Today is the anniversary of my return to the working world. One year of being a mom who drops her kids off at daycare at 6:45 in the morning. One year of balancing my teaching career, boy/girl twins, and a photography business. And one year of cooking dinners that are quick, healthy, and tasty. After consulting other working moms I decided to start this blog on how I do it. It might not be the best way but it’s what works for me!
How do I do it? How do I get a home cooked meal on the table 6 nights a week?
I plan and I have rules. First the rules:
-Food shop once a week
-Plan a week in advance
-Use the sales flyer
-Plan at least one meal that will turn into two
-When in doubt use something from the freezer
-Shop with a list
-Stick to the list
-Take out once a week
As for the planning I sit down on Friday or Saturday morning with a piece of paper. I list the days of the week and think about what we have around, what I want to eat/cook, and what is on sale at the supermarket. I make a list of meals. It goes on the refrigerator and we stick to it. DH (dear husband) loves to look ahead, sometimes happy, sometimes not! My twins, G & L, are almost 2 years old, they have their likes and dislikes but are pretty content to eat what I make. DH also has his likes and dislikes. For example he doesn’t really like Mexican food, where I could eat tacos or fajitas once a week. He scored my chicken-black bean enchiladas 3 out of 10 last week. G ate his (sorry daycare you got the diaper), L picked at it. And I had two helpings. Shrug, can’t win ‘em all.
So what is family my 4 eating this week?
Saturday- Garlic studded London broil, mashed potatoes, and steamed broccoli (London broil was buy one get one free! The 2nd one is in the freezer for another week)
Sunday- Cheeseburgers, fries, and steamed broccoli (left over)
Monday- Lemon chicken, rice, and sautéed zucchini (double duty dinner, chicken will be cooked for another meal)
Tuesday- We have been invited out to eat, mom gets a night off!
Wednesday- Cream of mushroom soup chicken bake with egg noodles and mixed veggies (chicken made Monday)
Thursday- Sheppard’s Pie (already cooked in the freezer on Saturday, mashed potatoes from Saturday’s dinner)
Friday- Homemade pizzas with veggies on top (dough rounds from the supermarket’s pizza place)
Wait that means I’m only really cooking from nothing 4 nights. The rest of the week is a mix of leftovers and already made meals. I can do this! Be back soon, let’s see how it goes.