How can you save LOADS of time and money making awesome fresh meals?
This secret is basically the capsule wardrobe of cooking. It’s simple, basic, and it’s going to make all the difference in getting your meals out quickly.
3 of the biggest complaints about cooking during the week are:
- My partner doesn’t eat leftovers / frozen food,
- My kids don’t eat what we eat, and
- If I make a particular dish, there are always leftover ingredients that I never end up using.
BUT: If you make a couple of key ingredients, you can have ‘fresh’ dishes throughout the week in minimal time:
If you have just a couple of key basics in your freezer, and a couple of pantry items, you can whip up a variety of dishes in very little time.
Browned Mince with Mire Poix
- Tomato Soup
- Mince Curry
- Cottage Pie
- Chili con carne
Marinated Chicken Thighs
- Chicken Stir Fry
- Chicken Pasta
- Chicken Salad
- Italian Chicken (with Napolitana Sauce)
So, when you are making something that can be used in a number of ways, and is freezable, make more than you need, rather than making and freezing a whole meal. This way, you can keep mixing up flavours that you feel like in the moment, and don’t get bored.
To do (if you have freezer space):
- Buy ingredients like meat in bulk value pack size, portion it to your needs.
- Freeze basic components in stackable, space saving containers (i.e square or rectangle). of appropriate portions. I.e. if you are cooking for 1, have 1/2 liters of Napolitana sauce, and double portions of your meats (i.e. if you usually have 150g meat, portion it in 300g sizes), so you can have some for lunch the next day.
- Make herb sauces and freeze them in single portions, e.g. Pesto, salsa verde, etc. – this means that you can have something on hand that makes a simple meal like grilled fish delicious.