When we had three young children four and under, we went to a parenting seminar in which the wise teacher (Gregg Harris) taught us how to manage our day—and get in the things that are truly important to us: “Attach things that are important to you to something that is already in your schedule.”
I was a struggling young mom, trying to teach our little ones to obey, love each other, enjoy learning, be helpful, desire God’s Word, play creatively, and more. However, like many young stay-at-home moms, I had prioritizing and follow through problems. Mr. Harris’ advice helped me get a handle on my preschoolers’ days.
I used to have a couple of different egg casseroles in my freezer meal rotation. They were simple ways to make eggs for many, and it wasn’t uncommon for us to have the for a weekday breakfast simply because it was about as easy to stick four of them in the freezer as it was to make “yolky” eggs for seven kids on a given morning! Efficiency, mama, efficiency! 🙂
(With Freezer Entrée Options)
Since I had my bout with very symptomatic pre-diabetes a couple of years ago, I have been trying to learn to cook and bake dishes with fewer carbs/lower glycemic index. About a year into this cooking (several months ago), I realized that one of the things that I missed the most were my one-dish meals.
I have been a *freezer cook* for twenty-five years now, and one of the greatest benefits of freezer cooking is pulling a nearly-complete meal out of the freezer, adding a salad, and calling it dinner. With lower carb cooking, this was seldom a reality for me.
Instead, I would pull a meat entrée (meat loaves, meat balls, marinated chicken breasts, cheddar coated chicken thighs, etc.) out of the oven then try to figure out what low carb/healthy sides I could put with it—while still keeping college and high school boys and my husband satisfied and full.
I missed the ease of the one dish entrée desperately, so I have been on a search for more “casserole-y” types of healthy entrees for the past several months. I have a few for you that will be coming up in the next few weeks—and this is one of those.
Donna Reish, author of numerous writing and language arts books as well as Character Ink blog, Raising Kids With Character parenting seminar, and Language Lady blog, answers readers’ questions about efficiency in the kitchen. In this follow-up to Five Tips for Kitchen Efficiency, Donna shares more kitchen efficiency tips—especially meal planning for busy families. In this podcast episode, Simplified Meal Planning, Donna describes two “thinking” processes for deciding what to have for meals: (1) Basing meal lists on meats or main ingredients and keeping a running list of the things you make and (2) Keeping staples for the most common meals on hand. Donna shares her master entrée list in the accompanying handout to help get your creative juices flowing. She also focuses on making quick decisions and not getting bogged down mentally or time-wise with indecisiveness.
I have been talking extensively in podcast episodes (see Five Tips for Efficiency in the Kitchen HERE) and in blog posts about my cycle cooking (PODCAST) and just the general idea of preparing meats to be used in dishes. (See my Shredded Chicken post here.)
Having meats ready to use in recipes is one of the best kitchen efficiency tips that I can give people. It truly makes creating a quick meal doable.
Revolution rolls. Oopsie buns. Cloud bread. Variations of this bread/bun/roll are all over the internet. Some have said that Dr. Atkins himself invented the original recipe, the revolution roll.
I’m not sure where the recipes originated, but I do know that when I added a little bit of my Basic Flour Mix (or finely-ground almond flour, see note below), these “Not-So-Oopsie” Rolls had more structure, were less “wet” to hold as sandwiches, and tasted amazing!