I need help, y’all.
With karate 3 nights per week, I’m struggling with dinner. Do we eat at 4:30 before we go? Do we wait until we get home, cook, and eat at 8?
I decided I found the solution with the make-ahead meals concept. (My phone prophetically auto-corrected that to “make-believe meals”, and I’m starting to think it may be right).
Anytime that I’m diving into any sort of new endeavor, it only makes sense to hit up the library and see what kind of light reading I can do on the subject. I inevitably leave the place with about 20 new books, and not all of them are pertaining to the subject.
I thought I lucked up When I found a cookbook that said something along the lines of cooking whenever you can, and eating whenever you want.
I open the book to the very first menu week, and lo and behold, could not even pronounce the suggested soups. Also, Monday’s suggestion was leg of lamb.
Leg. Of. Lamb.
I’m sorry, but leg of lamb recipes do not at all simplify my life, which is kind of the point of make-ahead meals, right?
In the meantime, if any of you have any suggestions for make-ahead recipes, send them my way! I’m sure there are other moms out there in my same position that could benefit from it as well. In exchange, here’s one of my favorites below.
Recipe swap time!!
P.S.: This recipe came from my amazing sister-in-law who is always up for trying new recipes. She’s an incredible cook!
Santa Fe Soup
- 1 lb ground beef (we use ground turkey)
- 1 can of black beans, drained
- 1 can of white corn, drained
- 1 can of light red kidney beans, drained
- 1 can of pinto beans, drained
- 1 can of rotel
- 1 package of ranch dressing mix
- 1 package of taco seasoning mix
- Tostitos Scoops for scooping!
In a skillet, brown the meat and drain the fat. Toss the meat into a stock pot or Dutch oven. Throw in all the rest of the ingredients, except the Tostitos Scoops, of course. Add as much water as you want, according to your desired soup thickness. Heat on the stove until bubbling, then turn the heat down and let it simmer for at least 10 minutes. Serve in a bowl with Tostitos Scoops, which can totally replace a spoon!
(Thanks, Gaelle Marcel, for the featured image)