Usually I really cook around 4-5 days a week, with the remainder still cooking, but much more simplified. This is because of the way I plan my menus.

For example, at the beginning of the week on a slower day (where no kids or only one kid has an activity) I will do a large quantity of meat, and possibly a large amount of a vegetable as well. This might be a pork roast, for example, or a large bowl of cole slaw.

Then, later in the week, the pork roast might reappear as the base for something else, while the side either gains a few ingredients or simply makes a reappearance.

So technically, I'm cooking every night, special occasions excluded. But in reality, I'm only cooking everything 2-3 nights a week; and making use of planned leftovers as part or all of the meal the other nights.
Source(s):
I learned to do this by watching my mom and other good cooks I know. It's a built-in feature of the menu mailing service I'm starting.


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