[Naxi]

Originally Posted by milkmommy

I'm going to having a new challange. DH schedule this semester will make dinners a challange Mondays - Wednesdays he will not be home for dinner till late Mondays espically he will have to bring or buy (or maybe its Tuesdays?? I'm still learning it . DD needs to eat around 5pm and honestly because of my meds schedule so do I so I can't wait for him. I'm going to need meals that are low carb for my needs yet child friendly enough (but nutrutional enough) for DD as I refuse to feed her MAC n Cheese for 3 days straight each week. and that will work as decent left overs so DH can use then the following day for his lunch or dinner or will keep long enough so he can have it latter. I'm trying to avoid having to cook 3 meals.

Deanna

Okay, pasta isn't exactly low carb, but here is an idea I use (DH gets home after 8pm Wednesdays):

Ingredients:
totellini
frozen chopped spinach (thawed)
sliced up mushrooms (~500g? I never know. I love mushies and DS1 tends to eat lots of them while they are being washed...)
chicken stock (about 2L)

Slice your mushies and fry in a little butter or oil. Keep them aside.
When you are ready to eat, heat up your chicken stock.
Cook enough tortellini for however many people you are feeding at that time according the instructions on the packet.
Just before it is done, toss in enough spinach and mushrooms for that number of people.
Sccop out all the tortellini, mushrooms and spinach into bowls. Add as much of the stock as you want to make it soupy (or not, for my little kids).

When the later eaters come in, just repeat it with the food that is left in the leftover stock.

It is really quick to cook, so you don't feel like you are cooking heaps of meals, but it is also served "fresh".



I am always looking for ideas for this as well (and for lunch ideas - not for leftovers/hot meals and not for sandwich style meals...)

Nat