Even as someone who co-operates a food stand*, I have a deep, dark secret:
I very strongly dislike cooking for my family.
It is tedious.
It is mandatory.
It is oppressively recurrent.
It is excessively impermanent.
It does not provide a dopamine surge.
It expeditiously transforms a clean, tidy space into a space that needs cleaning and tidying. Again. And again. And again.
Since we have launched into our school year, I am re-realizing the urgent necessity of having a collection of Super Simple Sustenance. I just can't do All The Things well, while doing them all at the same time. Since I love to teach, and dread cooking, it's easy to guess which I prioritize.
However, it takes an unbelievable number of calories to feed expanding neurons.
But from whence should these calories come?????
I put in a grocery order to be picked up tomorrow. So I asked the store, "What do you have for me to feed my children for lunch?"
The store answered with this:
Thinking the ham and cheese was ON the vanilla cookie, I gave a discreet little gag, and moved on.
So now I'm asking you:
What can I feed my children for lunch?
I have a few criteria:
1. Some nutritional value
2. As close as possible to zero minutes of prep required
3. As close as possible to zero ounces of Mom's Precious Energy required
4. No artificial colors
5. Gluten free is good but not required (I eat gluten free but feed gluten foods to my family)
6. Beef is our main meat, so easy beef recipes are great... but we buy sandwich meat, pork, chicken and fish as well
7. Breakfast ideas also appreciated
Thanks to our business, we have Costco and Sam's access. Aldi is also nearby.
Listening for your ideas!
*Here's the thing about the food stand: I rarely cook there. Craig does. When he leaves me in charge of the grill, I dependably forget I'm in charge of the grill. Bad news for the burgers! Meanwhile, I love having a constant supply of leftover meats that are cooked and ready to use.
My family's favorite is a skillet meal I call Old Faithful because that's what my mom called it--the old, faithful recipe she fell back on in a pinch. Layer in a skillet: a pound or two (depending on your skillet/family size) of sausage or hamburger, then sliced cabbage (optional), sliced potatoes, diced onions, and sliced carrots. Salt and pepper between veggie layers. Pour in a 1/3 cup or so of water, put on a lid, turn up heat until steam starts rising, then turn down heat and steam until veggies are soft and meat is cooked (about 20 min). Top with grated cheese before serving.
ReplyDeleteAnother family favorite is Beef and Macaroni Skillet. My mom submitted that one to Esther Shank's Mennonite Country-Style Recipes cookbook. If you don't have it, I can send that one too. I usually make it just as printed. I will say that it tastes way better using homemade tomato juice. If I only have store bought, it isn't as good. Gotta tweak the seasonings or something.