“It’s been a long day of wrangling minds, trying to tame the house, etc. — it’s 5:30…what are you going to make for dinner?” — Heather S.
Well, Heather, first I have a question for you. Is this scenario from a day where I like my children? If I don’t like my children on this particular day, the answer is “sandwiches…wanna make something of it?”
If I manage to make it through the day without wondering whether I can time-travel and tell my past self to strongly reconsider the option of permanent sterilization, then I have a few low-impact standby meals that I can whip up and serve in about an hour, cooking time included.
We have a freezer full of locally, ethically raised, grassfed ground beef and a cabinet full of organic canned tomato sauce, organic diced tomatoes, and whole wheat pasta, all purchased in bulk from Costco. I can assemble a meal from that in 20 minutes that gives me the illusion of having prepared a healthy, loving meal without a significant amount of work. I have homemade (by Nana, not by me) pesto, frozen into tablespoon-size portions, in the freezer and jarred minced garlic in the fridge to change the flavor. If we happen to have any fresh vegetables in the house, I have the option to dice those up and toss them in with the sauce.
Tacos are also a fast option. I keep tortillas (both corn and the uncooked wheat variety) and cheese on hand at all times. Brown beef, add prepackaged taco seasoning (I buy the reduced sodium variety), and top with cheese and sour cream if you’ve got it. I view refried beans and black beans as staples, so I always have both in my pantry. Either is an acceptable side dish.
If I want a vegetarian option, enchilada bake is the way to go. Canned refried beans, corn tortillas, shredded cheese, and a can or two of enchilada sauce. Mix 1-2 cans of beans with 1/2-1 cup cheese. Dip tortillas in enchilada sauce, fill with bean/cheese blend, roll up, place in pan. Pour rest of sauce over enchiladas, cover with cheese, cover with foil, and bake at 375ish until heated through and the cheese is all melty on top. Serve with something green and you’ll have a dinner that looks a lot more time-intensive than it is.
Another option that can be vegetarian or not, as it please you, is Braised Lentils And… And what? And anything you like. The actual braised lentils recipe, from Bon Apetite, calls for diced red onion, carrot, and celery, as well as chicken broth, but I routine change up the flavor by using different kinds of broth (mushroom broth is great, especially if you add diced mushrooms to the lentils, vegetable broth keeps the meal vegan), different diced vegetables, and a variety of seasonings. Add white onion and bell pepper, with cumin, and the dish has a Mexican flavor. Add curry instead, and it’s closer to Indian food, and tastes delicious in a pita pocket. I sometimes brown and dice chicken breasts and cook them with the lentils. You could brown tofu and add it, instead, for a nutritious, high-protein dinner.
None of these meals take a lot of time to prepare and mostly they can be assembled from stuff that you can (and should) keep in the pantry or fridge at all times. They meet basic needs for proteins, carbs, and a semblance of a vegetable. They appear to take more work than they do. I can still have a sit-down meal with my kids, even on nights when I’m tired, with minimal effort.
That’s what a [Smrt] Homeschooler makes for dinner!
Do you have a question you’d like to Ask a [Smrt] Homeschooler? If so, email me at smrtmama@smrtlernins.com!
