Got a wake-up call about our meals

[Anonymous]

That is a great story, good for you both! Second the suggestion to cook when you have time, and make full use of your freezer. Some suggestions (I'm vegetarian, bear with me!):
- Bean stews and chilis freeze very well, and you can thaw in the microwave. I like them in the fall and winter. Make sure you freeze in the portion size you will want to eat. Don't add any dairy (sour cream, cheese) until thawed and heated through.
- Casseroles freeze very well. Cut it into individual portions, wrap in plastic and freeze. Thaw as needed in the microwave. I make them when I want to clean out the fridge, say I have leftover cooked brown rice or quinoa, some veggies, some greens, some beans etc. Mix it up with something to bind it all (eggs + cottage cheese, a simple white sauce) and bake. Here's a basic recipe if you'd like one: http://www.101cookbooks.com/archives/mushroom-casserole-recipe.html. I also freeze leftover lasagna, since I can never make less than a 9x13 pan. I portion it out & wrap individually before freezing.
- Blended vegetable/ lentil soup bases freeze well, again, if you're adding any dairy to it, don't do so until thawed through. My standard formula is to saute some onions & garlic with a splash of olive oil, add chopped veggies of choice (carrot-red lentil, zucchini, butternut squash, cauliflower, mixed root veggies, you name it), simmer the whole thing in some vegetable stock or water. Blend and freeze in portions. Add whatever mix-ins/ seasonings when thawed. I change it up depending on what's in the soup and what else I have. So if it's carrot I may add some cumin/ coriander/ harissa and feta; cauliflower with cheddar & dijon mustard; lentil with Thai curry paste and coconut milk - you get the idea.

[Anonymous]

I cook a couple times a week and make sure there is always one or two things that can be reheated in the fridge. Also a couple of fast options (frozen pierogies with cabbage and onion, fried eggs on rice with tomato sauce, veggie burgers, soup and grilled cheese). When I cook, i do a bean soup that can be eaten solo or with rice, a veggie curry or stirfry, tortellini or lasagna with veggies, a veggie burrito filling that can be also a side dish, omelette filling, etc. I can only cook or clean up in 30 min blocks (amount of time baby can stand), so I use the food processor to prep ingredients quickly. I don't mind eating leftovers. My freezer is tiny and I hate to cook when I'm hungry. We live in the city and there is no decent walkable fast food option. It's usually faster to cook than order something or go out.

[Anonymous]

Forgot tosay we eat a lot of frozen veggies cooked quickly (dump in pan with olive oil, season) and salad. If you wash a head of chopped lettuce in the salad spinner you can just refridgerate it in there. Slice up all the veggies you want and keep in a seaparate container. This way the lettuce doesn't wilt and it keeps better.

[Anonymous]

Last night I chopped up a boatload of carrots, potatoes, sweet potato, brussels sprouts, onion and beets, then put it all in a bowl and doused it with some olive oil and salt. After mixing them around, I roasted them for a half-hour at 425, mixing at the halfway point so that they would be browned/roasted on all sides.

They were delicious and the kids loved them too. We have enough leftovers for another meal or two and they keep well.

You could easily roast vegetables on a Sunday and then just heat them up on a weekday.

[Anonymous]

If you are a crockpot newbie, try skinny taste.com for recipes. Each crock pot recipe I have made from there has been great. The Santa Fe chicken tastes a lot like chipotle. Buy the ready to heat brown rice and that's a great meal!

Can't recommend that site enough