Suggestions for make-at-home dinner for family with two young children?
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Anonymous
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Soup and sandwiches are a quick and easy dinner for when I don't have much time or energy. We keep a few cans of soup in the pantry, we usually have bread or tortillas on hand, cheese and lettuce or spinach in the fridge, veggie burgers in the freezer, and with these items it is easy to make a quick dinner.
Also, if you make extra rice, and keep some frozen veggies in your freezer, and you have eggs in the fridge, you can make fried rice. If you have a box of pasta, some fresh or frozen vegetables, and spices, chicken bullion or canned chicken broth, you can make soup or a pasta dish with vegetables. We eat meals without meat about 5/7 days for dinner and the kids don't even realize it because we've always done it this way. We aren't vegetarians, but preparing meat as a protein for dinner every night can be a pain in the butt. I always have veggie burgers and tofu and quorn chick'n and eggs as a source of protein because it is so easy and convenient. |
Anonymous
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Hell OP, who has MORE than an hour, max, to get dinner on the table on a weeknight (I ask in all seriousness, and I get home kind of early)?!
-Roast a chicken or two on the weekend and have for dinner. Refrigerate leftovers and use in chicken noodle soup, chicken stir fry, chicken tacos, or just reheat, add bbq sauce, place on rolls. Honestly my 3YO is perfectly happy if it's just served cold, plain, with fruit or a simple veg. If you find yourself with extra preroasted chicken, it freezes well (I just plan to use the frozen/defrosted stuff in something that's cooked again, like soup). -pasta, which in our house tends to contain bits of whatever I'm trying to use up! -several links kielbasa sausage, sliced + red bell peppers + onions + a teensy bit of bbq sauce = yummy and fast. Serve with noodles (possibly leftover), mashed potatoes (I make them the night before), rice, couscous, etc. Whatever's easiest and your kids will eat. -similar to PP, nugget-sized pieces of chicken or fish coated in panko and oven roasted. Steam some broccoli and you're set. I'm a big fan of prepping as much as possible in the evening/days beforehand. I have been known to roast a chicken on Monday night (during bathtime) for dinner Tues. Chop veggies, marinate stuff, pre-portion everything. When the kids are crazy and I'm tired and the phone is ringing and the dog is barking, the last thing I need to do is have to THINK about what I'm doing with my hands. This week I'm pre-making a lasagna and refrigerating it. Plan to pop it in the oven, turn oven on, walk away and do the other 1,000 things that need attention at the end of the day. |
Anonymous
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On a related topics, for folks with both parents WOHP and cooking semi-home cooked meals for every meal (no take-out, no packaged/frozen meals -- cutting your own veggies, some meats, tofu, or the like), do you end up with the kitchen a disaster E.V.E.R.Y night? And how do you manage to clean it up and get kids to bed and do all the other chores around the house.
By the time we have kids in bed, cleaning the kitchen disaster is all I have energy for, and thus cleaning the rest of the house and laundry gets lumped into the weekend, which I had hoped would be family quality time not WEEKEND OF CHORES. Yes, we've looked at a cleaning service, but not in our budget or logistics right now. And we deal with the "clean before the cleaners" problem so common, where they can't really get started until we address the chaos. We are trying to enlist the kids, but I feel between the homework, language study, practicing piano, and computer homework we are always directing them to work, and never give *them* anytime to be kids... |
Anonymous
| Yeah that is how it is in my house, too |
Anonymous
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Jambalaya! Boxed rice mix from zatarains with sliced sausage and/or chicken and a salad.
Homemade Mac and cheese with broccoli and ham. Buy a ham steak and cut into chunks, steam some broccoli or use frozen. Make the cheese sauce and elbow noodles, add the broccoli and ham and bake it all together. Thin boneless pork chops breaded with Panko and Parmesan and baked- serve with lemon juice squeezed on top and boiled potatoes tossed with butter and herbs. |
Anonymous
Go really simple on weeknights- baked chicken thighs, baked fish. Simple sides like green beans, and packaged baguette that can be baked. Prepare few sides or a dish on Sunday that provides leftovers for Monday. This way you use fewer dishes and can get some clean up done while the food is baking. A lot of skillet food, dredging, slicing, etc. makes more mess and dishes. I keep warm, soapy water in the sink and wash/rinse dishes and pots and pans as I go. |
Anonymous
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Roast Pork shoulder on Sunday.
