I often cook casseroles, or make rice salads etc, in bulk then freeze in old 500g spread cartons. They stack nicely in the freezer and one carton holds the equivalent of one protein portion, one carb, plus two portions of veg including juices from a stew etc. This cuts down on cooking costs, washing up, and food wastage.It means that if, like me you live alone, you can store a variety of different recipes and have a meal available at a few minutes notice, courtesy of re-heating in a microwave.
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I cannot believe how much money we have at the end of the month now that we cook at home more often. We have saved money AND can control our portions, calories, etc. It's more work, but home-cooked food tastes the best. Double the recipe and freeze half for the nights you don't want to cook. Save the meals out for the rare special occasion.
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