Now this I really need- quick tips on how to save time in the kitchen. Our guest blogger, Danielle Diamond, shows how you can cook for five days in one. -BB

I’m always on the hunt for healthy recipes that are quick, easy, and contain five or less ingredients.

There is never a shortage of ideas, thanks to the endless resources on the web, but my biggest obstacle is finding the time to cook healthy meals amidst a busy schedule. Recently I have begun taking a few hours, each week on Sunday, to cook many meals at a time so that we are fed for the week and beyond, without having to stress each night about ordering take-out.

Who knew there were so many sites out there with information on OAMC- for those not in the know, which I wasn’t, that stands for once a month cooking. Some sites recommend making 5 times the amount of one recipe and freezing it- doing this a few weeks in a row will yield a variety of foods that will keep for months. Others instruct to make 5 different recipes and eat them throughout the week. I enjoy cooking, and have no desire to make 5 sheet pans of vegetable lasagna at once, so I usually opt for variety.

Whatever method you choose, I have found a few tips that work regardless:

• Plan ahead and choose meals the whole family will eat
• Get organized by making a shopping list and printing out or bookmarking recipes
• Choose a few recipes that use the oven, and others on the stove or in a slow cooker so you can cook them at once without having to wait until one pan is clean to start another recipe.
• Have the best tools and pots you can afford. My favorite is a large Le Cruset dutch oven to cook soup, stews, and large amounts of vegetables in.
• Choose recipes that have five or less healthy ingredients
• In a pinch use frozen veggies that are pre-cut to save time and add flavor- the balsamic frozen onions from Trader Joes are amazing!
• Cut staples such as onions, carrots, celery, and freeze ahead of time so they are ready to add to recipes anytime.
• Partner with 3 friends and each make 4 servings of two meals, and then you each wind up with 8 different meals
• Have glass containers on hand to store food- they aren’t the most convenient, but the healthiest. I bought a case of canning jars, and that’s what I bring Bobbi her food in when I cook.
• Clean as you go, or make sure your wonderful spouse is standing by on clean-up duty.

Benefits of cooking ahead:

• Less stress
• Saves time
• Saves money when you buy in bulk
• Your family eats healthier

This is what I made last weekend- it took me 3 hours, but then I didn’t cook all week!

• Zucchini lasagna
• Leek and asparagus soup with goat cheese
• Quinoa with cranberries, walnuts, and goat cheese
• Spinach frittata
• Meatloaf with veggies and sundried tomato crust
• Broccoli- steamed and pureed with white beans and garlic
• Kale and white bean soup

If it seems overwhelming to use so many different ingredients, then pick one item and play iron chef! For example, you can buy 10 pounds of chicken when it’s on sale and make chicken enchiladas, soup, parmigiana, chili, and stir-fry. There are many different ways to wrap your head around the idea, but putting healthy food on the table in less time should be a huge motivator.

Food will stay fresh for 3-4 days in the fridge if stored properly. The meal that you would prepare for day 5 should be stored in the freezer, so make sure it’s the one that will freeze the best, such as the lasagna or soup.

Rachel Ray does a great job with her posts on how to cook 5 recipes in a day:

http://www.cookingchanneltv.com/rachael-rays-week-in-a-day/index.html

Good luck on your cooking adventure, and leave us a comment with any tips you have about saving time in the kitchen.

-Danielle Diamond

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