Today I’d like to share a simple tip with you.
You see, I have been planning the last few weeks knowing that next week will be a busy one for me. I am not used to having to leave the house everyday (I know – I’m quite spoiled!). Next week, however, I will be teaching Monday through Friday at our community Vacation Bible School.
It is such a rewarding time, but it is also quite tiring. The kids and I will arrive home each day tired, hot, and hungry. Hubby will be eagerly awaiting our arrival (and lunch!).
I will need to prep for the next day’s teaching, as well as make dinner and all the other tasks I never seem to have the time to accomplish in a day. I need to do something to make my week easier.
The answer for me is planning ahead. For the past few weeks, I have been cooking extra batches so that I can have several items in the freezer rather than making them from scratch during the week like I normally would.
Honestly, I wish I could eat out every night of VBS. I would appreciate the time to sit, relax, recover, enjoy my family, and let someone else deal with the cooking and the dishes.
Now that I have returned to reality, I will share with you what I have been doing in the kitchen to prepare for my busy week.
By the way, this is also what I do before I am expecting visitors who come to stay with us. That way, I can do a little less cooking and a lot more visiting.
Here are some of the things I have been doubling up on the past few weeks and freezing:
Shredded Pork & Mashed Potatoes
Chicken Pot Pie
Chicken & Black Bean Enchiladas w/ Mexican Rice
Whole Wheat Bread (for sandwiches & toast)
I also try to do as much prep work as I can ahead of time. I will chop veggies, wash fresh fruit, grate cheese, crack eggs, etc.
I’ll be making a batch of my Corn & Black Bean Salad as it keeps well for days.
Every little thing that I can do ahead of time will make next week go as smoothly as possible.
What do you think? Do you have any tips for prepping for a busy week?Print This Post