I'm trying something new to help make my time in evening a little less hectic. I've started doing the preparation work for dinner a day ahead of time. So far this week our menu has been:
BBQ pork sandwiches (I put leftover BBQ'd boneless ribs in the crock pot with some extra sauce)
This is a meal created from a previous meal.
Asian Shrimp and Coconut Soup (I got this recipe from Parents Magazine, you can see it here.)
It calls for pre-cooked shrimp and cut veggies. So I cooked the shrimp on Monday night and pre-cut the veggies and stored them in the refrigerator. It made the prep time less and we were actually sitting down at the table eating 30 minutes after I started cooking!
I pre-cooked the ground turkey so all I have to do is warm it up with the can of sauce while the pasta is cooking. (I'll have to pre-cook the pasta next time to make it quicker).
Chinese stir fry
I really like the Wanchai Ferry kits. (You can go to their website here.) I make two of them, Spicy Garlic Chicken for DH and I and Sweet and Sour Chicken for the kids and add frozen Chinese vegetables to make it a more nutritious meal.
My prep for this one is going to be difficult. I'll have to decide tonight what I'm going to pre-cook.
It's a start. I figured that since I was in the kitchen anyway, why not start the next meal while I was already cooking.