Please help me kick the processed food habit

[Deleted User]

I have a steamer like that which I use to cook the veg and its brilliant and saves on hob space when cooking I can cook carrots and cabbage at the same time, and steamed means they take half the time. I always cook extra cabbage and put what's left over after drained into a plastic take away box and put in the fridge for the following day a quick zap in the microwave and I like to put some grated cheese on top as well and instant veg portion.

Fusspot

Thanks again for your replies. I have put new potatoes in the microwave steamer before but they come out a bit rubbery, do you still do yours in the steamer or in the pan? I have tried veg in the steamer and they have come out fine. I agree I need to decide fully before buying anything new. My main meals are chicken, fish and mince, I also love pasta dishes but I buy those ready made.

*Jellie*

Fusspot - how much freezer space do you have?
I swear by batch cooking. We cook a large amount of several meals, pop them into Lakeland boil in the bags in meal size portions and the just pop the frozen bag into boiling water on the hob for 40 minutes. Then we just need to cook rice/ pasta/ potatoes. We batch cook 4 months worth of meals over a couple of weekends.
I'd start with a mince recipe- you can easily start with a basic mince recipe and then add the different ingredients for spag bol, chile, shephards pie, enchiladas etc.
I'd also suggest borrowing/ buying a slow cooker recipe book. If you batch cook one or two meals in it every weekend and freeze them you'll quickly build up your own supply of ready meals.
We find it easier to have some structure to meal plan around- e.g. Monday chicken, Tuesday homemade pizza or two for Tuesday (buy 2 huge delivery pizzas, freeze leftovers in meal size portions, we reheat fan 140 for 14mins), Wednesday mince or meat, Thursday wildcard (chicken kiev, pie, stir fry) Friday is fish! Etc.
We don't aim for perfect- we just want to eat homecooked healthy meals most of the time!

Fusspot

*Jellie* wrote: »

Fusspot - how much freezer space do you have?
I swear by batch cooking. We cook a large amount of several meals, pop them into Lakeland boil in the bags in meal size portions and the just pop the frozen bag into boiling water on the hob for 40 minutes. Then we just need to cook rice/ pasta/ potatoes. We batch cook 4 months worth of meals over a couple of weekends.
I'd start with a mince recipe- you can easily start with a basic mince recipe and then add the different ingredients for spag bol, chile, shephards pie, enchiladas etc.
I'd also suggest borrowing/ buying a slow cooker recipe book. If you batch cook one or two meals in it every weekend and freeze them you'll quickly build up your own supply of ready meals.
We find it easier to have some structure to meal plan around- e.g. Monday chicken, Tuesday homemade pizza or two for Tuesday (buy 2 huge delivery pizzas, freeze leftovers in meal size portions, we reheat fan 140 for 14mins), Wednesday mince or meat, Thursday wildcard (chicken kiev, pie, stir fry) Friday is fish! Etc.
We don't aim for perfect- we just want to eat homecooked healthy meals most of the time!

Hi, I have four drawers of space in my freezer, its a fridge freezer combined, more space than I had in my previous one. Until recently its been full of boxes and packets of frozen food which has taken up quite a bit of space.

I have tried batch cooking before and its worked for so long and then I've let it slide because of mainly forgetting to thaw meals out in advance and being wary of reheating chicken. I wish I could get over that fear somehow as I love chicken and it would be good to be able to batch cook it rather than fiddling about with one piece at a time. Fish on the other hand is different, I do that one at a time but then its very quick to cook in the microwave steamer.

suki1964

I know I've said this to you before on your chicken threads, but do not fear chicken. As long as it's cooked till the juices run clear, chilling, freezing, defrosting, and even reheating it won't do you any harm at all

How about buying a meat thermometer? They aren't expensive and will really help you gain confidence when cooking and reheating meat

I used to cook for a living until just recently and I can assure you,it was our most used bit of kit. I even borrowed it one Christmas when I was cooking one of those three bird roasts as I was worried about getting that hot through. Saves a lot of worry

moneyistooshorttomention

Fusspot wrote: »

Thanks all for your replies, a good response and most helpful. Every time I try to eat properly I slip behind and I want to keep with it this time. I am going to wait until after Xmas and then start. Just wondering, does anyone here use those steamers on the hob with about three pans? My sister in law swears by hers. I have a plastic one for the microwave where you can put water in the bottom and veg/fish etc on top, is it worth sticking with this or is it worth getting a steamer for the hob? I don't want to waste money but I am getting tired of the food I eat and how I cook it.

I have a steamer with 2 pans. I do frequently use it. Usually for cooking vegetables though and I guess I really must investigate what other possible ways I could use it. As it is though - it is handy and chopped veg. only take a few minutes that way. Also - I've got that saucepan base bit as an extra saucepan.

maddiemay

Our "on the hob" steamer gets used nearly every day for the vegetable, just the two of us so I bought a medium sized one, but probably could have managed with the small one. I haven't tried anything but veggies in it though. Microwave steamer is well used for 2/3 portions of rice and 1/2 portions of pasta shapes too, takes the same time pretty much as the hob, but saves watching the pans:D

I agree that a thermometer is worth it's weight in gold, mine broke, but could do with trying to find another one for cooking the turkey crown (small town so may be difficult).

moneyistooshorttomention

maddiemay wrote: »

I agree that a thermometer is worth it's weight in gold, mine broke, but could do with trying to find another one for cooking the turkey crown (small town so may be difficult).

Lakeland probably has one - and they do sell goods by post.

Also - some Lakeland goods are on Amazon. I know - because I've just bought one of their items that way.

maddiemay

moneyistooshorttomention wrote: »

Lakeland probably has one - and they do sell goods by post.

Also - some Lakeland goods are on Amazon. I know - because I've just bought one of their items that way.

Thank you, just got e-mail from lakeland, can order up 'til noon tomorrow for pre-Christmas delivery, will check in town this morning, if not order on line when I get back.

Kevie192

maddiemay wrote: »

I agree that a thermometer is worth it's weight in gold, mine broke, but could do with trying to find another one for cooking the turkey crown (small town so may be difficult).

The Thermapen is BY FAR the best thermometer you will ever buy. So much more accurate and speedy than a lot of the other types.

I love mine. And as an added bonus, it's GREEN