Planning ahead will give time for school activities

With school starting up, we need tips for time savers in our meal preparation so we'll have time to help with homework, sports or band practices, and all the other things that come with the busy life of a family with school age children.

We need to be able to pit together a healthy, low carb meal quickly and effortlessly.

One way to do this is to do some meal prep in advance. You can chop onions, peppers, and celery in bulk. Then you dry it with paper towels, spread on a cookie sheet and freeze. After they are frozen, store in a freezer bag. Take out the amount you need and store the rest back in the freezer. 

You can also prepare meats the same way. Grill some chicken, thin steaks or ham. After it cools, cut the meat in bite size pieces or into strips, depending on your recipe. Separate into meal size amounts and freeze in freezer bags. Use a bag for each meal.

Prepare chicken, beef or vegetable stocks using your favorite recipes. Cool and store in pint jars, freezer bags, or plastic ware. Freeze these and take out the package amounts you need for the recipe you are using.

Another time saving tip is to prepare casseroles ahead of time and freeze. Nothing is better than a home cooked meal (prepared earlier), thawed and heated in no time for a great family meal.

Effortless cooking takes planning. Read your recipes ahead of time. Decide what steps can be prepared at an earlier date and complete those steps, and store for easy access. Make sure you clearly label each item and date it. Don't forget, completing prep work early will take storage space. Organize your refrigerator and freezer so that you have room and it is easily accessible. Just remember that a healthy, low carb lifestyle takes planning and motivation.

Low Carb Mongolian Beef

1 lb Flat Iron steak, thinly sliced against the grain

1/4 cup Coconut Oil

3 Green onions, cut into 1-inch long diagonal slices

Marinade

1/4 cup C\coconut aminos

1 teaspoon gresh root ginger, peeled and ginger. Do not use powdered ginger.

2 cloves garlic , chopped

Cut the steak into very thin slices against the grain.

Add the sliced beef to a small ziplock bag and add the coconut aminos, peeled and grated root ginger and garlic. Let marinate for 1 hour in the fridge.

When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.

Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef.

Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for just 1-3 minutes.

When the last batch of meat is in, add the green onions and cook for the last 30 seconds to 1 minute.

Cook the remaining marinade for just a minute or two in your wok after the last batch of beef has been cooked, and serve with the beef.

You can prepare this completely and serve now, or prepare through cooking the meat and freeze meat and pan dripping/marinade. To use for a meal, thaw and heat the meat, Add green onions and cook 1 minute. Cook pan drippings and marinade until heated thoroughly.

Low Carb Mexican Casserole

1 lb ground beef

1 jalapeno pepper, seeded & chopped

1/2 medium red bell pepper, chopped

1 garlic clove, minced

12 oz bag cauliflower rice, steamed

1 10 oz can diced tomatoes with green chiles, drained

1.5 Tbsp + 1 tsp taco seasoning, divided

1/4 tsp garlic powder

1.5 cups shredded Mexican blend cheese, divided

1/4 cup water

Preheat oven to 375 and spray an 11×7  or 8×8 baking dish with non stick cooking spray.

Add ground beef to a large skillet and break apart with spatula. When beef is browned and just slightly pink, add chopped jalapeno, bell pepper and garlic.

Cook until peppers are soft and beef is cooked through. Drain excess grease, if any.

Add diced tomatoes, 1.5 Tbsp taco seasoning and water to beef mixture; simmer for 5 minutes or until liquid is absorbed.

While mixture is simmering, steam cauliflower rice in microwave per bag directions until water is absorbed.

Add cooked cauliflower rice, 1 tsp taco seasoning and 1/4 tsp garlic powder to skillet; stir to incorporate. Stir in 1/2 cup shredded cheese.

Pour into baking dish and freeze.

In thaw and top with 1 cup of shredded cheese.

Bake for 20-25 minutes, until cheese is melted and brown.