When our kids were little, we were protective of our evenings. We didn’t want our young children over-scheduled or under-rested, and we wanted to preserve the all-important family dinnertime. Fast-forward a decade or so and our schedule has changed considerably between sports, extracurriculars, youth group activities, and social or school events. Despite our best efforts to protect a designated mealtime, sometimes it just isn’t possible and we end up eating in separate shifts.
With all this activity it’s important to keep my sanity, but it’s still important to feed my family well. I need to adopt shortcuts while also refusing to compromise on the things that are truly important – like my family’s health. This is why I’ve found ways to feed my family in shifts that are easy, reheat well, and are nutrient-dense. Here are two that have been a hit in my family.
This post is sponsored by the Washington State Beef Commission.
Both are beef-based recipes because beef is always a hit at our house. Honestly, I don’t think there’s a way I could serve it that they wouldn’t devour.
PC: Kristina Slaney
But the best part of serving beef is that I know it meets my family’s nutritional needs. Beef contains protein and essential nutrients that feed all life stages, but are especially important for growing bodies. The nutrients in beef support physical growth, cognitive development, and immunity – but unfortunately many children and adolescents today lack this essential nutrition. Nutrient-dense beef provides the nutrition my family needs in a package I know they’ll eat.
[Because if I serve something and they refuse to eat it, none of this really matters, amirite?!?]
PC: Kristina Slaney
Enlist your slow cooker as your sous chef on days when you eat in shifts. Not only does it help you with a practically hands-off meal, but it keeps your food warm for whenever your family members show up to eat. Plus, the cheapest cuts are perfect for this cooking method. They’ll tenderize throughout the low-and-slow cooking method, and save you money at the grocery store check-out.
Ingredients:
- 4-5 lb chuck roast
- ½ cup enchilada sauce
- ½ cup salsa verde
- Juice of 1 lime
- 2 chipotle chiles in adobo
- 2 Tb. Sugar
- 1 Tb. Worcestershire sauce
- 2 tsp EACH: cumin, oregano, garlic powder, onion powder, ground cloves, salt
Instructions:
Cut roast into 8 pieces. Place them in the bottom of your slow cooker.
Combine lime juice, chiles, sugar, Worcestershire sauce, and spices in a mini food processor.
Pour the enchilada sauce, salsa verde, and chile/spice mixture over the roast. Cook on low 8-10 hours or until it shreds easily with a fork (exact time may vary based on your appliance).
Remove the meat, shred it, and return it to the juices in the slow cooker. Serve with tortillas and other toppings as desired. Leave your appliance on “keep warm” so the rest of your family will have dinner at the ready whenever they arrive.
PC: Kristina Slaney
This dish is a cross between an Indian Samosa and an Italian Calzone. Call it whatever you want – I call it addicting! One will serve a reasonable adult. Four will serve your hungry teenager.
Ingredients:
- ½ lb. Ground beef
- ½ tsp. EACH cumin, garam masala, chili powder
- 1 tsp. EACH turmeric, salt, ground coriander
- 5 cups mashed potatoes (store-bought is great & simple!)
- 1 pkg. Refrigerated pizza dough
Instructions:
Brown ground beef along with the seasonings. Once cooked through, stir in the mashed potatoes.
Cut pizza dough into 8 pieces.
Roll out a piece of dough, place 1/8 of the filling in the middle, and fold & seal like a calzone.
Brush the top with olive oil and bake at 425 degrees for 10-12 minutes, until the dough is browned and crispy.
For your family that’s not home when they’re fresh, reheat in the oven or air fryer (recommended for crispness).
PIN THIS!
Read more of Kristina’s contributions to AllMomDoes here.
