Britesea
Sustainability Master
That's great news from the lender! If you can reduce credit card debt- that should be a priority. Paying interest is just throwing money down the toilet. We have one credit card with a minimal limit on it (they are constantly trying to encourage us to up it). I only use it for emergencies, and I try to pay it off each month. I think I've had to let some ride a second month 3 times in the last 3 years. We also have a second credit card that is specifically for medical... if we have to pay over $200 (pretty much any visit to the doctor or dentist these days) we can take 6 months to pay interest free.
The second thing we did that helped us resist temptation was to go to a cash-only basis for all our purchases. It's amazing how much easier it is to not spend money if you don't have it in your wallet! lol. I take enough out of the bank to cover all expected expenses for the week- like food, gas, and any bills that I can pay without mailing the payment. If we want to buy something else, we have to make a special trip to the bank, which means thinking about it and making the time for it. I've found that more often than not, I decide we don't really need whatever it was-- and that becomes an easier decision to make the longer we've been doing it. I'm rootin' for ya!
Cooking from scratch doesn't need to take a lot of time-- One of our favorite meals is something called "Dump Chicken"-- you can find it on Google I think. You just put a few pieces of chicken in the pan, dump 3 more ingredients on top, and bake. If you find yourself with a little extra time, you can put chicken and extra 'dumpings' into some ziplock bags and freeze them to make it even quicker on nights when you know you will be tempted to do takeout. One example recipe:
Dump Chicken Sticky Chicky
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
4-6 chicken thighs
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
The second thing we did that helped us resist temptation was to go to a cash-only basis for all our purchases. It's amazing how much easier it is to not spend money if you don't have it in your wallet! lol. I take enough out of the bank to cover all expected expenses for the week- like food, gas, and any bills that I can pay without mailing the payment. If we want to buy something else, we have to make a special trip to the bank, which means thinking about it and making the time for it. I've found that more often than not, I decide we don't really need whatever it was-- and that becomes an easier decision to make the longer we've been doing it. I'm rootin' for ya!
Cooking from scratch doesn't need to take a lot of time-- One of our favorite meals is something called "Dump Chicken"-- you can find it on Google I think. You just put a few pieces of chicken in the pan, dump 3 more ingredients on top, and bake. If you find yourself with a little extra time, you can put chicken and extra 'dumpings' into some ziplock bags and freeze them to make it even quicker on nights when you know you will be tempted to do takeout. One example recipe:
Dump Chicken Sticky Chicky
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
4-6 chicken thighs
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).