With the kids all in school, we are back to a crazy schedule that includes a bunch of activities. We have Boy Scouts, Cub Scouts, CCD, afterschool electives… and that’s just for beginners. Add in my part-time job at the library, trying to keep up with my blog, and family commitments and you have a full calendar! But a full schedule is no excuse for not cooking. You just need to plan ahead!
Here are my top 5 ways to save time in the kitchen on weekdays.
- Menu plan. I make a home-cooked meal for my family six nights a week, and being organized is key. I’ve been menu planning since our pre-kid days. I look at what I have in my pantry and freezer, check my grocery store’s sale flyer, and go from there.
- Be your own sous chef. Prep as much as you can ahead of time. Have an open burner on the stove? Fill a pot with water and cook rice, pasta, or quinoa for the week. Roast a pan of vegetables or boil them so you can reheat or quickly add them to dishes. Earlier this year I read An Everlasting Meal by Tamar Adler, and this simple tip stuck with me and has made a huge difference in the way I cook.
- Cook once, eat twice. Making a meatloaf? Buy enough ingredients to make two and freeze one. I also always try to keep the following pre-cooked items in my freezer: taco meat, browned ground beef, and shredded chicken. Within 20 minutes I can pull together a quick pot of soup or chili.
- Save the culinary experiments. We all love trying out new recipes, but save the multi-step gourmet dishes for weekends or days when you have extra time.
- Keep a file of quick-fix family favorites. Whether it’s juicy burgers, a fresh pasta dish, or a comforting casserole, it’s a relief knowing that you can throw together a home-cooked meal that everyone will love.
Turkey Divan Casserole is something I’ve been making for over 10 years. I occasionally change up the recipe depending upon what I have in my fridge (oh, that could be #6 – Be flexible). Don’t have rice? Use stuffing or egg noodles. Don’t have turkey? Use chicken. That’s the beauty of a casserole. It lends itself to whatever’s leftover. Country Crock Original Spread is delicious in this recipe. It contains 0 g trans fat per serving, no partially hydrogenated oils, and no cholesterol. Additionaly, it has 70% less fat than butter and 30% fewer calories than butter per serving.
- 2 c. cooked rice
- 3 c. cooked, diced turkey
- 2 c. broccoli (leftover or blanched)
- 3 Tbsp. Country Crock Original Spread
- 3 Tbsp. flour
- 1/8 tsp. poultry seasoning
- pinch nutmeg
- 1 c. half & half
- 2 c. shredded sharp cheddar cheese
- 1 Tbsp. Country Crock
- 2 Tbsp. breadcrumbs
- Preheat oven to 350 degrees. In a 2-quart casserole dish, layer the cooked rice, the turkey, and the broccoli.
- Melt 3 Tbsp. of Country Crock in a medium saucepan over medium heat. Stir in the flour, poultry seasoning, and nutmeg. Slowly add the half & half, whisking continuously. Continue to stir until no lumps remain. Remove from heat and add cheese. Stir until melted. Pour over top of casserole.
- Melt 1 Tbsp. of Country Crock and stir in the breadcrumbs. Sprinkle over top of dish.
- Bake at 350 degrees for 30 minutes. Serve with a crisp salad.
- This recipe can be prepped ahead of time. Let it come to room temperature before baking.
You know it’s good when the kids just about clean the dish! (And yes, I did finish off the last few bites.) For more #QuickFixCasseroles, be sure to check out Country Crock on Pinterest. (And try not to drool all over your keyboard!)
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
