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Preparing Meals Ahead of Time

Thursday, January 24th, 2008 by The Cooking Guy

For a lot of people, making a quick but healthy meal takes a lot of time. I have some time saving tips that will help you throw together a quick and easy meal using ingredients you prepared ahead of time.  Whether you are a beginner cook or a seasoned expert, these tips are sure to save you time.

You can either plan your weekly menu before hand, or you can prepare ingredients that you use often.  Either way, you don’t necessarily have to have a plan set in stone.  That is the great thing about preparing ahead for the time you do want to throw together a great meal.

You don’t want to prepare things that can not be refrigerated or frozen.  Many ingredients store well in the fridge or freezer.  Ingredients chilled only last a few days, while ingredients that are frozen last a couple months.

How to start
Here is how to start.  Take the ingredients that take the most time to prepare.  For example, meats take a while to cook.  L

Meats
One tip is when you buy meat; cook it up once you get home.  A great way to get shredded or chopped chicken is to buy a whole chicken and slow cook or roast it.  Put the meat in individual meal sized baggies or containers and freeze or refrigerate until ready to use.  This can save a lot of time when you are ready to make a dish that requires cooked meat. You can also do this with hamburger, sausage or any meat that stores well when chilled or frozen.

Once you are ready to use the meat, if frozen, pop it in the microwave on defrost for a few minutes or put it in a frying pan with a little bit of oil.  You will never know it was cooked and frozen.  If you have put the meat in the refrigerator, take the meat and add it to the dish you are making.

Vegetables
Another great way to prepare ahead is to chop your vegetables.  If you are not going to use your chopped vegetables within a few days, it is best to freeze them rather than refrigerate.  Freezing vegetables is also a great way to keep your vegetables from going bad or use them up if they are starting to spoil.  You won’t feel like you wasted money by having your fresh produce turn bad.

Vegetables like onions, bell peppers and zucchini freeze and defrost well.  Other vegetables such as carrots, celery, broccoli, cucumbers, and jicama store well in the refrigerator.  Vegetables like carrots and jicama store better if submerged in water for up to five days.

Recipe Suggestions
Here are some great recipe suggestions on how to use your cooked meats and vegetables.  There are endless possibilities since the meats and vegetables do not taste like they have been frozen or chilled.  Keep in mind that green peppers may change the flavor of frozen casseroles.  The flavors of clove, garlic and pepper flavors get stronger when frozen, while onion gets milder.

• Soups and Stews
• Casseroles
• Tacos-beef and chicken
• Chicken Quesadillas
• Salads
• Pasta dishes
• Pizza
• Stir fry’s
• Or any other great dishes you love to cook

As you can see, the possibilities are endless.  Preparing a few ingredients ahead of time, saves you prep time by making it possible to throw the ingredients together and cook.

Awesome Barbeque Chicken Pizza

Friday, January 18th, 2008 by The Cooking Guy

Are you in need of a quick meal?  I have a great recipe that is fast, yummy and sure to please the pickiest of eaters.  The great thing about this recipe is it is quick and easy, and something your kids can help you make.  The recipe is Barbeque Chicken Pizza.  Now who doesn’t love pizza?  I know I do.  Kids especially love pizza. This recipe can be made partially from scratch or part store-bought, so you don’t have to be an expert cook to make this.   Plus, you get to use as many fresh ingredients as you want.  So here is what you will need.  Keep in mind, you can add or delete ingredients your to suit your family’s preferences.

Ingredients:

• 1-pizza crust
• 2-1 cup shredded chicken
• 3- 1-2 cups shredded cheddar cheese
• 4-1/2 cup mozzarella cheese
• 5-1/2 cup sliced green bell pepper
• 6-1/4 cup chopped onion
• 7-1/4 cup chopped green onion
• 8-1/2 cup barbeque sauce
• 9-1 jar pizza sauce

Steps:
Optional ingredient suggestions: mushrooms, olives or red peppers.  Or you can add what ever ingredients sound good to you.

To get started you will need to cook your chicken.  I usually roast or slow cook a whole chicken.  Not only can I use the meat for this recipe, but you can use it for other dishes as well.  Once the chicken is done, shred it and toss with your barbeque sauce.  You could also use your favorite barbeque sauce recipe to toss your chicken in.  Set aside for later.

