Make ahead Meals

November 29, 2012

 

I swear to you, in the mornings, I am like Pavlov’s Dog.   I’ll wake up naturally, not overly tired, pleasantly alert and decide, I’ll just cuddle under the covers for a little while longer until the alarm goes off – and the minute the alarm goes off? I’m super tired, my body decides it needs another dose of snooze buttons to feel fully rested.  Which leaves me running around in the mornings, feeling like I’m consistently 2 minutes behind the imaginary schedule I have in my mind. 

All of this to pre-empt my crock pot story.  Because yesterday was one of those mornings, but especially busy, because Wednesady are my yoga days.  Since moving the yoga class from 7:30 pm to 7 pm, I’ve lost a little more time in the evening between when I get home from work and when I have to leave for my class.   Enter – the crockpot, long tauted as one ah-may-zing piece of kitchen appliance (don’t have a yoga class and a starving husband to motivate you? No worries, it works great regardless 😉 )

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So, when last we met, I teased you a bit with my picture of reason number 32987512359807 that I was rushing out the door yesterday morning.  Making sure I got all of the ingredients for last night’s dinner ready to go in the crockpot – and on a chilly day like yesterday, a hot, homemade and ready to eat soup sounded absolutely perfect.   So we found a Betty Crocker Recipe for this potato and dbl corn chowder.  Simple ingredient list = simple flavors = Brandon’s eyes lit up like the 4th of July.  Seriously – Frozen hashbrowns, a can of corn, a can of cream corn, some milk (we used almond).  In the end I added a splash of Ume Vinegar to brighten up the flavors a bit.  It called for Worsteschire but we had none in the house.   Brandon was pleased with it and I’m glad to have a simple, but equally versatile recipe to have on hand for those days where we want to come home to something hot and ready to eat.  This time around we used the standard frozen shredded hashbrowns, but I can see this soup being really good with some of the homefry style seasoned hashbrowns.  Or add a little kick with some red pepper flakes.  Mmmm kick.

The one thing this soup didn’t have though, was something non-starchy in it.  So, to satisfy my veggie self, I cooked up some easy teriyaki brussel sprouts. 

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Just an easy saute’ and a drizzle of teriyaki sauce to top them off.   I’ve been obsessed with cooking brussel sprouts like this lately and nothing else will suffice when the craving hits! 

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Brandon whipped up some Garlic toast to top off the meal – and for a rushed around AM, I think this qualifies as worth it. 

Although we ARE running out of make-ahead-meal ideas…hint hint 😉

xo

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