635 – Batch Cooking Basics: The Sabbath Soup Way of Saving Money on Meal Prep

Have you ever had those moments where you're staring into the fridge at 5 PM, wondering what on earth you're going to feed your family?

Well, friend, We've got some good news for you!

In this episode of Clutter Free Academy, Kathi Lipp and Tonya Kubo discuss the concept of Sabbath cooking and how it can save both time and money. They explain the benefits of meal planning and batch cooking, emphasizing how these techniques can reduce food waste and lower grocery bills. Kathi also discusses her upcoming book, "Sabbath Soup," which provides a comprehensive guide to this cooking method.

Listeners will discover:

• How to use ingredients you already have on hand
• Batch cooking techniques for soups, salads, and casseroles
• Tips for proper food storage and freezing
• The financial benefits of cooking ahead and reducing food waste

Kathi shares personal anecdotes about her experiences with budget-friendly cooking and offers practical advice for listeners looking to implement Sabbath cooking in their own homes. Plus, here's the Zucchini Boat recipe Kathi raved about in this episode!

Stuffed Italian Zucchini Boats with Italian Sausage

Preparation Time: 20 minutes  Cooking Time: 35 minutes

Ingredients:

• 4 medium zucchini
• 1 lb. Italian sausage
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Directions:

1. Preheat your oven to 375°F and lightly grease a baking sheet or dish.
2. Cut each zucchini in half lengthwise and use a spoon or melon baller to hollow out the centers, leaving about a 1/4 inch thick zucchini "boat". Place the zucchini on the baking sheet.
3. In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Remove the sausage from the skillet and set it aside.
4. In the same skillet, add the chopped onion and minced garlic, cooking until the onion is translucent.
5. Add the diced tomatoes, basil, oregano, and a pinch of salt and pepper. Stir well and cook for a few more minutes.
6. Add back the sausage and cook for another 2-3 minutes until everything is well combined.
7. Spoon the sausage mixture into each zucchini boat, pressing it down and filling to the top.
8. Top each zucchini boat with a generous amount of mozzarella and Parmesan cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
10. Remove from the oven and allow to cool for a few minutes before serving.

Did you miss #634 Time Saving Strategies For Busy Cooks: Sabbath Soup Secrets? Listen in now.

Preorder Sabbath Soup here and receive your free download bonus Sabbath Soup Shortcuts. The preorder bonus ends October 8, 2024.

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Links Mentioned:

Kathi's Co-Host: Tonya Kubo

Snapware Pyrex 18-piece Glass Food Storage Set

Souper Cubes

Tonya's newest podcast:

The Business You Really Want on Apple Podcasts

The Business You Really Want on Spotify

Preorder Sabbath Soup here and receive your bonus down Sabbath Soup Shortcuts. Preorder bonus ends October 8, 2024.

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