Spin-off - Weekend food prep tips and tricks

[Anonymous]

What I like to do is buy beautiful, fresh ingredients on the weekend and then let them slowly rot in the fridge while I heat up chicken nuggets again.

[Anonymous]

Anonymous wrote:What I like to do is buy beautiful, fresh ingredients on the weekend and then let them slowly rot in the fridge while I heat up chicken nuggets again.

You are doing aspirational buying. For a few weeks, buy only 1/3 of what you buy normally. Very teeny-tiny amounts of veggies. Buy 1 zucchini, 1 tomato, 1 onion, handful of mushrooms, 1 head of lettuce. That's it. When you heat up your chicken nuggets - slice and pan fry the zucchini and mushrooms. Sprinkle salt and pepper on it and serve with the chicken nuggets. Nothing wrong with chicken nuggets, I think it should be a food group. Next day, serve the nuggets with some lettuce and tomato salad. If you run out of produce, go to market every 2 or 3 days. After a few weeks, you will know just how much food your family consumes.

The biggest mistake we make is buying and making large quantities of food. Your family likes variety and they are not very crazy about the same leftovers. All the variety however does not have to come from cooked food in any meal. For example - your kids do not need to eat big portions of one entrée at meal time. Just serve them a handful of carrots, cherry tomatoes and cucumbers with ranch dressing, one store bought yogurt with berries in it, and your chicken nuggets with some zucchini or whatever veggies they like. Instead of 12 nuggets, serve them 6 or 8 nuggets only. They are still hungry and you ran out of nuggets? A banana, toast with peanut butter - and a cup of milk.