Gracie Allen Quotes

Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.

Since I don't have much time to cook, I tend to cook in bulk and eat leftovers.

What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.

You can serve good food on a budget provided you don't waste it.

Make big pots of soups, stews and chilis - they stretch a buck, and you can live off them for days!

We all need to start making some changes to how our families eat. Now, everyone loves a good Sunday dinner. Me included. And there's nothing wrong with that. The problem is when we eat Sunday dinner Monday through Saturday.

My earliest memories of my mom were of her multi-tasking - preparing dinner while checking on homework and housework; clearing the dinner plates while setting out bowls for breakfast; making sure we ate our breakfast while lining up bread, lunch meats, apples, and snacks assembly-line style so we could make our lunches.

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.

If eating out, order your meal and ask the server to wrap up half of the portion to take home with your for the next day, keeping your portion size in check, and stretching your dollar into two meals.

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.

Cooking for six people every day is like having a cafe.

I know the food groups that I like to have and are good for me and those that I have to stay away from. And so, I don't need to know exactly what I'm going to eat, but I take my insulin probably 20 minutes before I'm going to sit down.

The mother of a family should look upon her housekeeping and the planning of meals as a scientific occupation.

One of my favorite things to do is cook. I love taking the time to plan and prepare meals. I try to use all organic ingredients and make everything from scratch.

We want to teach families how to cook Tuscan wherever you are. How to reuse your leftovers. How to trick the kids into eating whatever you want by putting it into a frittata.

It's my privilege and honor to cook three meals a day for my family, and it's a luxury on a level that I didn't even realize, because it can be relentless for me on some days. You have pride in how you take care of your family.

I go light on breakfast. Sometimes it's a yogurt, but a lot of times it's leftovers from one of my wife's dinners.

I'm a mum. Cooking is something I have to do. It's something I like to do.

I start the day with oatmeal with vanilla almond milk. If I don't, I'm dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

I am good at just looking in the kitchen and getting stuff on the table and keeping the mess minimal. There's an art to the drudgery.

I take everything out of the fridge and see what we can make. We talk about what we could possibly create, and if there is something on the turn that we could save, we chop it up and put it in the freezer.

I have to plan all my meals and snacks every day, or the wheels come off, and I gain weight.

I started preparing meals for my family when I was 12 because both of my parents worked, but I didn't know that it was something I could make a career out of until I had my daughter and realized there were people out there who were interested in learning how to prepare a quick meal.