Making batches of food on the weekend to eat from during the week has saved me a lot of time recently. I can’t tell you how much nicer it is to have food already prepared in the refrigerator, ready to heat up and eat in 15 minutes or less on busy week nights. Some of my clients have moved to early evening sessions, so I don’t have the time I used to have to prepare meals, but that is no excuse for eating take-out more frequently.
Two foods that I have prepared in advance recently are pulled pork and roasted vegetables. The kids and Aaron will eat BBQ pulled pork sandwiches, so preparing a pork loin in the crockpot not only takes care of my food, but feeds the family as well. Roasted vegetables will keep for a week in refrigerator and can be added to a simple dinner salad, stir-fry or gluten-free burrito.
My latest combination: Pulled Pork & Roasted Veggie Salad
- Mixed greens
- 3-4 oz pulled pork (can toss with BBQ sauce if you like)
- Roast veggies (this week’s combination was beets, butternut squash, sweet potato, zucchini and carrots)
- Walnuts
- Raisins
- Simply Dressed Marzetti Pomegranate Balsamic
See how yummy this looks?
How do you simplify busy nights and meals?
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