We want to break out of this cycle of ordering delivery but at the same time, cooking everyday has been a challenge. We also have been trying to develop some sort of routine where we meal prep on the weekends but we live in an apartment with a really small kitchen so cooking and storing food for 5 days doesn’t seem doable. Maybe cook for 3 days and then prepare the ingredients to cook again on Wednesday?

I’d appreciate if you could share your strategies and experience. The goal here is to eat healthy and good food.

Edit: Thank you everyone for all your contributions! I am a little overwhelmed by the number of replies so I if I do not reply to you please do now feel bad!!

  • meteorswarm@beehaw.org
    2·
    1 year ago

    I’m a confident cook making food for two people in a small kitchen.

    I wing it, but I’m making choices so that everything fits together and I have some recipe patterns that work well. I don’t do meal prep. Most dinners double as a lunch.

    A lot of what makes my cooking efficient only comes with practice. I know the timing of different things and cook accordingly to line stuff up. Rice in the pressure cooker takes 30 minutes. That kind of thing. Make choices so that stuff goes in parallel, or make one pot dishes.

    I generally try to have a main dish, potentially a starch side if the main isn’t, and a vegetable.

    Some example meals:

    • Mashed potatoes (steam in instant pot, mash with olive oil salt and water when ready), kjøttkaker (meatballs) which finish in a brown gravy, and some seasonal vegetable, maybe sauteed.
    • Pasta, red sauce with vegetables in it (always an onion, maybe some other stuff), maybe ground meat or sardines. Sauce cooks in pan and then mixes with pasta
    • Vaguely Thai curry (sauteed veggies, chicken, garlic ginger onions, curry paste, coconut milk), rice in the instant pot