I asked all of you on social media if you’d be interested in what we eat in a day, and you voted “yes,” so here we go!
When it comes to eating during busy homeschool days, I make things easier by following three simple rules.
- Cook in Bulk—This ensures you have leftovers and reduces your overall cooking time from every day to only about three or four times per week. I even cook in bulk for breakfast, roasting extra veggies to enjoy for lunch and dinner.
- Let the Kids Help—If you want to stop dinner protests, getting the children involved with the cooking process is almost guaranteed to ensure they eat the food, reducing food waste—and frustration.
- Eat the Same Meals in Rotation—Sounds boring, I know. But it makes meal planning easier. Besides, studies show that people who eat the same nutritious meals are more successful at maintaining a healthy weight.
Are the following recipes the most time-efficient way to prepare meals? Yes and No. Yes, because I emphasize cooking in bulk, which saves time in the long run. No, because I like to make many things from scratch, which can sometimes mean extra chopping and food preparation. Nevertheless, the following meals are definite crowd-pleasers in our home. Perhaps you’ll even see something you may want to try. If that’s the case, there’s an option to download the printable recipe booklet. I typically double or triple the recipes to get two days’ worth.
Parents: Roasted Plantain and Veggies with Fried Egg
Kids: Fried egg, Toast, and Roasted Veggies.
Because my kids eat so early in the morning, by the time I get around to cooking my breakfast, they’re ready to eat again. I will usually cook my breakfast while they’re outside playing in the backyard. That’s between 9:30 and 10:30 am before our morning basket time (update: our schedule has since changed). This meal takes twenty minutes. That’s it. I just throw the plantain and veggies into a baking dish, toss with avocado oil and seasoning, then bake it at 425 degrees.
While everything is baking in the oven, I will fry a couple of eggs with avocado oil and put it aside. I’ll also toast some fresh Italian bread. When the oven beeps, breakfast is served! My kids aren’t huge plantain eaters (yet). However, they’re warming up to it and ask me to taste it whenever I cook it. Therefore, they’ll eat a fried egg, toast, and most of the carrots from my roasted veggie combination.
Parents: Sweet Potatoes, Roasted Veggies, and Grilled Cajun Chicken Breasts
Kids: Grilled Roasted Chicken Breast Sandwich, Baby Carrots, and Blueberries
Like the average American family, we eat lunch around noon time. My husband and I typically eat leftovers from the night before. Leftovers this day was cajun chicken, roasted veggies, and sweet potatoes. Sometimes I’ll cook an entire pan of roasted veggies during breakfast or lunch to ensure there’s enough to eat throughout the day with each meal.
The kids want the fun stuff for lunch. Grilled chicken and cheese sandwiches are among their favorite foods to eat. They’re super easy, too—especially if you broil them. I add grass-fed butter to the Italian bread, place the meat and cheese in between and brown it for about 2 minutes on each side. That’s it! I serve some baby carrots and blueberries on the side, and my seven-year-old will also swipe some of my sweet potatoes.
Everyone: Homemade Rice Pilaf, Roasted Veggies, and Homemade Baked BBQ Chicken Tenders
I know homemade meals take longer, but it’ll be worth your time if you double or triple the recipe to ensure you have leftovers for the next day or two. Again, those roasted veggies don’t have to take any time at all if you cooked them in bulk during the morning. I use organic free-range chicken broth, grass-fed butter, jasmine rice, orzo, and season to taste for the homemade rice pilaf. It takes about 25 minutes from start to finish.
The homemade BBQ chicken is definitely a crowd-pleaser. I mix all my ingredients, pour the sauce onto the chicken wings, and let the chicken marinate for at least twenty minutes. I then place the chicken pieces onto a rack with a drip pan and then into the oven. It takes about 20 minutes to cook. This is not the quickest meal because of the prep work, so I make certain to cook large portions for leftovers!
Parents: Homemade Granola Bites, Fruits, Smoothies
Kids: Anything They Can Get Their Hands On.
We have a scheduled snack-time for about three times a day. But we all know with kids at home that that’s a joke. When it comes to snacks for the kids, I have a rule; they can eat as many fruits and veggies as they want but must ask for the packaged stuff. I keep our fruit bowl stocked with their favorite fruits and make sure I have baby carrots on hand also. I’ve also found popping popcorn on the stovetop to be the most cost-effective snack food for kids. Just portion them into ziplock snack bags.
My husband and I will snack on homemade granola bites, which the kids aren’t all that fond of, and smoothies for the most part. I’ll also grab some fruit from the fruit bowl. When I’m feeling “chippy,” I really love the white cheddar Pop Corners air-popped chips. I’m not particularly fond of packaged snacks, as I think they’re a waste of calories. If I really want a cookie, I’ll visit the bakery or bake them myself.
So, there you have it—just a few of our favorite meals to eat. In a nutshell, emphasizing vegetables will ensure that everyone feels super full and satisfied. Let me know what your crowd-pleaser meals are for your family.
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