Food at the speed of life: A little kitchen planning can go long way

I don’t have time to cook every day, and eating out is expensive and often less healthy.

I cook once a week, put single servings of the food in leftover containers, stack the containers in the refrigerator and take one to work every day.

If you don’t want to eat the same thing for a week, put the containers in the freezer. After a few weeks, you’ll have a bank of different homemade frozen dinners.

Another idea: Keep pre-cooked meat and store-bought frozen vegetables in the freezer. Freeze meat in portions you’d eat in one meal or a few days.

Pick a meat and vegetable, defrost the right amount and add sauce or seasoning.

A few ideas:

• Ground meat. Make tacos or burritos.

• Turkey or chicken. Add salsa, ketchup, barbecue sauce or salad dressing.

• Stir-fry vegetable mixes. Add soy sauce, maybe with garlic powder or ground ginger. Also try sesame oil or hoisin sauce.

• Broccoli, cauliflower or Brussels sprouts. Add a little non-hydrogenated margarine or olive oil with salt, pepper, garlic powder and maybe Italian seasoning mix. A squirt of lemon juice goes well with broccoli and cauliflower.

• Single servings of soup.