It’s time for Back to school for my Corum Crew. We have enjoyed our summer and looking for a new season for our family. It seems like when you focus on a few months at a time is doesn’t seem so overwhelming. We are heading into football, and cheerleading season, and I will be teaching to fitness and nutrition to junior and high school students. So I am starting to think how my evenings will go with added event. My health and fitness goals are important to myself and my family. Maybe you have worked so hard to lose those extra pounds over the summer and you want them to stay off. What ways can you simplify those extra booked days or evenings? How do we plan accordingly so I don’t go all momma crazy at 6pm?
Here are 5 tips I use to help keep me on track and simplify my week.
- Plan a week in advance, take a look at each day and schedule your meals around your activities. Find a system or meal planning template you use each week. Here is an example of one we use (my kids even help with planning meals)
2. Fridge Dump, When you clean out your fridge then you know exactly what you are starting with for a new week. Maybe you have extra veggies, you did not finish from the week before. Don’t buy more this week, use what you have first and plan your meals around what you have!
3. Meal Prep, spend an hour or so and cut up your veggies and fruits in glass containers to store in your fridge, for you or your kids to grab what they need for day. Also, hard boiled eggs are great to have on hand so boil a dozen for the whole family. (they store up to two weeks in the fridge)
4. Extra Prep, prepare meats ahead of time (like ground turkey, chicken or bison). Cook, grill or have them marinating and ready for the dinners you have already scheduled for the week. You can do the same for items like quinoa, rice, or beans. A little extra prep time on a Sunday afternoon will save you so much effort during your already hectic meal times during the week.
5. Only prepare for 5 dinner meals for the whole week. LEFT-OVERs are a beautiful thing! You can double recipes, if needed, in order to have plenty for a left-over meal.
My favorite go to item in my kitchen is my Crock Pot! Meal time goes a whole lot smoother when dinner is being prepared all day long and is ready when our busy family gets home. These are especially welcome after attending a football or basketball game and not being tempted to run through a drive thru on the way home.
CROCKPOT TURKEY CHILI
- 3 lbs lean ground turkey (Vegan crumbles- Boca)
- 2 green peppers, diced (optional)
- 1 bag cubed butternut squash
- 1 onion, diced
- 2- 15oz cans of diced tomatoes, in juice
- 1 jar of tomato paste
- 1 can of no salt added kidney beans
- 1-2 cans of no salt added black beans
- 2 tbsp chili powder
- 2 tbsp cumin
- 2 tsp sea salt
- 2 tsp black pepper
- Brown ground turkey with a bit of olive oil * store 1/3 of cooked turkey aside for tomorrow’s lunch, the rest can be poured in the crock pot (2lbs)
- Add all other ingredients and cook on low for 6 hours.
Serving tip: This makes about 6 servings. I usually use 2 heaping ladles.
BUTTERNUT SQUASH APPLE SOUP WITH ROASTED CHICKEN
INGREDIENTS: (This is great for vegetarians and meat lovers)
ROASTED CHICKEN: a whole organic free range chicken >>>.1 tbsp olive oil,
CROCK POT BUTTERNUT SQUASH APPLE SOUP
- One large butternut squash diced OR 3 packages (12 ounces each) frozen butternut squash
- 32 ounces of low sodium chicken broth (or vegetarian broth)
- 1 medium golden apple peeled, cored and chopped
- 1 small yellow onion minced
- 1 tablespoon organic coconut sugar (raw sugar)
- 1 tsp ground sage
- 1 tsp ground ginger
- ½ cup of organic heavy whipping cream OR organic half-half
- Combine squash, broth, apple, onion, brown sugar, sage, and ginger in the crock pot slow cooker.
- Cover and cook high for 6 hours
- Puree soup in food processor/blender OR using a hand mixer, stir in cream or half/half before serving.
- For the roasted chicken, spray a large baking pan with a coconut oil spray, put your chicken in the pan, drizzle 1 tbsp of olive oil on top with whatever herb/spices you might like (paprika, garlic salt, turmeric…etc), roast in the oven for 1 hour and a half at 425. Covering it with a foil after 45 min.
- **OPTION – You can roast it in a large crockpot overnight – just be sure to add plenty of water along with the spices/herbs.
- Serving suggestion: 4 oz of chicken per person / 2 cups of soup per person
Voila~ Enjoy! Shanna