Cutbacks in flight hours means cutbacks in my monthly budget... I am getting creative to deal with it, which isn't easy when you are a pilot wife with no children. It is easier to go out to eat a single meal rather than prepare a bunch of food that rots in the fridge/freezer before you get a chance to eat it. It is not, however, less expensive than buying ingredients and making it yourself (I haven't calculated the cost of the ruined food, so I may be wrong there). So, the question is - how do I feed myself individual meals (that meet my unique eating requirements) without anything going to waste?
I came across the solution while reading my Rachael Ray magazine this month (before the dog peed on it, but that is another story)... There is an article in there inspired by her recent make-ahead meals that prepares individual ingredients that are frozen in individual quantities... This got me thinking.
If I can buy large quantities of chicken, beef, and pork when it goes on sale, then I can roast them in my favorite method, shred, and freeze the meat in Ziploc baggies in 1 cup portions. I can also make brown rice ahead of time and freeze the same way. Combining this method with other ingredients from my pantry and organic produce delivery, I should be able to feed myself (and Aaron when he is home) and save money in the process. I can use the meat to make soup as I want it (in the quantity that I want, rather than a large pot that I won't finish), or make enchilada/burritos/tacos, or toss with pasta or risotto, or make sandwiches... You can see where I'm going with this! So much versatility, with weekend efforts.
If you are a member of the Pilot Wives Club, I'll add my recipes there (along with some variations, for those with different tastes). I'll also add them to my other blog for my own record or to satisfy your curiosity...
I don't know why I didn't think of this before!