Pre-chop veggies. Do the prep work in the evening when you're watching TV. Chop veggies while you watch your favorite shows. You can chop veggies for all your evening meals for the week in an hour or so. Then put in containers or bags and stick them in the fridge.
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I love to cook large batches of soups, whether it's bean soup, chicken and rice, vegetable or stuffed cabbage "stoup" and freeze in individual portions. Then I can grab a bowl out of the freezer to take for work when there's no leftovers. Stops me from making last minute poor choices.
I cook Big Batches of main dishes once or twice a week--every weekend, and sometimes in the middle of the week as well. As long as it's a dish my husband and I like, we can coast through the week by raiding our own "fast food" supply--only it is really "slow" food, which we can grab fast!
I started this when I was racing around trying to find healthy things to take for lunch at work. I cook large batches on the weekend, and then put them into serving-sized containers in the fridge. Ready to grab and go, no thinking required.
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