We’ve talked about the beginning of my gluten-free journey.
Once I knew I needed to be eating gluten-free, I decided to make it work for the whole family. I didn’t want to be making multiple meals for different family members all for the same dinner! So I came up with a working plan -> plan ahead. Not over the top – I like room for spontaneity. So I write down my meal ideas for next week on a sheet of paper. Then I get to pick which ones I make when. I aim to work through the more perishable items 1st. And I try to only make 1 or 2 involved items OR several easy quick items. That way I spend maybe 45 minutes in the kitchen at dinner time. Sometimes I will do prep in the morning.
Last night for dinner we had leftover Cream of Chicken soup, a spinach salad, and blueberry scones with butter + a glass of milk. I made the salad and the scones, and I reheated the soup. It was fairly quick, and gave me time to do some of the dishes before dinner – that makes a HUGE difference. When you only have the dishes you used at dinner left to wash, it makes clean-up quick. This gives you more family time, more time with your honey or more wind-down time on your own. Bonus = the scones will last for another 2 meals!! That is how it is easy to incorporate planning ahead, by making extra.
Tonight we will be having pork chops (not sure yet if I am going to cook them on the stove-top or in the oven. Leaning towards stove-top.) I pulled out some homemade apple butter to go on top that I made last fall. I will be making a quick carrot soup. And maybe, if I get to it, steam some peas to go on the side (with lots of butter of course!) If you are lucky, I will remember to take some pictures.
What are you having for dinner???
~ Savvy Food Mama