About 10 years ago, a friend of mine and her husband used to do once a month cooking one Saturday a month and fill their freezer with food so that they didn’t have to worry about dinners for the month. I thought it was an interesting idea, but I’m rather picky and didn’t like about half of the stuff in the cookbook that she was using. Recently, though, I decided I wanted to try weekly cooking so that I could have food in the fridge even when I have migraines so we’ll eat less frozen pizza!
Here’s how I do it:
1. Grocery shop on Monday or Tuesday
2. Cook on Tuesday or Wednesday
3. Make all menus before shopping (although I do adjust if I find a great deal at the grocery store that wasn’t in the newspaper).
4. Break down menus into cooking steps then order it based on use of kitchen resources.
5. Prepare entrees and put in fridge ready to be heated.
6. Some entrees I just prep and get ready to cook – for example, I cut up all the meats and veggies for stir-fry and cook the rice, but do the stir-fry on the day we eat it.
7. Prep all the veggies and put in Zip-Loc bags for the day when I’ll cook them.
Why I like it:
1. I only get the kitchen really messy one day of the week!
2. We are tempted to eat frozen pizza and other convenience foods less often.
3. Even when I have a migraine, the rest of the family can heat up the entree and cook up the veggies without too much trouble.
4. We’re eating more veggies this way.
5. Saves money because I don’t get to the beginning of the next week and realize that we never ate something because I forgot about it and now it’s gone bad and has to be thrown out.
I know that I won’t be able to keep up with this every week because of the migraines, so I am trying to make one extra entree every week to put in the freezer for the “bad” weeks. This week, it was some beef and rice cooked in the pressure cooker. Other times, it might be an extra pan of lasagna or chicken divan.