This is the last push to finish out our homeschool year. Next week is testing, then we get a 6 week break! I am really looking forward to that break, so I tried to keep this week’s menu plan extra simple and low-effort.
Also, we’re starting to harvest strawberries, raspberries, lettuce, and peas from our garden. I love the fresh produce, but it does take time to care for the plants, to harvest, and to wash everything adequately. So, it’ll be best if the other components of our meals are easier; that way we can enjoy the season of spring harvesting!
With loads of yard work looming and a school year to finish up, it’s time for me to keep the dinner plans simple. But, because everyone’s more active this time of year, dinner also has to be hearty and filling.
Keeping breakfasts and lunch on a simple rotating schedule is a lifesaver. It does mean I have to dedicate a couple hours on Saturday to preparing food for the coming week, but that saves not only time on weekdays, but also mental wear-and-tear: I have enough of that as it is.
It’s inevitable. It happens to all of us. We head into the afternoon not knowing what we’ll make for dinner. But we can’t avoid it. Our people need to eat.
That’s why I keep my few easy dinner methods up my sleeve and add variety and creativity based on what I have on hand.
The other day it was 4pm and I didn’t know what would be for dinner, but my husband was doing yard work so I knew he’d have a hearty appetite. There was no relying on sandwiches tonight. I had some ground sausage in the freezer and two or three yams. It occurred to me that the two might pair extremely well together.
They certainly did.
I’ve written before about potato hash. It’s one of my go-to flexible, filling meals (the instructions are found in my ebook Simplified Dinners). But I’d never tried it with yams before.
But I’ll definitely be trying it again with them!
Easy, Healthy Dinner Recipe: Yam Hash
Brown ground sausage in a large skillet with onions. If you have them, you can also add diced bell peppers, celery, or zucchini.
To my husband’s chagrin, it turns out I have one last turkey left in the freezer from my November get-the-best-turkey-deal efforts.
I like turkey weeks because it offers so much bang for the cooking buck. That is, I like it until that cooked turkey is sitting on my counter and I have to pull the meat off the bone.
But turkey broth – just bones covered in water, simmered overnight in the crockpot – is absolutely delicious. Since it’s grilling season instead of soup season, I’ll be freezing the broth in cup-sized portions to use in sauces and cooking.