Do you cook everyday?!
Do you cook everyday?
Because of work and school I never really have enough time to actually cook a full meal for each day but I sure wish I did. Eating out gets pretty expensive!
Answers:
I cook most days. It takes a lot of planning though. I try to defrost and/or cook anything ahead of time that I can.
u usally cook everyday if u have kids a big family. i dont its just me and my hubby. leftovers do the trick sometimes
i do ................ but i really like to do it!!
I work in a restaurant so i cook 5 days out of the week!!!
I cook most days. However tv dinners work in the pinch and you can get things like lean cuisine cheap!
Yes
I do not cook when I visit Sacramento
So 365 - 14 = 351....
I take my family to dinner etc
I agree but I have so much fun watching them.
I do cook everyday. Before I stopped working, my husband and I had a deal that whoever got home first would cook dinner. This usually ended up being him. Now that I'm no longer working, I cook everyday, with the exception of when we use the grill, then my husband takes over. If you have a day off, you can make several meals and then freeze them for later. Or you can buy a crock pot to slowly cook your meals to be ready when you get home. I couldn't imagine wasting so much money eating out all the time.
i have a family of six including myself and I work and go to school. to be able to have healthy home cooked meals I do alot of cooking on one or two days a month and freeze things like casseroles before baking, large batches of spaghetti sauce portioned out into freezer containers,soups and other meals that will freeze well. That way, I only have to cook about two or three times a week with fresh easy to prepare meals and the other days i just defrost and bake the casseroles or boil noodles and heat frozen sauce or soups. A little planning and a lot of cooking on one or two days saves you a ton of work!
I wouldn't get paid if I just sat around.
no
yes
no but my mom does!!!
try these easy recipes.
Easy Turkey Fajitas
2 - 6 inch flour tortillas
2 turkey breast tenderloin steaks
--or 2 skinless boneless chicken
--breast halves
--6 ounces total
nonstick spray coating
1 small onion; sliced
--separated into rings
1 clove garlic; minced
1/2 medium yellow sweet pepper
--or red and/or green sweet pepper
--cut into bite-size strips
1 teaspoon cooking oil
1 tablespoon salsa
1 tablespoon snipped fresh cilantro
2 tablespoons plain fat-free yogurt
1 ripe roma tomato; coarsely chopped
fresh cilantro sprigs; optional
salsa; optional
Instructions:
Wrap tortillas in foil. Place in a 300°F oven for 10 to 12 minutes or till heated. Or, just before serving, place tortillas between paper towels and microwave on 100 percent power (High) 15 seconds.
Rinse turkey; pat dry. Cut into thin strips. Set aside. Spray a cold medium skillet with nonstick coating. Heat over medium heat. Add onion and garlic; stirfry 2 minutes. Add sweet pepper, stir-fry 1 1/2 minutes or till vegetables are crisp-tender Remove vegetables from skillet. Place half the vegetables (about 1/2 cup) in a storage container. (See storage directions, opposite.)
Add turkey to hot skillet. (Add up to 1 teaspoon cooking oil, as necessary, during cooking.) Stir-fry 2 to 3 minutes or till no pink remains. Remove half of the cooked turkey (about 3/4 cup) from the skillet to the storage container with the vegetables.
Return remaining vegetables to skillet. Add the 1 tablespoon salsa, dash salt and dash pepper. Cook and stir till heated through. Stir in snipped cilantro. To serve, divide turkey and vegetable mixture evenly among tortillas. Dollop with yogurt and sprinkle with tomato. Roll up tortillas. If desired, garnish with cilantro sprigs and pass additional salsa.
Makes 1 serving.
To store turkey and vegetable mixture, place in a storage container, cover and chill up to 2 days or freeze up to 3 months.
Easy Turkey Noodle Casserole
1 can condenced cream of celery soup
1/2 cup milk
2 cup cooked medium egg noodles
1 cup cooked peas
2 tablespoon chopped sweet red pepper
1 1/2 cup turkey; cooked & cubed
1 tablespoon butter or margarine
2 tablespoon dry bread crumbs
Instructions:
In a 1 1/2 qt casserole, combine soup and milk. Stir in the noodles, peas, red pepper and turkey. Bake at 400 degrees F. for 25 minutes or until hot; stir. Meanwhile, in a small saucepan over medium heat, stir bread crumbs in hot butter until lightly browned. Top casserole with the crumbs, then bake 5 minutes more.
Serves 4
When I cook I make sure to make a huge batch of whatever I'm doing, then I divide in portions and put them in the freezer. That way I have to cook only twice a week and just toss in salad and dessert. Of course you need a big freezer but it is a great help.
Not every day but once or twice a week. Find easy to cook receips, they won't take you more than 30 - 40 minutes of your time. You can also make sandwich at home. If you find a way to manage it with your busy schedule, it's very healthier and cost effective.
You need to make friends with a CROCKPOT!!!!
You can often dump all the ingredients into it the night before, then just put it in the base & turn it on for a dinner that makes itself!!
Pot roast is the most obvious--throw a roast, a pkg of onion soup mix, some carrots & potatoes and a little water in there.....8 hours later, YUM!
A pork roast is good, too, eat like a beef roast or shred & add sauce for BBQ sandwiches. Put ribs in there, then broil or throw on the grill with sauce for 20 minutes, or cook another hour with sauerkraut.
Google "crock pot recipes" and you'll find TONS of ideas......and if you don't have one, get one! They're only about $15 for a decent one.