A secret to always being prepared with a dinner plan is to think about what you can cook and have on hand as a versatile ingredient. There are so many things you can prepare in as little as ten to fifteen minutes that can be used in multiple ways.
This routine has saved me a lot of stress over the years and led to some remarkable meals. If you cook it, you’ll use it, like this lamb roast.
I saw it in the freezer yesterday, so I took it out to thaw. I wasn’t sure exactly when we’d eat it, but I had a feeling it would come in handy this weekend while I was busy getting ready to leave for a trip. I knew it could be served warm or cold with Dijon or aioli on the side. The kids could have it for lunch, my husband could slice it for a sandwich to take to work, and we could chop it up and toss it with rosemary and marsala wine or cream. However we served it, it would be appreciated!
So, last night, while making dinner, I prepared the lamb. I cut some slits in it, placed slices of garlic inside, lightly coated it with olive oil, and added about two tablespoons of butter on top, along with fresh rosemary, sea salt and pepper. Then, I popped it in the oven to roast. Easy.
Thankfully, I had this roast lamb on hand today because it was a crazy busy day, and when it came time to prep dinner, I didn’t have time to make the shrimp and avocado dish I had planned. Instead, I warmed up some lamb, used the leftover risotto, made a quick salad, and dinner was ready in minutes!
To help you make dinner easier this week, take a minute to think of what ingredients you can roast in the oven. Perhaps a chicken, pork shoulder, lamb, or chuck roast, bell peppers, zucchini, or eggplant. You can also boil potatoes and pasta or make rice to have on hand. None of the ingredients take much time to prep, and once they are cooked, you can make meals in minutes.
If you need any ideas, please write to me. I’d be happy to help you make dinner!
