I always buy to many ribeyes, grill them all, wrap the ones I don't eat in wax paper and throw them all in a freezer bag. 3 minutes and they're ready to go with whatever veggies I have laying around.
If I'm shopping and want something quick: Buy a tub of made guac covered with tomato and onion slices and a pack of egg tortillas.
There's no such thing as too many ribeyes.
I've been rubbing them with Bacon Salt!
This guy gets it, large freezers are your friend. Whenever you cook make lots of extra, freeze it in portions. Put a white board on you freezer with inventory and erase as you eat stuff. I have probably 20 different dishes in my freezer right now and most foods heat up very well.
Fun fact when you go eat at a restaurant chain there is a good chance you are eating reheated premade food. There is a skill to it so you have to develop skills in freezing and reheating.
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