Last September I started working on a 14 day course/plan that teaches my method for getting dinner on the table quickly and with minimal stress. It was an idea I got because people had been asking for something similar to my 28 Days to Hope for Your Home, but to get dinner on the table.
(28 days and a chapter on my meal prep strategy are in How to manage your home without losing your mind)
Last week I finally completed the course! I call it: Make dinner happen.
It’s not fancy or in the least a little cool. It’s just embarrassingly practical.
If you’ve read my blog posts about pre-cooking and freezing ground beef and chicken breast, you’ll know how to eat quickly and without mess. I’ve shared many recipes using these tricks, and I use my pre-cooked meats A LOT when using meal planning services to make those nights go super fast.
But since I know there are a lot of people who might like the idea of something, but get overwhelmed when they hear, “Just do this! It’s easy!” I thought I would embrace my teaching style to break things down on this subject step by step to the super basics as well.
My goal is that this two week course (with a shopping list, recipes and a ‘let’s cook together’ video for each meal) will make you feel comfortable and competent in the kitchen, regardless of your previous skill level. Whether you want to make your method of getting food on the table easier or you are completely overwhelmed at the thought of cooking, I believe this course will help you.
The first two days you cook the meat for the entire two weeks while you prepare dinner for those evenings. At the same time. That first night (the ground beef) takes the longest of any night (chicken is easy because it goes in the slow cooker), but even that night only lasts about an hour and a half in total. And the hour and a half includes dinner with your family, while the meat cools for the rest of the two weeks so you can wrap it up.
Then the next 12 meals will be so fast! The two-week plan is set up in such a way that all your fresh ingredients are finished early, so that the meals with frozen vegetables are at the end of the two weeks. So technically you wouldn’t have to go to the store for two weeks if you were only shopping for dinner.
And frankly, most people (especially someone who hasn’t cooked regularly) won’t eat a home-cooked meal every night for a fortnight. So even if you go out for a few evenings or eat leftovers (or cornflakes) a few times, your ingredients for the last meals will stay good in the freezer for a long time.
With this fourteen meal plan, our family would last at least three weeks.
In the videos I give you tricks to adapt recipes to the taste of your family. I also tell you which ones are perfect for adapting to a crowd or serving after a very long day or sticking in the oven to be ready when you get home from gym.
My goal is that after I walk you through this way of cooking the meat (and rice) ahead of time so that you can eat quickly and with minimal mess in the future, you will be sure to apply these time-saving concepts to any meals. you like the best.
To prove that these meals are not fancy (and to lower unrealistic expectations). I share the list of fourteen meals and the list of ingredients. Don’t buy this $16 course if you want vegan or gourmet recipes.
If you’re (already) making your own spaghetti sauce and mushroom soup, but want to learn the cooking style that will help you get dinner on the table quickly on a busy evening, I think you’ll learn from this course. You can use your own homemade versions of the listed ingredients and you should be fine.
If you’re (already) making your own spaghetti sauce and mushroom soup, I’m not going to teach you how in this course, and I’m going to advise you to continue with the canned or canned versions for now. The great thing about learning this way of cooking is that it frees up time so you can take the time to make your own spaghetti sauce in the future because the rest of the meal goes so quickly.
Even though I planned to complete this course MONTHS ago, summer is a great time for it, as this cooking style is perfect for unpredictable days, and learning something new is great for this off-the-routine season.
Recipes for the following meals are included:
Porcupine Meatballs (made from ground beef, not actual porcupines) in “Mushroom Gravy” over Mashed Potatoes, Pesto Chicken over Pasta, Alfredo Chicken Spinach Pasta, Chicken-Rice Bowls, TexMex Casserole, Taco Soup, Chicken Salad Sandwiches, Sausage and Hashbrowns, Taco Salad Shepherd’s Pie, Skillet Lasagna, Chicken and Noodles, Chicken Fried Rice, Pizza Casserole, Roasted Asparagus, Oven Baked Corn, Roasted Broccoli, Parmesan Pull-Apart Bread
If you didn’t eat four of those recipes, I still think you’ll learn enough that the course will be worth it. If you weren’t eating six or more, I’d skip it.
Ingredients for the recipes include:
Chicken Tenders, Ground Beef, Smoked Sausage, Tomatoes (optional), Canned Tomatoes, Broccoli, Carrots, Asparagus, Refrigerator Biscuits, Croissant Rolls or Baguettes, Refrigerator Crescent Rolls, Butter, Shredded Cheddar and Mozzarella Cheese, Sour Cream, Eggs, Rice, Pasta, Instant Mashed Potatoes (or homemade if you already make them regularly), Spaghetti/Marinara Sauce, Alfredo Sauce, Rotel, Pesto, Cream of Mushroom Soup, Chicken Broth, Mayonnaise, Ranch Dressing, Ranch Dressing Dry Mix, Frozen Vegetables, Hashbrowns, Taco Seasoning, Chicken Broth, Chopped Onion and Garlic.
If there are any ingredients you despise, I talk A LOT about leaving out things you don’t like because we’re pretty picky eaters.
And of course, if you decide it’s not helpful to you, you have 30 days to request a refund.
Go here to buy Make Dinner Happen for $16.