for Busy Cooks: Working for the Weekend
Time is tight enough during the week, sometimes your
best bet for getting a start on dinners for Monday through Friday is
to spend a little time on Saturday or Sunday getting prepared. These
ideas can help you do just that:
Plan the menu for the week, then shop according
to your plan.
Chop vegetables, brown ground beef, cook chicken
breasts, do anything you can ahead of time, then package, label
and refrigerate or freeze.
Wash lettuces for salads; make vinaigrettes and
Stir together ingredients for sauces so they’re
ready to add to dishes.
Serve a roast on Sunday, then plan to use the
leftovers in a casserole or stew on Tuesday. Or freeze the
leftovers to use later.
Prep everything you’ll need for a stir-fry chop
onions, peppers, carrots, celery, mushrooms and meat, and place in
individual plastic bags. Store all the small pouches in a
larger bag in the refrigerator, and you’ll have dinner on the
table in about 15 minutes.
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