Post by sunshine on Jul 14, 2005 6:43:51 GMT 10
STEP ONE Choose 20 recipes. This will last a family of 4 about 4 weeks,
(allowing for leftovers, eat-out nights, scratch cooking nights, baked potato
nights, etc.) Try to have a balance of casseroles, soups, stews, pasta,
meats, ethnic foods and so on. STEP TWO Make up a master grocery list,
using a cookbook program like "MasterCook" or a simple spreadsheet. Make sure
you list EVERY SINGLE ITEM you will need. Include products like aluminum
foil, freezer bags and scouring pads. Don't forget simple things like flour,
salt and sugar. (You don't want to run out of something on cooking day!) Once
you have your list, check off the items you will need to purchase. My list
changes each time because I vary my recipes, depending on what is most
economical. I have to update my list each time, but it's not a big deal with
a computer. STEP THREE Start a notebook of "your" recipes (i.e. the ones
that your family likes and that you know will work.) Either copy the recipe
or rewrite it on a 8x11 sheet (one recipe per page). Organize to your liking
in a 3-ring notebook. After a few months, you'll have a nice notebook full of
recipes that WORK!!! STEP FOUR Read through each recipe and break it down
into simple steps. On a sheet, list the recipe names in columns. Write the
steps underneath. Do it in an order that makes sense to you. Then take
similar steps from ALL the recipes and do them together. Example: To make
spaghetti sauce and lasagna chop onion (x cups or x pounds of onions) grate
cheese (x cups or ounces) chop peppers chop veggies mince garlic combine
cheeses brown meat and drain make layers add tomatoes wrap pan and freeze
simmer bag and freeze On cooking day, do similar tasks together, i.e. all the
chopping, sauteeing, peeling, boiling. Put soups and stews which will cook
for a long time on early to simmer. Then put the casseroles together, wrap
carefully and put in the bottom of a chest freezer or on the bottom of
shelves. (They take up more room and also take longer to freeze). STEP
FIVE Label your items! Put a "sharpie" indelible marker on your shopping list
if you don't have one. Ink pen is not legible and regular markers run. You
can reuse freezer bags IF they haven't held raw meat and IF you haven't poked
holes in them cleaning them. Regardless of the kind of food, DOUBLE-BAG IT!!!
The food will be in better shape and you won't be doing a panic mop. (Guess
how I know...!) STEP SIX On cooking day, start as early as you can. Wear
comfortable, supportive shoes. (I wear my hiking boots!) Have a change of
aprons ready and lots of clean towels. Clear off your countertops and clutter
so that you have maximum workspace. Tape up the recipes where you can see
them in plastic page protectors. You will be amazed at how quickly things go
together if you've done steps ahead of time (the chopping, browning, etc.),
Make notes on your recipes if you want to make any changes the next time.
STEP SEVEN Don't cook dinner on your big day! Order in a pizza, go to a
friend's house or eat out at your favorite fasticum foodium. If you are short
on funds, save your crockpot for your evening meal so that you don't have to
fix another dish. You will be TIRED!!!! STEP EIGHT HOW DO YOU DO THIS
WITH SMALL CHILDREN?
? Good question! It can be done! 
With a newborn and
a preschooler, I found that I had to break it up into a couple of days in
order to survive. Here's a sample schedule which I often used: Day one: after
dinner - shop; freeze breads and organize staples Day two: brown meats,
measure for recipes and put into bags or covered bowls, labeled, in fridge.
Day three: chop veggies, grate cheese, get out pans, put beans on to soak Day
four: finish cooking - assemble, freeze. I would usually be DONE by lunch
time or mid afternoon at the latest!
(allowing for leftovers, eat-out nights, scratch cooking nights, baked potato
nights, etc.) Try to have a balance of casseroles, soups, stews, pasta,
meats, ethnic foods and so on. STEP TWO Make up a master grocery list,
using a cookbook program like "MasterCook" or a simple spreadsheet. Make sure
you list EVERY SINGLE ITEM you will need. Include products like aluminum
foil, freezer bags and scouring pads. Don't forget simple things like flour,
salt and sugar. (You don't want to run out of something on cooking day!) Once
you have your list, check off the items you will need to purchase. My list
changes each time because I vary my recipes, depending on what is most
economical. I have to update my list each time, but it's not a big deal with
a computer. STEP THREE Start a notebook of "your" recipes (i.e. the ones
that your family likes and that you know will work.) Either copy the recipe
or rewrite it on a 8x11 sheet (one recipe per page). Organize to your liking
in a 3-ring notebook. After a few months, you'll have a nice notebook full of
recipes that WORK!!! STEP FOUR Read through each recipe and break it down
into simple steps. On a sheet, list the recipe names in columns. Write the
steps underneath. Do it in an order that makes sense to you. Then take
similar steps from ALL the recipes and do them together. Example: To make
spaghetti sauce and lasagna chop onion (x cups or x pounds of onions) grate
cheese (x cups or ounces) chop peppers chop veggies mince garlic combine
cheeses brown meat and drain make layers add tomatoes wrap pan and freeze
simmer bag and freeze On cooking day, do similar tasks together, i.e. all the
chopping, sauteeing, peeling, boiling. Put soups and stews which will cook
for a long time on early to simmer. Then put the casseroles together, wrap
carefully and put in the bottom of a chest freezer or on the bottom of
shelves. (They take up more room and also take longer to freeze). STEP
FIVE Label your items! Put a "sharpie" indelible marker on your shopping list
if you don't have one. Ink pen is not legible and regular markers run. You
can reuse freezer bags IF they haven't held raw meat and IF you haven't poked
holes in them cleaning them. Regardless of the kind of food, DOUBLE-BAG IT!!!
The food will be in better shape and you won't be doing a panic mop. (Guess
how I know...!) STEP SIX On cooking day, start as early as you can. Wear
comfortable, supportive shoes. (I wear my hiking boots!) Have a change of
aprons ready and lots of clean towels. Clear off your countertops and clutter
so that you have maximum workspace. Tape up the recipes where you can see
them in plastic page protectors. You will be amazed at how quickly things go
together if you've done steps ahead of time (the chopping, browning, etc.),
Make notes on your recipes if you want to make any changes the next time.
STEP SEVEN Don't cook dinner on your big day! Order in a pizza, go to a
friend's house or eat out at your favorite fasticum foodium. If you are short
on funds, save your crockpot for your evening meal so that you don't have to
fix another dish. You will be TIRED!!!! STEP EIGHT HOW DO YOU DO THIS
WITH SMALL CHILDREN?
? Good question! It can be done! 
With a newborn anda preschooler, I found that I had to break it up into a couple of days in
order to survive. Here's a sample schedule which I often used: Day one: after
dinner - shop; freeze breads and organize staples Day two: brown meats,
measure for recipes and put into bags or covered bowls, labeled, in fridge.
Day three: chop veggies, grate cheese, get out pans, put beans on to soak Day
four: finish cooking - assemble, freeze. I would usually be DONE by lunch
time or mid afternoon at the latest!