For the pizza dough, you have a few options.  You can purchase a store bought crust, buy dough and cook it from a local pizza place, make your dough from scratch or use a package mix and make the dough yourself.  Personally, I buy the already made crust.  This saves a lot of time.  That way, I just add the toppings and whip it in the oven.

Now take your pizza crust and top it with a thin layer of pizza sauce.  If you like a lot of sauce, add as much as you like.  Next, top your pizza with your shredded cheddar cheese.  Now you are ready to add your barbeque chicken, bell peppers, onion and green onions.  You can add them in any order you would like.  I usually like to add the chicken and then top with the vegetables.   Once you have all the ingredients you want on your pizza, sprinkle the top with your shredded mozzarella cheese.  You are now ready to bake your pizza.  Depending on they type of pizza crust or dough you will need to bake according to the package directions.

Once the pizza, is done, slice and serve.  Not only does it taste good, but it makes a wonderful presentation.

Because this pizza is so wonderful and easy to make, it is a great dish to take to pot lucks, parties or just anytime you want to impress your friends and family.  It is sure to please and have your friends and family asking for more.

Planning a Weekly Menu

Saturday, January 5th, 2008 by The Cooking Guy

Are you a busy parent? Most of us are so busy that we forget to think about dinner. The kids are late for soccer practice or someone needs to be picked up from dance class. How many times have you run out of the house with a cookie or candy bar in your hand or ran through the drive thru because you didn’t have time to make dinner? With our lives so busy, we forget to think about what’s for dinner. I have some great suggestions on how you can plan delicious and healthy dinners.

Start with a plan
A great way to start is to plan out the week’s menu. An easy way to plan is to make each night of the week a different theme.

Here is a sample week. These are just suggestions, so you can tailor it to your family’s preferences.

Monday-Mexican
Tuesday-Italian
Wednesday-American
Thursday-Miscellaneous Salads
Friday-Casseroles
Saturday-Open for eating out
Sunday- Grilling

Make a list of your favorite dishes that apply to each theme, so when you sit down to plan your week you can choose off the list. For example, you could have tacos on Monday, Ziti Bake on Tuesday, Hamburgers on Wednesday and so forth. Other options could include world cuisine your family enjoys, sandwiches or breakfast for dinner. Planning with a theme helps narrow down the possibilities, thus making it easier to plan a weekly menu. The options are endless as long as your family will enjoy them.

Whether you want to plan themed nights, or choose from a list of your family favorites, making a list of recipes will save you time and energy from having to look through your recipes trying to figure out what to make. It will also save you from being tempted to taking a trip to the nearest fast food place. This also works well with appetizers, side dishes, breads or desserts.

Plan in action
Now that you have a plan, make as many preparations as possible ahead of time. Cooking meats or chopping vegetables and freezing or chilling them can save a lot of time. If you know you are going to need 5 pounds of cooked hamburger that week, spend a half an hour cooking and separating into meal sized portions. Once you have the meat cooked, decided if you want to freeze or refrigerate.

If you do freeze your meat, when you are ready to use, pop it in the microwave on defrost mode for a couple of minutes or throw in a sauté pan with a little bit of oil until it breaks apart. Another suggestion is slow cooking a whole chicken and shredding the meat once cooked. Slow cooking is a great option because all you do is throw the bird in the slow cooker in the morning and when you get home at night chop it up. These preparations can be made in the morning before your kids get up or after they go to bed at night. When your meal requires a pound of meat, pull one of your containers out and throw it in the dish. This is also true for your chopped vegetables.

Making more than needed
Another great way to make the most out of your time is to cook your meats and vegetables or prepare marinades and vinaigrettes while you are preparing another meal.
For example, if you need grilled steak for a salad later on in the week, grill a few extra pieces and keep in the refrigerator until you are ready to make the salad. You could also do that with chicken or other meats. Same goes for your vegetables. If you need mushrooms to put in your pasta dish, make extra and store until ready to use. Or if you are making vinaigrette dressing that goes on a salad one night and could be used as a marinade the next nigh,t making extra will save you prep time. Because you are adding flavors to your meats and vegetables when you cook them, this will give your next dish the same great flavor but with a new twist.
With these great suggestions, taking the time to plan ahead will ensure you are ready with healthy and delicious dinner ideas when your busy weeks hits. It will also help instill healthy eating habits that are sure to last a lifetime.

