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[quote=Anonymous][quote=Anonymous]If you make a dish such as a casserole, make enough to freeze a few additional meals. If you prepare taco meat for tacos, make enough for several meals and freeze separate meal portions. Pot roasts freeze very well (just the meat and sauce, but you can quickly boil potatoes and carrots separately). Hot pot roast sandwiches with mashed potatoes on the side are yummy if you want a little variation. On weekends prepare one or two dishes with multiple meal portions. Soon you will have a nice frozen selection of weekday meals to choose from every day.

Invest in a standalone freezer to place all the extra meals. It can go in the basement.[/quote]
I think this is the secret. Cook once, eat twice. If you're going to dirty up a frying pan browning 1lb of beef, cook 2 lbs and make the 2nd meal alongside the 1st, and freeze the 2nd. Later, move it from freezer to fridge (or defrost in microwave), and you have an easy, quick 2nd dinner with almost no cleanup.

I use the same philosophy when shopping. If it's non-perishable, I buy 2 at once. If I'm making chili and buying a starter kit, tomato sauce and chili beans, I buy 2 of each and store the extra ingredients. If I'm buying a jar of ketchup, salad dressing or nuts, I buy 2 at a time. Same with personal items.

It really cuts your shopping clock hours by a third. Now I'm retired, so maybe this advice is out dated if you order your groceries online for pickup or delivery, LOL.

A tip on the extra freezer - make sure it's frost-free. It's not worth the effort of taking everything out and melting the ice buildup several times a year.[/quote]

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