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.
Leftover whitefish? Fish tacos!
Leftover salmon? Salmon cakes with garlic aioli.
Leftover ground beef? Nachos or tacos.
Leftover chicken? Soup for lunch is the easiest. Any pre-flavoured Chicken can become a new take on fajitas.
Leftover beans? Make a soup.
Leftover pork? an Asian Fusion recreation like Moo Shu Pork.
My kiddos don’t generally care for Asian-inspired offerings, unless it’s sushi. But I do! And for years I ate what everyone else would eat, but I miss this food.
So, every once in a while I’m going to reintroduce some pre-parenting favourites, like Asian-fusion Moo Shu Pork.
And if ANYONE is interested in helping me in the kitchen, they’re always invited…
1. Mix ground pork (or leftover pork chops, sliced thinly) with 2 cloves chopped garlic, 2 tsp soy sauce, 2 TBS rice vinegar, 2 TBS cornstarch, 1 tsp ginger & 1/4 tsp pepper.
2. Set aside.
3. Mix in another bowl: 2 TBS oyster sauce, 1 TBS sugar (we didn’t), 1 tsp sesame oil, 1 TBS rice vinegar & 4 tsp soy sauce.
4. Heat 1 tsp veg oil over high. Cook 3 eggs (lightly beaten) until just set for 30 secs. Remove.
5. Add 2 TBS veg oil to wok (or large fry pan); stir-fry meat mixture until no longer pink (about 5 mins). We used reheated pork chops from the night before.
6. Stir in 4 cups coleslaw mix and 1 1/2 cups shitake mushrooms thinly sliced. Cook till mushrooms are soft (about 2 mins).
7. Add oyster mixture, cut green onions & cooked eggs.
8. Spoon into 12 small flour tortillas (or lettuce cups if you’re eating low carb).
YUM! Even the littlest is eating his way through this meal.
Do this every Thursday for a few weeks, and you’ll remember that Thursday is leftover night.
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