Kid Friendly Recipes

Saturday, December 15th, 2007 by The Cooking Guy

We all know that some kids are very picky when it comes to eating.  Many of them feel that healthy food is just not for them.  Know any kids like that?  I didn’t think so.  Here are some great tips and ideas that will get your kids excited about what they are eating.

Being Creative
Kids love to be creative.  They also like to be involved.  Letting them help plan and yes even help prepare the meals will get them excited about the food they are eating.  Kids love choices, and if they feel they get a choice, they are more likely to eat or try new things.

Recipes
There are many great Kid-Friendly recipes as well as creative ways to prepare healthy and delicious foods.  Kids love food that is interesting to them.  Most kids love pizza right?  Many will even eat it with a few vegetables mixed in.  Make individual pizza using refrigerator biscuits or English muffins.

Find food that they can help create and assemble.  They will love foods they can personalize and make it their own way, even if it is a simple bowl of tomato soup.  Have different bowls of crackers, cheeses or pepperoni they can throw in their bowl.

Choose recipes that are appealing.  Most kids love French fries right?  Why not fix up some healthy sweet potato fries or chicken strips using wheat germ as the crust with a healthy dipping sauce.

Shapes
Another great idea is making shapes out of your food.  The possibilities are endless.

Using a cookie cutter or using your own art skills cut a shape out of their peanut butter and jelly sandwiches or chicken nuggets or virtually anything that can be shaped.  Pancakes also make great shapes.

Animal and Bug Shapes
There are a lot of different ways to take fruit and even vegetables and make them into bug or animal shapes.  For example, use an apple slice to make a lady bug.  Use peanut butter as the glue and put raisins on the dots to make the spots.  Ants on a log are another fun idea.  Take celery and fill it will peanut butter and dot the inside with raisins.  With a little creativity, your kids are more likely to eat their fruits and vegetables.

Disguises
A little bit of food coloring makes a perfect disguise.   Add a drop or two to mashed potatoes and throw in small bits of broccoli and they won’t even know they are eating vegetables.  Again, kids love foods that are interesting to them.

Other easy and tasty dishes would be lasagna or spaghetti with shredded carrots or finely chopped broccoli.

Drinks
Every kid loves something they can sip on.  A great way for them to get extra calcium and fruit is to make smoothies or milkshakes.  Let them choose the fruits that sound good to them.  You can also add small amounts of fresh vegetables to the drink without clouding the fruity taste.  They might not ever notice that you’ve added something to their drink!

Many processed fruit drinks have a lot of added sugar.  Find juices that are 100% fruit or vegetable juice.  For a tasty frozen treat, you could make homemade freezer pops using the smoothie mix or fruit juices.

Yes, it does require a little creativity and maybe even a little disguise, but helping your children eat healthy is worth the effort.

Freezer Cooking

Friday, December 14th, 2007 by The Cooking Guy

For those of you who are super busy and don’t have time to make dinner each night, freezer cooking is for you.  It is a great way to get a delicious, nutritious and fast meal on the table.  Freezer cooking is not only for busy moms and dads, but for anyone who likes to plan ahead, shop for deals or wants a little extra free time in the evenings.

There are many general freezer cooking guidelines.  Here are a few to get you started.

Planning your meals
The wonderful thing about freezer cooking is you are freezing meals you know your family already loves.  If your family loves lasagna, then the next time you make it, double or better yet triple the batch.  It really doesn’t take that much longer to make a double batch than it does to make a single batch.  Just tightly cover the extra batch and freeze for later use.  The same idea can be used for meals like meatloaf, most casseroles and baked goods.

Before you freeze any recipe, try it first.  It does not make sense to make multiple batches of something you or your family do not like. Once you know your family likes it, go for it!

Some things freeze better than others.  For example, cream based sauces separate after freezing.  You still can freeze these items, you will just need to give the thawed out dish a stir before you bake.  Dishes that contain mayo or salad dressing don’t freeze well.

Take inventory of your freezer space.  Freezing in bags does not take up a lot of space, so you will be able to make multiple dishes.

Preparing your meals   
A great idea that really helps me plan is to make up extra hamburger meat for dishes that require hamburger meat.  For instance, make 5-6 pounds of taco meat and freeze in meal size portions.  When I need the meat, I just pop it into the microwave and I have instant tacos, taco salad, burritos, taco soup ect.  The same thing could be done with sloppy joes.  Just reheat and serve on buns and you are good to go.  This can also save you from having to buy and cook the hamburger which can save a lot of time.

