So you're at the grocery once again, and the only things that seem appealing are the pre-made deli dinners, and you can't imagine cooking every night for just yourself when PBJ is still available? You can eat like a human and still save money and calories (there are so many needless calories in pre-made food unless you are really paying attention you can easily overeat every day of the week) if you plan it out right.
My friend Jack reminded me how frustrating living by yourself and trying to cook can be, but you don't need to cook every day to have homemade food. Especially if you have some friends.
Cook and freeze. We all have several favorite things that we make as our staples, but that are simply too time-consuming to make every time we need a little sustenance. What you can do is choose one night a week, or every two, to have as your cooking night and cook 3 or 4 dishes with enough to be able to freeze a portion or two of each, about 2 servings. Then before you go to work, take something out of the freezer, and you've got a serving for dinner plus for lunch the next day! But not so much you get sick of it or waste any. If you don't finish everything you need to before the next scheduled cooking day, well then, it just means you've got more diversity to choose from. :)
As for items that I know freeze well:
Savory and hearty soups with clear broths (not milky) like beef stew, chicken and dumplings, Thai peanut soup, and many many more.
Carne adovada, one of my personal faves. If you want the recipe, let me know.
Crock pot items will be covered in another post, but often are very good frozen
Red rice and beans with turkey sausage
Roasted poultry
Roast beast
Broiled/roasted root vegetables
Let me know if you'd like specifics, I'd be happy to share.
Due to multiple requests, I am posting a couple recipes. These are as close as I can get to exact, anyone who's seen me cook knows that I can't be exact to save my soul. Okay fine, anyone who's seen me do much of anything knows I have a very...erm....
fluid way of doing things. Note: all these recipes are meant to either serve 4+ or be frozen. Also, none of these are my own creations although they might have been tweaked some from their original sources. If I know where it came from exactly I will link, no intention of slight exists, if you find the reference please let me know so I can give credit where due. :)
Carne adovada:
4-5 lbs of roast beef, any type will do. I've even used flank steak and similar when it's on sale, since it slow cooks forever, it really just becomes a happy mush so those types that are usually more tough just really work as well.
2-3 cans of El Pato (you can find it in the Hispanic foods section, if it ends up too hot, substitute equal part tomato sauce)
2-3 cans of hatch or roasted green chiles (feel free to substitute equal quantities of fresh, I just get a little lazy)
1 can jalapenos (to taste, leave these out if you don't want it too hot)
1-2 T minced garlic (IMHO the more the better!!!!)
Salt to taste
Cayenne/black pepper to taste
2-3 t ground cumin
1/4 cup tequila (optional, but it adds a nice counterpoint)
1/2 minced onion (optional, it depends on my mood, sometimes I just don't feel like onions and they make my tummy hurt)
Remove the fat from the beef, the more lean the better to me. Leave anything within the grain unless it is larger than 1/4" in width/depth. Cut the beef into cubes and brown in a pan with the garlic. Drain the fat and put into slow cooker. Add all the other ingredients and stir. Put on medium-high for 4-8 hours or longer if you need to. Stir when you can, but doesn't need it more than every several hours. If you can only cook it for 4 hours, it might not have wholly become mush. If not, just use a spoon (I generally prefer wooden cooking implements, it's a preference) and squish the beef against the wall of the cooker, it will just shred and fall apart. If it's been longer, it probably could use some mushing anyway, but just tamp it down a little with your spoon, that should be all it needs. Serve with tortilla chips or as burrito/enchilada filling, salt to taste.
Coq au vin
Note: this won't be anywhere near as pretty as traditional coq au vin, and the sauce doesn't end up with that sugary stickiness that's kinda awesome, but it definitely does the trick.
4+ frozen/fresh chicken breasts. Don't need to be thawed if still frozen.
1/2 bottle or dry red like merlot, zin, cab...etc. The rest can be used to create a glaze for any side dish or just drink happily. Remember that if you can't drink the wine because it's horrible, it won't make any better of a cooking wine.
Garlic and more garlic, minced please. On that note, I cheat and use the pre-minced that comes in jars. No muss, no fuss. Probably about 2-3 T.
2 t ground thyme
2 cups (about) of chicken stock or vegetable stock. I never use boullion as I haven't had success with it as a consistent quality ingredient so always just get either the stuff in cartons, make my own or in cans.
1 can tomato sauce (some people like more tomato-y, I prefer to have the wine speak the loudest)
1 whole yellow onion, minced
salt and pepper to taste
Put the onions in a pan and cook until tender, I use about 2 T of olive oil to achieve this. Then put everything into the slow cooker and cook 6-8 hours. The chicken will far apart too easily, part of what makes it not as pretty, so be careful taking it out of the dish if presentation is a consideration. Then thicken the sauce, heat up a couple T of water, then mix in an equal part of cornstarch until it entirely dissolves. Put this solution into the liquid in the slow cooker, strain to get rid of chicken fats and little solid chicken bits that fell off, again, if presentation is a consideration. Otherwise pour to taste over chicken.
Mild green chile pork loin
3-4 lbs pork loin (or more, just increase quantities)
2 cans green/hatch chiles, for interest, I prefer the ones that are roasted for a more mellow flavor
3-4 t cumin
1-2 T minced garlic
1-2 C water
salt and pepper to taste
Place everything in the crock pot, cook for 4-6-8-? hours, whatever you have. Remove pork loin from liquid and enjoy. Note, I actually kinda like the liquid taste, so I generally reserve some of it and keep it with the pork. That way even reheating it stays extra extra moist. Stupid word, moist, but useful.
For soup recipes, the book I like I am still trying to find online, so bear with me a mite.