Tuesday, April 22, 2014

Planning ahead

One day a week I try to spend about 3 hours prep cooking. During the week Gerry and I are always (and I do mean always) on the go - between work, teaching, horses, lessons, club commitments, and friends we are never home - and when we are home we are cleaning or spending time with the dogs.

So, back to my first sentence of this post - once a week I convection roast meat, fix some kind of starch- rice or pasta, do some baking, and prep the fixings for a salad. I even prewash and cut veggies like cauliflower and broccoli. Those three hours make a huge difference. Gerry and I brown bag our lunch every day and we only eat dinner out about twice a week- so this prep work makes it possible for us to have fast, nutritious lunches and dinners.

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