Freezing  
Some things need to be frozen separately.  For instance, I have a killer recipe for Beef Topped Bean Enchiladas.  My family loves these things, but when I made extra and froze them, no one would eat them.  It was because if I assemble it and freeze, the enchilada part got really mushy from the topping.  So what I do is make the topping and freeze it in one bag and then make the enchilada part and freeze in a separate bag.  When I want to make them, I thaw both and assemble just before baking.  Suddenly, everyone likes them again.  Think about what you are making.  Is there bread or bread type items that could get soggy?  Freeze in separate bags. Also undercook noodles or rice that you plan to freeze.  They get soft during thawing and reheating.

Most recipes can be frozen in Freezer Bags to save your pan from being trapped in the freezer.  There are obvious exceptions.  Lasagna really isn’t going to work in a freezer bag unless you freeze it first.  So here is how you freeze it.  Line your pan with aluminum foil, assemble the lasagna in the pan as you normally would, freeze until solid and then take the lasagna (foil and all) out of the pan, wrap tightly in a freezer bag and freeze. When you cook it, take it out of the freezer and pop it back into the original pan and bake.

Flash freezing items such as meat balls, rolls, filled pasta shells or cookies will prevent the food from sticking together.  To flash freeze, stick the items on a cookie sheet until frozen.  Then place in a freezer bag to store.

Mark the bags with the date including the month and year along with the cooking instructions.

Eating your frozen meals   
When you are ready to eat your frozen meal, just take it out of the freezer the night before and thaw throughout the day.  Pop it into the oven when you get home and you have an instant meal.  Some dishes may need to have foil added to the top so the heat can be evenly distributed.   If you are cooking from a frozen state, just remember the cooking time will need to be increased.  Using an instant read thermometer will also help you determine when your dish is cooked and ready to take out of the oven.

Whether you are cooking for just one or an army freezer cooking is a great way to save time, money and energy.

Cooking for Two

Saturday, December 1st, 2007 by The Cooking Guy

Say goodbye to leftovers.  That is unless you enjoy a good leftover.  Some people find it challenging to cook for just a few people.  The following tips will help you avoid massive amounts of unwanted leftovers or having to throw food away.

How to buy
The best way to avoid a large bowl of leftovers is to not buy too much food.  These days’ portion sizes seem to be much larger.  Manufacturers and store are bombarding us with the “get more for your money” bulk sizes.  That is a great concept if you have a large family or want to store food, but for those who aren’t cooking for an army, bulk doesn’t end up beng cheaper.  You seem to waste more if you don’t end up using the whole package.

So the idea is to plan and shop for smaller portions.  You can  freeze things like meats, chopped fruits and vegetables for later use.  In that case it would make sense to buy in bulk.  For those who don’t want to spend the extra money or like to eat fresh ingredients like salads more often, freezing isn’t the best option.
Although the stores are providing larger bulk items, they are also catering to those with smaller households and are selling smaller portion packages.  You can buy lots of fresh produce in the amounts that you need. They have also started making can goods in single or double sized portions.  Bakeries, butchers and deli’s also sell in the sizes that best fit your family needs.

Cookware
Choose the perfect pan or dish size.  Choose smaller pans that will fit smaller portions.  Instead of using a large casserole dish, consider purchasing a small glass pan.

Cook Once, Eat Twice or even Three Times   
If you do choose to make a large casserole, divide it into two smaller baking pans. Bake one for dinner that night and wrap and freeze the other.  Freezing is a great option because you can freeze in smaller meal portions and cut down on half your cooking time.

If you don’t enjoy leftovers, make the whole batch and eat it until it’s gone.  Another great option is to grill more meat than needed that night for a grilled chicken salad later in the week. You can turn left over ingredients into a great meal.  Throw them in soups, salads, casseroles, pasta or basically anything your family enjoys eating.  You will be surprised as to what you can make with leftover food.
As long as you eat what you cook, you will not feel like you are wasting food.

Great Resources
Most recipes make at least 4-6 servings.  In this case, you would need to cut the recipe in half.  There are lots of great cookbooks designed especially for cooking for two.  They provide recipes that take the guess work out of having to adjust the recipe measurement.

Many food websites also have recipe calculators.  Find a recipe you want and have it calculate the measurements for you.
Cooking for two can be challenging, but with these few simple tips you are off to a great start.

