Eating at home is the best kind of eating there is. Commercial food is filled with chemical preservatives, salt, and unpronounceable ingredients we don’t know what the heck they are.
We’re bringing cooking back.
The recipes Stephanie has provided us are great starts. Here’s some other tips I’ve discovered to speed up my cooking times.
1) Use the same ingredients in different meals later in the week. Cut up or cook enough for both meals at the same time and store the extras.
2) Pre-cook items for the next meal while you’re cooking this one. This saves time on Saturday and, besides, you’re cooking already.
3.) Assemble both the dry and refrigerated ingredients a day or so ahead of the planned cooking date. Place them together in a bowl on the counter, or in the fridge. Saves on rummaging time when you’re ready to cook.
4) Cut down on baking time drastically by planning the process in three stages. Prepare the pans the night before, then cover. Next morning, blend together the dry ingredients, then cover. Use hint #3 and assemble the remaining ingredients and measuring cups and spoons in a bowl on the counter. When you’re ready to bake that afternoon, all that remains is the mixing.
5) Try setting the table for breakfast after the dishes are cleared for the previous night’s dinner. It’s a visual reminder to kick start the day with a healthy meal, plus it’s one step done.
Bon appetit, and enjoy your healthy meal