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I've recently started "big batch" cooking using modified recipes from a 30 day cooking book and recipes from my own healthy cookbooks. I spend one or two days cooking, freeze each meal with cooking instructions, and I'm set for two weeks at a time. It really helps eliminate those last-minute runs to the fast food place because dinner is already done!
Even though the book that inspired me is for once-a-month cooking, I only do once every two weeks. It fits my time schedule and budget better.
In addition to batch cooking on the weekend, I brown my ground beef (all of it) as soon as I get home from the grocery store. We don't eat many hamburgers. It saves time because it cooks more quickly because it's not frozen and is ready when I need it later that week: shepherd's pie, chilli, etc.
I have been slowly changing our diets over the past year. Last year we focused on eating in more, less deep frying, batch cooking. This year we have developed a 3 phase system: Phase I (Jan - April) eat out couple times a month, start replacing meats with natural/grass feed/organic meats, buy top 12 dirty foods as organic, slowly replace foods with better alternatives.
Phase II (May - Aug) eat out one time a month, all meats bought grass feed/organic, purchase all Dirty Dozen organic. ONLY clean foods in house. Phase III (Sept - Dec) - Eating out only 2 times a quarter, continue organic meats and buying organic dirty dozen and only clean foods in house.
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