So what I do is cook double the amount of food I normally cook on the days I'm home. Some of it hangs out in the fridge for the 6pm days, to be reheated in the microwave, and the rest is packaged into the freezer to be defrosted for other 6pm days.
I've read where some people do an enormous batch cook on one day a month and make their meals for the rest of the month. That alternately overwhelms me and bores me.
Here, I am making a double batch of BBQ (as it's called around here - the rest of the world calls it sloppy joe). I subbed in cooked lentils for the fourth pound of ground beef. I also experimented with putting all the ingredients in the slow cooker, not pre-cooking or frying anything first, and cooking it on high for about 5 hours. The texture was very soft and soupy. Not terrible, but I now know I prefer the stovetop method.
|Mennonite Community Cookbook|
I split it into four portions, and we had one for supper. The other three went in the freezer.
All the schedule pieces that flew up into the air in August are slowly settling into place. We are happy. We generally have homemade, hot suppers that almost appear on the table at 6pm. There is generally clean laundry. The house generally gets vacuumed. I get time at home alone while the rest of the family is out in the world learning and working (bonus: with everyone away more, the house is less dirty!).
But I'll take any 6pm supper tips you want to offer. . .