Summary

Hi, I’m sharing my meal prep routine for the week, emphasizing the benefits of cooking ahead to simplify busy schedules and featuring a grass-fed pot roast recipe. Click the video to watch!

Weekly Dinner Prep: How Prepping Ahead Simplified My Week

Making weeknight dinners doesn’t have to be stressful, and this week I set out to prove that. With my busy schedule, I needed a better way to handle family meals without resorting to takeout. After several hours spent prepping meals on Monday afternoon, I had an easier, smoother week with little to no dinner stress. Here’s how I got everything ready.

Starting with a Grass-Fed Beef Pot Roast

I kicked off my meal prep with a grass-fed pot roast from our local farmers market. If you haven’t cooked with grass-fed, grass-finished beef before, the trick is to cook it low and slow, and using an acid like vinegar helps break down the meat, making it more tender. I added aged balsamic vinegar (a fig-flavored one that pairs wonderfully with beef), a dash of Worcestershire sauce, and seasoning. After searing the roast, I brought it to a gentle boil and lowered the heat.

Next, I peeled and chopped a rutabaga to add to the pot. Rutabaga can handle a long, slow cook without turning to mush. I also included onions, fresh garlic from my garden, and a handful of baby carrots that had been hanging around in the fridge. The roast went into the oven at 325°F for several hours to become tender and full of flavor.

For sides, I had a plan to roast some tiny organic potatoes from Costco. I considered smashing or mashing them later – we’ll see how I feel when it’s time to serve. Along with the roast, we’re having a hearty salad with fresh greens from my local farmer’s stand, paired with veggies from my garden like tomatoes, cucumbers, and bell peppers.

Prepping for Future Meals

While the roast was slowly cooking away, I turned my attention to prepping for the rest of the week. First up: fajitas or fajita bowls (haven’t decided yet), which I prepped by cutting bell peppers and tossing them with cilantro-infused olive oil and some Mexican fiesta seasoning I had on hand. This will be an easy dinner to throw together when time is tight. I stored the seasoned peppers in the fridge, ready to go.

With two boys in college, our dinner headcount varies day-to-day. Some nights, it’s just me and John, so I’m learning to make enough food without overcooking. But I’m also ready for when they show up needing a meal.

Adjusting Portions and Avoiding Waste

There’s been a bit of a learning curve in cooking for fewer people. On nights when it’s just the two of us, I try not to overbuy or overcook, and instead prep meals that are easy to scale down or keep for leftovers. The goal is to have tasty meals, without the temptation to head out for dinner just because our table is smaller.

Keeping meals prepped is key here. For example, I found a deal at the store—buy one, get one free on protein. That makes for a cheap fajita night at $4.29 rather than buying pricier options, like the whole chicken I picked up for another meal. I also realized that Aldi’s prices aren’t as competitive as they used to be; their packaging is smaller, and the prices are going up, meaning I have to be strategic with where I shop. Look out for those deals when you can, and don’t be afraid to plan for canned chicken or other cheaper alternatives if necessary.

Chicken Soup and Frittata: Midweek Lifesavers

Later in the week, when things get busier, I like to have something super simple to heat up. Leftover chicken soup will probably be our go-to on Wednesday since I have choir practice. Paired with grilled cheese, it makes for a quick, stress-free dinner.

Eggs are another lifesaver in my kitchen. I have plenty, thanks to our hens, so I decided to make a zucchini frittata to use up some garden veggies. Frittatas are beyond easy: just mix your eggs with cream, sauté some veggies (like zucchini, onions, and peppers), stir in cheese, and bake. It works for breakfast, lunch, or dinner. Plus, it’s a great way to use whatever bits and pieces you have in the fridge.

Honey Pumpkin Bread: Cozy Fall Favorites

I also tried out a new recipe for Honey Pumpkin Bread from Sue Becker’s cookbook, using freshly milled spelt. I’ve been getting into milling my own grains, and this recipe was the perfect cozy, fall-flavored treat. This bread makes for a fantastic breakfast paired with yogurt.

