As for me, I'm just trying to keep things together. Kyle has always traveled a lot, but we always made up for it with lots of phone time, writing letters, and making sure to spend a lot of time together when he gets home. We've always tried to cram every moment of family time that we can, much in the same way that you want to sop up the gravy of a really good roast. You want to savor it, and make it last as long as possible.
Because we need this time, I've had to strive for a balance with things that I'd never really had to worry about before. I'm trying to make new friends for Laela and I, but I also have to make sure to keep the two hours a morning that Kyle's available this week, and possibly next week, free. I wasn't prepared for Laela to beg for Dada to get out of bed, but then for her to ignore him. I wasn't prepared for the tears when he left this morning. It's a lot.
Sad toddler aside- which is generally only at bedtime and morning time when Kyle leaves, things are going okay. I was really nervous about having to switch from dinner being the main sit down family meal. Now it's all about breakfast/brunch before Kyle goes to work.
I've also had to readjust our meals in that I have to make dinner for the next day the night before. So all of the meals that I'm making from now on, with the exception of most breakfasts, are easy to freeze, and taste just as good microwaved. Just because Kyle's not eating dinner with Laela and I anymore, doesn't mean he shouldn't have a tasty, healthy, energizing meal. My focus right now is making sure that we all stay healthy.
Over the next few weeks, I will be sharing recipes that are easy to freeze, and will taste great reheated.
Here is a recipe for three things that can be frozen and reheated, and will please everyone in your house.
Meatball burgers
You'll need:
- 1 lb ground chuck (I prefer grass fed when possible)
- 1 egg
- 1 cup breadcrumbs
- 2 diced sprigs parsley (stems too)
- Salt and Pepper
- Good squirt of ketchup
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- olive oil
- Mix all of the ingredients together in a bowl. If your mixture feels too wet, add a bit more breadcrumbs.
- Form patties out of the mixture.
- Heat a skillet to medium heat. If you are using grass-fed beef, keep an eye on your skillet. If it gets too hot, it will cook faster than regular beef.
- Drizzle some olive oil in the pan.
- Cook each burger for 3-6 minutes per side, depending on how well done you like them. If you plan to freeze them, it doesn't hurt to cook them a little under what you normally prefer so that when you reheat them, they don't dry out.
- To keep them from drying out when reheating, drizzle some water or broth on the burger when you reheat it.
Lentils
You'll need:
- 1/2lb lentils
- 1 cup pasta sauce
- 1 chopped carrot
- 1 chopped celery
- 1/2 chopped onion
- 2 chopped garlic cloves
- Water
- 1 bay leaf
- Salt and Pepper
- Olive oil
Instructions:
- Heat a large sauce pan to medium heat.
- Drizzle a bit of olive oil in the pan.
- Add the garlic, carrot, onion and celery.
- Cook for five minutes.
- Add the lentils, bay leaf, and pasta sauce.
- Cover the lentils with about a 1/2 inch of water.
- Bring to a boil.
- Lower to medium low heat.
- Cook for about 20 minutes.
- Add salt and pepper as needed.
Chunky Tomato and Beans Pasta Sauce
You'll need:
- 1 cup pasta sauce (I use homemade, but you can use jarred if you want.)
- (1) 8oz can of diced tomatoes
- (3) cloves garlic, chopped
- (1) 8oz can cannellini beans
- (1) oz can red kidney beans
- Salt and Pepper
Instructions:
- Heat a large saucepan to medium-low heat.
- Mix all of the ingredients in the pan.
- Cook for ten minutes.
This is one of those meals that each compontent is delicious alone, but is also great mixed together. Yesterday, I defrosted some of the lentils and pasta sauce and cooked it with some whole grain pasta.
Put down the premade frozen meals, and give some of the meals I make over the next few weeks, and give them a try. I promise, you won't be disappointed!
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