Thursday, April 3, 2014

What's for dinner?


“From women's eyes this doctrine I derive:
They sparkle still the right Promethean fire;
They are the books, the arts, the academes,
That show, contain and nourish all the world.” 

Getting dinner on the table is a weekly act of love and labor! Did you know you can make your pasta ahead of time (morning) and then put it in fridge in a colander and run warm water over it to heat it up? No more waiting 30 minutes for the water to heat up before dinner!

Yes. I have learned this after Ava started going to vision therapy twice a week and gymnastics twice a week, as well as ballet for Sophie.

Somewhere between winging it and not wanting to eat take out every night I decided that I needed a plan. Man. I have to be on top of it because the kids are starving by the time we walk in the door at 5:50 pm.

Here are some of the things that I am doing that are making dinner so much easier.

Set the table before we leave.



Make extra protein and veggies and use in two dinners. 

Have most of the dinner ready to go when we come home. 

Make a weekly meal calendar 

This week we are busy too because I got Ryder's cold and have been out. But, dinner is pretty easy to put together even so. And it's simple.

Some of the meals we are having include:

Dinners

Baked fish with walnut pesto pasta and creamed spinach

Pancake night with orange zest, oranges, and smoothies

Baked lemon chicken with asparagus and dressing

Hamburgers with fries (adults have jalapenos and cheese) and fresh salad with cucumbers

Italian meatloaf with sweet bbq

 I use a basic meatloaf recipe and add red onions, parsley, oregano to a meatloaf mixture you can find at Whole Foods. A meatloaf mixture has ground pork, veal and hamburger. It's to die for.

I also top it with half brown sugar ketchup ratio as it's almost cooked. It's so good! To bake it off I just cook it at 350 in a bread pan to keep it moist. Let set and enjoy! I also want to try crock pot cooking.




Lunches 

For lunches I try to do either sandwiches or soup or a salad. Last week I just made glass containers of salads with beans as protein for our lunches and it was great.

And I love to make a ranch yogurt dressing from scratch with fresh herbs. This is so much better than the gloopy ranch you buy. And it's pretty healthy as it uses only a little mayo and sour cream.

If you are buying yogurt I prefer Stonyfield low fat yogurt, not non-fat.

Do you ever cut up a grilled cheese and use it as croutons? Oh, me neither. :) 


Cannellini beans are great to make you stay full and add a creamy texture to your salad. 

The 1/2 is 1/2 cup of plain yogurt. A dash of sour cream is about one to two tablespoons. Enjoy.
Slivers of rainbow carrots add some great crunch as well as parsley. I love parsley in salads.



Enjoy your week!

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