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Diabetic Diet

Wednesday, November 14th, 2007 by The Cooking Guy

Diabetics can not produce or regulate their own insulin supply.  As a result they are faced with high blood sugar.  Instituting healthy eating habits can help reduce the amount of blood sugar.  Diabetics must regulate their sugar levels to prevent the complications that can arise from diabetes.

Having diabetes doesn’t mean that you have to follow a strict diet or eat special foods. People that have diabetes need to eat a variety of foods in moderation and follow a scheduled meal plan.

Food Choices
One of the crucial parts of managing diabetes is building a healthy diet plan and sticking to it.  Diabetics need to start by choosing foods that fit their lifestyle as well as taking care of their health needs.

This means choosing a diet full of vegetables, fruits and whole grains. It is a healthy eating plan that is rich in nutrients and low in fat.   This is actually a healthy eating plan for anyone, diabetic or not, who wants to develop and maintain good health.

There are several factors that can help someone with diabetes stay healthy.  Here is a list of suggestions:

• Limit sugar intake
• Eating frequent meals
• Limit carbohydrates
• Limit Fat intake
• Limit alcohol consumption

Planning Meals

• Plan a routine for eating meals and snacks at the same time everyday.
• Choose healthy foods in the right amount
• Choosing healthy foods and eating at the same time everyday will help keep your blood sugar under control.  If don’t keep a schedule, overeat or choose unhealthy foods, your blood sugar can not be regulated.
• Eating too many carbohydrates can cause a spike in your blood sugar.  Likewise, eating too few can cause your levels to plummet.  If you take insulin, counting carbohydrates can be a useful meal-planning tool.  Carbohydrates are found in fruits, vegetables, dairy products, beans and starchy foods.
• Some diabetics find it useful to use the glycemic index when planning what foods they are going to eat especially if they are going to consume carbohydrates.  Foods that rank high on the glycemic index tend to increase blood sugar levels while foods low on the scale help to maintain a healthy level.  Foods low on the index are not necessarily healthier because they tend to have more fat.

It is best to work with a health care professional when determining your specific dietary needs.

Diabetic Meal Choices
As mentioned before, diet is the key in managing diabetes.  Choose foods that are low-carb and sugar free without sacrificing taste is a good way to go.  If you are not used to these types of dietary restrictions, it may take some time to get used to.

Depending on the type of diabetes you have, you will need to incorporate foods that fit your dietary needs.

There are many great resources to help you plan and incorporate wonderful, healthy and great tasting recipes into your diet. Head to your local book store, check out books from the library or search the Internet.

Although you may have to adjust your diet to fit your specific needs, having diabetes does not mean you have to give up food that tastes good.

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Classic Knife Cuts

Sunday, November 4th, 2007 by The Cooking Guy

Here are some basic techniques for chopping various foods including meats, vegetables and herbs.

These cuts work best when you use a good sharp chef’s knife.

Tip: Always tuck your fingertips under while holding the food to keep them from getting cut.

Chop- Chop food in large, irregular pieces, while using a quick and heavy rocking motion. To cut food this way does not require precise or uniform pieces.

Slice-Cut food into flat, thin pieces.

Julienne- Cut vegetables into long thin even match stick strips.  First slice food into thin strips about ¼” thick. Then stack and cut into 1/8-inch-thick spears.

Dice- Cut into small cubes or squares ranging form ¼ to ¾ inch.

Brunoise- Cut food into a very small dice. First you would begin by cutting your foods into thin strips known as the julienne cut. Then you would group the thin slices in a pile and slice crosswise into small squares or dices.

Mince- Finely chop food into very small irregular pieces, using the same technique as for chopping.  This cut does not require precise or uniform cuts.

Chiffonade- Finely shredded or chopped into ribbons or strips of things like herbs or vegetables commonly used in soups, salads and stews.   To Chiffonade herbs, stack several herbs on top of one another with the largest on the bottom and roll them up lengthwise. Use a sharp knife, to cut the roll at an angle into very thin slices.

Although some of these cuts state precise measurements, you do not need to get out your ruler to measure. Use your best guess and keep practicing

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Buying the right Knives

Thursday, November 1st, 2007 by The Cooking Guy

Made to last: Knives are made to last a lifetime.  If you buy a quality set, you will never have to buy another set.

Cost
The cost of knives varies significantly between different type and brands.  Buy the best knife you can afford.  A good knife or set is well worth your investment.  If you can not afford the top of the line, that is okay.  You can still buy a good quality knife that will last.

