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We've been trying to get a lot better at cooking for dinner and planning before we head to the store has helped a ton. I think moving to an area with less options for eating out has helped a bit too. We have a few go to dishes like chicken and noodles, maid rites, pastas, salads, etc when it's crappy outside but we are always on the grill when it's available. Brats, burgers, chicken, etc.

Now lunch is the bigger concern for me. I eat out probably 3-4 days a week and I'm still working on that one.

Having a child has brought a little more importance to eating at home around the dinner table. He's only 3 right now but loves helping in the kitchen.
 
We cook at home every night but wanted to try to expand our list of meals so we subscribed to eMeals for a while. I think it works out to something like $10/month. Basically you choose a meal plan (we did 30 minute meals) and each week they send you a new meal plan for the week that includes the meals, a grocery list and directions on how to make each meal. We were very pleased with it and most things were pretty good. They have a variety of meal plans choices to suit your wants/needs.
 
Lots of cooks in this thread. One might even say that this thread has...

[video=youtube;QrGrOK8oZG8]https://www.youtube.com/watch?v=QrGrOK8oZG8[/video]
 
mtowncyclone13 said:
Both our moms stayed home so hot food was ready when we came home. Unfortunately that meant neither of us ever learned to cook and food was always available when we wanted it. That's a recipe for never cooking aspray an adult.

And yes, we'll teach our kid to cook.
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My mom was a stay at home mom. When we were little we all hung out in kitchen so we just started picking things up from there. All us kids could cook simple things by the time we were teenagers.
Cooking isn't rocket science. Start out easy.
Baked boneless skinless chicken breast just season with a little salt and basil or whatever you want.
Steamed Broccoli
Rice or pasta
 
Cyclones_R_GR8 said:
My mom was a stay at home mom. When we were little we all hung out in kitchen so we just started picking things up from there. All us kids could cook simple things by the time we were teenagers.
Cooking isn't rocket science. Start out easy.
Baked boneless skinless chicken breast just season with a little salt and basil or whatever you want.
Steamed Broccoli
Rice or pasta
Click to expand...


Paprika on on chicken is very good.
 
I cook a lot and you have to be creative - you can spend a ton on food, but the more you explore you will find ideas that are more cost sensitive.

During the week we just try to eat a meat and a vegetable for dinner. We eat a lot of chicken and pork to keep cost down and be healthier.

get on foodnetwork and other sites to find ideas and put your own twists on them.
 
Cyclones_R_GR8 said:
My mom was a stay at home mom. When we were little we all hung out in kitchen so we just started picking things up from there. All us kids could cook simple things by the time we were teenagers.
Cooking isn't rocket science. Start out easy.
Baked boneless skinless chicken breast just season with a little salt and basil or whatever you want.
Steamed Broccoli
Rice or pasta
Click to expand...


My mom was a partial stay at home mom, and intentionally taught us to cook. She grew up as 1 of 16 on a farm, so everyone had to do their part, which meant the kids learned to cook at an appropriate age. I took it farther when I was in college and on my own. My view on things is that even if I haven't done it, with a little research, I can probably end up with better results out of my own kitchen than in a restaurant.

My wife's mom was a working mother, and also grew up on a farm. She determined that her position in life now meant they didn't have to cook, so I think there was a lot of hamburger helper, Kraft mac and cheese, and TV dinners. My wife is convinced that she 'can't cook', and that unless she has specifically been shown how to do something, she 'can't' do it. It pains me to see her put those limitations on herself.

My sons will know how to cook when they leave home.
 
00clone said:
My mom was a partial stay at home mom, and intentionally taught us to cook. She grew up as 1 of 16 on a farm, so everyone had to do their part, which meant the kids learned to cook at an appropriate age. I took it farther when I was in college and on my own. My view on things is that even if I haven't done it, with a little research, I can probably end up with better results out of my own kitchen than in a restaurant.

