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Until recently, I had been a full time mom who cooked every single day. Few weeks ago, I started working and realized it was too much for me to come home form a full day’s work and then start the dinner from scratch. The fact that I am not very fond of cooking did not help at all. That is when I discovered once a month cooking with freezer recipes.
When I first heard about it, it seemed like a lot to cook once a month for the whole month. I was not sure I had enough freezer recipes I could prepare.
I decided to give it a try though and that first day was something. I felt I had bitten off more than I could swallow. With two small children who couldn’t really help, it was all upon me. I didn’t give up though and somehow pulled myself through the day.
I came home the next day, exhausted from work but I had this bounce in my step because I knew I would not have to make dinner. I had a freezer full of healthy home-made food. I could even ask my kids to choose what they wanted to eat that night.
The whole week went by without me having to do any major dishes and I was hooked. Now I prepare dinners once a month with freezer recipes and won’t have it any other way. Here are five reasons you must give once a month cooking with freezer recipes it a try.
1. You have nothing to lose. Just try it once to see if it works for you and if you decide it is not for you, you will still have a few week’s worth of dinners in your freezer.
2. Making freezer recipes, we save a lot of money. We used to decide that we would not eat out on weekdays but some days, I would be so tired to cook, I would give in. For our family of four, an inexpensive dinner at the fast food place can cost at least $20.00. Do that once every week and it can add up to $80.00 a month, that’s close to $1000 a year.
2. Having food in the freezer that was prepared at home is obviously healthier than eating at that cheap fast food place. Over time, my children will develop healthy eating habits and grow to appreciate wholesome home-made meals as opposed to French fries.
3. I save many trips to the grocery store because I shop only once a month and buy in bulk to save even more money. Before, I used to fill the fridge with vegetables and meats I planned to cook with but when we ate out most of those supplies would just go bad. Now I only buy what will be used for my freezer recipes the next day. Moreover, my fridge has more space.
4. The most important advantage is all the extra time I get with my family. I come home and help my daughter with homework, we all go swimming and then we all sit down for a healthy dinner together. It can’t get any better than that. Now if only feeding my 18 month old could get any easier…
So you see how preparing your dinners once a month with freezer recipes is the way to go? You should seriously give it a try. The book I use for my freezer recipes has over 70 easy recipes with step-by-step instructions. It has grocery lists and menu plans, which in itself can be a daunting task.
Find out if freezer recipes can work for you or click here for ‘Frugal Mom’s Guide to Once a Month Cooking’
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Tags: cooking on a budget
Posted in Cooking · August 25th, 2010 · Comments (0)
What’s the ideal way How to Cook Corn on the Cob ? Ask several hard-core corn lovers and you’ll get many distinct answers. The very best way is to cook it on the grill, no steam it, no use a pressure cooker, no boil it! The response is going to depend on who you ask, the part of the nation you’re in will also influence the answer. This time of year sweet corn is at its peak and is obtainable at road-side stands all over the country. Its a staple of week-night dinners and weekend cookouts. We try to preserve the taste of sweet summer corn by freezing and canning, but one of the things that makes it such a unique treat is its limited availability. Fresh corn on the cob can only be had during the late part of summer, just like home-grown tomatoes.
On The Grill
There are a couple of means to cook corn on the cob on the grill. One is to peel back the husk and season the corn, pull the husk back in place, wrap in tin foil and cook above a low fire. My favorite is to soak the ears of corn in water for about an hour to dampen the husks so they don’t burn and add moisture to the cooking corn and then toss on the grill as is to grill and steam above a medium heat.
On the Stove
When cooking on the stove the ears needs to be husked and all the silk removed. To boil corn on the cob heat a large pot of water just to the boil, add husked ears and cover. Fresh corn doesn’t need to have a lot of cooking, check for tenderness following just several minutes. One way to steam cook corn on the cob is to put about 2 inches of water in the bottom of the pot with 2 splashes of milk, heat just to the boil and add the corn. The addition of the milk will lead to the pot to boil over if you’re aren’t cautious, so cock the lid on the pot so some of the steam can escape. Once more, check for tenderness in just a few minutes. I like to run the ears under the cold tap to stop the cooking and to cool the ears enough to eat instantly. No waiting here!
How to Cook Corn on the Cob is a matter of taste. I believe its a crime to cook it past fork tenderness and my cousin insists that it be boiled until soft all the way through. Which way do you like best?
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Tags: How to Cook Corn on the Cob
Posted in Cooking · August 20th, 2010 · Comments (0)