Cooking on a Busy Schedule

by rhoftonphoto

Everyone knows that food cooked at home by ourselves is much healthier and leads to greater satisfaction than take-out or restaurant food. Yet many of us aren’t able to arrange things so as to make it possible to do so. Cooking on a busy schedule is nowhere near as difficult as one might think, but it does require a little thinking and planning. Once a schedule has been established it is actually very simple.

The key to the whole enterprise is commitment. The cook must be committed to the process, and so must those who consume the meals. Each individual should make a list of half a dozen meals that they would really like to have. They should also make a shorter list, one or two items, of things that they absolutely refuse to eat. Armed with that list and the sale flyer from the local supermarket, the cook should be able to compose a menu. First-timers should not attempt to plan a whole 21 meal week, just the five weekday dinners. These are, after all, the real obstacle to home cooking. Once the weeknights have been dealt with, the cook will find it quite easy to segue into a 21 meal week.

There are techniques that will prove invaluable to accomplishing the goals set forth in this plan. First, use the freezer. When preparing a meal, even on the weekend, prepare several. The pots and pans are out and the stove and oven are on, take advantage of the fact. This saves not just time, but energy as well. Freeze the premade meals, and any leftovers as well. Leftovers are a fact of life with home cooking; by freezing them the cook can spread out the interval between serving the leftovers and the original meal, reducing the inevitable complaints. Getting the rest of the household to chip in is also a valuable technique, even if it’s just making the salad.

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