kitchen prep challenge

**Palooka** · 09-05-2009, 10:38 PM

So I don't eat at Taco Bell challenge...
I've been on a bad streak about not being organized in the kitchen and just lazy. I know why now, so I am going to change that. There is many things I can prep to make eating healthy, easy, and convenient to grab. I've been bad about throwing stuff away instead of freezing it or turning it into something else and even buying too much groceries that I don't use.

So I am going to list things and make myself do these so I don't eat 99cent bean burritos at Taco Bell because I didn't take the time to prepare. So please join me daily or weekly or whatever you need to keeping it organized in the kitchen.

I might be a loner here because I know some of you are so organized.

I am going to list the stuff I have done so far....

**Palooka** · 09-05-2009, 10:42 PM

I have black beans soaking in water so I can throw them in the CP in the morning. I will freeze these so I don't buy canned.

I put leftover soup in the freezer. It was about one serving left, saved for a lunch.

I cut up a tomato and cucumber to grab to make an easy veggie sandwich.

**mauimagic** · 09-06-2009, 12:51 AM

Palooka, you may be surprised how many of us fall into this same category - perhaps not all the time, but I know that I cycle in and out

I like your plan and your style. Writing things down always helps me be more organized and successful!!

this morning I was faced with the old Saturday on the way to the soccer field - way too easy to go to the drive throught to pick up breakfasts - instead - DH had made coffee, so we were good to go there. I made scrambled eggs, turkey sausage links and toast for me to eat at home and packaged to DH to eat on the field. Score a success for us!!

My personal challenge is that I don't like to grocery shop. Too bad, I still need to do this. Yesterday I made sure that we had several breakfast meats (for DH especially) - eggs, rice or toast and we'll be good to go for the week!!

Lunches are easier - when DH is working at our school - September is all month, I just put $s in his lunch account for school lunch. It's $4.25 daily and definitely worth the peace of mind to me. My lunch is cup of chicken boullion and leftovers.

Wow - how I do go one. Think I did this more for myself that anyone else

Keep posting please so we can all learn!!

**frugalfranny** · 09-06-2009, 02:30 AM

Way to go Palooka......

My 'bad thing' was a little different than yours.....

I find that if I bring the stuff straight home from the store....celery, peaches, etc. and 'prep it' right away.....don't even put it in the refer. first, THEN it won't go to waste. I even wash the lettuce, cabbage, grapes, etc. That way it is ready to go....be it to eat or use in something.

I was wasting so much produce that I had to put a stop to it......and this seemed to work for me. The other plus side was that I would grab the grapes to eat for a snack instead of something else less healthy!

**NikoSan999** · 09-06-2009, 10:51 AM

I was thinking about carrots this morning actually. I need a few cans for my pantry/stockpile especially for soups. I know buying a bunch of carrots from the produce is cheaper than canned or frozen but canned/frozen is SO much easier. AND dosen't have to cook as long saving time. But the prep time on peeling ( right word evades me at the moment ) and slicing them is way to long and a pain in the butt. Came to the conclusion to take a evening when doing nothing but maybe watching a dvd and doing it then. When finished food saving them in bags for use for soup time. Be nice if could also maybe cook them some before putting in bags to save soup cooking time. Can someone tell me if you can do this...cook raw then food saver bag freeze? Just got the food save machine and roll bags. Thought the ready made bags on the expensive side. Make my own as soon as figure out how. Thanks for any answers in advance.

**NewLeaf** · 09-06-2009, 10:56 AM

My biggest mistake is that I put all the meat in the freezer right away and then when dinner time rolls around its "uh oh, I forgot to thaw the meat again....." I haven't been diligent about using leftovers like I should either. I get lazy and don't want to cook so I do sandwhiches and soup. You can only do this so many times before they start to complain (lol).

So I made a list of dinners, made sure I had all ingrediants and need to make a note to thaw whatever I need ea. morning. That actually used to be on my Morning flylady list.

It looks like I need to get organized too.

**tervsforme** · 09-06-2009, 11:04 AM

I have this same issue! My busy season is coming up and by the time I get home from work and feed the cat and dogs and let them out, it's almost 8:00 p.m. I am going to make some soup today to have for lunches during the week and I'll make a casserole tomorrow to have for dinner for a few nights. I plan on doing this every sunday, 1 homemade soup and 1 homemade casserole. I'll freeze a couple of servings of soup to have for a later time. I'm off to find a casserole recipe!

**craftypam** · 09-06-2009, 06:33 PM

frugal franny, thank you thank you thank you
I have the same problem and I like your solution to get it ready BEFORE putting it in the refrigerator.

Niko san; I think you have to partially cook (blanch) before freezing; not real sure.

