Sunday, May 4, 2014

Oh Sweet Sunday!

  Sunday is supposed to be the day of rest...but not for this mommy!  It's the day of the week for planning and getting prepared for the upcoming days.  I find myself cooking, planning and running around like crazy!  But if it helps Monday - Friday go smoothly... it's so worth it!  If it saves me 30 minutes so I can play outside with my kids... it's so worth it!  If it gives me 10 extra minutes to rock a's so worth it!

  Planning our weekly menu, before hand, makes a HUGE difference in our afternoons.  Friday night, the hubby and I sit down to make our menu for the week.  I like his input and opinion of food!

 Today I spent about 4 hours in the kitchen.  Yes, it was interrupted by diaper changes, sippy cup refills, and nap-time tuck ins.  But meals are cooked for the week and ready to go!  

Since Jeremy is home, I try to take full advantage of having another adult in the house!  We usually grill on Sundays which helps keep the house cool and helps with cooking masses of meat for the week!

On the menu tonight = Meat and bacon Shish-kabobs, delicious grilled mushrooms, onions and bell peppers served over rice with a side of fresh pineapple.  So YUMMY!  We also grilled 10 chicken tenders to use in quesadillas later this week for the boys lunches.

 Meanwhile, I cooked up 2 lbs of ground beef to use for Shepherd's Pie and Taco Salad.

 I also whipped up some homemade cream of mushroom soup bc we had so many left-over mushrooms!  IT"S SO EASY and so much better than the can stuff.  Here's the link:
Homemade Cream of Mushroom Soup

I used this soup in my Shepherd's Pie meat/veggie mix that I prepped for tomorrow night's dinner.

Here's a snap-shot look at that recipe (it's my mother-in-laws):
Ground beef (1 lb), 1 cup of cream of mushroom soup, 1 small bag of frozen mixed veggies, topped with mashed potatoes and cheese.  Bake 350 for 30 minutes

Tuesday, I will use the rest of my ground beef for Taco Salad meat.  For now, it's stored in the fridge.  Tuesday around noon, I'll throw it in the crock pot on low with a can of pinto beans, can of chopped green chilis, and taco seasoning.  I also plan to mix in the left-over white rice from Sunday's dinner into taco meat mix.  Throw that on top of some lettuce and chips = Great Taco Salad!

Wednesday, I will do a whole chicken in the crock easy!

Thursday night is always left-over nights:0)  Because Friday we usually go out to eat as a family.

I am sure that life will get easier when the boys are old enough to help with dinner prep, but for now this is a time for survival and efficiency :0)  And this is one way I can keep myself prepped and prepared!

Would love to hear any ideas that you have for time-saving mommy ideas!

1 comment:

  1. Such great advice for mommies with little kids Ashley! I used to cook like this too. Now that my kids are a little older and they help me in the kitchen we've moved into bulk cooking and freezing meals - which I love!


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