For years I have struggled with regularly preparing meals at home. I tend to dislike following routines for any length of time, and I also tend to dislike having to come up with vast organizational schemes more frequently than perhaps monthly (or even bimonthly), so creating a weekly meal plan, shopping for it, and then cooking according to that plan every night has rarely occurred.
Thinking about it today, I started to wonder if I couldn’t space out the planning and work more. Buy in bulk, take the first few steps of a recipe, package up single or double servings, then freeze the servings to cook later. I do have times where I want to do a huge project; perhaps I could use those times to stock up on freezable meal beginnings. And then on regular nights all I’d really have to do to make dinner would be to pick a pre-prepared item and get the fresh ingredients I might need to compliment it. To save freezer space, I could even branch out into unfrozen vacuum-packed food, if it’s possible to do that safely. And of course there’s always canning.
It’s a thought. This may be a good way for me to go so I don’t feel as overwhelmed during the week.