The Proof Is In The Pudding

"Hey mom, what's for dinner?", asks your precious child as soon as they walk in the door from vacation. The stress of real life begins before you’ve unpacked your bags.
 
Here’s how to answer that question with a smile on your face: meal prep before you go! I know what you’re thinking. “That’s just one more thing to add to my growing list of things to do before we hit the road.” But I’m telling you, it will be a blessing when you get back to reality.
 
One of the items on my checklist of things to do before we head out on a trip is ‘clean out the refrigerator.’  However, I like to leave a few non-perishable items for when we return home. That way, I don’t have to go to the grocery store right away. In your fridge have at least two days’ worth of breakfast, lunch and dinner. Think of your family’s favorite quick-prep meals.
 
With just a little bit of prior planning, you can answer your child happily and all will be well with the world… at least for the next day or two. And if you have a growing list of 'travel itinerary to plan' items, let me take the planning off your hands. You’ll have more time to get your “to dos” done.
 
I’ve included one of our quick throw together meals below: Taco Soup! Let me know if you give it a try by replying directly to this email.
 
Taco Soup
 
2 lbs ground hamburger, turkey or chicken
1 yellow onion (chop and freeze it prior to vacation)
1 ½ cups of water or chicken broth
2 cans stewed tomatoes
1 can Rotel
1 can black beans
1 can white shoe peg corn
1 can baked beans
1 can pinto or kidney beans
1 4oz can chopped green chilies
1 dry package Ranch dressing
1 package taco mix
1 clove garlic
 
(1) Brown meat with onion and drain.
(2) Add all the ingredients into a large (makes approximately 18 cups) crock pot. Stir to mix well. Cook on high 2 to 3 hours or low 4 to 6.
(3) Serve with tortilla chips and/or Fritos. Garnish with sour cream and grated cheddar cheese.

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Pam Smith