I plan my weekly menu around my schedule to curb the urge to eat out. On days that I know I'll have something else to do during the time that I'm normally cooking (ex. on day's my daughter has dance until 5:30) I plan a slow cooker meal so that I know dinner will be ready when we get home and I'm not tempted to stop somewhere. On the days I know I probably just won't feel like cooking (usually Friday or Saturday) I plan something that can be prepared in under 20 minutes.
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Planning weekly menus saves money, cuts down on produce waste, and creates variety
Select 5-7 meals that can share something like raw carrots, celery, bell peppers and divide them throughout the week, and it will cut down on the bill. For more details e-mail me on how I do it. It won't allow me explain my system here.
When you're going to a restaurant, pull up the menu and plan your meal AHEAD of schedule. When you get to the restaurant, decline a menu. When the waitperson takes orders, give yours first and excuse yourself to the restroom to wash your hands while others are ordering to avoid changing your order.
When you place your order, make certain to give specific preparation instructions to the waitperson (i.e., no butter, seasoning, extras of any kind, etc.). Have your meal split in half before it comes to you. Half plated to the table and half in a to-go container.
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