Having 2 children active in sports activities means eating on-the-go a lot. Our weeknight meals around here vary from eating early (5:00 PM) to eating late (8:15 PM). I try to prepare as much as I can in advance to keep my stress level down. It seems that we have something going on every weeknight except for Monday nights. It would be easier some nights to just grab something from the drive-thru on the way home, but having one child and mother with Celiac makes things a little tougher. Additionally, even if we were able to eat whatever we wanted, I am not sure that we would do that more than once or twice a month, as there are much healthier options available at home.
Some of my go-to quick weeknight meals are tacos or Mexican pizzas, spaghetti, burgers and breakfast for dinner. I will also make extras of a meal from the day or 2 before hand on purpose to hold us over on one of our crazy busy nights.
Another one of my favorite ways to prepare meals quickly is by using my crock pot. There are many different meals that my family will eat that can be started in the morning & then be ready when we get home from whatever practice we went to. I think the crock pot is one of the best inventions ever! Here are several meals that I make in the crock pot:
Another favorite in our house is Chicken Fettuccine Alfredo. This meal is very simple to put together in under 30 minutes making it a perfect choice for busy nights.
Grilled Chicken Fettuccine Alfredo
- 3-4 boneless skinless chicken breast
- Dry Rub (Garlic Powder, Basil, Salt & Pepper)
- 1 Jar Classico Alfredo Sauce (All of Classico’s Sauces are gluten-free)
- Brown Rice Pasta (I used Trader Joe’s Spaghetti tonight)
- Pound chicken to tenderize it. Season both sides with dry rub.
- Warm Sauce on stove
- Bring water to a boil for pasta (add a little EVOO to keep pasta from sticking)
- Grill chicken on George Foreman until done.
- Boil pasta & drain when done
- Top pasta with alfredo sauce & sliced grilled chicken
- Serve with veggies & salad.
Below is a picture of the meal served with Roasted Brussels Sprouts and Parmesan Broiled Tomatoes.
BBQ Pulled Pork
- Boneless Pork Loin Roast
- Salt & Pepper
- White Vinegar
- BBQ Sauce of choice
- Season your pork loin with salt & pepper
- Place in crock pot on low.
- Pour 1.5 – 2 cups of vinegar over pork.
- Cook for 8 hours without lifting the lid. Keeping the moisture in helps get the meat super tender.
- Drain and shred the pork. Toss with your favorite BBQ sauce. Serve on baked potatoes, toasted bread or rolls, in corn tortillas or on a salad of mixed greens.
Pot Roast w/ Potatoes & Carrots
- Boneless Chuck Roast
- Salt, pepper & garlic powder
- 4-5 peeled potatoes
- Bag of baby carrots or cut up a bunch of larger carrots (we prefer the cut-up carrots)
- Onion (I omit this because I can’t eat onions)
- Season the chuck roast & then brown in a little bit of olive oil on the stove.
- Place roast in crock pot, add veggies & pour in 1.5 to 2 cups of water.
- Cook on low for 8 hours.
- Serve with salad & gluten-free rolls.
Quick Baked Potatoes
Wash your potatoes & dry. Poke holes on all side of the potatoes with a fork. Place on a plate & microwave for 1 minute. Flip potato & microwave for another minute. Flip again and continue this process, one minute at a time until you can easily insert a butter knife into the middle of the potato. About 4-6 minutes for a medium size potato. Wrap in foil & toss into a 350 degree oven to keep warm until your meal is ready.
You can top these potatoes with any number of toppings. Here are some of our favorites:
- Chili & Cheese
- Baked Beans & BBQ sauce
- Black Beans, Frank’s Red Hot & goat cheese
- Roasted Vegetables
- Broccoli & cheese
This method also works for sweet potatoes, but doesn’t seem to take as long. I love to top my sweet potatoes with black beans & goat cheese.