Sets or individual: Knives can be purchased alone or in a set.  The more practical way to purchase a knife is in a set.  Sets usually come with wood blocks which hold the knives to keep them safe.  Sets provide you with the basic types of knifes commonly needed in chopping, paring or slicing.  You may find you want to add additional knives if you need two of the same kind or if you want to add specialty knives to your collection.  Either way, you can purchase knives as a set or individually.  This is an individual preference.

When choosing knives to purchase, there are many aspects to consider, such as which knife is right for the job, handling, sharpness, durability, comfort and price.

Decide which knives you will need for the type of cooking you do.  What will you are using them for?

Must Haves
There are only a few knives that should be considered as must haves.  The rest can be considered luxury. 

A Chef’s Knife (sometimes referred to as a cook’s knife) is the probably the most important knife to have in your collection. The blade is between six and ten inches long and is used primarily for chopping.   Although, it can be used for anything you want to do.

A Paring Knife is somewhat smaller and resembles a chef’s knife.  Its blade ranges from two to four inches long. It’s great for tasks where a larger blade would get in the way. Paring knives are ideal for peeling, coring or trimming things like vegetables.

A Serrated Knife is commonly used for cutting bread.  It can even slice tomatoes and meat. Serrated knives are useful for foods that have different textures that require a sawing back and forth cutting motion.  For example, a hard-crusted bread or peach. A longer serrated knife will help to minimize the amount of sawing necessary.

There are many different types of knives that go beyond the three must haves.  As you evaluate your cutting needs, you may need to purchase additional types of knives.

Other knives include:

• Utility
• Slicing
• Butcher
• Cleaver
• Steak
• Boning

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Planning a Mega Freezer Meal Day

Thursday, October 25th, 2007 by The Cooking Guy

The great thing about freezer cooking is you only have to think about what’s for dinner once or twice a month.  You can, of course, plan one big day to make a months worth of food or plan a few days throughout the month to make a weeks or two worth of food.

Either way, here are a few simple ideas to follow as you plan your big cooking day.

Tips for making your day easier
Make sure you plan every meal you want and write out the ingredients on a master list.  Check your pantry or refrigerator for the ingredients.  Don’t forget about the stuff like salt, pepper, spices, mayo or lemon juice.  A recipe may call for only two teaspoons so you think no big deal, but if you are making five or six of them you suddenly have 12 teaspoons you have to worry about and you might not have enough.

Do not go shopping on the cooking day.  Save all the energy you can.  Depending on how many meals you make, your shopping trip may be quite long.  Double and triple check your list to make sure you don’t forget something.  You don’t want to be running to the store in the middle to get something you forgot.

Get yourself a treat to nibble on during the day.  You won’t be sorry you bought the bag of chocolate or potato chips.  Your day will be long, so a little indulgence goes a long way.

Prep as much as you can the day before.  Grate your cheese (or buy pre-grated cheese); precook your chicken and hamburger for those meals that call for cooked, cubed, chopped or shredded meat.  Chop your vegetables such as onions, celery, carrots ect.  Anything that can be done a head of time is going to save you’re a ton of time and stress on your big cooking day.

Get a good night sleep the night before.  You are going to need all the rest you can get.

Scrub down your kitchen the night before so you can start with a clean area.  Empty the dishwasher, dish strainer and garbage so you can fill it up as the day goes on.

Wear comfy shoes.  Your feet will hurt by the end of the day anyway, but they might hurt less with a good pair of shoes.

Try to group your meals, for instance, by doing all the hamburger ones first then the chicken or whatever.  It really does go faster and saves time.

Have an open garbage sack or garbage next to your cooking area for a quick toss.

Some things that may make your day a little better might be putting on your favorite CD or Movie.  Also, doing your cooking with a friend is much more fun and makes the day go faster.  Even if you are both doing your own recipes, it just makes it more fun to have a friend doing it with you.

Plan to eat out or bring home take out.  The last thing you want to be doing is cooking another meal.  It is worth the investment of eating out.

Don’t overload your freezer with hot food.  This could cause your freezer to defrost unthawing out all of your other frozen foods.

At the end of the day, count your meals and sit back and relax while you think of all those nights you are not going to have to cook.

If you are looking for an economical way to vacuum pack your food, I would recommend that you check out The VacUpack Vacuum Packing System.

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