FOOD & FITNESS / JUN. 16, 2014
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Freezer Friendly Foods to Get You Through Your Work Week

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It doesn’t matter what restaurant you choose, a home cooked meal is always going to win out.  You know what’s in each dish, there’s no question on the level of freshness or the overall quality of your ingredients and the amount of money you’ll save each week is astronomical. The highest quality food you’ll find dinning out is at least twice the price of anything you’ll prepare at home. Who can afford that every day (especially if you’re eating meals out twice daily)? At that point you’re just working to pay for the food you’ll eat while you’re working.

Common Issues

The biggest problem with preparing lunch and dinner during the workweek is the time they consume so much time when you’re already exhausted. All you can think about is the many tasks you still need to accomplish and while running on autopilot for breakfast, lunch and dinner five days a week.

If you don’t have the time to prepare a week’s worth of meals in one day don’t worry about it. Do what you can, space out the bulk cooking. Do some on Friday evening and some Sunday. It doesn’t matter if you can stock up five days worth of meals right away, you eventually will get your freezer overstocked. Remember, anytime you’re choosing home cooked over eating out you’re ahead of the game: even if you only pull it off twice a week at first.

Dish Ideas

The biggest problem with preparing lunch and dinner during the workweek is the time they consume so much time when you’re already exhausted. All you can think about is the many tasks you still need to accomplish and while running on autopilot for breakfast, lunch and dinner five days a week.

If you don’t have the time to prepare a week’s worth of meals in one day don’t worry about it. Do what you can, space out the bulk cooking. Do some on Friday evening and some Sunday. It doesn’t matter if you can stock up five days worth of meals right away, you eventually will get your freezer overstocked. Remember, anytime you’re choosing home cooked over eating out you’re ahead of the game: even if you only pull it off twice a week at first.

Storage

 

Labeling your food is just as important as what you store it in. You may think you’ll remember what’s in those packs of foil on the bottom shelf but you won’t. Taking two seconds to label your packages with a permanent marker will save you from having to scavenger hunt for your dinner later. Plastic freezer bags are great for your sauces and beef crumbles and even your pre-portioned soups or stews. You could also use small reusable plastic storage containers if you prefer. Large, Aluminum baking pans are the best for big casseroles, lasagna and your meat dishes.

The key is to make your home cooked alternatives just as convenient for you as waiting in the drive-thru is. When all you have to do is reheat food while you’re doing something else that’s more than convenient, that’s productive. Simply doubling your recipes whenever you have time to cook and freezing the leftovers will significantly lower your weekly spending and save you time. It’s worth putting a little extra thought in, your wallet and waist size will thank you. 

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