Last night, the thought of cooking another meal from scratch finally got to me. I’m tired. It isn’t as if my husband hasn’t been pitching in. He cooks just as much as I do. But after almost two years of this constant, cooking, chopping, buying, preparing and the constant daily clean up of our kitchen, I’m about ready to throw in the towel. We’re both exhausted.
So, I made a serious mistake due to my melancholy and I called up for Chinese take-out food. I didn’t have a menu on hand but I just ordered up what we always used to get: wonton soup, 2 pork egg rolls, chicken chow mein and roast pork fried rice. My husband kept trying to get my attention and tell me to order the smaller pint sizes (which is what we used to get) but I ordered the quart size instead. It’s been almost 2 years since we ordered take-out food. I had assumed our dinner would cost what it used to cost: $20. When hubby went to go pick up the food, the bill came to $35.
I was just shocked and floored. I couldn’t believe it. Hubby told me to just forget about it but I didn’t. Since I ordered the larger sizes, we cut the dinner in half and made two meals out of it instead of one. Anyway, lesson learned. We just can not afford take-out food. So, what’s a tired, burnt out cooking-from-scratch home cook to do? Someone had suggested buying frozen, prepared meals from the grocery store. Yes, it’s a bit pricy BUT not as pricey as actually either going to a restaurant or paying for a take-away meal. So, that’s my new grocery shopping plan. For a while anyway, until I feel more relaxed, rested and energized, we’re going to be having a few more frozen (processed) foods for our main dinners.
In the interim, here’s what I cooked up this past week. As you can see, its the same old, same old, tried-and-true food choices. Any leftovers either got cooked up into a frittata or I made my infamous quiche. This week I had a lot of steamed broccoli left over, half of a baked potato and half a sausage link. Everything got included in both the frittata and quiche. Made for a delicious extended breakfast and lunch.


I had some leftover turnip greens with pulled pork from the Cracker Barrel restaurant we went to last weekend (we ate for free with gift cards). I served the greens as a side dish to a rack of baby back ribs hubby grilled up in the oven. I also made a big pot of Tuscan Bean Soup (served with or without grated Parmesean cheese). Other than these dishes, we ate sliced turkey sandwiches topped off with my roasted red peppers and black olives if we were hungry in the evening. DH still conjured up his almost daily Greek salads (with bottled dressing!) Hopefully, in a few weeks DH and I will be back to cooking a bit more fluently.






Like this post? Sign up for free emails whenever I write a new post. You can also follow this blog, for free. Sign up links are posted on the upper right hand corner. Donations are gladly accepted! When you “buy me a cup of coffee and a croissant” virtually through PayPal, your appreciation of this blog is duly noted. Donation links are posted on the right hand side wall. Thanks for reading my blog!
Hi Cindi, This is what I do to keep me from getting high cost food. You know I am doing major kitchen renovations and so I cook only once or twice a week at most making at least four- eight servings of anything I make. I divide them on Corelle plates or bowls in the refrigerator or freezer and always have one waiting for me on shopping day. The salt in processed food causes me to swell so it’s not an option for me. Besides my from scratch make a heads are more nutritious and delicious! I prep and then cut my vegetables while Watching TV on a wood TV tray in the evening the night before. I also grab baby carrots as a quick alternative and have celery cut up and cut three onions at a time and put some of
in a freezer bag for quick additions. I always cry so it’s nice to avoid it. I pulled from the freezer this morning pint of Turkey pieces in broth and a quart of black bean vegetable soup. Turkey will be used for a huge stir fry for six- eight meals that will be served twice over brown rice, two lomein, and two fried rice, and leftover rice added to vegetable soup. I always make two corn bread ( 4 Jiffy mixes) divide the second one into four and freeze to have with my frozen soups later in the month. When you bake make double and divide in portions in the freezer for throughout the month. So many simple no mess ir prep nights. Sincerely, Lara
LikeLiked by 1 person
Since I live alone, I have the joy of both cooking and cleaning. 😉 What helps me is batch cooking /meal prep usually two meals that will provide 4 meals each. I store them already divided into portions. I feel for you. Sometimes we just need a break!
LikeLiked by 1 person
Hi Birdie. I woke up this morning and found a McDonald’s breakfast and a cup of their coffee eating for me in the kitchen. Hubby bought it for me (and one for himself). I guess we really did deserve a break today! LOL.
It comes and goes in waves. I have weeks that I cook and then weeks that I just can’t/won’t. Guess this is one of the weeks where I just can’t.
Thanks for your comment!!
LikeLiked by 2 people
I can completely relate!
LikeLiked by 2 people
Sometimes I hate cooking, too. This time of year I start making big pots of soup and chili, served with crackers or cornbread. I also make a lot of crockpot meals in the fall and winter. My husband doesn’t mind eating left overs so we just eat them until they’re gone. Lunch is usually a sandwich and a piece of fruit. I can’t lie though, when we’re out shopping or on a drive we always stop for a restaurant lunch.
LikeLiked by 2 people