From My Kitchen


Summer can be a busy time of the year. And the last thing you want to do on a hot summer day is spend hours cooking and sweating in the kitchen. But your family has to eat — and eating out adds up very quickly!

Here are 4 ways to cut your summer meal prep time in half:

1. Stick With Simple Meals

Summer is not the time to be cooking six course dinners. Nor is it usually a great time to be trying recipes that require ten different prep steps.

Keep it simple by focusing on lean meats, whole grains, fresh fruits, and veggies. Many times in the summer months, our dinners will be something like marinated chicken, rice, steamed veggies, and chopped up fruit. A meal like this is filling and wholesome, but it requires very little time and thought.

2. Enlist Your Family’s Help

If your children have more time on their hands and and they are old enough to be helping out in the kitchen, encourage them to take over parts of the meal a few times per week. This keeps them productive, teaches them valuable life skills, and can help make dinner prep a little easier for you (well, provided they don’t make a massive mess in the process!).

Growing up, we sometimes would rotate who was on dinner duty — with each of us having one or two assigned nights each week to plan and cook dinner. This was a fun way to have lots of variety in our meals and to relieve my mom of having to always be cooking for us.

Simple meal options that are especially great for kids to help out with are: Homemade Pizza (they can chop some of the veggies), a salad bar (they can help with washing & tearing lettuce or dicing and slicing — if they are old enough), or Haystacks (shredding cheese, setting out the items needed, opening cans).

3. Fill Your Freezer

When you have a free day or a laid-back weekend, use some of that time to make meals and parts of meals to stick in your freezer. If you eat more snacks in the summer, things like homemade popsicles, homemade gogurts, homemade cookie dough, homemade muffins, and homemade smoothie kits are great to have on hand.

Also, think about what recipes you typically make and figure out if you can prep some of the ingredients ahead of time: making baking mixes with the dry ingredients for pancakes or waffles, putting together meat rubs or marinades for grilling out, chopping and freezing veggies to use in stirfry.

5 Crockpot Freezer Meals from Repeat Crafter Me

I also highly recommend doing some crockpot freezer cooking. Not only are crockpot freezer meals so incredibly easy, but they are also fantastic for hot summer days!

Tip: For lots of great freezer cooking recipes, check out my 4 Weeks to Fill Your Freezer series.

4. Create a Snack & Sandwich Bin

If you have a snack times every day, take a little time on the weekends to put together a snack bin. This will save you having to even think about what to serve for snack. In fact, you can just tell your kids to go pick out something from the snack bin!

You can also speed up lunch prep by stocking a sandwich bin in your fridge. This can have all the sandwich fixings available so you can whip up lunch in no time. If you want to save even more time, you can freeze peanut butter and jelly sandwiches ahead of time.

What are your favorite ways to speed up meal prep in the summer?

I finally had another Freezer Cooking in an Hour session, after taking a few weeks off from doing much freezer cooking. I made the Sweet Barbecue Chicken and would recommend being careful when sprinkling the cayenne pepper on it. :) I ended up having to wash the pieces of chicken off — and it was still spicy!

We served half the recipe for dinner and I froze the rest for another meal. I think next time I’ll leave the cayenne pepper out entirely since it was on the spicy side for some of us.

I was anxious to try the Perfect Single Serving Chocolate Chip Cookies since the pictures of these looked SO good online.

Unfortunately, my end result looked quite pathetic compared to the original pictures. But it was still yummy.

However, I thought it was a lot of work for just a few cookies (the recipe said it only made two, but it made 5 for me — maybe I made them a lot smaller?). I think it’s a better use of your time to just make a big batch of your favorite cookie dough or cookies and freeze it.

Did you notice something out of the ordinary in this photo?!?

Yes. I finally got a griddle — thanks to my husband surprising me with one even though I was sure I could survive just fine without one. (I’m the kind of person who will basically never buy anything or replace anything when it comes to kitchen stuff. I’ll just make do with whatever I have for as long as I possibly can!)

But oh wow! Every one of you who have been encouraging me to get a griddle for months and months and months were so very right. I cannot believe I waited this long to get one. It only took one time of making pancakes to have me completely and utterly sold on the practicality of this appliance.

We had to move around some of the kitchen drawers and cupboards to make space for it, but it has been every bit worth it. I can now cook 4-6 pancakes at one time!!! I’ve been doing them one at a time for so long that I just complete forgot it was possible to do them so much faster.

