I always get this question — is it cheaper to eat out than to cook and eat at home?
My response is usually well, it might be for one or two times, but over time you will save money and eat better if you eat at home more often.
Nobody likes that response.
Meal planning is a big part of cooking and eating at home. It takes only a few minutes to check what foods you have on hand, plan four or five meals, make a shopping list and then head to the store.
Planning saves time and reduces food waste. It reduces the number of trips you take to the grocery store. Also, food that you previously purchased, but didn’t use, doesn’t go to waste. For example, if you know ahead of time what you need to take out of the freezer, you will save defrosting time by thawing frozen foods in the refrigerator, which is recommended.
Eating at home saves money. Think of the cost of a common meal eaten out. Include salad, vegetable, potato or pasta and main entrée. Next, compare that cost with the cost per serving of a bag of spinach or romaine lettuce, a 5-pound bag of potatoes and a roasting chicken.
Eating healthier, saving time and money are just a few reasons why you should cook and eat at home more often. If you are already planning your meals and cooking at home, you know the value. Share your skills with someone who is a novice at eating and cooking meals at home.
Below is a recipe that makes two meals. Enjoy!
Slow Cooker Chicken
If you do not have a slow cooker, use an oven
3-4-pound thawed whole chicken
4 carrots, peeled
1 onion cut in quarters
½ cup water
Wash hands. Spray the slow cooker with non-stick spray. Add water, carrots and onions.
Add thawed chicken. Season with pepper, parsley and other favorite seasonings. Note: Fill the slow cooker at least half full and no more than two thirds full to ensure proper cooking.
Set slow cooker on low for 6 hours or until the meat reaches 165 degrees F.
If using an oven. Set oven at 350 degrees and bake for 1 and ½ hour or until meat reaches 165 degrees.
Teriyaki Rice Bowl
1 tablespoon oil, canola or vegetable
¾ pound deboned chicken
2 cloves garlic, minced
2 cups water
½ cup teriyaki sauce
2 cups instant brown rice, uncooked package
16-ounce frozen stir fry vegetables
Heat oil in a large skillet over medium high heat. Add garlic, water, cooked chicken and teriyaki sauce and stir. Bring to a boil. Stir in rice. Return to a boil. Reduce heat to low and cover, simmer 5 minutes.
Stir in frozen vegetables. Heat and stir 5 minutes. Cover and let stand 5 minutes. Fluff with a fork.
Tips: Substitute ¼ teaspoon garlic powder for the cloves of garlic. Use regular rice instead of instant rice and extend the cooking time. Serves 6 – 1 cup. Enjoy!
