We’ve got things to do, places to be, people to see! Whoooeee, feels good to say that doesn’t it?
We have earned the right to spend some time outside the kitchen. Which is why all of the recipes I selected for my upcoming workshop are designed to deliver maximum flavor and can be made ahead.
There’s no getting around cooking your own food when you’re concerned about health or weight. It may as well be delicious.
Cook smart not more!
Having things ready to go in the freezer is a lifesaver. I want to show you how to maximize your time in the kitchen without sacrificing on taste or quality. Meal prep should be a rainy day thing.
Did I mention it’s going to rain on June 20th? O.K. I’m not 100% certain of that but either way, the workshop will be recorded.
You’re looking at my supper last night; aka Sexy Meatloaf (it was a delicious one pot supper with enough leftovers for two or three lunches)
This is one of the recipes that we’ll be making together and it’s a staple in my freezer.
Yesterday was busy and I hadn’t taken anything out for supper.
So here’s the play by play:
4:27 tuned on oven
4:28 pulled frozen meatloaf from the freezer
frozen meatloaf
4:32 frozen meatloaf in oven to brown
4:32 to 4:42 veg and ingredient prep
prepped vegetables, spices and seasonings
4:42 broth, beer, onions, cloves, bay leaves and carrots went into the pot with the meatloaf
4:43 to 5:35 went to store, went to garden center, back home, unloaded car, puttered in garden, emptied dishwasher, did lunch and breakfast dishes
5:36 baby potatoes went in pot
5:37 to 6:00 chatted with hubby on porch
6:01 mushrooms, cauliflower, broccoli in pot
6:15 kale and tomato in, meatloaf out
6:16 to 6:24 set table, sliced meatloaf, poured wine
6:25 supper
The tips and recipes that I will be sharing in the Making Healthy Delicious workshop are all the ones I use in my regular rotation.
The amount of spaces are limited so reserve soon!
I look forward to cooking with you.
Share this with someone you love.
Cheers,
Kim
