When I went back to school a few years ago I had to redo many things and become organized. Meals had never been a problem prior to this as I worked only part-time and I do love to cook.
But my third term of college I was taking 18 credits, working over 30 hours a week, husband was working over 60 hours and then there were the kids to raise somewhere in all that mess. You can imagine how cooking meals went right? Take out became the staple. It was horrible. We spent too much money, I felt gross all the time from the high fat foods, and a cycle started. Let’s not forget that I was going to school to be a personal trainer. Our class joke was how much each of us “trainers” was gaining while at school. NOT TOO FUNNY!
It didn’t take long for me to start getting the weekends set aside and making up larger portions of some of our favorite recipes. We’d have one during the week and the rest would go into the freezer for another week. After a few weeks of this it became habit and a routine.
Now the whole family helps with the cooking. Since the meals are prepared ahead, both my kids can cook dinner easily if we get home late. It’s become a family event to cook ahead and has made meal time much simpler.
Unfortunately, since then I have been diagnosed with IBS and a dairy (intolerance) allergy. Meals have been quit the challenge since then as my family doesn’t want to give up dairy and they can take some more fat in their diet than I can. I’m pretty limited to chicken and fish these days. Which sucks for a good old American girl that loves a BIG STEAK now and then! Also, I don’t want my family to give up their dairy and regular meats as I don’t want the kids to get any premature issues.
It’s a struggle and I bring what I learn to Once A Week Cooking.
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