The freezer shelf I use when cooking is hard

At six p.m. I sometimes stand in front of the open fridge knowing I need to eat and that I have ingredients, but I cannot get myself through the cooking steps. Chopping, heating, stirring, waiting, plating, and eating each take more effort than I have.

That is why the freezer shelf exists. I use it on days when cooking is too hard.

On Sunday I cooked beef stew while listening to a podcast. I portioned rice205 kcal pudding into jars while the kettle boiled. I labeled the lids with a Sharpie as STEW, PUDDING, DAL, and SOUP because I knew I would not have the energy later to read small print.

Tonight I took the STEW container. Two minutes in the microwave and a spoon were enough. The beef was soft and the carrots were soft. I ate 620 calories without cooking or choosing a meal from scratch.

What is on the shelf right now

• Coconut35 kcal red lentil dal: six portions, 580 calories each
• Spoon-tender beef stew: four portions, 620 calories each
• Cinnamon6 kcal rice pudding: six portions, 510 calories each
• Creamy tomato basil soup: four portions, 560 calories each

Rules for what goes on the shelf

Everything on the shelf must be soft, calorie-dense, and reheat well. I skip crisp toppings that turn soggy and meals that need assembling from separate parts. One container and one spoon is enough.

If a recipe fails the test of being edible cold from the container, it does not go on the shelf. That test has kept the shelf small and useful.