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As most of you know, my husband and I have been going through some major changes around the homestead.  He’s starting a new position in the same company and me with my rather busy slate of writing assignments.

That said, it’s not just the re-grouping in hours we‘re adjusting too, it’s also the the fact that he’s now back to working weekends and late nights.

This is making mealtimes rather hard to conjure up.  Case in point:  I had a full day of meetings, interviews and writing while he left home at 9 and called to tell me at 6:30 that he’d “hopefully” be home in another hour.

Meals are difficult to plan.  We enjoyed eating at decent hours and together, but I have a feeling that with the exception of his days off our early meals will be around 8, if we‘re lucky.  He’ll have to stay until closing on some days-so I’ll go back to eating early and making up his plate and lunch long before he gets to enjoy either one.

What to serve?  What to shop for?  Here are some handy fridge and pantry items that help:

Think casseroles, lasagna and other baked dishes.  These can be made ahead, portioned out and frozen.  Since DH hates sandwiches unless they‘re freshly put together-I portion out things in “3’s“.  One dinner and a lunch. Use the old standby-the crockpot.  Soups and stews are great and you have enough for a few days at a time.  Just learn how to re-create your favorites by serving them over different starches-rice, pasta, potatoes and lower the carb factor and serve it over some spaghetti squash.

When serving the veggies (unless they‘re part of whatever you’ve put together), serve salads-use different greens, try a chopped root salad, different recipes for slaws.  Change out the cabbage and use jicama, celery root and other shreddable veggies.

And last, use the old teaching adage:  KISS (keep it simple silly)

And steak or roasted chicken?  Save it for your “off” days and make enough to use for lunches then too!

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