Pumpkin bread is one of those recipes you’ll keep coming back to—it’s a crowd-pleaser, and it barely lasted a few days in our house.

Final Dinner Touches and Sourdough Plans

As the day wound down, I felt the satisfaction of seeing everything come together. I decided not to smash the roasted potatoes; they looked perfect just the way they were. The pot roast with rutabaga and baby carrots was tender and flavorful.

I also pulled my sourdough starter out of the fridge and gave it a good feeding. I’ve had some subscribers asking about using sourdough for sandwich loaves using my Zojirushi Bread machine, so I’m planning to experiment with that soon. My starter will need a few days to get back to life.

Wrapping Up a Productive Prep Day

By the end of the afternoon, everything was ready: meals for the next few days, breakfast set with pumpkin bread, and enough leftovers to keep things effortless. I even sneaked out to the greenhouse to check on my seedlings. After a busy but productive day, I’m ready to settle in for the evening and enjoy the dinner I worked hard to put together.

Preparing meals in advance isn’t just about saving time. It’s a way to reduce stress, save money, and avoid last-minute drive-thru dinners. Planning, especially as we head into fall, is going to be key for me as we adjust to new routines with work and family. I’m finding my rhythm again, and it feels so good.

What About You?

What parts of getting older do you find more challenging? For me, it’s opening jars! Leave a comment below and share your thoughts.

Thanks for hanging out today, and I hope this inspires your own meal prep ideas for making the week a little easier. See you next time!

• 00:00 🧁 I introduce my Sourdough Sweet Potato Chocolate Chip Muffins, emphasizing their deliciousness and sharing a glimpse of the moist inside.
• 01:13 🌽 Highlight the importance of breakfast, especially during a pantry challenge, and introduces the nutritious aspects of the muffins.
• 02:06 🌾 I discuss using freshly milled Corazon wheat (kamut wheat) for its health benefits and affordability, suggesting alternatives for those without a mill.
• 03:00 🍠 In adapting to the pantry challenge, I utilize organic sweet potato puree, explaining the option of using gluten-free flour and suggesting a kefir substitution for sourdough.
• 10:19 🔄 Explain the benefits of fermentation in the muffins, including improved gut health and reduced blood sugar impact, while also offering optional nutritional enhancements.

My Sourdough Sweet Potato Chocolate Chip Muffin Adventure

Hey there, folks! Brandy here, your home chef extraordinaire, and I’m beyond excited to share my recent kitchen experiment – the Sourdough Sweet Potato Chocolate Chip Muffins. Get ready to join me on a flavor-packed ride through my latest YouTube video, where I spill the beans on crafting these scrumptious delights.

In the video, I spill the beans about how I tweaked my go-to sourdough pumpkin recipe to create these mouthwatering muffins. Trust me, they’re not just good; they’re fantastic. I wanted to give you a sneak peek into the delightful world inside these treats, and I’m stoked to share the recipe details in the video description.

Despite a few health bumps in my family’s road, I rolled up my sleeves and dived into making these muffins because, let’s face it, breakfast is a big deal. Especially when you’re in the midst of a pantry challenge, trying to whip up something nutritious from what you already have. Leftover pot roast for breakfast? Not my style. These muffins, though – that’s a different story.

Now, let’s talk ingredients. I wentfor freshly milled Corazon wheat (aka kamut wheat), organic sweet potato puree, and a cup of sourdough discard for that extra oomph. And don’t worry if you’re not a wheat miller or sourdough aficionado; I’ve got alternatives for you too. This recipe is all about inclusivity.

As I mixed in brown sugar for that touch of sweetness, I also threw in some tips for those adventurous enough to try honey or maple syrup. The Danish dough whisk made its debut in the video, making the mixing process a breeze – perfect for muffin-making enthusiasts.

Throughout the video, I shared nuggets of wisdom on achieving the perfect consistency and why fermentation is the unsung hero in the nutritional game. I’m pretty jazzed about the perks of fermented foods – think better gut health and tamed blood sugar levels – and I can’t wait to share the excitement with you.

The grand finale? A taste test, of course! I spilled the beans on my initial thoughts, building up the suspense for the real test – what my family thinks of these muffins.

