This week, I have been totally overwhelmed by the day to day. I can't catch up! Food, laundry, mothering. I've been reactive, not proactive.
Late yesterday afternoon, I took action. I cleared our schedule, made a list, and reminded my kids that I am in charge. One step at a time, I'm taking back the reins on life!
At the top of the list- food. The shopping, preparing, cooking, serving, and clean up of food is a massive assignment for a family of six - or any size family for that matter. It is not optional. It is a job that must get done.
I have given myself tons of grace throughout the past 6 months since Caroline was born. But now I'm ready to re-vamp my plan.
There is peace in a plan.
I'm starting a series of posts about food, grocery shopping, cooking, and good home cook kitchen habits. I'm learning as I go. Please weigh in with your secrets, tips, and tricks. There is always something new to learn in the kitchen!
Today, my first piece of advice to you -- to myself -- is cook once, eat twice. If I'm going to the trouble to get out the crock pot, dice, chop, stir, and measure, then I might as well get the most bang for my buck!
Yesterday, I made of all things - chicken casseroles. I never do casseroles anymore. But I did yesterday, and I made two. One for last night and one for my freezer.
Tonight, I'm making lentil soup. I'm making a double batch. That will give me two meals in my food bank, a chicken casserole and a batch of soup. Oh yeah, baby.
Cook once, eat twice.
I would like to build up enough of a supply in my food bank to completely take one night off a week from cooking or dealing with food (besides heating it up)!
the meat off 1 Rotisserie chicken
juice of half a lemon
1 can cream of chicken soup
8 oz sour cream
salt to taste
1/2 stick butter
1 sleeve Ritz crackers
Combine first 5 ingredients. Melt butter and mix in crushed crackers. Pour chicken mixture in 8 X 8 dish, top with crackers. Bake on 350 for 30 minutes. Serve over white rice.
Double the recipe!