I didn’t get to show you pictures of last week’s make ahead cooking session because my family got into all of the food right away. This week, I kept everyone away until I could take a picture. 🙂
The main point of these make ahead days is so that the kids will have snacks to eat when we’re gone from the house all day, and so that I will have a meal made or at least prepped for the busy days when we leave the house at 8 a.m. and don’t come home until 5 p.m. I still have to homeschool one of my children then, and the last thing I feel like doing is cooking. So far, making food ahead of time is working out great.
Here is what I made this week:
First up was making snacks and “extras.”
Homemade Energy Bites (These were a huge hit with the kids and kept them full.)
Gluten Free/Dairy Free Brownies (I use 1/2 c. coconut sugar instead of 1 cup and use carob instead of cocoa.)
Southwestern Beans and Rice (I’ll pack this in our lunches a few days this week.)
2 pounds of ground beef, browned (I’ll use this for a lasagna I’m planning to make and for the Taco Rice I’ll make later in the week.)
I’d love to know if you do any make ahead prep on the weekends and what you make.