Can I tell you secret? I don’t usually meal plan in the summer. We really like to relax and just go with the flow in the summer, so getting back into a routine for back-to-school is an adjustment, for sure. If you’ve been following on my Instagram stories, I’ve been posting some of my favorite meal planning and prepping tips pretty regularly. Those tips will certainly help you get through the first few weeks back-to-school, as kids and adults adjust to a new routine, but this post will help with a few major school-related obstacles:
- Quick and easy breakfasts
- Lunch shortcuts
- Fast suppers
Before I dive in to some ideas to help your back-to-school planning and prep go smoothly, keep in mind, that the important part of all of this, is to plan and prep in advance. It doesn’t matter which foods you are preparing. Prepare foods that your family eats and enjoys, but do as much planning and prep as you can when you have time, so that they’re ready to go on those days that you don’t have time.
Plan quick and easy breakfasts to get you out the door
We’re a yogurt, cereal and fruit for breakfast kind of family, so that usually whips up pretty quickly in the morning. Sometimes, the kids like to have pancakes so I made a double batch of protein pancakes from The School Year Survival Cookbook and froze them on sheet pans individually, before bagging them and storing them in the freezer. Thirty seconds in the microwave and you’ve got a hot, ready to eat pancake. I also like to have eggs once in a while, so hard-boiled eggs are a quick option for busy mornings. Other time-saving ideas: chia pudding, smoothie packs, breakfast burritos, overnight oats, and baked oatmeal cups (basically a baked oatmeal muffin, also from School Year Survival)
Breakfast meal prep to-do list ideas:
- Make hard-boiled eggs for the week
- Make and freeze pancakes
- Pre-measure smoothie ingredients and store in the freezer
- Make mason jar chia puddings or overnight oats for the week
- Bake a batch of oatmeal cups
- Make and freeze a batch of breakfast burritos
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The School Year Survival Cookbook
I will probably reference The School Year Survival Cookbook a few times, because it is the only cookbook that I use regularly. This is not an ad for said cookbook, but if you’re looking for some great shortcuts and healthy recipes for breakfast, lunch, dinner and snacks, it’s one to look into.
Plan for lunch shortcuts
Making lunches is one of the tasks I dread the most! We keep it simple by trying to take leftovers, taking salads, soups from the freezer and fresh veggies and fruits.
Everytime we have a soup or chili, the leftovers go directly into the freezer, and we grab those for lunches when we don’t have leftovers from the night before. Salads and dressings are easy to make-ahead and portion and also work out great for busy lunch hours when I don’t have time to run to the microwave.
Double the recipe and freeze
My all-time favorite lunch hack is freezing hummus. Use an ice cube tray (silicone ones work best for this popping out the frozen cubes), freeze a batch or two of hummus, then place the cubes in a bag. Take as many cubes as you need for your lunch, and that’s it! I like this because you don’t have to take hummus every single day of the week before the batch spoils. It’s also not as messy to portion out, once it’s already frozen.
Make and freeze muffins, cookies and snacks when you have the chance
Lunchtime snacks for us usually consist of a homemade baked good of some kind: cookies, muffins, energy bites. I had a personal goal last year to make zero-waste lunches, therefore I avoid packaged snacks. All of my favorite go-to recipes are on my Tried and True Pinterest board. You can follow it here.
Tip: Do your baking while you`re eating dinner. It only takes 20 minutes to bake a batch of muffins, so by the time you’re finished eating, you can take it out of the oven, and do the dishes with your meal time dishes.
Lunch meal prep to-do list ideas:
- Make a big quinoa, pasta or green salad to take for the week and portion it.
- Make a few different salad dressings to add variety to your everyday salad
- Chop raw veggies and portion.
- Freeze hummus in ice cube trays.
- Freeze soup or chili for an emergency lunch when you don’t have leftovers
- Prep ingredients for back-to-school lunch bowls
- Make Energy Bites for an easy, healthy snack
Plan fast suppers for when you have to head out to activities
My BFF texted me earlier this week asking for quick meal ideas because she only has 20 minutes at home, before she has to head out to activities with her kids. Whenever I’m planning meals for hectic days, I consider the following:
- Can I get it on the table in less than 20 minutes? (With or without interruptions)
- Is it no-cook or pre-cook?
- Is it hands-off cooking?
What is hands-off cooking?
Hands-off cooking is any cooking or preparation technique that allows you to be hands-free to do something else. Your Instant Pot, slow-cooker, rice cooker, and oven are all helpful tools for freeing up your hands at dinner time. This is particularly useful if you need to gather equipment or help small kids get changed for their next activity. Some hands-off meals that we eat are sheet pan dinners or baked pastas like manicotti or mac and cheese. Keep in mind, these usually take at least 20-30 minutes to cook, so they’re better for when you have a bit more time at home between activities.
No-cook or pre-cook suppers
Again, as I mentioned before, planning and prepping in advance is the key to getting you through the “I don’t have time right now” obstacle. My go-to meals for ultra busy evenings are big salads and slow-cooker soups/sauces.
Chicken caesar, taco, greek salad with chicken can all be made and even portioned ahead of time, so you can grab it from the fridge, dress it, and eat. Big salads are also great for eating on the go, if you have to eat while watching your kids’ sporting event, have the kids eat in the car while you’re driving (my partner is cringing right now because he hates when I let the kids eat in the car) and then you can eat while you’re spectating. Or of course, eat at home if you have the time.
I’m not a huge fan of using the slow-cooker for meals like stir-frys, meat and vegetables because I feel like it always ends up being mushy and watery. Unless you’re monitoring when you’re adding certain veggies so they stay tender-crisp, for example, you’re going to have a mushy meal. Also, having to tend to the slow cooker is not hands-off cooking and is not set it and forget, so those are a no-go for me. Meals we love in the slow cooker are Chicken Tortilla Soup, Green Turkey Chili, Sausage and white bean soup, spaghetti sauce. We have a large slow cooker for doing a big soup, and small once for heating up enough sauce for our family.
Low-cook suppers are basically supper that you simply have to heat-up before eating. Yes, this could mean leftovers, but it doesn’t have to. Tacos and burrito bowls are the easiest to whip up quickly. All you have to do is heat up pre-cooked meat or rice, take your toppings out of the fridge and you`re ready to roll. You can even have homemade fresh salsa like these pineapple or tomatillo salsa, if you have some time to make them before your busy week starts.
Supper meal prep to-do list ideas:
- Pre-make salads and portion for on-the-go nights
- Pre-cook taco meat and chop fixings for an easy low-cook meal
- Make a slow-cooker soup for hands-off meal that is ready when you get home
- Pre-cook rice for fast burrito bowls or fried rice
- Chop ingredients for a sheet pan dinner
- Make a mac and cheese or pasta bake and toss it in the oven when you get home
For more meal planning and prepping ideas, you can check out these past posts on Five things you should make for supper every week and Five things to consider when meal planning to help you through these first few weeks of back to school chaos. And if you’re really stuck for ideas, here is what our family will be eating next week.
- Broccoli Mac and cheese with raw veggies
- Chicken Chorizo Sheet pan dinner
- Falafel (School Year Survival), hummus, naan and greek salad
- Chicken pot pies
- Pork tenderloin with roasted potatoes and caesar salad