ten dish meals.txt

For the last year or so I have been preparing food in batches of 24 to 32 ounces each and eating about 2 ounces of a batch at each meal. I cook only for myself so each batch gives a two-ounce portion for each of 12 to 16 meals. I keep the left-over in a glass jar in the fridge. At any given time there are 4 to 6 jars of prepared ahead food in the frige. So, at most meals I can prepare one batch and take a portion from each jar to make a meal of half a dozen different foods. That gives quite a bit of variety to improve enjoyment and nutrition. It also is a great time saver by having to only do one preparation per meal.

Sometimes I do run out of two or three or even four batches at the same time and then have to prepare three batches in the same meal, turning a meal into a two hour affair. But some planning ahead of time helps prevent that somewhat. And having pick up and eat food available such as apples, carrots, and occasionally raw sweet potatoes, also helps to avoid the two-hour-meal time trap.

All in all, I like the strategy of making food in batches and eating small portions of each batch per meal. Seems like a good way to get a varied diet without and cut down prep time.