There’s nothing that stresses me more than walking in from work, usually late, and hearing my kids immediately start saying “we’re hungry!” All I want to do is soak in a hot bath, but of course I can’t ignore their growling stomachs (mine too for that matter). The seemingly easiest thing is to run to the closest fast food place and order a load of fat, calorie and sodium-laden burgers.
That thought doesn’t excite me. Not even at 7:30 p.m. when I’m facing probably an hour of kitchen time between prep, cooking and clean up at a minimum.
So, as a working (almost always more than 40 hours/week) mom (of five hungry teen boys, four who still are at home), how do I keep my sanity in the kitchen yet refrain from filling my boys with junk food?
I cook for a week.
What I try to do is jot down the menu of things I want to cook for the next week on Saturday. Not even detailed, for example if I buy chicken breast and ground beef or turkey, I can think of 10 entrees off the top of my head that we enjoy. I always know I’m going to use produce, so I do a quick check to see what we’re missing (I try to keep a list on the fridge, but those hungry boys may have eaten the last of some important ingredient that I would otherwise miss). I make my grocery list and do my shopping that afternoon.
Sunday is my cooking day. Yes, I know it’s supposed to be a day of rest, but I think keeping my sanity and my kids healthy is just as important.
Here’s my philosophy: if I’m going to have to chop onions, or cook some ground beef, it’s easier and more efficient to do all of it at once for the whole week. Plus the bowls and chopping board and everything else for preparation is only getting washed one day rather than every day. That’s saving me some time right there. Also, I buy disposable rectangular aluminum pans, like the kind you see caterers use (allows me to also save a bit of washing up, and they are recyclable if you want to wash them.) You can also buy oven-safe paper pans, or just use the casserole dishes you already have if they are both freezer and oven-safe.
I pre-mix everything for the week, and it goes into the freezer either in those aluminum pans, or in freezer ziptop bags. I leave the meals for Monday and Tuesday in the refrigerator. If what I’ve prepared is in an oven-safe pan, my kids will pop it in the oven when they get home from school, meaning it’s usually ready by the time I’m home from work. I just add a tossed salad and some veggies and the meal is complete (and I barely had to cook!). Then on Monday I move whatever we’re going to have Wednesday from the freezer to the refrigerator so it can be thawed in time. On Tuesday I repeat that process with the meal for Thursday.
I will admit, I don’t always get to do this. Sometimes I end up working 7 days in a week, leaving me too tired to do my usually weekend shopping/cooking routine. And I can feel the impact. Kids are still hungry, but mom has nothing ready and all she really wants to do is sit on the couch in a vegetative state. My preference would be to cook for a whole MONTH at a time, but space limitations only let me have a small deep freezer so this is unrealistic for us.
What got me started on this process was a menu service I subscribed to for about a year. Each week I got an email with the shopping list, menu and recipes for 5 days worth of meals. I didn’t have to think, all I had to do was buy what was listed and prepare it like it said. That website, www.savingdinner.com, also has menus like “5 for the freezer” of chicken and beef, and crockpot recipes. I also have over a year’s worth of recipes (not to mention the freezer and crockpot ones) and I know which are my family’s favorites.
Best of all, I wasn’t having to rely upon things like spaghetti, meatloaf, roasted chicken, more spaghetti, more meatloaf – those standard things you fix when you don’t have time to think. Even though I don’t use the service any more, it got me into a great routine which we still follow. I also collect other favorite recipes that we try here and there in a large binder with all of the pages inside sheet protectors.
Just to give you an idea of what we end up with, here is our menu for the week:
Shepherd’s Pie
Chicken Satay (one of my favorites)
Greek Turkey Burgers (one of my kids’ very favorites)
Southwestern Quiche
Caribbean Chicken
Pot Roast (good old comfort food)
Glazed Ham
Most of the time, I substitute turkey or even veggie products for ground beef, and my family never notices. I have a better control of the amount and type of fat, sodium levels, and freshness of ingredients.
What’s great? I get to spend more quality time with my kids during weekday evenings, and relax more too.