About Me

Hi! My name is Lexy Briest. I am a teacher, artist, wife, and best of all mom to Delilah Poppy. This blog is meant to document what I love and discover along the way of becoming a mommy, which to me is a never ending journey. Hope you enjoy!

Sunday, August 3, 2014

Make-Ahead Time Saver

It is getting to be that time of year where I have a giant mixed bag of emotions...school is starting! Being a teacher is unique because you never outgrow those feelings from when you were 5 years old and first started school. Excitement, nervousness, anger that summer is coming to an end.

One of the emotions I am battling with has to do with time. As a mother we are always worried about time. I know that when I get home from work I have exactly one hour to prepare and eat our dinner, play with my cuddle monkey, and if it is bath night then I only have 40 minutes for all of those things. It really is not a lot of time as my little mini-me is asleep in her crib by 6:30 every night (I know, it seems early but it is at her request!). Also, in the morning I will have zero play time as we have to get her up from her slumber at 7:30 to have her changed and dressed for daycare.

 Last school year I struggled with having her food ready to go to daycare let alone having mine made for the day and dinner on top of that. This year I have a plan! I will create make-ahead meals that can be left in the fridge for a week or in the freezer for longer. If I am going to actually make that work for at least a few weeks (let's face it, it can't really work for the long run as I am a foodie and can not deny my need for freshness), I need to start NOW. I have exactly 15 days, 4 hours and 19 minutes before I have to go back to work.

I bet many other moms could use some freezer make and take ideas, so here is the one I started with: it is a twist on a recipe found here: http://www.myrecipes.com/recipe/cilantro-pear-turkey-sausage-50400000117233/. The changes I made were doubling the recipe, using organic ground pork, which has less fat then conventional ground pork (I got it on sale for less than $3 a lb!), and using a spray oil.  I served it with a fresh tomato-basil-cucumber salsa and baked organic sweet potato wedges. After dinner I split half the patties in half and stored each half with a whole patty in Ziplock baggies in the freezer. That way I can pull a perfect 3 oz portion out as needed.


No comments:

Post a Comment