Can you tell I’m trying to keep dishes to a minimum… paper plates for blog pictures. Just keeping it real.
In my Florida room you can find my makeshift kitchen, complete with coffee maker and crockpot, because really what more do you need. I wash dishes about once a week in the laundry sink. Paper plates, cups, and plastic utensils are our friends.
You don’t have to spend a ton of money eating out when your kitchen is being renovated. Dine out when there are deals like $1 taco nights or use BOGO coupons. Buy premade foods at the grocery store, they may be more than if you made them yourself, but probably less than if you went out to eat. Cheese platters make a great dinner. Freezer meals are your friend. If you will have your oven hooked up make up a few freezer to oven meals, otherwise try a few of my freezer to crockpot meals.
I spent about 20 minutes tossing together all the ingredients for the three meals I’m sharing this week. Into the freezer they went to await our renovation.
I planned on making my own Asian slaw with a ginger dressing, but then decided to take the easy way out and buy one of those bagged mixes. Either would work great.
We loved the slight sweetness to this Korean beef. I couldn’t help heading back to the crockpot to sneak a few more bites.
- 1.5 lb boneless beef roast
- ½ cup brown sugar
- ⅓ cup soy sauce
- 6-8 cloves garlic, whole
- ½ white onion, sliced
- 1 tablespoon peeled and grated fresh ginger
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 whole jalapeno, diced
- 6" corn tortillas
- Asian slaw - I used a bag mix from the grocery store
- Place all ingredients in a large ziploc bag and freeze until needed.
- Before using let thaw in fridge overnight. Dump everything in the crockpot and cook 8 hours on low. Shred beef in crockpot and smash up the garlic cloves.
- Toss together the Asian slaw. Fill tortillas with meat and slaw.
Approx cost per serving: $3.70