Reply to New year res: more whole food / less waste help pls!

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Can you get an example of how you currently cook?[/quote]

We usually have pasta one night a week - usually alternating between ziti or spaghetti & meatballs. Always involving Rao’s sauce & store bought meatballs. I wonder whether I should cook either of those things from scratch but have yet to do. Lately middle son has been requesting Pioneer Woman’s Chicken Spaghetti to be added which I’ll do with rotisserie chicken.

Alternate breakfast for dinner one night a week - one week banana choc chip pancakes (which I make - and recently decided to stop using biquick and make the mix myself), and one week eggs / turkey bacon.

Some variety of something taco-y - a taco casserole, make your own taco bar, chicken chili in crockpot.

I’ll make zatarain’s jambalaya mix and put in rotisserie chicken & chicken sausage; there’s a Korean beef recipe I do that’s pretty easy (http://www.lizzywrite.com/2010/05/korean-beef.html?m=1); in the winter I’ll make this crockpot chicken and dumpling soup from time to time: https://www.allrecipes.com/recipe/8941/slow-cooker-chicken-and-dumplings/.

I could definitely stand to try to make a sheet pan meal not in my current repertoire - so I’ll add that to my list of things to try.

Maybe I’m being too hard on myself or maybe dinners aren’t the hugest problem?! Idk. I basically have 30 mins to make dinner and I’m not a good cook. [b]Rachel Ray’s 30 min meals for example would take me an hour :)[/b] [/quote]

Same. Don't ever believe the estimated time on recipes, lol. [/quote]

Hello fresh 2x delivered hello fresh boxes to my house instead of a block away, both times by the time I could reach the owner she'd had replacements sent and said go ahead and use them. Everything was timed but felt like I was running 5 relay races at the same time.

I highly recommend cooking one pot dishes on the weekend. Take your time and chop ingredients, etc, before you start actually cooking. I'm someone who likes to lounge around at different times while cooking instead of using the 5 minutes while something is sauteing to be frantically chopping green peppers or whatever. You mentioned Rao pasta sauces--tomato sauces would be an easy thing to cook in batches on a weekend and then freeze in smaller containers. I've also made pasta in advance, then tossed in oil and frozen for later use. You can make gnocchi from instant potato flakes, flour, and eggs, then freeze after cooking them. Some dishes freeze well (pieces of carrot or potato in soups and stews get a weird mushy texture although grated would be fine, such as a broccoli cheese soup with grated carrot).

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