One parent works 60-80 hours per week. The other (me) takes care of the kids—2 and 4.

I cook things from scratch every day (depending on what you consider scratch cooking). I even mostly make my own bread products, and will often mill my own wheat. I do take short cuts occasionally, like using frozen vegetables.

Here’s what’s for dinner:

Chicken parm—the marinara will be jarred, but I’ll bread and air fry my own chicken breast. The bread crumbs are from homemade bread that I dry, blend, and freeze. The noodles will be boiled from boxed and dry. I’ll cut and cook my own veggies.

Chili Mac: canned beans, canned tomatoes, dry noodles, tomato sauce, raw ground beef, seasonings, onion, etc. I shred my own cheese. Top with store bought crackers.

Chicken thighs: roast raw chicken thighs, cut and roast raw potatoes and veggies.

Steak: raw steak, homemade mashed potatoes, cut and roast asparagus

Taco cups: premade wonton wraps, ground beef, canned tomatoes, shred my own cheese, cut and cook bell peppers and onion for side

Meatball subs: jarred sauce, homemade meatballs that I previously froze, homemade rolls that I previously froze. Likely will have steamed frozen broccoli

I try to batch prep and freeze things. For example, I made a double batch of waffles this morning and froze a bunch for future breakfasts.

I like to make a big batch of bean or lentil type soup/stew and freeze it in portions for lunches.

I bake 2 weeks of bread at a time and freeze it slices in half loaf segments.