Maximize your Time & Minimize your Waste in the Kitchen

I have never been one of those people that could have a marathon cooking day once a week and freeze meals in advance. I just don’t think I’m organized enough for that. Honestly, I don’t usually have that much time carved out in one day either.

But today I probably got the closest I ever will to that concept. (And it felt AWESOME!)

You know if you read the blog frequently that I almost always make substitutions on recipes from my OHI (On Hand Ingredients), for two main reasons:
1. To use up an OHI before it goes bad
2. To prevent purchasing an ingredient solely for the purpose of one dish, thus increasing savings

I have a hard time buying fresh herbs for this reason; I generally don’t need an entire bunch of a particular herb for a recipe – it usually only calls for 1-2 sprigs, or a handful of leaves, etc. And then I throw the rest away once it has been sitting in my fridge long enough that it goes bad.

But – with proper meal planning, and by beginning to make more things from scratch, I think I’ve begun to master the art of using all parts of every ingredient.

Prepping station!

Prepping station!

With just a few hours in the kitchen today, I made:
*Grilled Chuck Steak
*Chimichurri
*Quinoa with celery, corn, and parsley
*Creamed spinach
*Prepped veggies for chicken noodle soup
*Prepped veggies for homemade vegetable stock
*Celery sticks for snacking

From left: Veggie Stock ingredients, Veggies for chicken soup, chimichurri, quinoa, steak

From left: Veggie Stock ingredients, Veggies for chicken soup, chimichurri, quinoa, steak

Not only does this save me time for tomorrow because I did all the prep work at once, but I used up every part of the celery and parsley and used almost every other ingredient in more than one way.

Here’s the meal and prep plan.

DINNER, NIGHT 1:
Grilled Steak (cut and season)
Chimichurri (parsley, cilantro, garlic, EVOO, RW vinegar, jalapeno, oregano, S&P)
Quinoa (corn, parsley, celery, lemon juice, EVOO, mozzarella, salt)
Creamed Spinach (frozen chopped spinach, cream cheese, half and half)
Avocado (I like it with my steak – it cuts the saltiness of the chimichurri)
wpid-IMG_20140226_175022.jpg

OVERNIGHT STOCK:
Onion
Carrots
Celery
Parsley
Garlic
Asparagus (which was almost ready to be thrown out)
*Stock to cook in crock pot overnight

LUNCH, DAY 2:
Steak wraps with chimichurri, cheddar, lime, avocado, tomato
I might even try the leftover quinoa IN the wrap… I’ll let you know how that goes


DINNER, NIGHT 2
:
Homemade stock (from crock pot)
Chicken
Prepped veggies (carrot, parsley, celery, onion)
Homemade whole wheat bread
*Soup to cook in crock pot all day, after straining veggies out of stock

So, when you’re doing your meal planning, think about multiple uses for each item you’re buying – especially produce, since this expires quickest.

The steps below outline my thought process for meal planning to maximize your time and minimize your waste. Give it a try and let me know if it works for you!

1. Choose one night to try a new recipe and/or a new ingredient.
2. Think of other ways to use the ingredients in that recipe, or a different way to use that new ingredient. Implement meals according to those thoughts.
3. Always keep in mind ideas for leftovers so you’re not just reheating old meals, but you’re also not throwing things away.
4. Do prep all at once, as much as possible.
5. Research ways to use the ‘throwaway’ parts of produce and protein.

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