I must be honest. I’m not a true once-a-month cook. I tried. I strived (or strove). But it wasn’t easy. So instead of once-a-month cooking, I break cooking down into easy pieces and parts. We’ve talked about fixing simple suppers and doubling recipes. The other sock-it-away strategy I use is when-you-do-the-big-shop-cooking.
Big-shop cooking came about because I avoid the grocery store. I try my best not to go there unless absolutely necessary. We do our grocery shopping around pay days, so twice a month. Sure we need to run to get milk every now and then. However, since I’ve been following Kerri’s two-week menu planning example and posting my meal plans, those trips are fewer. It’s intentional. Money-saving too.
Hey! I can talk myself into two steps.
When the score comes in from the grocery store, this mama cooks. Right then. Just like Kim, I put the slow cooker to work browning ground beef, ground turkey and/or chicken. The big-shop cooking amounts to two steps: (1) stirring then (2) bagging.