Reddit reviews Juanita's Foods Mexican Style Hominy, 25 oz

What my fiance and I do is spend some time every weekend prepping food out for the work week. We'll cook for breakfast and lunches at work, and have something ready to go for dinners at night. For some examples:

Breakfast:

Hominy and Eggs: We'll cook a #10 can of hominy with whatever seasonings we're in the mood for at the time, then cook up several egg white cartons. Dump 1 cup of cooked hominy in a container, portion out some eggs on top. Sometimes I'll add hot sauce, others queso cheese, salt & pepper, etc.

Potatoes and Eggs: Same deal with the eggs as above, but we'll bake a bunch of potatoes in one run in the oven. When they're done we'll slice them in half, then into quarters lengthwise, then cut the quarters into wedges. Season with whatever you like in the container (chili is awesome, but parsley and a good garlic salt are tasty too) and drop the eggs on top.

Lunch:

Slow Cooker Stew or Chili - Just make enough that you can spread it out over however many containers you need to fill up. If you have a Rice Cooker, you can stretch the meals by adding a cup of cooked rice in then ladling the Stew/Chili over that.

Sausage Sandwhich - We usually do hot or sweet sausages. I'll get a pack of 24 or so and cook them all on the grill at the same time. Once they're done, pull them off and let them cool. Baggie one or two of them individually for lunches. Bread rolls to go with them aren't too expensive. We keep ours in the fridge to prevent mold. We'll also individually baggie these along with some provolone cheese to make it really grab and go. The sausages keep for a long time. For a healthier version you can grab chicken sausages as well (I've found them as low as 110 calories apiece at Costco). If you're feeling fancy you can add a third baggie of sauteed onions and peppers.

Meatloaf - My SO will on occasion make two or three big meat loaves, then we'll make up some instant loaded mashed potatoes (the kind from Aldi's are really tasty). Slice them into portions, put them in containers, and slap some mashed potatoes in with them. It reheats fine and will survive a week in the fridge no problem.

The key thing for lunches is whether they'll still be edible the following Friday. There are a ton of things you can make that the answer will be yes too. My SO's favorite is when I make slow cooked pork ribs. They're already so tender that reheating doesn't hurt at all.

Dinners:

For these we may pre-cook for some meals, but I prefer to be able to add some variety in when we have access to the kitchen. Some things we'll do to make life easier are:

Hamburgers - During the weekend buy a bunch of ground beef. We weigh out how big we want them to be then form the patties. Wax paper sheets are awesome for this. We'll pop 2 patties in per sheet, roll it up, then keep doing the same for the rest of the beef. We'll then pop two of the burger rolls (4 burgers total) into a freezer bag. Leave one out to get started with and freeze the rest. Just make sure to pull a new bag out a day or so beforehand to thaw. We usually cook them on the Foreman grill for easier cleanup, faster cooking, and less grease. You can also just buy a bag of preformed, frozen burgers to make it even easier, but then you can't add your own seasoning into the mix.

Rotisserie Chickens: 5-7 dollars depending on where you go. Costco's giant mutant birds are awesome. Watch a youtube video on how to remove the breast, leg, and thigh. It's not hard and it's a good skill to have. We'll usually get 2 of these when we go grocery shopping. When we don't feel like cooking we'll take the breasts off of one, microwave a side dish (or make some mac and cheese if waiting long enough is an option), and chow down. You can do the same again with the dark meat.

Rotisserie Chicken Bonus Round: As an extra option, we'll take the remaining carcasses (and sometimes the dark meat if we're not going to eat it in time) and drop it in the crock pot with some water to make chicken stock. Don't worry about adding the veggies. That can be done when you use it if needed. Usually after 6-8 hours I'll just strain it into a pitcher, throw away the bones (you can save the dark meat for adding into a soup later if you like), refrigerate the broth so that you can scoop the grease off of the top, then freeze it in quart size freezer bags. It's a great base to have around to make extra meals for the week. Once you google what spices go in what kinds of soup, making awesome slow cooker soup is a piece of cake.

Fried Rice: We use a Rice Cooker to make rice very easily. Then you just dump it into a skillet, add some soy, an egg or three, whever other seasonings you like (I love this stuff in it), and you can even chop up some leftover meat (like the pork ribs, rotisserie chicken, sausages, or even hamburgers). Extremely cheap, easy, and tasty. It also lasts pretty well in the fridge, though you may want to splash it with some extra water to keep it hydrated in the microwave.

Pre-Cooked Meat - A catch all category. I usually find that re-heated chicken sucks. Same with reheated ground beef (it dries out). Certain things though, like the sausages mentioned above as well as the slow cooked pork ribs, will hold up for a good week or so. If I know I'm going to have a particularly busy week I'll even sometimes do sides up with them. Cook up 3 boxes of mac and cheese at once, then just refrigerate and microwave to have dinner pretty quickly. Oven roast asparagus in bulk, then either microwave to reheat it or toss it in a skillet with some oil to make it come out fresh.


The key to all of those is using your free time when you have it to make things that will last through when you don't. Sure, I'll usually spend 2-4 hours in the kitchen getting all of this stuff together on a weekend, but that's not all that long considering how much time it would take to make something new every day. It also helps if there are two of you to tackle the stuff as a team. My SO handles most of the vegetable chopping and oven usage, and I'm usually on meat cooking and stove top duty. We'll both wash dishes when our hands are free. Just toss on some tunes and if you're cooking with some one else treat it as together time. It makes the whole thing no so bad.

I get an embarrassing amount of groceries this way.

Would something like this work to test? It says it has the hulls removed and I can get it in store. How long do I fry for? Any other things I should know before I try it out? https://www.amazon.com/dp/B0000GGI1O/ref=cm_sw_r_cp_api_7uWszbP03G74P