Reply to Working Parents - What the heck for dinner

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[quote=Anonymous]People have given a lot of great advice. Mine is to leverage batch cooking and freezing, and smart use of leftovers.

Here are things I prep ahead of time and freeze:

Homemade chili (cook a giant pot from scratch, freeze in once cup block using souper cubes molds)
Homemade pasta sauce (same as chili - giant batch, freeze in one cup blocks)
Soups - black bean, butternut squash, carrot ginger, potato soup - giant batch, freeze in cup blocks. Then can be used for a meal like soup and a baked potato
Roasted potatoes/sweet potatoes as wedges/fries - cook ahead of time til almost done, then freeze. They get warm after about 5 minutes in the air fryer
Cauliflower mash - freeze in half cup portions
sauteed onions - make a big batch, freeze flat in a gallon bag, then grab a piece off and warm up in the skillet for whatever
homemade belgian waffles - either use for breakfast or can do a breakfast for dinner day
baked beans - freeze these in half cup portions for use as a side with bbq or mac and cheese
home made from scratch mac n cheese - make big batch, freeze in one cup portion
corn bread

So during the week one night might be some kind of pasta, either mac and cheese with bakes beans and cornbread as sides, or using the home made meat sauce from the freezer. Another night will be meat, veggie and starch, the starch might be from frozen. I would make enough of the meat and veggie side to eat the same meal again two days from when I first made it but with a different starch. Then I may do a soup and baked potato night, and a chili, rice and cornbread night. Sometimes I throw in a taco night.

The batch cooking and freezing really makes it all work - I was sick for a week recently and I was able to get my kid fed a healthy dinner every night without having to put in too much effort (single mom so no one at home to help me.)
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