March 15, 2011

Marsha has a jam-packed work and childcare schedule, moved into a new home 1 month ago and this weekend her best friend from college is coming to visit with her family.

Yowza!

Plus, Marsha is committed to the March "Get Cooking" healthy habits challenge. In fact she cooked five times last week (yay Marsha!), and enjoyed it. The Saturday morning "cook together" time with her 5-year old daughter is really working out; she taught her daughter to crack eggs for the first time, and even taught her how to cut a red pepper with a butter knife. When Trinity said, "This is fun!" multiple times, Marsha knew she was doing something right. Plus, their cooking yielded results like Slow-Cooker Oatmeal, Thai-Style Pork Stew, and this Shepard's Pie:

which is perfect for St. Patrick's Day leftovers this week.

As for this weekend, Marsha wants to make home-cooked meals for dinner on Saturday and Sunday and breakfast on Sunday. She's feeding four adults (who like hearty food), plus a 5-year-old and a 2-year-old who don't like vegetables. And she wants to keep it healthy.

She can rise to this occasion. Marsha is going to create dishes she can make ahead, whether it's a slow-cooker dish, a casserole, or a stew. Thursday and Friday will be her prep days. That way, she can maximize her time with her guests, have homemade meals, and not worry about a thing.

MENU:

Saturday and Sunday dinners will be a make-ahead meal or a slow cooker dish. She will choose from:

Beef Tagine with Butternut Squash

Bow Ties with Broccoli and Sausage (kid friendly)

Mexican Ham and Bean Soup

Mexican Black Bean Sausage Chili

Char Siu Pork (recommended by one of our commenters last week! Thank you.)

 

Sunday breakfast will likely be a casserole or a simple make-ahead slice-and-bake, like:

Easy French Toast Casserole

Savory Sausage Breakfast Rolls

 

Marsha is a get-it-done girl, and I can't wait to hear how her cooking works out this week. Last week, in addition to having home-cooked meals, she was happy to be saving money, enjoying quality time with her daughter, and enjoying leftovers for lunch during the week.

In the meantime, please let us know your favorite company make-ahead dishes!

Allison

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