A lot has happened in the past couple of months. We decided to move out of state to live near family and enjoy a lower cost of living and better weather. Since we’ve moved down here I have taken it upon myself to be the best wife and parent that I can be while I look for a new job. One of the most important things that I’m maintaining with this big life transition is how we prepare meals, eat dinner as a family and do so in a healthy and time efficient way. I prepare all of our meals from scratch but I like to imagine sometimes that I run a prepared food test kitchen. Here are a few of my rules for doing dinner in a healthy and efficient way.
Rule #1: Use your freezer as a money saving tool and not just a place to keep frozen novelties. I hear it a lot “why would I buy in bulk if we can’t eat it all before it goes bad?” Your freezer stops the clock on food spoilage and allows you to take advantage of lower prices. My two favorite times to use my freeze is when I’m buying in bulk to get a lower price per pound and when meat is on ‘manager special’ and at 20% of the normal price. I once found chicken quarters for $0.29 per lb! That’s insane and you know I filled my cart.
When you buy a lot of food that can be frozen make a plan to freeze it. Do not wait until the expiration date to save the old meat from the trashcan. You need to portion and bag the food within a day of buying it.
If you freezer is already full go through and evaluate each item that is in there. How old is it? Can you eat it within the next month? Is it junk food that we shouldn’t be eating anyway? Your freezer space is valuable real estate that is there to save you time and money, make sure you are using it that way!
Rule #2: Dinner will only take 30 minutes from prep to table. I did this while we were both working full time and wanted to eat dinner as a family before our baby needed to go to bed.
To accomplish this 30 minute rule you need to have a game plan for dinner before you open the fridge. This is where meal planning comes in handy.
Some of my favorite meats to cook start to finish are:
- Porkchops – use dry seasoning or a marinade on the meat when you pull it out of the freezer. Let it thaw in your fridge for at least 24 hours. I always let it thaw in the dish that I plan to back it in. 1/2 inch chops will bake for 20-25 min at 350ºF.
- Tacos – use ground turkey or beef and you can brown the meat in about 10 minutes. Add black beans to bulk up the meal and stretch your dollar even further. Use it twice in the week for tacos the first night and nachos a few nights later. Very popular in our house.
- Salmon (or any fish) – Baking or grilling can be done in under 20 minutes. We love this marinade for salmon on the grill: 1 part soy sauce, 2 parts oil, 3 minced garlic cloves all mixed together add 1 lb raw salmon and marinade for 20 minutes. Grill over high heat for 8 minutes turning halfway through.
- Steak on the grill – We eat steak usually once a week. Use your favorite dry rub, and grill for 8-10 minutes over high heat flipping once halfway through.
My favorite prepare-ahead-of-time-and-freeze meals are:
- Meatballs with pasta – the prep kills me but I love having meatballs and pasta. If you are not a plan-ahead type of person you can always make meat sauce instead. Meatballs freeze really well and I’ll usually cook a large batch and we will eat it once a week for about 3 months.
- Chicken – I rarely cook chicken during the week since it is one of those meats that cannot be rushed (or served rare). I will usually buy whole chicks and roast them in the oven for about 2 hours, sometimes 6 birds at once. Once the meat is cooled my husband and I will spend a little time pulling the meat off of the bones, portioning meat into freezer bags and freezing. If I’m low on chicken stock I will take the bones from one of the birds and throw it in the crock pot and make some overnight stock (which also gets frozen).
- Chicken Taquitos – another labor intensive meal that is completely worth making a giant batch of. I can take these puppies from frozen and bake them for about 20 minutes and we have a tasty dinner. We have also used these as quick appetizers when entertaining or if we have unexpected dinner guests. Serve with sourcream and hotsauce!
- Pulled pork – Pork shoulder is a cheap cut of meat that becomes a tasty easy meal. Use either a dry rub or a bottle of your favorite bbq sauce and cook the pork shoulder in a crock pot for 8+ hours. Once it is done, remove the meat and shred with a fork, using a strainer add the juices from the crockpot and mix together with the meat. Refrigerate overnight and then portion into bags to freeze.
These are just a few ideas but what is most important is to cook what you like and make sure it freezes well. So if you find a recipe you like and want to try to make a big batch next time – take a little bit from dinner and freeze it. After a week let it thaw out and check the quality. Make sure you do this before you cook 10 lbs of meatballs because you wont know how it freezes until you try it.
Rule #3: Use your day off to make a big batch of side dishes, prep fresh veggies and make lunches for the week.
This can be done whether you work or stay at home. Make something that you love eating so that you are more likely to stick with the plan instead of ditching it for fast food. If you are not big on leftovers – do not pack them for your lunch at work. Every Sunday I will make 4 sandwiches for my husbands lunch. He will take a sandwich and a yogurt to work 4 of 5 days. He will eat out with co-workers at a restaurant once a week. Taking your lunch to work compared to eating out every day saves one person about $2000.
Lunch meals that can be prepped at the beginning of the week:
Sandwiches – Deli meat and cheese will hold up nicely for about 5 or 6 days. Make sure to skip the tomato, pickles and other veggies as it tends to not keep as well. If you love lettuce on your sandwich, throw it on the morning that you plan to eat the sandwich.
Leftovers – I’m a leftover lover. If dinner was great (and it usually is!) I have no problem packing a container with the extras and eating it for lunch.
Salads – Every once in a while, usually a couple months before our summer vacation, my husband and I will start eating a little bit less bread and a little bit more veggies. We will make salads for each of us for the whole week with fresh veggies, hard boiled eggs, and cooked chicken (from the freezer). Make sure to either add salad dressing the morning that you are going to eat it or put it in a separate container.
For more ideas check out reddit’s meal prep sunday section.
Rule #4: Make this plan your own. Everyone has a plan that works but usually it works because they created that plan for their own situation. My recipes and meal plan will not work for everyone because of taste preferences or food allergies. What is important is you take things once step, one recipe, one batch of food at a time. See what works and doesn’t work for your family. No one goes from spending an hour in the kitchen every day to half of that without some planning, experimenting, and practice.
- First find one meal that makes it to your table on a weekly basis.
- Next think of ways to simplify the preparation of that meal. What can be prepped and then frozen, what can be cooked ahead of time, etc.
- Then make a batch and see how much time you save with the ahead of time prep.
Start by having 2 meals a week that are quick to prepare, then make it 3 and then 4. At the moment we plan for 6 nights of at home meals and allow one to be either a night out or a cooking experiment (sometimes I need to switch things up with something fancy). Figure out with works for you and keep at it! Soon you will be saving money and finding more time on your hands.