Da-dum, Da-Dum, da-da-da-da-daum…(it sounds like the jaws soundtrack)… but really it’s just school creeping up on us again. Truth be told, I have home schooled for so many years, I don’t have the whole “yay they are outta here” mentality that a lot of Mama’s anxious for schedule have, but I would be lying that the thought of less time refereeing fights and finding creative things to do, sounds a little like “break time” to this Mama of nine.  This is how we do it: We have a Calendar that looks like this on our fridge:
These meals are fast, easy, pre-made and frozen…or easily put together in a matter of minutes…eleven people out the door by 7:45…this is how we have to roll…. ALL of my week day lunches are pre-made, pre bagged, pre-frozen and organized in my deep freezer. My kiddo’s literally look at the calendar on my fridge and know what to throw in their lunch bags. Main courses like the Bagels, PB& J Circles, Pepperoni Rolls, Greek Wraps & Hot Pockets are pre-made and frozen in individual baggies all nestled in my deep freeze ,as are the “treats”. The fruits are grab-able and pre washed and ready on the counter tops, the veggies and dips pre bagged on Sunday, waiting in the crisper for easy access. (the pre-bagging is a GREAT job for eager little hands to help ..and supes up math skills ( get 20 baggies and put four baby carrots in each). This also helps with having a diabetic son, both he and I never have to recalculate what the carbs are in each meal he eats during the school week…we know like clockwork how much insulin he will need for each meal. We don’t do fancy juices, we do aluminum water bottles also filled and stuck in the freezer at night. Breakfasts are simple and healthy, Cereal is generally Whole Grain Cheerios, Breakfast Burritos are Pre-made & frozen, we simply wrap them in paper towels and microwave them for 1 min 30 secs, Wednesday Pancakes are the frozen leftovers from Saturday, I quadruple the recipe and freeze in Gallon Baggies, then we toast em on up. Thursdays we do Homemade Granola on warm days and Oatmeal on cooler days, if I have leftover oatmeal, this is what I do with it. Fridays, we Toast hearty bread, I make a huge pan of scrambled eggs and serve the eggs on top of the toast. Smoothies are usually green , with 2 cups carrot juice, 1 cup frozen mango, 1 cup Frozen peaches, ½ cup Strawberries, 2 Cups Spinach. links to breakfast recipe's can be found above on the menu graph. Lunches: The bagels I either make, or buy on sale and pre-bag with those awesome mini strawberry Cream Cheeses.  PB& J Circles…seriously…buy Rolls on sale, Freeze (they are easier to work with cutting and spreading wise)…Completely cover the one half with Peanut butter…clump Jelly in a round (not to the edges) and smoosh together. The PB traps in the Jelly and keeps the Sandwich from getting mushy, pre-bag and wahla…   You can read about the Pepperoni rolls here: I generally pre-bag two in each bag.  The Greek wraps (pretty simple stuff) small whole grain Tortilla ( I like the Mission Brand Carb Balance 8 gms dietary fiber people, About ¼ cup humus spread, feta sprinkled, roll it on up, bag it and freeze….super DUPER Healthy.    then pre-bag them.  Hot Pockets you can find here.  All snacks , just click on them and they will link to recipe’s. The Rice Crispy Recipe is basic, with ½ cup of Peanut Butter added in….  To keep things smooth sailing, every Sunday, I have a main course item and a treat that I remake and re stock up on…then I am never doing the massive bake-a-thon that I have been up to my eyeballs in August. With the Zucchini Muffins, I make those until my plants stop growing squash…so those can be frozen beautifully and last a whole year…trust me, we just finished up some chocolate ones from last summer, last week! Any questions? …and no I am not OCD…just out crazing the crazy! :0D Linds | ||||||||||||||||||||||||||
Tuesday, August 16, 2011
Managing the Insanity of Sack Lunches (Two minute sack Lunches and pre-planned Breakfasts)
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I LOVE this!!!! Thank you!
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