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With all the Hoopla about Turkey Day we often forget that in between breakfast and the Big Event that there is another meal. With four small children telling them to grab some cheese and crackers is not an option. So I’ve come up with some easy make ahead options. I love Lentil Soup with Veggies. It’s healthy, light and does not use coveted space in the oven. Round this out with a grilled cheese and you have a great lunch in under 15 minutes- which can handily be eaten somewhere other then the kitchen.   Lentil Soup with Vegetables 1 Bag Yellow Lentils 2 mediumRead More →

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This recipe is a great way to highlight one of my favorite fall vegetables. The squash can be roasted a couple of days ahead so its a great prep recipe for the upcoming week.   1 spaghetti squash 2 cups shredded cheddar and mozzarella mixed 2 tablespoons heavy cream 1 small yellow onion sliced thinly 1 tspn salt 1/2 tspn freshly ground black pepper (or several turns of the grinder) 2 teaspoon olive oil   Pre- heat oven to 400. Cut squash in half, scrape out seeds and place on a baking sheet. Pour 1 teaspoon of olive oil onto each half and rub theRead More →

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This is one of my kiddos favorite dishes. Country Captain is a Southern Classic and there are a million different versions- this is my riff on it. It’s great for a make ahead dinner since its cooks for a bit and can be re-heated easily. Country Captain is also, a great way to introduce your children to curry. Serve on a Bed of Rice to catch all of the flavors and a Big Green Salad.   Serves 6 1 Chicken cut into 8 parts 1 package of chicken legs of thighs bone in 4 strips bacon diced 1 medium white onion diced 1 Red BellRead More →