Making a few recipes on Saturday or Sunday to store in the fridge or freezer means a lot less cooking to do during the week when life gets overwhelming. This recipe is quick and easy, and uses your best friend—the Crock Pot. Make it a family affair: Younger kids can help wash the veggies, an older child can help you chop, sauté the meat, and then everyone can help toss the ingredients into the pot. At the end of your day, dinner is all ready, with plenty left over for the week ahead. Double the recipe and freeze what you don’t eat in dated single or multiple-serving containers. On busy school nights, simply remove a container, defrost, reheat, and your homemade meal is ready in minutes.
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.