I have to admit that it sometimes takes me a very long time to learn lessons that should be obvious. One of those lessons is how the kitchen can be used to significantly cut food costs. Today’s lesson, Gentle Reader, is about the money-saving magic of my kitchen.
At the end of last week, I found myself in the very happy position of having some extra money in my bank account. Hurray! Being the money nerd that I am, I promptly started reviewing my outstanding credit card charges and my surplus funds went to paying them off.
But I had to ask myself – where did that extra money come from? I’m almost always wondering how to stretch my remaining money at this point in my paycheque cycle. If my bank account were a gas tank, I’d characterize this point of the cycle as “running on financial fumes.” It’s not fun, but I’d also believed it was unavoidable.
I was wrong.
The reason for my unexpected largesse was the money-saving magic of my kitchen.
Clarification please, Blue Lobster – what in the hell are you talking about?
My kitchen is home to my fridge, an old-fashioned upright refrigerator with a handy-dandy freezer at the top. The weekend before last, I went grocery-shopping and purchased a bulk pack of chicken. I decided to cook several pieces for lunch. The rest of the chicken was rubbed in a lovely marinade, portioned into freezer bags, and set inside my freezer. I took my lunch to work with me four days last week, saving myself atleast $80 in the process.
In addition to my magnificent refrigerator and its freezer, my kitchen is also home to a working oven & stovetop. Again, I cooked some of the chicken and I also prepared some saffron rice for myself. After dinner, I portioned out the chicken and rice into several reusable containers. They were stacked in the fridge and I simply tossed one into my lunch-bag each morning before I left to catch my bus. No more scrambling to make a tasty lunch in the morning. I didn’t have to figure out which of the it-all-tastes-the-same-to-me dining establishments would have the privilege of serving me their food.
As I’ve written before, cooking at home is a money-saver. It’s healthier and often tastier than whatever you can buy at a restaurant or fast-food outlet. For the most part, you control the amount of sugar, fat and salt that goes into the food you cook because you get to adjust the recipe to suit your tastes. The cherry on the sundae is that your wallet stays heavy as you eat your own homemade food.
The beauty of using the freezer along with my range is that I minimized the amount of cooking and grocery-shopping that I have to do. For as much as I love eating good food, I really hate shopping for groceries. In my family, I’m an oddity. Both my mother and my brother love grocery-shopping. I chalk it up to them both being Pisces…
After a long day in the office, I’m not exactly excited to get into the kitchen and create a lovely meal from scratch. I’m far more likely to eat Triscuits with cheese, or enjoy a lovely bowl of breakfast cereal. These aren’t good meal options!
The awesome appliances in my kitchen minimize the drudgery of cooking every single day!!! I cook on Sundays, then – maybe – again on Thursday or Friday night. The marinated meat that I’d stashed in my freezer is ready to be put into the oven after having been safely thawed in the fridge. It doesn’t take long to cook some rice, to boil some potatoes, or to make some pasta to go with my meat. Add in a bag of salad or some veggies and voila! Dinner is ready to go relatively quickly. Again, there is no need to cook every day – make enough rice/potatoes/pasta/whatever-side-you-prefer to last for a few days.
No Fail Marinade Recipes
If you’re a fan of sweet-and-spicy, try this recipe for sriracha brown sugar chicken. It’s absolute delicious! I wish I could say that I created this recipe but I did not. It’s from the website Dinner then Dessert, one of my favorite places to find new recipes. I’m already salivating as I sit here thinking about how tasty my lunches are going to be this week!
Here’s another magnificent recipe for honey garlic chicken. Again, I can’t take credit for this recipe. I found it at Chef Savvy. What I can take credit for is creating a honey garlic marinade for the two packages of chicken thighs that are currently sitting in my freezer. They will be utterly scrumptious when I cook them for lunch in the future.
This particular recipe for sheet pan chicken tinga bowls has been on my mind since I first saw it on my Instagram feed. Again, the credit for this recipe has to go to the website called Pinch of Yum. Technically, this is a make-ahead meal but I think you could make the sauce, let it cool, pour it over the chicken, then freeze it until you’re ready to eat it.
So far, I’ve only used chicken with my marinades. This is because I love chicken in all forms, except feet & liver. Chicken liver = yucky! That said, I’m not adverse to finding marinade recipes for other meats. Ideally, I’d like to find an equally delightful marinade for pork chops that can be baked in the oven.
Learn it, live it!
I have learned my lesson. There is no way around my deep-seated fondness for eating. However, I do have the capacity to find recipes that will make my tummy happier. I’m smart enough to cook without starting fires. The internet is filled with recipes and You Tube is bursting with videos of people making those recipes.
I’ve learned my lesson – cooking once a week is grand. Marinating my meat in advance will save me trips to the grocery store and will save me some prep time during the week. My range & my freezer are my friends. I can eat well without whipping out my wallet on workdays.
Let me say it again – I love the money-saving magic of my kitchen! I have the tools at my disposal to create fabulous meals for myself while saving a boatload of money at the same time. When it comes to food, what could be better than that?