And not only that, but the pancakes turn out so much more beautifully than my other pancakes ever did. Plus, they aren’t constantly burning!

So yes, I should have listened to you all years ago! I would have saved myself to much time and effort!

Recipes Made:

Perfect Single Serving Chocolate Chip Cookies
Sweet Barbecue Chicken
Whole Wheat Pancakes

Dillons

1 Romaine Lettuce – $0.99

1.22 lbs Roma Tomatoes @ $0.99/lb – $1.21

2.21 lbs Bananas @ $0.35/lb – $0.77

Kroger Jelly – $2.45

Kroger Flour – $1.69

Pepsi Next - $1, used Free coupon - Free after coupon

2 Ronzoni Pasta – $1 each, used $1/2 printable - $0.50 each after coupon

1 Boulder Canyon Chips – $1.99, used $1/1 printable - $0.99 after coupon

8 Crest Toothpaste – $1 each, used 8 $0.50/1 coupon from the 5/8, 6/2 P&G insert, printable, and e-coupon - Free after coupons

1 Kroger Frozen Boneless, Skinless Chicken Breasts (3 lbs) - $6.98

1 lb Simple Truth Ground Beef – $5.99, used $1/1 Dillons mailer coupon – $4.99 after coupon

2 Kroger Shredded Cheese – $1.67 each

1 Kroger Marshmallows – $1.10

1 Kroger Cotton Swabs – $1

1 Kroger Butter – $2.59

1 Kroger American Cheese – $1

1 gallon Dillons Milk – $2.98

2 Hormel Pepperoni – $1 each, used $1/2 printable - $0.50 each after coupon

Total before coupons and sales: $76.63

Total with tax after coupons: $37.71

Menu Plan for this Week

Breakfasts

Cereal, Oatmeal, Toast, Bananas

Lunches

Grilled Cheese Sandwiches, Peanut Butter & Jelly Sandwiches, Baked Potatoes, Leftovers, Turkey Sandwiches

Dinners

Hamburgers (we had leftovers from last week that I froze to use again this week), Chips, Baked Beans

Chicken Noodle Casserole, Rolls, Steamed Carrots (I stocked up on carrots a few weeks ago and we still have some left), Strawberries (from our garden)

Pancakes, Eggs, Hashbrowns

Cheese Pizza, Breadsticks, Tossed Salad

Chicken with Cream of Mushroom Soup, Biscuits, Green Beans

Pepperoni Rolls, Tossed Salad, Fruit

Dinner with parents

Crockpot Freezer Cooking

by Crystal on May 30, 2013

Want to cut down on dinner prep for the summer and not use your oven as much? Check out this Crockpot Freezer Cooking session from Loving My Nest.

You can also read about her Crockpot Freezer Cooking Session #1 and Session #2.

I made two new gluten-free recipes yesterday. This Banana Oatmeal Breakfast Muffins recipe and this Dark Chocolate Muffins recipe.

For being gluten-free and sugar free, they were pretty good. I thought they were a little on the dry side — but that might be because I baked them for a few minutes longer than I should have since I wasn’t sure whether they were done or not. :) I think I might put a little extra banana and applesauce in them if I make them again.

They also aren’t terribly sweet, but if you added chocolate chips I think that would help tremendously. :) I also thought it’d be fun to experiment with adding nuts, raisins, or dates to the banana muffins and peanut butter or nuts to the chocolate muffins. We also thought that the chocolate muffins would be delicious topped with freshly-whipped cream and strawberries!

I stuck these in the freezer to use for quick breakfasts or snacks. I love having healthy foods at the ready in my freezer!

Do you have a fantastic gluten-free, honey or fruit sweetened muffin recipe? I’d LOVE to have the link.

Quick & Easy Honey-Sweetened Truffles

by Crystal on May 24, 2013

I am so stoked about this recipe! It’s by far one of the best healthy recipes I’ve discovered to date. And it’s easy, too!

Karen from Abundance on a Dime emailed me her version of my tweaked recipe for Healthy Chocolate Oatmeal No Bake Cookies — and I took her version and tweaked it again.

The end result? These Honey-Sweetened Truffles.

