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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.
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