Ma's famous lamb shank soup

Ingredients:
1 large lamb shank, cut in half (can use more, if needed)
2 large onions, chopped
1 large carrot, chopped
1 celery stick, chopped
2 garlic cloves, sliced thinly
4 small handsful dried soup mix
Masterfoods Season All with Garlic - approx 1 dstp to 1 tblsp
1/2 - 1 tsp salt
Extra salt
Water
Pressure cooker (can also be slow cooked - 6-8 hours, or cook on stove top for about 3 hours)

Method:
First wipe lamb shank over with a clean with cloth or paper towel. Then sprinkle salt over and let it stand for about 5 minutes
Put shank into pressure cooker and then add all vegetables.
Cover with water - up to approx. 3/4 full
Add salt and season-all and mix through.
Bring to full pressure and then cook for 1 1/4 hours and then turn off the heat and let the pressure cool naturally.
When ready, open cooker and check for taste. I not seasoned enough, add a little more. If too salty, add a peeled and cut potato to reduce saltiness.

Now it's ready for everyone else. For you, in the puree stage, you'll need to take out your portion and put it through the blender. Make sure you add extra water, if needed.
Measure out into small containers and freeze until you're ready to use it.
You can heat it in a microwave for 1.5 - 2 minutes, and it's ready to eat. If it's too thick when you reheat it, you can add a little water to make it more runny.

Mum’s slow-cooked casserole

Ingredients:

1 onion, chopped
3 carrots, sliced
1 potato, peeled and cubed
½ cup red wine
Salt, pepper & herbs to taste
2 'normal' serves meat, cubed - you can use anything, including chicken
Plain flour

Method:

Put onion on bottom of slow cooker.
Add carrots and potato, followed by red wine, salt, pepper & herbs.
Put meat on top

Cook on auto for 6 hours (or 2 hours on high then 4 hours on low).
If more time needed, you can cook on low all day.

Before serving, thicken with plain flour & cook for another half hour.
Add extra water if necessary.

At this stage, it's good for everyone else. But for use in the puree stage, you need to take out your portion and puree it in a blender. You may need to add extra water, but as you progress through the puree stage, you can make it a little less runny.
Measure out into small containers and freeze until you're ready to use it.
You can heat it in a microwave for 1.5 - 2 minutes, and it's ready to eat. If it's too thick when you reheat it, you can add a little water to make it more runny.

Meat Loaf Recipe - this one came from the TV a few weeks ago on one of those lifestyle shows.
The family can have it as is, but the pureeing instructions for you are at the end.

Ingredients:

1kg lean mince
2 onions, grated
2 carrots, grated
1 cup cheese (mozarella’s good), grated
1 cup breadcrumbs
Bacon – 4-6 rashers, rind removed
1 bunch parsley, finely chopped
Juice of 2 lemons
4 eggs
¼ cup teriyaki sauce
¼ cup tomato sauce
salt & pepper to taste

Method:

Pre-heat oven to 170 degrees Centigrade.
Line loaf tin with bacon strips, leaving ends dangling over the edge.
Mix the rest of the ingredients together.
Place mixture into loaf tin.
Fold ends of bacon to top of loaf.
Cover loaf tin with foil.
Bake for 45 minutes to 1 hour - check to make sure it's not drying out too much.
Let sit for 15 minutes before removing from loaf tin.

At this stage, it's good for everyone else. But for use in the puree stage, you need to:

Make up some gravy
Slice some meat loaf up
Puree them together in a blender
You may need to add more gravy, if it's not runny enough, so check to see how it's going.
As you progress through the puree stage, you can make it a little less runny.
Measure out into small containers and freeze until you're ready to use it.
You can heat it in a microwave for 1.5 - 2 minutes, and it's ready to eat. If it's too thick when you reheat it, you can add a little water to make it more runny.