We take lunches so like to have leftovers. I do food prep on weekends. Two meals using same ingredients. Steamed rice (cooked), 1 can black beans, small bunch green onions and hamburger. Sunday I took 3lbs of hamb. 1 lb went into the skillet with left over corn, green onions, rice, a 1/2 can of black beans and taco seasoning to brown. The remainder 2 lbs went into a mixing bowl. Add your favorite spaghetti sauce, left over corn, green onions and steamed rice. Add any herbs you may like. Briefly blanch a head of cabbage and tear off leaves. Wrap a cabbage leaf around a small handful of mixture and place in a baking pan. Cover cabbage rolls with more spaghetti sauce and top with parmesan cheese. Bake (uncovered) at 350 degrees for about an hour. Serve with baked red skinned potatoes or mashed potatoes with your favorite veggie. NOW back to the skillet of taco meat. Prepare in a 2nd pan your favorite red beans & rice mix. We always have both corn and flour tortillas, lettuce, tomatoes, cheese, sour cream and hot sauce. Perfect taco dinner. I usually make myself a taco salad for lunch.
I find tons of great crock-pot recipes online. In fact, I'll print them, 3 hole punch and put them in a 3 ring binder.
Healthy snacks and perfect for breakfast: Blend a frozen banana with chocolate milk or soy milk in the blender. Another blender idea for the kids, blend yogurt (any flavor) with frozen strawberries and a dash of vanilla or plain soy milk. Enjoy, Shannon C.