Loading…
5
PSA: I timed my dinners for 3 weeks and the 12 minute ones all had one thing in common
I got tired of standing in the kitchen till 8pm so I started writing down how long each dinner took. 21 nights total. Anything that came in under 15 minutes had something already cooked sitting in the fridge, usually a pot of rice or a tray of roasted veggies from Sunday. The nights I cooked everything from scratch ran 40 minutes or more every single time. The food itself didn't matter. Same chicken, same pan, way different clock. Now I just cook double on Sunday, 3 nights run themselves, and I'm eating by 6:30 instead of 8. What's your go-to make ahead item that actually holds up by Wednesday?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.