mom on the run

It’s been one of THOSE weeks. Sorry I haven’t posted more, but when the mom who’s usually at home finds herself away from home like a normal working person, things get outta whack. But it brought a foggy memory back into focus.

It was a wedding my husband and I attended about five years ago. Many of his coworkers were there, including one with two kids, the youngest of whom was the same age as our youngest … about six months. We were talking about finicky toddlers when I got this reaction: “Don’t tell me you cook for them every night!”

“Well, not every night,” I stammered, trying not to look too Martha Stewart. “I mean, sometimes we eat sandwiches or leftovers.” The conversation cooled after that and I felt bad.

So being so busy this week pulled some things into focus for me. How is it, exactly, that I cook for them each night? Truth be told, I cook some days and re-heat others. This allows us to eat healthier, less expensive choices than drive-thru food and keeps us from wasting anything. I guess if I had to boil it down to a single technique it would be planning ahead. So, with the weekend here, I thought we should try to make a plan. This strategy can work so many different ways!

Make two. Wednesday night I made a double recipe. I knew that Thursday, after a day volunteering at school and running errands I would not feel like making anything before or after karate class. When faced with the same dinner two days in a row the 5-year-old complained, but ate it.

Make two also works if you have good freezer space. Eat one, freeze the other.

And it works if your kids like to take lunch. When we have wraps I always make enough for the lunchboxes. Sending them leftovers offers them a little variety.

Slow cook it. Today we’re going out in the afternoon and I’m not even sure we’ll be hungry for dinner when we get back. But it will be there, in the crockpot ready to go. I’ll get it together in a few minutes and walk away.

Utilize downtime. I've had many moms with little ones tell me they prep during nap time then just heat right before dinner time. I still use this approach after Captain Kindergarten leaves for the afternoon. Tacos, spaghetti and casseroles are great for this. Set the finished product on the stove, covered, and reheat it when you need it.

Plan a day. So it’s a rainy, chilly fall day and the ballgames have been canceled and the kids are in front of the Playstation. Pull out the ingredients, put it together. Possibly enlist some help. Kids talk more when they’re hands are busy. Stick your finished meal in the fridge. Stick it in the freezer. Sit down over some of it tonight. Maybe talk about movies, then watch one together.

Later this week, when everyone’s home, pop your pre-made conversation onto the table and find out what your kids want to discuss next. Maybe tell a friend how you made this little gathering happen ... and that, but cooking ahead, the dishes in the middle of the week were no big deal at all.

Here’s a recipe that freezes well. Bake it before freezing, then take it out of the freezer before you leave for work so it will be fully defrosted. You’ll just have to microwave it when you get home. Good luck!

No-Boil Classic Lasagna (From R & F Pasta)
Makes 6-8 servings

8 ounces R & F Lasagna, uncooked
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
2 eggs
2 (26 ounce) jars of your favorite pasta sauce
1 pound bulk Italian sausage, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
Chopped parsley

Preheat oven to 350 degrees F. In medium bowl, combine ricotta cheese, Parmesan cheese and eggs; mix well. In 13 x 9-inch baking dish, spread 1 cup pasta sauce.

Layer with half each of the uncooked lasagna noodles, ricotta cheese mixture, sausage, remaining pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover tightly with aluminum foil; bake 1 hour. Uncover; bake an additional 15 minutes or until hot and bubbly. Let stand 15 minutes before serving.