If you’re on the lookout for a tasty yet health-conscious addition to your culinary repertoire, my Sourdough Sweet Potato Chocolate Chip Muffins might just steal the spotlight. Stay tuned for more culinary escapades and delightful recipes straight from my kitchen.

-Brandy SowingBack.com 🙂

Recipe:

Sourdough Sweet Potato Chocolate Chip Muffins Recipe

• 1 can or 2 cups sweet potato puree
• 2 cups of freshly milled flour (all purpose & GF)
• 1 cup of sourdough discard
• 1 cup brown sugar
• 1/2 oil
• 3 large eggs
• 2 tsps. of vanilla
• 2 tsps. of cinnamon
• 2 tsps. baking powder
• 1 1/2 tsp of baking soda
• 1 tsp of salt
• 1 cup of chocolate chips
• Note: No sourdough; use 1/2 cup flour and 1/2 cup kefir instead.
  • Preheat oven to 350 and grease muffin tins.
  • Mix everything together and scoop 2/3 full in muffin tin.
  • Bake 20 minutes or until toothpick comes clean.

• 00:00 I introduce the Nesco Smart Pressure Canner, showcasing its versatile functions beyond pressure canning.
• 01:08 I emphasize the efficiency of using both the stovetop canner and electric canner simultaneously.
• 03:32 Explain reasons for choosing the Nesco canner over other options, highlighting altitude compatibility.
• 05:39 Demonstrates the importance of lubricating the gasket for the longevity of the pressure canner.
• 08:16 Preparing the Nesco canner by adding warm water and starting the browning function.
• 09:47 Here I’m organizing my jars, emphasizing the need to heat them to avoid breakage during the canning process.
• 12:53 Demonstrates filling jars, wiping rims, and securing lids in preparation for pressure canning.
• 15:46 Shows the process of loading jars into the Nesco canner, highlighting capacity.
• 17:51 Explains the steps to set the Nesco canner on exhaust before switching to airtight mode for pressure canning.
• 21:15 Updates on the process, indicating the Nesco canner’s countdown and the ongoing stovetop pressure canner.
• 25:28 This is my (cautious) approach to letting the canners cool down and opening up about my first experience using the Nesco canner.
• 27:49 Reflects on the amount of steam produced and offers suggestions for better ventilation during canning.
• 29:28 Utilize your kitchen tools regularly and don’t reserve them for special occasions. Everything is meant to be used and enjoyed.
• 30:47 The Nesco canner has proven to be helpful and easy to use, especially for pressure canning. It simplifies the process and offers exciting possibilities for the upcoming gardening season.
• 31:15 The jars from the Nesco canner look great, with no signs of siphoning. Leave them to cool for about 24 hours before checking the seals. The canning process has been successful, and the user is pleased with the results.
• 32:00 The user is thrilled with the Nesco canner’s performance, highlighting its ability to yield 18 pints of pizza sauce from homegrown tomatoes. The siphoningissue was avoided, making it a great investment for future use.
• 32:42 The Nesco canner was purchased from Amazon.

Hey Everybody!

My Nesco electric smart pressure canner is a game-changer for home canning. I recently put it to the test while preserving my homemade pizza/pasta sauce, and it exceeded my expectations.

Let me take you through it step by step. First off, I wanted you to see the inside of this Nesco canner. It’s not just a smart pressure canner; you can also use it as a steamer, water bath canner, slow cooker, or even to brown stuff. The versatility is impressive. I’m not much into using it as an insta pot, but the pressure canning and water bath canning features caught my attention.

One of the reasons I got the Nesco canner was to streamline my canning process. With my stovetop canner, I often ended up having to do the whole process twice because of limited jar space. The Nesco allows me to have both the pressure canner and water bath canner going at the same time, making it a one-and-done deal. A real time-saver.

Especially during garden season, working with smaller batches makes things easier. The Nesco provides that flexibility. Plus, thinking ahead, when I won’t need to preserve large quantities, it’s perfect for smaller portions. It got me thinking about the health benefits too. As my family size changes, I can still preserve for my kids without the need for excessive quantities.

