Menu planning and bulk cooking.

I don’t do what I do just to save money but also out of genuine concerns for the environment. The average family uses1.29 tonnes of CO2 on cooking alone. I try to use my big main oven as little as possible and bulk cook when I switch it on. I then re-heat with the microwave or in my mini oven.
My menu this week. Saturday – Bacon, cream cheese and mushroom cannelloni with salad. Sunday – Bacon wrapped chicken, boiled potatoes and veg. Mon – Cottage pie and veg. Tuesday toad in the hole, onion gravy and veg. Wednesday – Chicken casserole, cous cous and veg. Thursday – Sausages, onion gravy and veg. Friday Cottage pie and veg.
It also means that I don’t need to shop this week, again saving tonnes of CO2 as I don’t need to take the car out. I got to defrost the freezer today as I emptied it. It will be more economical and environmentally efficient when I use it now. I also save time in the week and a lot of electricity as this was all cooked at the same time in the same oven.
The cannelloni could have done with some more tomato sauce but I was trying to use up a half opened jar that the lodger had left. (I even watered it down to go further.)
So the bulk of the meals are prepared for the week and I’ve done my bit.


5 thoughts on “Menu planning and bulk cooking.

  1. It feels good if you can pre-cook and prepare for the week ahead. I try to do that,too. It saves soo much time when you are tired from work and just want to relax. The money saving bit is a great bonus, too.


  2. I'm with you! It feels so wasteful to only have one thing in the oven. It isn't that much more difficult to slide in a pan of brownies or a few baked potatoes!

    I am still figuring out how to best make bulk cooking work for me. It seems that I don't have a huge chunk of time. But even a little bit of extra helps.



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