There are weeks where the only thing that matters is getting healthy food into the family in the most efficient way possible. This is one of those weeks. Shortly before I went to New Orleans, I went a little crazy in the freezer aisle of the grocery store.
What, Heather? Say it isn’t so!
Relax, I purchased plain frozen vegetables. I have a couple of hours today where I will prepare a large pot of pinto beans for refried beans. While that is working, I’m preparing an extra large batch of rice which will be frozen in quart zipper bags.
It’s not going to be a week of perfectly tailored meals where the side complement the main course, it’s going to be a week of steam the broccoli, heat the beans and cheese, and slap it on tortillas with hopefully a salad. I would place money on Slacker’s Frittata making an appearance, as well.
Tuesday I’m going to be flying all day and on Friday my tonsils *eeew* are coming out. For sanity’s sake, I will have to depend on my husband to put together meals. There are options for him, but if it comes down to it and he’s overwhelmed by the additional burden of taking care of me, I’m just going to let it go. The kids will survive a few days of sub-optimal meals.
What do you do when it’s crunch time and despite intentions the preparation to skate through just didn’t happen?
How do you try to stay reasonably healthy when your normal route isn’t available?
Are you just trying to get started with menu planning? If so, maybe the Meal Planning Primer Series would be helpful for you.