I’m really behind this week- but I’ll post our dinners now, even though it’s Friday. We had meatloaf, honey roasted chicken, chicken soup, steak tips, and lots of raw and roasted veggies. I love chopping a ton of veggies at once and just rotating them through the oven. The house smells yummy and we end up with lots of veggie options. This week I roasted broccoli, carrots, sweet potatoes, celery root and spaghetti squash. Roasted sweet potatoes are a staple in our house, and carrots and broccoli are popular, but this was the first time I tried roasting celery root and spaghetti squash. The roasted celery root was ok (peeled and sliced, tossed with olive oil and salt before roasting) but I prefer it steamed and puréed with a sprinkle of salt and a drizzle of olive oil. I am IN LOVE with the spaghetti squash, though. I followed this recipe I love Indian spices! I was out of curry powder, so I used a sprinkle of cayenne pepper for some heat. I ate half of the mini frittatas as soon as they came out of the oven! I think I found a new favorite!
Something that has been super helpful over the last few weeks is weekend cooking! Taking some time and cooking some dishes on the weekend that can be easily reheated on busy weeknights makes it easier to deal with cranky, tired kids. Andy makes this meatloaf that the kids love!
We also make this honey roasted chicken and then use the bones to make soup.
What are your favorite make-ahead recipes and time-saving (or money saving,) tips?