The 8 restaurant-inspired secrets to making meals without making leftovers

In all honesty, there is no way to make four nights of chili seem like anything other than four nights of chili. I get the appeal in making a big batch of food and having it there for you for the rest of the week, but if you aren't consuming it, that's money down the drain. If you aren't enjoying it, then what's the point? Homemade fridge/freezer meals are a great alternative to frozen pizza, don't get me wrong, but after years of working in restaurants, and watching empty plates turn into meals in 15 minutes or so, cooking a meal for yourself really doesn't seem so hard. All you need to do is take the time you have been spending making one big meal, and spend it being your own prep cook! Here's how…


Italian chicken slow cooker tastiness in under fifteen minutes

I happened to check the time before I started making this Italian chicken slow cooker recipe and — starting with a clean kitchen all the way through putting the cutting board into the dishwasher and the slow cooker into the fridge for the night — it took me thirteen minutes to make this. Perfect for those days when you have too many things to do and not enough time — or for when you don't have time to waste in the kitchen because you need to catch up on Game of Thrones.


Megan-simple slow-cooked pea and ham soup

There are a zillion ways to adapt this recipe (which I'll explain later), but at its most basic it is dairy-free, gluten-free, egg-free, sugar-free, nut-free; pretty much everything-free except meat. So it's a great soup for families with multiple allergies, or for when you're hosting someone and you're not sure exactly what they can eat.