As always, when September rolls around, we suddenly find ourselves busy, like many of you, juggling school schedules, sports, activities, and more. Then throw in a few back-to-school-nights, and the question becomes not only, "what am I going to feed them?" but "WHEN am I going to feed them?" We really enjoy sitting down to a family meal, but it is just not always possible. So I try to look at about 2 weeks worth of our schedule and plan for meals when we can sit and eat together, and plans for eating in shifts. I also plan for days when I'll be able to do some work on the meal before I put it on the table, and for days when I need it to be good to go whenever we walk in the door. So for the first few weeks of school, here are some of the meals we have gone with - it is a mix of some old favorites and some new ones that I pulled from websites and/or magazines. Overall, I'd have to say my family has been pleased.
Old favorites:
Baked Stuffed Potatoes - This is always a favorite in my house and the best part is that it can be easily tailored to individual tastes (and what I happen to have on hand). I bake my potatoes, then slice them in half and scoop out the insides. I mix this with a little butter, milk and salt... AND some steamed, chopped broccoli and cauliflower. It ups the veggie factor of the meal, plus I get to mound the inside on the potato when I refill which just makes it looks so pretty (see photo). Also, if I offer the veggies as a topping, the kids have the option of NOT putting it on, but when it is already inside it, it is a done deal. I usually also add in some shredded cheddar cheese because when I pop it back in the oven, it gets nice and melty. YUM. Then I serve with toppings. Some great ideas: bacon, sour cream, chives, chili, more veggies, more cheese, salsa, and anything else you can think of that your family might enjoy. Serve with a salad and we are good to go!
Chicken Divan - I know we have the recipe on here somewhere. An old family favorite. I have switched from using cream of chicken soup in the sauce to using cream of broccoli soup. AND I always double this - one recipe for dinner, one for the freezer.
Black Bean Soup - This could not be easier and is another recipe that changes based on mood and/or what I have in, but is always a hit at my house. I usually drain and rinse about 3 cans of black beans, add in salsa or diced veggies and a can or two of diced tomatoes, some seasonings, some broth. I like it a little chunky, I usually use my immersion blender to make it soup-like, but still leave some chunks and add cilantro in at the end. I usually serve this with quesadillas and toppings for the quesadillas or soup, such as corn, tomatoes, avocado, cilantro, diced onion, salsa, sour cream.
Tomato Soup & Cheesy Breadsticks - Much like the black bean soup, I throw in a mix of canned tomatoes, broth and veggies and blend. Then I wrap 1/2 mozzarella cheese stick in a crescent roll and bake for time on can. So easy, so yummy. Family favorite! (One of the new recipes I came across adds bacon and white beans to a tomato soup. May have to try this)
Korean BBQ Flank Steak - This recipe is also on the site. It is from Aunt Sarah on a visit a few years ago and has been a go-to grilled steak recipe here since. We love this one and the leftovers are great for a steak salad the next day for lunch.
Fajitas/Tacos/Burritos - Some version of wrapped Mexican-style food, choose meat, fish, bean or veggie and put it together as you wish. Easy to please everyone.
Some New Quick & Easy Favorites:
Thai Pork Wraps - I posted about this recipe that we found in the September issue of Rachael Ray's magazine and it is now a must-have in the rotation. I made our second batch last week and froze in single-size servings to be pulled out when needed before or after practices, etc. to accommodate different schedules. As I was packaging it, Holland came in and asked if she could have a bowl before soccer practice that day.
Pan-fried Chicken - Marinade: 3 TBSP canola mayo, 2 TBSP low-sodium soy sauce, 2 TBSP fresh lemon juice, 1 TBSP chile pase. Marinate chicken breast in this for at least 15 minutes. Then dredge in 1 1/2 c panko bread crumbs. Heat large nonstick skillet over med high and cook chicken in two batches, 4 minutes each side. The flavor was great. Next time I'll try baking, though.
Skinny Scampi - Spaghetti squash, cut in half, cut side down in large microwavable dish, add 1/3 c water and microwave on high until tender, about 10 minutes. Remove seeds. Meanwhile, heat 1 TBSP olive oil over med heat, add 1 chopped red bell pepper and 1 chopped clove of garlic and cook about 3 minutes. Add 1 1/2 lbs. large shrimp, peeled and deveined; 1/4 c vegetable broth and 1 TBSP fresh lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in 1/4 tsp. lemon zest and 2 tsp. chopped flat leaf parsley and remove from heat. Using a fork, rake the spaghetti squash lengthwise to remove the flesh. Toss the squash with 2 tsp olive oil, season with salt & pepper. Serve shrimp on top of squash (serves 4).
Lamb & Turkey Burger - From
Cooking LIght, this recipe had mixed reviews, but some are never going to like lamb, and some are never going to like burgers. Those of us that enjoyed it, really enjoyed it. I did not use the sauce with the recipe and instead did a chop of cilantro, mint & parsley, mixed with a little lemon juice and mayonnaise. We served it with a tomato-cucumber salad - thinly sliced cucs and tomatoes, tossed with chopped parsley, olives, lemon juice and olive oil. A bigger hit than the burgers with some!
Hope this gives you some ideas of new recipes to try. Would love to hear some of your favorites.
