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Reply to "Cooking shortcuts?"
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[quote=Anonymous]I try not to have too many active pieces. So if I am cooking a protein that requires attention, I cook rice and roast veggies. Some days you just have to phone it in. Sometimes dinner has to be ground meat (turkey/beef/sausage/etc), jarred sauce, and pasta with a bagged salad. Or takeout. Or something like Sunday Sauce from Wegmans. I do a lot of shortcuts. Jarred garlic. Pre-cut bagged veggies so they just need to be seasoned and roasted/steamed/whatever. Anything that freezes well, I split and freeze. So for something like ziti, I split the recipe and freeze half. If I cook a bag of beans or peas, I freeze half. Same with soups or stews. [/quote]
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