The making baked potatoes in the crock pot idea is rocking my world almost as much as the freezing muffin batter idea. I love it when delicious, simple, and healthy all come together in the same sentence (and on our plates).
Now that we’ve started school, I really need easy lunches that don’t take long to prepare. (Which is funny to say, because it’s not like on non-school days I look for meals that are difficult and time consuming. Easy, real food cooking is the way I roll.) The food I’ve made and put into my freezer has helped a ton. I also decided to try throwing potatoes into the crock pot on “hi” instead of “low” one day so they’d be done by lunchtime. It worked perfectly.
Then, I rewarmed some leftover roast and gravy, thinking that would taste great on the potatoes. (It did.) We have garden fresh green beans, plus we’ve been picking loads of tomatoes and peppers. This lunch went together so easily, was very filling, and super nourishing!
It was also so pretty that I had to take a picture.
The point of this story: Crock pot baked potatoes are going to be a regular lunch around here. And the other point of this story (or rather, a reminder and encouragement): It is very easy to add fruits and vegetables to a meal to add lots of extra nutrients. We are blessed to have access to such variety. Don’t hold back on fruits and veggies!
What are some of your favorite, quick, healthy lunches?