Current Fridge Protein & Leftover Inventory (Start of Day)
Frozen sliced meatloaf
Fresh produce and salad ingredients
Very little prepared protein remaining in the refrigerator
Dinner insurance options available in the freezer
Morning — Smoothies, Bacon, and Toddler Logic
Breakfast was pretty simple today.
My teen made a strawberry smoothie for a couple of the kids.
We also had:
- bacon
- toast
And my three-year-old reminded me once again that toddler decision-making is a mystery.
She requested a snack platter.
So I made the snack platter.
Then she didn’t want the snack platter.
So I put it in the refrigerator.
Then a little while later she absolutely wanted the snack platter.
It’s the kind of thing that feels exhausting in the moment but is also hilarious when you step back and think about it.
After breakfast we assessed the homemade bath bombs…I posted about this a few days ago. I fear that the recipes did NOT work well…so now we’re left with baggies of ‘bath bomb chunks’….kids say they still plan to use them and we’ll see how that goes!
Morning — Playground Snacks
Today was playground day.
Last week I brought pizza, which worked surprisingly well.
This week was going to be warmer and I knew we probably wouldn’t stay as long, so I switched strategies and packed heavier snacks instead.
Everyone helped choose what they wanted.
The cooler included:
- cucumber slices
- Cutie oranges
- pretzels
- peanut butter cups for dipping
- yogurts
- cheese sticks
I also packed extra water.
One of my favorite things to bring is a large insulated thermos that originally belonged to my son’s soccer gear collection.
It pours easily and keeps plenty of cold water available, which is especially nice on hot playground days.
Lunch — Teen Cooking Win
When we got home from the playground everyone was hungry.
For most of the kids I baked:
- chicken nuggets
- chicken strips
Both freezer staples from Costco.
Meanwhile, my teen made her current favorite lunch.
And honestly, I think this is one of the best examples of finding recipes that make teens excited to cook.
Caesar Salad Pizza Wrap
Her method:
On parchment paper:
- mozzarella cheese
- a little Parmesan cheese
- pepperoni slices
Bake at 350 degrees.
The key is watching carefully until the edges begin turning brown.
Not just melted.
Brown.
Once it reaches that stage:
- remove from oven
- immediately lift off parchment
- transfer to a plate
- fold in half
As it cools, it becomes a crispy shell.
Then she makes a Caesar salad with:
- lettuce
- onion
- chicken
- Caesar dressing
- Parmesan cheese
And stuffs the salad inside the crispy cheese shell.
She absolutely loves these.
And what I like about recipes like this is they’re fun.
When people talk about teaching teenagers to cook, they often focus on capability.
But part of becoming a confident cook is finding foods you’re excited to make.
Not every beginner recipe has to be practical.
Sometimes it just has to be interesting enough that they want to cook it again.
She was already brainstorming future versions:
- taco-style shells
- walking taco fillings
- different cheeses
- different salad combinations
And I think that’s exactly the kind of creativity that keeps teens engaged in the kitchen.
Dinner — Frozen Meatloaf Saves the Day
Tonight was a perfect example of why I always make two meatloaves.
My husband had been out of town for a couple of days and was finally coming home.
It had been a long week.
I wanted a good dinner waiting for him, but I didn’t want to spend an hour cooking.
So I pulled out one of my frozen sliced meatloaves.
My Favorite Meatloaf Reheat Method
In a large skillet:
- olive oil
- chopped onion
- diced tomatoes
- salt
- pepper
- garlic powder
- Italian seasoning
I sauté everything for a few minutes.
Then I layer the frozen meatloaf slices directly into the pan.
Put the lid on.
Low heat.
Walk away.
That’s it.
The meatloaf slowly reheats while soaking up all those flavors from the vegetables.
It turns into something that honestly tastes even better than it did the first night.
For sides I made:
- pasta
- roasted vegetables
- steamed broccoli
I always make both roasted and steamed vegetables because I have a few kids who strongly prefer one over the other.
It’s a small adjustment that keeps everyone happy.
Dinner came together quickly, my husband walked into a real meal after being away, and I didn’t have to spend the entire evening cooking.
Post-Dinner / Looking Ahead
What’s left now:
Fresh produce
Small amount of leftover meatloaf
Pasta
Vegetables
Dinner insurance options (probably pulling out some ground beef tomorrow)
At this point the refrigerator is definitely running low on ready-to-eat proteins.