Keep it Simple
As much as I would love to beautifully curate every meal from scratch, there just aren’t enough hours in the day. My cooking criteria is that it has to be easy, tasty, semi healthy (and let’s be honest, anything we cook at home will likely be healthier than eating out), and in this crazy time of inflation: affordable. I typically cook 2-3 days a week and then we eat leftovers. These are my go to meals that meet the above criteria and keep really well:
- Banana Bread
- Santa Fe Soup
- Healthy Ramen
- Million Dollar Spaghetti
- Chicken and rice casserole
- Tacos/Quesadillas: I literally brown venison to keep in the fridge, then reheat on a tortilla with shredded cheese.
These are some tips that help keep things running efficiently in the kitchen:
- I do not follow step by step directions in recipes. I just throw it all in together and leave it in the Lord’s hands.
- Put foil over pans before baking. You will save so much time on dishes. (Don’t come at me about the health risks of aluminum foil.)
- Wash/cut up fruits and veggies as soon as you get home from the grocery store. This will ensure easy access and reduce the chance of it getting thrown away untouched at the end of the week.
- Steamer bags of vegetables are huge time savers. My kids all love edamame steamers.
- Separate silverware when loading the dishwasher. So, put forks together, spoons together, knives together. . . you get the idea. This sounds so simple, but makes a big difference when unloading the dishwasher.
- Drape a dish towel inside the dishwasher door right after it steams dry. It will absorb the moisture and makes drying so much faster!
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