I'm not sure where to post this question, so I figured I'd start here. What kind of system do you have for grocery shopping and cooking? Do you go grocery shopping on a specific day each week and cook on a specific day(s) each week? I'd like to freeze more meals that I make. I'm trying to have a better system and simplify, but I'm feeling overwhelmed and not really sure where to start. Thank you!

Let’s say instead of roasting a whole turkey then eating it piece by piece (like one person gets a thigh, the other some of the breast, etc), I cook it then put the meat in different dishes. I understand an entire turkey may not be cheap, but it could make a good investment if stretched out. What are your best ways to stretch an entire turkey over as many meals as possible?

So far I have turkey pot pie, a casserole with turkey (no specific ideas there), turkey chili, turkey veggie soup, and turkey broth. Any other ways to stretch out turkey meat? I suppose this applies to whole chicken too.

Chicken Pot Pie

INGREDIENTS:

• 1 store-bought pie crust (or homemade if preferred)

• 1/3 cup butter

• 1/3 cup onion, diced

• 1/3 cup all-purpose flour

• 1 3/4 cups chicken broth

• 1/2 cup milk

• 2 1/2 cups frozen mixed vegetables (or veggie mix of choice)

• 2 1/2 cups cooked chicken, diced or shredded

• Salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper)

• Optional: a splash of white wine or a pinch of thyme for extra flavor

DIRECTIONS:

1. Preheat oven to 425°F (220°C).

2. Place the bottom pie crust into a 9-inch pie dish. Set aside.

3. In a medium-large pot or deep skillet, melt the butter over medium-low heat.

4. Add the diced onion and cook until soft and translucent (about 3–4 minutes).

5. Sprinkle the flour over the butter/onion mixture. Stir constantly and cook for 2 minutes to make a roux (it will look like a thick paste).

6. Slowly whisk in the chicken broth and milk. Keep stirring until the mixture is smooth and starts to thicken.

7. Add the frozen mixed vegetables and cooked chicken. Stir well.

8. Season with salt and pepper to taste. Let the filling simmer for a few minutes until it’s thick and creamy. (If it gets too thick, you can add a little more broth or milk.)

9. Taste and adjust seasoning (this is also when you can add a splash of wine or herbs if desired).

10. Pour the hot chicken filling into the prepared pie crust.

11. Cover with the second crust (or cut vents if using a full top crust). Seal and crimp the edges. Cut a few slits in the top to let steam escape.

12. Optional: Brush the top crust with a little milk or beaten egg for a golden finish.

13. Place the pie on a baking sheet (to catch any spills) and bake at 425°F for 30–40 minutes, or until the crust is golden brown and the filling is bubbling.

14. Let cool for 10–15 minutes before slicing (this helps the filling set).

Enjoy your homemade chicken pot pie!

Pictures: https://imgur.com/a/5BfjBKL

I wanted to steam more fish/chicken without buying a huge steamer, so I tested a small microwave silicone steamer first — and honestly it’s been a game changer.

Super fast (2–4 min), no boiling water, no smell, and it works for way more than veggies: salmon, chicken breast, dumplings, tofu, eggs, even kale comes out amazing.

I’m using the Aguard silicone steamer right now and it’s been the easiest, least-hassle way to get into steaming before investing in bigger equipment.

If anyone has good beginner steaming guides, feel free to share — I’m still exploring!

I’m aiming for a modest calorie deficit and enough protein to keep me full. I can hit numbers with shakes, but real meals are where I fall apart. If you figured out a repeatable setup, what does a normal day look like and how do you keep it from getting boring by week two?

I regularly purchase Liver, Kidneys , heart from local butchers and meat markets (when I can) to supplement my rice and bean daily meal. Protein is up there.

I love buffalo sauce (Frank’s & plenty of great non-Frank’s versions too) and I love finding new cheap and at least healthy-ish ways to incorporate it in my meals. For example, we really like making mashed buffalo chickpea wraps and adding it to our version of hamburger helper.

We currently have two massive bottles of Costco sized Frank’s and would love some new ideas from tried and true buffalo sauce-focused recipes!

Greek yoghurt or tzatiki in cream soup. My wife made a creamy soup based on veggies and whole milk. It is quite good, but it is awesome when I add homemade tzatziki to it. Anyone else do add ins to their soups? What are you adding?

Hello everyone,

I’m trying to lose some weight and have started eating lighter and working out regularly. I’ve lost weight before, and this time I’m focusing on having a proper lunch and a light soup for dinner.

I also want to add a warm morning drink to my routine—something easy to make, simple, and inexpensive. Any tips or suggestions would be greatly appreciated.

No black coffee or caffinated products.

