When you get in after work (and a long commute or that club chaingang session that always leaves you exhausted) it usually feels like the best option is to make yourself a couple of slices of toast, THEN think about cooking a stir-fry.
But what if that stir-fry was already cooked, labelled, and sitting in the fridge ready to go? Game changer!
Cooking a large batch of stir fry or chilli con-carne over the weekend, and decanting it into lunch boxes needn’t take more than an hour – but it saves you five sets of 30 minutes during the week (and five rounds of toast!).
If you enjoy getting creative with your food, and don’t want the same taste every night, try cooking the raw ingredients – rice, chicken breasts/tofu, vegetables, and storing them separately, so you can add different herbs, spices and seasoning to taste.