Homeschool food preparation begins with a plan.
I’m a real homeschool mom with a real day of kids disinterested in math problems, interrupting during the latin lesson, and me running to change the washer, again.
I’ve got kids that complain about setting the table and not getting into the van fast enough for piano lessons. Yup, real mom.
Plan in advance for greatest simplicity.
Plan in advance, and you’re more likely to make healthier choices, you’ll always have ingredients on hand, and you’ll spend less. (When my eldest daughter recently began housesitting, she returned home and expressly thanked me for having a stocked pantry. Jaw drop.)
I’ve found my own rhythm. Every family will find their own too. Since we have children eagerly involved in all sorts of extracurricular activities, we find ourselves in town plenty of days. But I prefer shopping once a week, every Tuesday afternoon.
My weekly plan looks like this:
- Monday Fish night.
- Tuesday is Chicken night.
- Wednesday is Vegetarian Night.
- Thursday is random night.
- Friday is Fun Food.
- Saturday is Date Night (kids can make whatever while we eat our Lemon Picatta Halibut with a New Zealand Sauvignon Blanc in our room with candles).
- Insert a random leftovers night somewhere in the week.
- Sunday is a meal shared together: fancy night (unless it’s not fancy).
Do you need a few more tips to menu plan for your homeschool? I’ve got that here.
Do you need a few tips to manage the grocery store, and even to cook for your homeschool household? I’ve those here.
Until we travelled into rural Kenya, I had always prepared some sort of meat for our dinner plates. A few weeks of food scarcity near the Rift Valley in sub-Saharan Africa, even beans became our family’s comfort foods. If you’re hungry and you don’t have food? A 20 kg bag of beans becomes your riend.
Not fancy enough? My foodie-spoiled pallete would agree. Until one is hungry enough and nothing else is available. Then you’ll eat pretty much whatever, and give thanks too.
I like to try a variety of vegetarian or vegan options by cracking open my Oh She Glows cookbook (it’s taught me that I just need to explore the right recipe book to get really good vegan food). But I always have this recipe at my ready:
Bean Enchiladas. You’ll need these ingredients:
- Sour cream (or plain yoghurt)
- Three cans of pinto beans
- Small white tortillas
- Monterey Jack cheese
- Refried beans
Here’s how to make it:
1. All yummy recipes begin with a chopped onion and a clove of garlic. Saute in a tsp of olive oil.
2. Add 1/2 tsp cumin, pepper and salt to taste, and a few sprays of hot sauce (hot sauce, in moderation, emphasizes flavour, much like salt).
3. Add chopped jalapenos….for some heat.
4. Add jalapenos and beans. They’re higher in fat, and you don’t have to include them, but I like adding the refried beans for moisture.
5. Mixa, mixa, mixa…
6. Scoop into small white tortillas, fold, and turn upside down (so fold doesn’t unravel).
8. Drizzle a few teaspoons of beef broth over top (so they’re not dry and crispy post-baking) and top with shredded Monterey Jack. Any cheese will do: flecks of feta add zippy flavour, mozzarella with sprinkles of chili, cheddar, whatever you’ve you got. Monterey Jack has that tex mex touch!
9. Bake in a 400 degree oven for twenty minutes.
10. Serve with salsa and sour cream and a side of greens! Delicious.
Dinner is served!
Do this every Wednesday for a few weeks, and the meal is firmly implanted in your cooking repertoire.
My daughter, Madelyn and I have been recording and creating cooking demonstrations, The Homeschool Kitchen, found on my YouTube channel if you’re looking for other inspired meal ideas:
- Veggie Burgers & Homemade Buns
- Creamy Cashew Pasta
- Fish Tacos
- Spicy Tofu Bowl
- Roast Chicken
- Bean Chili & Cornbread
- Black Bean Enchiladas
- Chicken Curry