Life is Full, Dinner Doesn’t Have to Be Stressful
The school year is in full swing over here! With three kids in three schools—plus work and after-school activities—life feels very full. Family dinners are still a priority in our house, but they look a little different in this season. To save time, I shop less often and keep my freezer stocked with extra meat, bread, and frozen produce.
The Meat Struggle is Real
Most of my dinner stress comes down to the protein. I don’t always have hours to marinate chicken, and nothing throws me off like forgetting to defrost meat. That’s why I “outsource the meat.” I keep fully-cooked, vacuum-sealed proteins in my freezer that I can heat up quickly and pair with sides. They’re cooked sous-vide, so they stay fresh and juicy. If you’re hesitant about reheating in the pouch, just cut them open and heat on the stovetop or in a slow cooker with ¼ cup water. You can also pick these kinds of pre-cooked meats up on the fly for a quick dinner in a pinch.
Favorite Prepared Meats (Kid-Approved!)
Add a can of black beans and serve over rice with guacamole and salad.
Park Street Deli’s Thai Coconut Chicken
Pair with roasted bell peppers, broccoli, peas, and naan.
Kevin’s Roasted Garlic Chicken
Serve over pesto pasta with roasted broccoli, cherry tomatoes, black olives, and mozzarella.
Recipe Spotlight: Easy Carnitas Tacos
This is one of my favorite “outsourced” meals—it’s quick, colorful, and customizable!
Ingredients
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1 lb Park Street Deli Pork Carnitas
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1 can black beans, drained and rinsed
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1 large red onion, halved and sliced
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1 red bell pepper, halved and sliced
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1 green bell pepper, halved and sliced
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½ tsp garlic salt
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½ tsp ancho chile pepper
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Mexican shredded cheese
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Tortillas
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Sliced avocado or guacamole
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Chopped cilantro
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Ranch dressing or sour cream, for garnish
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Salt & pepper to taste
Directions
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Prepare carnitas as directed on the package.
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Preheat oven to 500°F. Line a baking sheet with parchment. Spread onion and peppers, spritz with avocado oil spray, and season with garlic salt and ancho chile. Toss to coat.
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Roast veggies under the broiler for 8–10 minutes. Wrap tortillas in foil and warm on the lower rack.
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In a glass bowl, toss black beans with 1 Tbsp avocado/olive oil, 1 tsp cilantro, and ½ tsp pink salt. Cover with a damp paper towel and microwave 2 minutes.
- Assemble tacos: tortilla + carnitas + beans + roasted veggies + cheese + avocado + cilantro. Drizzle with ranch or sour cream. Add hot sauce if you like spice!
Family dinners don’t have to be stressful or time-consuming. By outsourcing the meat and keeping prepared proteins on hand, you can get flavorful, balanced meals on the table fast—leaving you with more time to actually enjoy dinner together.
Just a little note—this isn’t sponsored. These are simply the prepared proteins we keep in our own freezer and truly love using for busy nights.