Time saving tips for carrots because I love them. Peel. Put them in food processor on slice. I also use mandolin slicer (takes a little longer), AND pressure cooker is WONDERFUL. Carrots cook for 3 minutes. Totally done and ready to eat!!!!

Pressure cookers are wonderful for cooking dinner fast. Pork chops and scalloped potatoes. Brown pork chops in a little oil. Peel potatoes and slice; put in pressure cooker add water. Let pressure rise up and cook for 12 minutes. Put pan under faucet to bring pressure down. Pork chops are so tender you can cut them with a fork. I used mine almost daily when I worked.

**Palooka** · 09-06-2009, 09:48 PM

Today I used the pressure cooker for the beans and put six bags in the freezer. I also made a small batch of rice to go in the fridge. That's about it today.

**Minner77** · 09-29-2009, 09:09 PM

Originally Posted by craftypam

frugal franny, thank you thank you thank you

Time saving tips for carrots because I love them. Peel. Put them in food processor on slice. I also use mandolin slicer (takes a little longer), AND pressure cooker is WONDERFUL. Carrots cook for 3 minutes. Totally done and ready to eat!!!!

Pressure cookers are wonderful for cooking dinner fast. Pork chops and scalloped potatoes. Brown pork chops in a little oil. Peel potatoes and slice; put in pressure cooker add water. Let pressure rise up and cook for 12 minutes. Put pan under faucet to bring pressure down. Pork chops are so tender you can cut them with a fork. I used mine almost daily when I worked.

craftypam, could you go into a little more detail? I would love to try this but don't know how many potatoes, how much pork, and if everything goes in at once. Also, how much water for cooking those carrots? Sorry for being such a dunce.

Do you know of a good pressure cooker cookbook, or a good website? I have a nice pressure cooker but am basically afraid to use it...

**craftypam** · 09-29-2009, 09:24 PM

Originally Posted by Minner77

craftypam, could you go into a little more detail? I would love to try this but don't know how many potatoes, how much pork, and if everything goes in at once. Also, how much water for cooking those carrots? Sorry for being such a dunce.

Do you know of a good pressure cooker cookbook, or a good website? I have a nice pressure cooker but am basically afraid to use it...

First; PLEASE don't be afraid to use your pressure cooker. I've been using mine for 34 years and probably 3-5 times a week. I have never had the top come off while cooking. For most recipes that include meat and vegetables; Brown pork chops in a little shortening; peel and slice potatoes and put them in the pressure cooker after browning meat; put in the required water; put the top on and bring the pressure up (meaning the top pc will rock) and put the timer on for 12 minutes. When the timer goes off put under the water to release pressure. Take the top off and dinner is ready to eat. If you would be cooking something like a roast you'd cook it for 10 or 15 minutes (depending on the size of the roast). Then take off and release pressure under the water; then add the vegetables and cook for awhile longer.

As far as books go I got mine when I bought my pressure cooker. I like it better than some of the ones they sell because most of them cook with a bunch of stuff I don't normally use. Best thing I would suggest is to google pressure cooker recipes or check them out at the library to see if you like them; then buy them used online.

**craftypam** · 09-30-2009, 06:13 AM

Minner;

Sorry I missed answering a couple of your questions. You are supposed to only fill the pressure cooker 2/3 full. I laugh at that because I've filled mine more than that very often. Thats to answer the question about how many pork chops and how many potatoes. The carrots 1 cup of water; I usually don't measure just pour some in and they cook for 2-3 minutes.

**tervsforme** · 09-30-2009, 08:13 AM

I went through my bins last night. I cleaned a bunch of carrots and celery that I had. I'll use some of the older celery when I make soup tonight. I also made a big pan of potatos and onions. I can use the leftovers to have with eggs or have with supper.

**Minner77** · 09-30-2009, 12:04 PM

Originally Posted by craftypam

Minner;

Sorry I missed answering a couple of your questions. You are supposed to only fill the pressure cooker 2/3 full. I laugh at that because I've filled mine more than that very often. Thats to answer the question about how many pork chops and how many potatoes. The carrots 1 cup of water; I usually don't measure just pour some in and they cook for 2-3 minutes.

Thanks so much, craftypam, for both of your posts! Sounds as though I've been needlessly fearing my pressure cooker -- but you hear so many caveats and warnings.... ay caramba!

I have a bunch of porkchops in the freezer, carrots in the fridge, and a new bag of potatoes, so guess what's for dinner as soon as DH gets back from his trip? Can't wait to try it. Thanks for the shot of confidence!

~Mary

**gapeach** · 09-30-2009, 12:11 PM

I keep chopped peppers, celery and onions in the freezer. This helps when I'm making soups, stews, casseroles. I also keep a freezer inventory going. This helps me with my menu planning and I try to use the oldest meat first. At first I would put things in the freezer without writing the date on them. I let some things get freezer burn so I started writing the date and now I have very little waste.