A few years ago I began my adoration for Martha Stewart and especially how organized she was. I had my homepage set to marthastewart.com and picked up little tips and tricks on cleaning, cooking, baking and how to brine a turkey. I was pretty adventurous sometimes hosting roast beef or turkey dinners for 30 for Thanksgiving or Easter. After years of those big dinner parties I realized that I had no time to actually entertain or enjoy the company I was with. In fact, I didn’t even know if I really liked or cared for some of the company I had over. I learned that as time goes on you start to be more selective in who you really want to see and who you genuinely want to maintain your relationships with.
Anyways, back to Martha. One of the things I like to do is make lists – I love making lists actually. It organizes my mind and gives me a goal to achieve. I make a list of things I’d like to eat for the week and then pick 5 meals and 3-4 snacks. Then I create 5 columns for my grocery list: Produce, Cold, Meat, Frozen and Household. It really does help alot when you go shopping for the week because it prevents you from buying unnecessary things and speeds up the process of grocery shopping when you’re with irrate and impatient boyfriends who just want to get it done and over with.
The other huge time saver is actually pre-shredding your cheese, carrots; pre-chopping your broccoli and other vegetables after you purchase them. It makes weekday meals extremely quick and easy to throw together. I use a food processor with the shredder attachment to shred my cheese then place it in a container with some wax paper to absorb the moisture (and inhibit mold growth). Some things I’ll make enough for the week are beans (keep for 2 weeks), shredded or cut carrots, pre cut broccoli/cauliflower, shredded cabbage.
And because it’s just the two of us and Ryan doesn’t like leftovers I usually make enough so that there’s leftovers for me to have the next day or none. Here are some things I’ve made: Roasted chicken breast (rest of chicken is used to make chicken stock or demi-glace), cornmeal crusted tofu cubes baked with equal parts roasted potatoes and garlic, white turkey and bean chilli, veganaise coleslaw dressing and potato/mushroom omlettes.