What caught my eye in the research phase was the Nesco’s altitude adjustment feature. If you live at a higher altitude, this canner has a weight that ensures the right pressure for sealing, which is crucial. Even though I don’t necessarily need it for my location, it adds an extra layer of comfort.

Now, there were other options out there, but the Presto stovetop canner, although good, had a higher price tag. In my research, the Nesco came out on top, offering reliable results. Affordability matters, and if it does the job well, it’s a win-win.

Using it for the first time, there was a bit of steam, as expected. I have a massive vent hood that took care of it, but it’s worth mentioning. If you’re concerned about steam, placing it near a window is a smart move. I might try that next time.

In conclusion, the Nesco Electric Smart Pressure Canner made my canning process enjoyable. It’s user-friendly, efficient, and suits my needs perfectly. If you’re into home canning or thinking about starting, this could be a fantastic addition to your kitchen.

For more details about the Nesco Electric Smart Pressure Canner, check out their official website. Happy canning!

– Brandy 🙂

SowingBack.com

Fun stuff I used in the video (Disclaimer: I receive a small commission if you purchase):

Nesco Smart Canner

Presto Canner

Norpro Canning Kit

Norpro 1951 “The Original” Sauce Master

Roaster Oven 22 quarts

• 00:01 🍅 My new kitchen gadget, the Norpro 1951 Sauce Master, without instructions, hoping it eases tomato processing.
• 03:15 🌶️ My experience with different canned sauces, preferring a homemade pizza sauce using dried herbs and fresh ingredients.
• 05:56 ⚖️ The new electric pressure canner by Nesco, aiming to expedite canning processes, but cautions about its use at high altitudes.
• 08:41 🍅 The Sauce Master food strainer but faces challenges with frozen tomatoes, later opting for her Vitamix due to machine issues.
• 13:30 🛠️ The truth! My review and with the Sauce Master’s performance, finding it challenging and messy, and decides to use her Vitamix for better results with frozen tomatoes.

Pizza Sauce Journey 🍅🍕

Hey Everyone!

Trust you’re doing well. Just had to share this recent kitchen escapade with you – a rendezvous with my new kitchen gadget, the Norpro 1951 “The Original” Sauce Master!

My “Quest”

So, I recently picked up my beef and pork share from the local rancher, which triggered Operation Clear-The-Tomatoes from last summer’s garden. 🍅

Meet the Kitchen Whiz

Cue the entrance of Norpro 1951 – a device without instructions. But hey, I’m all about the challenge, so armed with a picture on the box, I assembled it and hoped for the best.

Tomato Overload Chronicles

Bags and bags of last year’s tomatoes were staring at me. I’d canned my fair share of salsa and pasta sauce, but a revelation hit – the salsa lacked that flavor kick. Time for a homemade pizza sauce experiment!

Sauce Master Drama

Enter the Sauce Master Food Strainer. The game plan? Wash, core, and score the tomatoes, letting this contraption do its magic. However, reality check – it wasn’t the seamless process I envisioned.

Hurdles and Improv

Early batches showed promise, but frozen tomatoes threw a curveball. After a bit of tinkering, I opted for my trusty Vitamix for a smoother operation. Crisis averted.

The Pizza Sauce Symphony Continues

Despite the glitches, the adventure marches on. Translucent onions, minced garlic, and a dash of dehydrated green bell peppers – the sauce is taking shape. The finishing touch involves my immersion blender for that perfect consistency.

Tomorrow’s Grand Finale

Tomorrow marks the big day – canning day! Presto canner, meet my new Nesco electric canner. A three-day rollercoaster, but the dream of savoring homemade pizza sauce keeps the excitement alive.

I’ll keep you posted on the saucy outcome. Fingers crossed for a flavorful finish! 🤞

Best,
Brandy from SowingBack.com

Fun stuff I used in the video:

Norpro 1951 “The Original” Sauce Master

Roaster Oven 22 quarts

Le Creuset Cast-Iron Round Dutch Oven

#pizzasauce #homeadepizzasauce