Use for multiple meals during the week. I reheat it in a skillet and some pieces get crispy--so yummy. Pulled pork Fajitas Cous cous salad (veggies, feta, spicy peppers) |
Anonymous
| roasted veggies as a side are soo easy and yummy. just chop up or rip up broccoli, cauliflower, anything really add parm cheese, salt and pepper, garlic salt and olive oil and roast on 425 for 20 mins. they turn out very very yummy! |
Anonymous
| I also like to take chicken breasts, put into a glass ovenware pan with diced tomatoes from a can, olive oil, balsamic vinegar, chopped garlic, basil and salt/pepper and bake on 350 for 25 minutes, add some cheese then bake for another 5-10 minutes. I serve with rice. |
Anonymous
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Pesto mozz chicken breasts, previously featured on DCUM.
They are boneless, skinless breasts each brushed w/half tsp jarred pesto, bake at 425 degrees for 25 minutes, drop slices of mozz on top and let melt. Serve with a green salad, maybe some rolls and roasted broccoli florets w/two tsp EVOO & salt-free Mrs. Dash table blend that you've also popped in the oven at 425 for 15 minutes. |
Anonymous
1/2 tsp per breast? Can you even taste it? |
Anonymous
I clean while I cook. Meal prep starts with unloading the dishwasher and clearing anything in the sink into the empty dishwasher. Veggie scraps go down the disposal when they're created. Non-disposal food garbage goes into the trash immediately, as does packaging material for things. I try to use as few dishes as possible. Last night was beans and rice and veggies night. Rice in one pot, with lid. Veggies on a cookie sheet in the oven - cookie sheet lined with foil so could be reused. Beans in another pot on the stove, no lid, one spoon. Knife and cutting board. 2 empty cans and a bunch of food scraps. The kitchen was clean before I finished cooking. |
Anonymous
I keep it really, really simple and pre-prep as much as possible beforehand. Ie, if I'm throwing some chicken breasts in the oven, I will bake/roast the veg also - no separate pan. Veg and other sides often serve double duty... If I'm steaming broccoli tonight, I'll steam extra and save it for tomorrow or the next day. Also, we do not hold to the meat + veg + starch combo. Often it's meat + veg only. Or meat + fruit. And I'm a big fan of cooking extra to create leftovers in general, so with a constant leftover-rotation going on, only half of the big bowls/pots/pans/etc are actually getting used up and washed any given night. DD is 3YO and reasonably good at entertaining herself while I clean a few things quickly, and can put her plate and utensils in the sink, but that's the extent of my help since DH is often working a late shift and not home at dinner. Anything that I think is going to be messier or clutter-y-er (not a word) than I can handle by myself on a Wed night... gets served on Sunday 
A small thing - If I'm going to be cutting meat AND veg, I cut the veg first, then the meat, so I can use the same cutting board. The kitchen is generally NOT a disaster, but I do tend to leave pots soaking until after DD's bedtime. |
Anonymous
We both WOHP and have 3 under 5. Also suggest pre-cutting veggies on the weekend, and then throwing into a gallon ziploc with some holes poked into it. It'll keep all week until your'e ready to cook. We usually pre-cut some broccoli and a head of cauliflower, maybe a zucchini, and store each separately. Cauliflower tossed with oil and salt and pepper is great roasted at 450 for 25 minutes. Broccoli is quick and easy steamed. (My kids like a touch of Lowrey's on it, with butter.) Zucchini sautees really quickly, and delicious with salt and pepper. I serve a veggie with every dinner. We also pre-make a big thing of quinoa for the week, and throw it in all kinds of stuff. A half cup cooked quinoa mixed in with the cheese makes quesadillas a more substantial meal. We make real meals (quickly) 3-4 times/week, and then do leftovers or even easier stuff (breakfast for dinner) the other nights. Pizza a couple times a month. |
Anonymous
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Pretty much my goal is a protein, a carb, and a fruit or vegetable. Many kids are quite happy without their food touching and without sauces (or just dipping stuff in sauce)...it doesn't have to be a "meal" per se but I've done more like a buffet with a couple different plain items (beans, rice, pasta, cheese cubes, cut-up produce) on a divided plate and kids are thrilled. Other ideas:
Scrambled eggs with veggies (you can buy frozen chopped spinach or bell peppers) and cheese, serve with toast or fried potatoes. Pancakes with fruit...you can even make a lot of them and freeze for another night. Serve with yogurt and/or soy/regular sausage on the side. In the summer, smoothies (yogurt, fruit, ice, peanut or almond butter) and toast. Lasagna or enchilada casseroles made on the weekend and heated up at night, served with a salad or cut-up veggies on the side. Fill-your-own pitas with hummus, veggies, and maybe some store-bought falafel. |