Back to the Grind Part II
Stocking your kitchen for success
This is part two of getting back to the grind—helping you get organized and ready for back-to-school and Q4. The regular weekly recipes, shopping lists, and meal plans will resume in September! And today I’m sharing ways to get ready for them.
My oldest comes home from camp on Friday. I’M SO EXCITED. I can’t wait to hug her and never let go. In addition to getting her room ready for her—while she was gone we turned the office into a bedroom so they each have their own room—I’m making sure we’re ready to head back-to-school. Getting lunchboxes ready, cleaning out the pantry, and talking to my little one about what she’s going to bring for lunch.
This week, we’re going through the kitchen staples that make feeding your family (and yourself) easier throughout the week. It includes pantry, fridge, and freezer staples, plus a few recipes to make for dinner and freeze for later. We’re not making stock from scratch right now. I have other shit to do.
Here’s what’s on the menu this week:
Kitchen Staples Checklist - Fridge, Freezer, & Pantry!
Magic Meat Sauce & Magic Tomato Sauce
Mini Meatballs & Pasta
Chocolate Chip Banana Bars
Kitchen Staples Checklist - Fridge, Freezer, & Pantry!
Stocking your kitchen with the staples on this checklist will make it easier for you to “shop” from what you have. A well-stocked kitchen is key for easy weeknight meals. This checklist includes everything from canned goods and oils to what meat we keep in the freezer. Even if you need to supplement throughout the week (ie produce, dairy), your shopping list will be smaller and your grocery trips shorter.
Magic Meat Sauce & Magic Tomato Sauce
You already know that now’s the time of year when I buy way too many tomatoes at the market. These sauces are a great way to use them and enjoy them as easy dinners later on. Store-bought tomato sauce is also totally fine!! I’m sharing both methods, use whichever recipe works for you.
Summer Meatballs
These are such an easy dinner, and the leftovers are great for packing in lunches or for road trips. We cut our pasta with scissors so it’s easier to eat. You can also freeze what you have left for even easier fall dinners. (My mom used to make meatball subs with our leftovers—highly recommend this method, too.) Make them small to fit in your bento box or big to pile on top of spaghetti.
Chocolate Chip Banana Bars
The best thing to make if you have overripe bananas sitting on your counter. (I also love this chocolate chocolate chip zucchini bread.) Freeze and enjoy whenever you have a craving!
