March 27, 2013 Leave a comment
Yesterday our homeschool field trip club visited a museum in the city where Mr. M works. Because of our schedule, we would be eating lunch at the museum, and all five of us would be eating dinner in the inevitable traffic jam on the way home. Thus, I had to make all three meals for the day before leaving the house in the morning.
Breakfast was the usual: yogurt or Instant Breakfast (depending on the kid), cereal, fresh fruit.
Lunch was hummus wraps with whole-wheat tortillas (hummus was homemade because it’s cheaper and I’m allergic to tahini; tortillas were store-bought because I can only do so much with my time). We also brought along small Tupperware snack cups of apple sauce, the last three juice boxes someone gave us, and a large tumbler of water for myself.
Dinner was spiral noodles and peas in cream cheese mushroom alfredo. It was mushroom alfredo because, surprise, we were out of evaporated milk; I subbed a can of cream of mushroom soup from our emergency stash. We gave the Tupperware microwave pasta cooker one. last. try. The results were passable, though they were a bit gummy and did take longer than the 9 minutes the recipe promised. I was pleasantly surprised to find that our dinner was still hot by after 7 hours. I made sure to preheat the Thermoses with boiling water for five minutes, then I heated a rice bag in the microwave (the kind you use for sore muscles) and placed that between all the Thermoses in a bag in our trunk. So, the meal itself took fewer than 20 minutes to cook, but I may have gone over with the prepping of Thermoses. Thermi? Hm.