March 12, 2017 naturallyfrugaldoc 0Comment

As I mentioned in other posts, I go grocery shopping once a month on the last Saturday of the month. The next day, Sunday, I cook a month’s worth of meals. While creating my grocery list on that previous Friday, I meal plan. This allows me to see exactly how much food I need to buy on Saturday. The food I will eat for the week stays in the fridge and the rest goes into the freezer.

Every cooking session involves a pack or two of chicken being cooked in the slow cooker. This allows me to be hands off of the entrée and focus on what is being cooked on the stove and oven.

Once I am almost done eating the meals in the fridge, I take another meal from the freezer and place it in the fridge. This accommodates my lifestyle of staying at campus all day.

This does save money, because it takes away the excuse of not having cooked food. All I have to do is heat it up and eat.

There are some people who pre-pack their food into Ziploc bags and label the meal they are intended to be. Then when they are ready to cook it, they defrost it and cook.

List of the usual meals I cook:

Chicken noodle soup-
Half of the chicken drumstick pack is enough chicken or a whole pack of leg quarters is used for chicken noodle soup. I add noodles, celery and sometimes carrots to it. Of course, the basic seasonings are added straight on the chicken then to the whole meal when combined.

Usually I get a family pack of beef, so there are 2 1lb ground beef in the pack. One of those 1lb beef is used for spaghetti. I add the noodles, onions, pasta sauce and seasoning to the meat.
The other 1lb of beef is cooked in another pot and used for BBQ cups or for shepherd’s pie.

Chicken and rice-
The other half of slow cooker chicken is put with yellow or white rice. Since it was slow cooked it already has the seasoning and the yellow rice has seasoning added to it.
Chicken sandwiches
The chicken used for this comes from the slow cooker or roaster chicken. I make my sandwiches on a Sunday to eat for the week.