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A Dinner Strategy For Busy Moms
Working in retail management means I work some really wonky hours. For example, this week for three days I didn’t leave for work until 3, and got home at 2am. That’s followed by a day of working 11 to 8. Then comes a couple of days where I have to get up at 3am and won’t get home until 4pm.
Crazy, right?
That means that the majority of the time, I’m not at home to make dinner for the family, and when I come in during the wee hours of the morning, there’s nothing made for me to eat.
On top of that, I try my best to save some money feeding my family healthy meals. No TV dinners, no big bags of processed chicken nuggets etc. So, how do I make that happen?
I only cook on two days of the week. Yup, I spend part of my days off cooking. But how does that feed my family during the rest of the week?
Tonight I made spaghetti. Instead of making enough for us to eat for dinner, I tripled the batch. A third of that will be put in the freezer to be taken out another day. The other third will go in the fridge as left overs.
Last week I bar-b-qued chicken. Not just four breasts, but twelve. Same rule applied. On my next day off I’m going to make black bean soup. You get the drift.