You’ve got to try them. Even my husband said they were really good. :)

 

Gluten-Free, Dairy-Free Waffle recipe

Breakfasts

Oatmeal, Cereal, Eggs, and/or Fruit

Lunches

{I’ll be eating a salad with chicken/tuna, etc. on it every day}

Brown Rice for Breakfast
Snack-y lunch
PB&J, carrot sticks, apples
Cheese quesadillas, carrot sticks
Leftovers x 3

Snacks

Fruit/veggies
Popcorn
Healthier Dark Chocolate Muffins
Boiled eggs
Gluten-Free Dairy-Free Waffles

Freezer Cooking {I’ll share how this goes later this week!}

Banana Oatmeal Breakfast Muffins
Healthier Dark Chocolate Muffins
Chocolate Power Balls

Dinners

Slow Cooked Cheeseburger Casserole, veggies, fruit
Chili Tortilla Egg Bake (using gluten-free tortillas that I got marked down to $0.99!), fruit
Oven-Baked Tacos, fruit, tossed Salad
Build-Your Own Haystacks, fruit
Dinner out
Dinner with extended family x 2

What’s on your menu this week? Share details and/or your link to your menu plan in the comments.

It’s my third week of not eating sugar, coffee, or gluten and I’m really excited and surprised at how easy it’s becoming to eat this way — even when traveling for a few days like I did last week. And yes, I still feel great. :)

I’m headed to Nashville to speak at the Teach Them Diligently conference later this week, (will you be there? If so, I’d love to meet you!) so I’m keeping our menu pretty simple.

Breakfasts

Oatmeal, Cereal, Eggs, and/or Fruit

Lunches

{I’ll be eating a salad with chicken/tuna, etc. on it every day}

Mac & cheese, fruit
Snack-y lunch
PB&J, carrot sticks, apples
Cheese quesadillas, carrot sticks
Leftovers x 3

Snacks

Fruit/veggies
Popcorn
Healthier Dark Chocolate Muffins
Boiled eggs
Gluten-Free Dairy-Free Waffles

Freezer Cooking {I’ll share how this goes later this week!}

Banana Oatmeal Breakfast Muffins
Healthier Dark Chocolate Muffins
Taco Meat

Dinners

Steak on the grill, veggies, fruit
Chili Tortilla Egg Bake (using gluten-free tortillas that I got marked down to $0.99!), fruit
Oven-Baked Tacos, fruit, tossed Salad
Build-Your Own Haystacks, fruit
Dinner out
Dinner with extended family x 2

What’s on your menu this week? Share details and/or your link to your menu plan in the comments.

I changed up my freezer cooking plan for this week a little because I wanted to get some Gluten-Free Waffles in the freezer and I also was really curious to try these Banana Peanut Butter Pancakes.

Unfortunately, the Banana Peanut Butter Pancakes weren’t the success I was hoping for. They cooked really, really fast and I found it was basically impossible to not burn them. Of course, it didn’t help that I was multi-tasking in the kitchen. :) I also just didn’t really care for the egg-y banana taste. But it might just be me!

I also made a big batch of Chicken Broccoli Rice Casserole. None of it made it to the freezer though, sadly. We had one batch for dinner and then ended up serving the rest of it for dinner the following night. Yes, it’s a hit recipe around here!

I love these Gluten-Free Waffles. They are so, so good warmed and dolloped with a little butter and honey!

And I already told you about the Grain-Free Muffins. Because I couldn’t wait. I finished off the last muffin tonight, so I think I’m probably going to be making the recipe again soon… but I want to try a few different variations this time. Because you know how hard it is for me to stick with the recipe as it is! :)

Recipes I Made

Banana Peanut Butter Pancakes
Chicken Broccoli Rice Casserole
Grain-Free Muffins
Gluten-Free Waffles

I’m doing the happy dance over here because I discovered a new grain-free muffin recipe that is actually really delicious.

{Those of you who have been grain-free for awhile probably think it’s funny that I’m so stoked that these are delicious, but I’m new to this whole grain-free thing, so it’s been a little hard for me to imagine a grain-free muffin could qualify as being delicious! :) }

The ingredients are a little unique, but trust me on this, these are good. No, they might not taste quite like a regular muffin made with flour, but they are still scrumptious — and easy to make, too.

I especially love how versatile they are! I swirled in some extra honey and sprinkled the tops with dates (my chocolate chip replacement).

So, so good — I even packed some to bring with me on my trip to Pennsylvania this weekend!

Find the recipe here.

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