Why I am cutting out 90% of our eating out food.

Ha, right, like I am going to be able to keep this up. But hey, I have at least got through this month. Reason one: this has saved us 200 bucks. So that is a thing. 50 bucks a week adds up!

The second reason is that there are half to a third as much calories if you make dinner from scratch. Every time I crunch the numbers, it’s worked out this way. I even made fried chicken with french fries. They where so good, and still better for my family than something from a restaurant.

The third reason is I can control it. Which is awesome and terrible at the same time. If I burn the chicken it is peanut butter and jelly sandwiches for dinner,  and a expensive meal to the animals. Not my favorite thing to do with chicken. But since I made it, I got to choose how and what was going in to it. I was actually really surprised at how much sugar the food industry puts into food! What was cool is mine has none.

But along with the power, comes all the responsibilities.

As the one primarily in charge of cooking, I have to plan 1,100 meals, give or take, in one year. Not to mention snacks, deserts, food for parties, potlucks, etc.

My game plan: to make my own granola every week or two so we don’t have to buy cereal. Chocolate chips to keep the kids and husband happy. I will be throwing in some seasonal deserts to change it up pumpkin or apple.

The next thing for snacks the kids get fruit, cheese, or veggies. On the weekends homemade cookies! I keep the cookie dough in the fridge, and then I can bake one or 2 cookies at a time in my toaster oven. Yum!

I am also trying to have quick meal ideas in my head in case things to hectic over the day and I am to dog tired from the day. Things like eggs and toast. The trick with this is I can’t go for any bread, it has to be a good quality. If you have some good bread, a little butter, and then some eggs on top. Easy quick delicious meal!

Need to amp it up? Add any leftover meat or cheese you might have in the fridge. It fills up my family, and is quick and easy enough that I can have my husband cook it up even when he gets home late from work.

Another trick I am trying is to keep in stock is a non-lettuce salad in the chill chest to pick at and use bits of during the week. Cabbage or kale keeps great in there, and dosen’t get all wilty in just a week.

Also I am trying to pull things out of the freezer in the morning, making me more likely to cook at home. I can’t forget the sweet treats, but I limit it to one a week, usually on Friday or Sunday.

I was a pastry chef for many years and coming from the Midwest I have a sweet tooth. But I want to know where it is going. Actually I found I can cut a 1/4 to 1/2 of sugar out of most recipes and still come out with something that I love. Even better, without all that sugar covering it up, I can taste the other flavors better!

All of this comes with practice, of course. I know I am going to trip, and maybe sometimes hate it. But as long as I try, and have my kids learning form me, it should help them in the  future, and all of us in the present. At least that is my Victory for the day. What’s yours?