I've been on this quest for several months now, and Aaron has now joined me on the bandwagon. Great! I love him the way he is, but I'd love to see him lose just 5lbs for the sake of his aching knees and back. It would help tremendously (please note: he is 6'3 and weighs 220 - not fat).
We've devised a plan to not only get us eating better (together) but to help us save money at the grocery store.
Step 1: Plan all dinners for a single week.
Lunches are kind of a moot point to plan, considering we're often not together for lunch, and neither of us "overeats" during lunch anyhow. I'm a snack lunch kind of girl (cheese, fruit, pickles, whatever), whereas Aaron will eat left overs.
Step 2: Go to the grocery store and buy only the groceries necessary for that week's dinners.
Of course, this leaves room for flexibility. We still need toilet paper or shampoo and other general necessities (including spices and what not that have run out) from time to time. Planning our meals, however, gives us a good idea of what we need and don't need, though. That way, nothing goes to waste, which was a BIG problem for us. Yesterday, for example, we threw out 2 pounds (2 POUNDS) of oranges. Buying produce in bulk = bad.
Step 3: Freeze the extra meat.
Now, I've been almost entirely vegetarian for the better part of my life, but I do enjoy some bacon now and then. I told Aaron that, to allow for more variety for him, I would eat more lean pork products more often if he would eat more fish (which provides more variety for me). Of course, we aren't freezing fish (ick!), but we did buy 6 small, extra lean pork chops for 6 dollars and froze the remaining 4. We've also frozen half a rack of spare ribs. The more meals we can get out of each package of meat, the better.
Step 4: Buy more fruits and vegetables and snack more often!
Oh my god, snacks?! Yes. Absolutely! Like I said, I'm more of a snack girl myself, but it was rare that I would eat every 3 hours. Aaron, now that I'm giving him smaller portions, has to eat every 3 hours or he'll starve to death. We've got a mess of snacky fruits and vegetables (and nuts!) on top of what we purchased for dinners. The key is buying them in small amounts and buying what's on sale. We spent at least 20 minutes circling the fruit stands in the store yesterday going "what do you like? is it on sale? ok, what next..."
So our first planned meal for the night was spareribs, which would have been a total flop if I weren't so great at improvising.
Apparently, cooking spareribs takes forever. Who knew? I didn't read the recipe like I was supposed to, but these were meant to be simmered for 2 hours. Holy god! Considering Aaron and I don't usually begin cooking until 630 or 7, that's a big deal. Time to improvise! Please note as you read this that I am infamous for making a mess out of the kitchen - I use pretty much every pot in sight.
Firstly, we didn't have (nor did we intend to have) all of the ingredients necessary for the sauce. Like I said, I improvised - spicy sweet and sour sauce. We boiled the spareribs for about 20 minutes in plain water, and then stuck them on the George Foreman for a few minutes each to brown them up, which I could have just as easily done in a pan with a little oil. No biggie. I placed the sauce into the same pot and added a little water (about 1/4 cup), put the ribs back in, and cranked the heat up. Getting the pan nice and hot makes certain that 1. the sugar in the sauce melts 2. the sauce maintains its consistency with all of the water and 3. when the water finally does boil off, the sauce is the perfect sticky goodness that you love to have on ribs. 5 or 10 minutes (depending on the volume of sauce and ribs) is really all you need. We ended up serving them with just a little bleu cheese potato salad. They turned out pretty good!
Sauce (good for approximately 6 large ribs to be generously coated):
2 tsp Garlic Rice Wine Vinegar
1 tsp Balsamic Vinegar
2 tbsp Soy Sauce
3 tbsp Ketchup (wha?! I know, but it's good, promise)
3 tbsp Sugar
2 tbsp Sriracha chili sauce
Note: these are all estimates! I'm a dumper - I do not measure stuff. You have to taste as you go (like any good chef) to make sure that the salt, sugar, or spice is what suits YOUR palette. This is about what worked for us. You can also substitute the rice wine vinegar for red wine vinegar, use light soy, add plum sauce, or do pretty much anything in the world to this. The keys here are salt, vinegar, and sugar. Use whatever ingredients you have available to make this combination work for you!
Happy eating.
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