7 days, 72 hours of work, and dinner is STILL on the table!

I’m not trying to brag or anything. Its just how we roll. People ask me all the time, “How do you have time to make homemade meals, work full-time, and spend time with that baby?”

Well, folks. I’m coming clean. Secrets revealed and in time for dinner. All you need to do is a little planning, a little organization. Take a “prep day” like Robin Miller suggests (lame, I know). Doing all this saves time, money, and it definitely saves us from fast food.

Now I STILL reserve the right to change my mind and get McDonald’s at any time. But at least we have a plan A to shoot for, right?

First, decide what you want to eat. Plan things that you don’t mind eating for lunch the next day, or things that can be made into other dishes. Be practical. You aren’t going to get up and scramble eggs for your entire family every morning. Justin is lucky if I share my coffee and send him out the door with an oatmeal packet. You know what you are NOT capable of, so don’t force it.

Then purchase everything on the list. This is where the real money saver comes in. Buy ONLY what you NEED! Skip the cookie isle if you didn’t write cookies on your menu. Plan items that can be used twice, like a big box of pasta, rice, vegetables, or even meats. Not many people use a whole head of celery or bag of carrots in a week, so plan two dishes that use similar ingredients. Or chop it up for veggie sticks for snacks. ( If you’re like me, go ahead and chop it up or else you probably won’t use it)

Next, assemble your ingredients. I like to take a half hour and chop all the vegetables for the week. That way the onions only ruin my make-up once Then package them in bags with other vegetables. If the vegetables need sauteing or roasting, do it now!

I also like to use this time to get the meat ready. I love the deli section. The already roasted chickens are great! Not only are they usually cheaper than “boneless skinless chicken breasts” but they are already cooked. Just pull the meat off, put in a bag to await whatever chicken dish you are planning.

I will even go as far as putting everything together, and adding a little note to the top. (shown in the above pictures) Something like (top with green onions, bake for 30 min. at 350) I put the topping right there on top too, already chopped measured and ready to go. Now those are instructions even a man can figure out!

Lets picture it together, shall we?
“Honey, I’m running late, can you go ahead and get dinner going? Its in the red dish in the refrigerator with instructions taped to the lid. Just give Joslyn a toy and you’ll be done in 20 seconds.”

Go ahead. I’d like to hear the excuses…..

This week:
Roasted Ham with Raspberry Honey Mustard and Oven Fried Potatoes (Then having savory ham and swiss sandwiches for lunch)
Breakfast Burritos with scrambled eggs, cheese and sausage
Cashew Chicken Casserole- a couple times
Strawberry Pretzel Deliciousness! (my edible Valentine!)
Poppyseed Chicken Casserole
BBQ beef sandwiches
Oatmeal with cranberries and almonds (or switch it up to use whatever you have)
Waffles with peanut butter
Spaghettio’s- that’s right
Loaded Potato and Corn Chowder

So, out of 20 meals, 17 are homemade, and 3 are pre-made or eat out (hello sushi @ Haruno for V-Day!) That’s 85 % homemade, not too bad…

I did ALL of this in about 4 hours, or in approx. 3 Joslyn naps. Now if you’ll excuse me, I need a nap, and then I have 72 hours to work……see you next week for a couple new Asian dishes, and a foodierachel original recipe!

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