The Second 50

When I get home from work, the time I have to cook is limited. The day is fast marching, and there’s other things to do – mums taxi service, washing, studying, etc. So if I’m going to cook, I want my food to exhibit the following characteristics:

1) contains at least one protein and plenty of vegies,

2) offers taste, texture, and layers of flavour (come at me, spice rack!)

3) accompanied by some tasty carbs like rice, noodles, or crusty bread,

4) unless it’s the weekend and I’m using the slow cooker, it needs to be something I can make within 30 minutes, so dinner is ready by 7 pm,

5) it needs to be nutritionally rich,

6) has sufficient portion sizes to allow for leftovers for work lunches or another dinner,

7) ideally comes in at around $4-5 pp based on a serving for 4, but bonus points for leftovers (point 6),

8) it needs to hit the spot, fill a hunger spot, and make me  feel like it’s the best meal I’ve had in ages.

I keep plenty of staples in so that through the week, i have ultimate flexibility. You know, rice, pasta, beans, spices, etc.  Then we can cook depending on what we feel like on the day. Then, I just top up with proteins and vegies at the weekly supermarket shop.

Eat well, friends.