With back-to-school around the corner, I thought it would be helpful to devote a post to fast dinner ideas. This summer I enrolled the boys in swimming lessons, so for two weeks they went every weekday at 6:30pm. It was a great way to tucker them out for bedtime, but it made dinner-time a little tricky. I had to think of quick meals that I could prepare after work and have everyone fed and ready to go in time for the boys' lessons. These crockpot baked potatoes were a perfect solution. Earlier in the day, I wrapped up potatoes in tin foil and put them in the crockpot to cook.
By dinner, the potatoes were ready to be enjoyed. I made dinner a simple "baked potato bar" by preparing a variety of toppings and letting everyone help themselves to what they wanted.
The boys loved that they could top the potatoes themselves with the toppings they liked best. They both liked cheese, broccoli and sour cream on their potatoes. Cole didn't really eat much of the potato, just the toppings, but that's ok. At least he ate something! Bennett struggled a little bit with eating the potato too, but after I cut it up well for him he dug right in.
Here are some other quick dinners that we ate over those two weeks. I'm sure I'll be making many of them again once the kids head back to school and the crazy fall schedules begin. I sure will miss our lazy summer days
- Spaghetti with pasta sauce and garlic bread
- Perogies with garlic sausauge, sauteed onions, and sour cream.
- Black bean quesadillas (just combine a 19 oz can of black beans, lightly mashed, with a handful of shredded cheese and a few spoonfuls of salsa. Spread onto tortillas and fold them. Bake for 10 minutes at 350F).
- Multigrain fish sticks and oven fries
- Scrambled eggs and hashbrowns with toast
- Stovetop tuna casserole
- Fritatta (great for using up any leftover baked potatoes!)
- Soup and grilled cheese sandwiches
- Tuna melts
- Basic chili with rice
- Fettucini Alfredo with baby clams (I use this recipe, sub canned baby clams for chicken for a faster meal).
Crockpot Baked Potatoes
5 or 6 large Russett potatoes
Scrub potatoes well. Using a fork, poke the potatoes with holes. Wrap each potato in aluminum foil and place them in a crockpot. Cover and cook on low for about 6 hours, or until potatoes are cooked through.
Serve with your favourite toppings.
- Cooked broccoli, chopped
- Shredded Cheese
- Sour Cream
- Bacon bits
- Sliced green onions
- Canned Chili-Style baked beans, heated
- Avocado, chopped
|14 weeks Belly Shot|