Our schools don’t allow for baked goods or sugary treats on special days or as rewards. Therefore none of my amazing cakes, cookies, and novelties shall grace my child’s school room. It is something that I can agree to, but I must admit that I do so begrudgingly. Making food the enemy is never a healthy outlook on nutrition. This isn’t the time nor the place, I press on!
We made fruit mosaics for my daughter’s seventh birthday this week. I happened to choose her favorite fruits and went with it. I chopped and chopped, lined them up and sent them off to school with cocktail cups, forks, and napkins and voila! I even received a thank you card for adhering to the Wellness Policy. My daughter was very proud, and loved being part of the project. Enjoy!
Whenever I batch cook in the fall/winter I make a soup at the same time. This soup is a whole family favorite. You can process it down to whatever consistency or texture that will make your family happy. It is also decadent and yummy!
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into food processor or blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
You jump right in, of course!
Go write down 10 meals your family enjoys eating, with the ingredients needed for each.
Pick four of those recipes with similar ingredients, that is what we are making for week 1. That’s it, just four. One night might be a salad and protein night for you or in our house we typically have a leftover evening built in. Start small and work your way through this, maybe you only have 3 meals, that’s still a huge savings of time for you.
Now make your grocery list off of what you have selected, add food for breakfast and lunch, voila! This week we won’t waste food because you can’t remember why you bought that bok choy by Thursday anyway.