Cook'n with Betty Crocker
Cook'n with Betty Crocker™


Cook'n Download
Cook'n Download


Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss  

• Current Issue
• Newsletter Archive


• Contact Info>

Order today and
SAVE 10%! Click here to find out how.

Volume II
September 30, 2004

Stock UP!

          Just think, if you make twice as much of whatever you are cooking and freeze half, that's one less meal you will have to prepare. This works wonderfully with casseroles. Some cookbooks refer to this as investment cooking. It doesn't take much more time or energy to make two batches of lasagna, or a huge pan of tuna casserole, or a bigger pot of chili. Then all you'll have to do is thaw, heat, and serve. There are many things that you can do to stock up and prepare for your next meal.

  • Browning ground beef for dinner? Do extra to use in tacos later in the week.

  • Grate extra cheese and store it in a freezer bag in your freezer.

  • Cook extra rice or pasta and store it in a zip lock bag in the refrigerator. Leftover pasta and rice can be added to canned soups to make them more hearty or you can toss them with canned, seasoned tomatoes and vegetables for a quick meal.

  • Baking chicken breasts? Cook a few more, and cut up later to use in stir fry.

  • Chop a whole onion, even if you only need half. Keep the rest handy to toss into any number of meals.

  • Wash, rinse, dry, and store enough salad for a few meals. Then at meal time all you need to do is toss it into a nice big bowl, add some dressing and voila!

  • When you get back from the grocery store take the time to cut up vegetables, fruits, etc. and put them in zip-lock bags. You will be so happy you did this later in the week.

    Never Enough Onions and Peppers
    You only have to cry one time. The trick: chop a few onions or peppers, spread them out onto a cookie sheet, and stick them in your freezer for an hour or so. Once they are nice and hard simply scoop them into a freezer bag and keep them in the freezer. Anytime you have a recipe that calls for onions or peppers just grab a handful and quickly return the rest to the freezer. This method allows you to take advantage of the times that peppers go on sale.

    Love Your Leftovers
    Cooking so much extra of everything may sound a little scary. Leftovers may tend to get pushed to the back of the refrigerator, found weeks later, and are unidentifiable because of the hairy stuff growing on them. Never again! Plan to use them with in a few days or freeze them as part of your investment cooking. Just a little leftover chicken or roast? Freeze it for sandwiches. If you have planed your meals in advance you should already know where your leftovers are going.

    * DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

    Kitchen Must Haves
    Slow Cooker Miracles
    One Pot Meals
    Cooking en Papillote
    Chocolate Covered Peanut Butter Creme Balls
    Making Meals and Planning a Menu
    Why Women Live Longer than Men
    HomeCook'n Cover Page

    Also Available At:

    Affiliate Program | Privacy Policy | Other Resources | Contact Us

    © 2007 DVO Enterprises, Inc. All rights reserved.
    Sales: 1-888-462-6656
    Powered by