Nothing saves money more than home made cooking. I mean, there are bills you simply cannot get out of paying – mortgage or rent, utilities, student loans, car payments, etc. That also includes grocery budget since most of us, especially those of us living in a city with no possibility to garden, do need to buy most or all of the food that we eat. What one CAN control is eating in vs. eating out. Now, I get it, it is hard to never go out to eat (duh, I live in NYC with 6 restaurants on every block), but what we try to keep it down to around here is:
a. Special occasions (DBay, anniversaries, Easter brunches, etc). In this case we may choose something slightly ‘fancier’, no alcohol or desserts though.
b. On occasional weekend inexpensive brunch with a friend as part of being social and maintaining the friendships!
c. When I am working a 12 hour day, forget to pre-plan a dinner and it is a matter of eating vs. not eating dinner. Basically, when the fridge is empty and neither T. or I have a plan, we head for a take out to Tuck Tuck in LIC. This probably happens once or twice a month.
Other than that – home made cooking for us 🙂
I am not an early person and without an alarm clock I would have difficulty waking up on time to be at work at 8:30am. Cooking breakfast in the morning? Nope, ain’t gonna happen! I am making oatmeal every Sunday evening, portion it out and T. and have have it for 3-4 days. I make a lot of it, it is just so much easier than cooking it every day. Just by making it on a Sunday evening, I am making sure it actually happens. So easy, so cheap, yummy and nutritious.
- 2 cups of oatmeal
- 5 cups of water
- 2 chopped bananas
- 2 skinned and chopped apples
- 1/2 cup of raisins
- (to add later) 1/2 vanilla yogurt & cinnamon
I am just throwing it all into a pan, all at the same time (except yogurt & cinnamon). I simmer it on super low heat for 25-30 minutes. Stir occasionally. I leave it covered for a bit longer, depending how much time I have. After it cools off a bit, I add some vanilla yogurt, I don’t measure it but I think probably somewhere around 1/2 cup. Stir, sprinkle with cinnamon. If I have fresh berries I would add them in at this point, just gently folding them in since berries are so delicate. It yields 6 very generous servings, I am packing them in separate containers and voilà, T. and I are all set for a few days.
I do reheat it just before I eat it, if it seems too thick I add a bit of milk or water to make it a bit ‘runnier’.
What are YOUR go-to, easy breakfasts?