as well, like chicken or eggs or whatever.

2. Gumbo. I usually go with chicken and andoille, but it's all good, keeps well, and gets better with time.

3. Jambalaya. Same as the gumbo.

4. smoked / roast pork butt. If I can't smoke a pork butt due to weather, I'll pop it in the oven at about 250 and let it cook over night until it's done, let it rest, and pull it apart for meals throughout the next couple of weeks. It freezes well.

5. Collard greens and smoked turkey / chicken / pork. Pho doesn't have shit on a nice pot of collards, and you can add as many veggies as you want during the simmer, or as a garnish at the end. With cornbread, beans or rice, it's all good.