Each week-end I spend a couple of hours shopping and prepping meals for the week. It’s important to our family that the children eat at home as often as possible and eat a healthy meal even if I’m miles away. In order to accomplish this task I do my grocery shopping usually Thursday or Friday evening utilizing a grocery list. For me this is a great way to make sure that I get everything I need for my recipes or meal planning for the week. Shopping is my least favorite thing to do, so plan to do this step when you’re not worn out.
Now to prep for the week, I generally block out 2 hours on a Saturday evening, while the family is relaxing on the sofa or hanging out in the kitchen with me anyway. I distract them by soliciting their help to make cookies or some baked good. I like to have sliced veggies and fruits on hand so it’s usually my first item to eliminate, for this week I wanted a pot of chicken soup and spaghetti ready to go before Sunday evening. Since I know it takes some skill in juggling this lifestyle, I start boiling my chicken while I brown the ground beef, the next step is place the pasta on the range while I slice my potatoes for the soup while all that action is going on I begin working on a breakfast casserole.
Sauté baby spinach in a pan, add 1.5 cups of grounded turkey sausage, followed by green beans, egg white and ¼ cup of cheese. Bake for 45 minutes at 375 degrees, while that is baking I combine my pasta with spaghetti into one container and allow the soup to boil for 45 minutes.
This seems like a lot of action but between prep and cook time it’s all accomplished under 2 hours. Being organized allows for a successful week of meals on hand without the additional weekly stress while juggling, travel time, work, children, homework, soccer and whatever else needs to done in that week.