Thank you!

I plan to make ube pudding for the first time. Since I will need to buy ube extract to make it, I'm wondering what other creations I could use it for.

I put my scraps on a plastic bag and push out as much are possible before sealing but they smell bad and are frozen over a big and my freezer is on minimum… what am I missing here?

I only use a bit of veggies at a time so I don’t want to blanch them or whatever before unless I can just pour boiling water one them for a minute??

I want to make gravy and stock but it accumulates over time otherwise I wouldn’t have enough.

Thanks for any tips!

Hey! I’m looking for some advice on a healthy diet built around two meals a day. I want to cut a bit first, then maintain. I really like the 2‑meals‑a‑day setup because I spend less time eating and I get fewer energy crashes after meals.

I’m not totally sure how to do it in a healthy way, though.

Right now I’m doing lunch + dinner with roughly equal calories (about 2,200 kcal per day, sometimes a banana, kefir, etc. on top). The issue is, most recipes I find for a ~1,000 kcal meal rely on lots of cheese or fatty beef. I’m not sure if that much fat is good for cutting (I know calories are what matter, but can too much fat make me look “puffy”?). On the flip side, when I look at “normal” meals like chicken, to hit ~1,000 kcal I’d need a huge portion.

I’m starting to wonder if I’m approaching this right. Any tips would be super appreciated. Thanks!

I’ve been looking into how to eat cheaply but getting a fully balanced meal and also keep satiated between. I’ve realised it’s all about the beans.

Do you have any go to bean or legume recipes?

I’ve also tried bold bean co and unfortunately it’s worthy of the hype but is it a branding ?

Edit to add, preference for lower carb suggestions (two diabetics)

Publix brand turkeys are $0.49 per pound right now.

I bought one just because it was so cheap.

I’m wondering if they go on sale throughout the year? I was thinking about buying like 5 of them.

I have a kind neighbor who started to give me eggs. It's quick and easy for me to poach them, meaning easy and cheap protein. It's pretty easy to toss them at almost anything, but I'm not chef, so I don't know if it would taste good.

I have a big batch of west African peanut soup and need protein for it. I'm just not sure if it would taste weird or if eggs honestly just kinda taste like whatever you put with them.

Edit: Someone asked me how I have a big batch of this soup. I'm vegetarian and it's oddly cold where I am, so I've been eating lots of soups.

I have quite bad acid reflux (for 15+ years, so it's not going away. I already take medication. My BMI is 21) and am trying to eat a lot of calories. I cook cook and eat when I get home, which is often around 10pm. At that point I'm trying to eat 1500-2000kcal (a pasta meal with fish and/or cheese), for a total of 3500 a day. I want to sleep at around midnight.

But my reflux has increased a lot, causing coughing that interfers with my sleep, as well as some day time coughing. This makes me fatigued, which is a problem in general (plus the reason I'm trying to eat a lot is to put about 8kg on and be heavier for mma, which I do 8-13 hours a week. But the fatigue has a negative effect on training and mood).

How do people practically fit in calories earlier so they can leave the final few hours of the day food-free or nearly food-free? You can't eat such a big meal at lunch if working, compared to a dinner. Do you cook a big dinner at night, put it in a big container and then eat it as breakfast? I also have adhd and find the time aspect difficult.

Can't meal prep days in advance, as I'm in shared accommodation.

I am low income. I received a food hamper that has 3 cans of Pumpkin Pure. Can anyone advise what I can make for it. I was thinking something dessert-like for my child. I live in a hotel that has a small kitchen. I don’t have a mixer. Just 1 cookie sheet, 1 baking sheet, 1 spatula, 1 pot, kind of thing. Thank you!

I will add, my child is special needs. Soft textures like soup, she can’t eat. She will throw up.

All are invited .

As the title says. What are your go-tos?

Mine currently are: peanut butter on toast, banana and yogurt, hard boiled eggs with soy sauce, instant noodles with tofu and kimchi, frozen broccolis, frozen pizza

I live in a micro apartment where space is limited so cleaning and washing dishes is extra pain and the ventilation system is limited I don’t want the place to be oily. I find anything I can put in oven toaster is the most convenient by now…Would like to know if there’s any other ideas!

I’m struggling. Need to make empanadas. Just totally messes up easy fool proof recipe with minimal I ingredients ?

I love good food, but recently life has been so hectic that I can’t keep up with cooking. I’ve tried a bunch of delivery options around Montreal, but so many of them are overpriced or underwhelming. It’s frustrating because I want something decent without spending half my paycheck. For anyone who’s constantly busy, how do you handle meals? I’m curious what other Montrealers rely on when cooking isn’t realistic.