My wife's mom was a working mother, and also grew up on a farm. She determined that her position in life now meant they didn't have to cook, so I think there was a lot of hamburger helper, Kraft mac and cheese, and TV dinners. My wife is convinced that she 'can't cook', and that unless she has specifically been shown how to do something, she 'can't' do it. It pains me to see her put those limitations on herself.

My sons will know how to cook when they leave home.
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1 of 16??? Your grandparents were a busy couple.
 
ThatllDoCy said:
I have this same experience, as you cook a recipe more you learn what you need, don't need, what you can leave out or substitute. At first, it seems you need to follow the recipe perfectly, but you don't. Experimenting is a lot of the fun.
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yeah once you start learning flavor combos and profiles, you're on a roll. But I for sure remember one very cumin-y chili, one overly basil-y chicken soup and one flaming hot shrimp/corn soup (sprinkle the cayenne, don't just do the amount the recipe says!!) that helped me learn a lot about those particular spices, haha.
 
BCClone said:
You can get a smaller roast. Run with like a 1 1/2 pound arm roast would work for you. your arm roasts seem to have the most fat and throw away so it would leave the least leftovers. Also would be cheapest due to that. You don't need onion in a roast, I don't do it much. The wife will drop an onion soup packet in if she she wants an onion flavor.

Im more adventurous with cooking. I made fajitas one time (I don't use recipes) and the wife turned her nose up before eating, but has made them herself now after eating. I was the youngest so I had to learn everything at home. Don't think my wife was ever taught any cooking skills.
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my mom used to make a roast (oven) just about every Sunday and I think she used those onion and mushroom packets. Now I think I want to try this in the crockpot next week. I'm ok with some leftovers - we could do sandwiches or turn them into fajitas I bet. I just don't want to eat it like 5 times and hate it and never want it again. What is the liquid and flavoring? I'll look this up online too but since we have some roast experts. Is it just water and bouillon cubes or do you use beef broth?
 
cowgirl836 said:
yeah once you start learning flavor combos and profiles, you're on a roll. But I for sure remember one very cumin-y chili, one overly basil-y chicken soup and one flaming hot shrimp/corn soup (sprinkle the cayenne, don't just do the amount the recipe says!!) that helped me learn a lot about those particular spices, haha.
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Cumin-y chili doesn't sound good to me.
 
Cyclonin said:
We used a similar service (Home Chef) and it definitely broadened our horizons. It got pretty expensive though spending $60/wk for 3 dinners. So what I do now is go on there and print off the recipes of what I would like. Then go buy the ingredients, a lot cheaper, still get the new satisfaction of new food and you cook it yourself.
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we signed up for a CSA this summer and I'm hoping it means I will magically be incorporating new veggies into our rotation. Most likely I'll be like what the hell am I supposed to do with all this bok choy and kale?!
 
cowgirl836 said:
my mom used to make a roast (oven) just about every Sunday and I think she used those onion and mushroom packets. Now I think I want to try this in the crockpot next week. I'm ok with some leftovers - we could do sandwiches or turn them into fajitas I bet. I just don't want to eat it like 5 times and hate it and never want it again. What is the liquid and flavoring? I'll look this up online too but since we have some roast experts. Is it just water and bouillon cubes or do you use beef broth?
Click to expand...


With the onion soup packet, she uses water. I use water and throw some seasonings on the roast, then bury in vegetables and season on top of everything. Bouillon cubes with water is basically beef broth.
 
BCClone said:
Cumin-y chili doesn't sound good to me.
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we both like Mexican food so I was like hey, I love this in chicken tortilla soup, let's dump a bunch in the chili. I think it adds a nice earthiness in small amounts but I had way too much in.
 
BCClone said:
With the onion soup packet, she uses water. I use water and throw some seasonings on the roast, then bury in vegetables and season on top of everything. Bouillon cubes with water is basically beef broth.
Click to expand...


Sweet, I already have the bouillons then.
 
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