Archive | June, 2017

What’s for Dinner Wednesday: Busy? Me too! Meals for on the go schedules

14 Jun

I feel like I must look like this by the end of the school year, every June. Most days, I barely know what day it is.

Happy Wednesday!

It’s finally stopped raining, at least temporarily, so we’re cancelling our plans to build an ark and have instead started the final countdown to the end of the school year. We have just about a week to go.

I always compare this time of year for teachers, students, parents and those of us in the education world to what I imagine the tax season to be like for accountants. It’s crazy-busy for all of us, and we’re spread thin, trying to put ourselves in several places at once. This year, I am especially thankful that we have a third driver, which has helped our situation when we aren’t able to clone ourselves to be two places at once.

Busy? Absolutely. Still need to cook and eat? Absolutely.

Normally during much of the year we plan our meals two weeks in advance and shop for them two weeks in advance as well. However, since after the April vacation week, we have only been able to manage to plan and shop a week at a time for much of May and June. It’s been working out, and this week I am particularly proud of our meal planning because we were able to prep so much of it in advance. It meant a lot of work, particularly on Sunday night, but we had the time to spend that evening, and it’s nice to know we’re set for this week, the final full week of the school year for all of us. Like everyone else, we’re battling with the culminating events forĀ  sports and school and work and other extra-curriculars, but we get through it, just like everyone else does, just like all the other years, and then it will be summer and we can breathe again.

I told someone just the other day that during the rest of the year our schedules are busy, but doable because everything has a designated slot on the schedule and when left as is, it all works out. There may be a lot of it, with five schedules and only seven days in a week, but everything fits. November/December and May/June are the months that throw things off because all of the activities choose new, additional slots on the schedule in which to place their seasonal events. So our Saturday morning slot also goes into a slot on Monday and on Tuesday night, for example, but yet we already have something in that slot on Monday. And on Tuesday. Our Monday and Wednesday slots decide to put their event on a Saturday and on also a Sunday, and still on Monday and Wednesday too. Things that are normally contained within the school day curriculum, like band for one, or chorus for another, or theater for the other, or even recognition events for all, suddenly need night time slots for everyone. As adults we are also required to attend many of these same events at other schools for our school-related jobs as well as for our own three kids, so the chaos multiplies quickly for us here. It gets all mixed up for a good month and then it goes back to normal again, but for those weeks of the year, twice a year, we are definitely over-scheduled, over-worked and overwhelmed before normalcy and calm returns.

We use our summer to decompress. We don’t over-schedule and we don’t have to worry much about competing events because we don’t do a lot, and for both of us adults, work slows down to a more normal, regular pace. I take the time to evaluate what worked and what didn’t from the past year and make adjustments by August for the upcoming year. I also look at ways we can be more organized as a family, every summer. Last year I instituted the Cozi app, and have loved that and will definitely keep it going for the next year. The year before, I instituted a great allowance system, and have kept that going as well. Summer is always a great time for reflecting, making changes and improving our well-oiled machines.

So, in preparation for all of your upcoming busy weeks ahead, here is our one week of meals, instead of two, but they are great for making ahead, cooking once and eating twice, and for having to grab and go.

ONE WEEK OF MEALS

Sunday: Shepherd’s Pie: This was our plan ahead, shop ahead and cook ahead day, and even though the daytime hours were full of obligations, we cooked into the evening hours and ate our dinner late that night in order to be ready for the week ahead. The kids used the time wisely and played outside until well after the street lights came on. See the recipe here. Make a big batch, eat half the first night and save the rest for a leftovers night later in the week.

Monday: Quesadillas: This night we had a PT appointment for one, a dance class for another and a fashion show rehearsal for all three, all after school, so we needed a literal grab and go dinner. (Thankfully, no one had any homework.) As a shortcut, I used already cooked chicken strips as my chicken and cheese fillers for these. I made plain cheese, spicy chicken and cheese, and plain chicken and cheese, and I bagged them all up, labeled and ready to go. When made with corn tortillas, these are also gluten free. They’re better served hot, but they’re edible cold as well, and when you’re hungry, cold will do just fine. Find the recipe here. As an added bonus, these make a great lunch, so I was one step ahead Tuesday morning as well.

My bag of quesadillas, ready to conquer dinner and then lunches, in one fell swoop.

Tuesday: American Chopped Suey: This was a meal we made ahead on Sunday night as well. Sauteed peppers, onions, mushrooms and olives filled our kitchen with a delicious aroma as we cooked, and thanks to that little teaser, now everyone can’t wait for this meal. We need to be at the kids’ fashion show by 5:30, so this will be an early meal, but will fill everyone’s bellies sufficiently before we go. Additionally, this will be something that will leave leftovers for our leftovers night. I don’t have a recipe we follow for this, it’s just sauteed ground meat (we use turkey), veggies of your choice, cooked pasta and sauce topped and baked with cheese. Ours is gluten free.

Wednesday: French Toast: This is my favorite go-to meal: breakfast for dinner. It’s fast and French Toast is my favorite meal for breakfast, despite my love for other types of morning treats. We have an after school meeting for one, piano lessons for one, dance class for one, a band concert for another, plus a work event for one, all before 7pm so this time, everyone will eat when they can, before they need to go, or when they get back, or both. It’ll be ready to eat, gluten free and not, for whenever it’s needed.

Thursday: Leftovers: On this night, all the kids are home, and finals start in the morning for our highschooler, so it’s crunch time for sure, but now both adults have to work. Normally we try our hardest to avoid both being out simultaneously for work at night, especially since I can set my own schedule more easily, but this week is an exception. It is graduation week here in our city and I cover three of the four high school graduation events, so my being out can’t be avoided, and neither can his. So, we planned our leftover night for this night because everything can be reheated from earlier in the week. If no one likes that, there’s enough other choices that they can make on their own easily enough, but we’ve done what we consider to be our parental due diligence and provided good meal options.

Friday: Homemade Pizza: Only I have to work on this night, graduation event #2. So I’ll come home at the end of the night and enjoy some yummy homemade pizzas. We enjoy homemade more than the pizza we take out, Don makes the absolute best pizza around, so this is a treat we all look forward to.

Saturday: Dinner event: We have a birthday party for one child early on in the day, and the final graduation event during the day for me as well, and then we are all heading to a dinner event that night, so our final meal of the week is planned for us, thankfully.

We will (hopefully) have made it through the week unscathed and having our meals planned out and mostly ready to go will have allowed us to enjoy the moments as we get to them and through them, and to enjoy the end of the year as it comes. It was a relatively inexpensive set of meals too, so that has been a little bit of a break for our grocery budget as well, when all else is so much more costly at this time of year.

May you all survive the busy seasons in your own lives, families and occupations. If this isn’t your busy season, save this post for when you’ll need it most!

 

 

Fun Friday: Mini Strawberry Cheesecakes

9 Jun

If you’re looking for a new summertime dessert, this one comes highly recommended!

We don’t entertain often, but when we do, I like to try out new things. We are generally among friends and family so the “never try out new things for guests” rule gets bent a little bit, if I think it’s a new thing that I can pull off relatively easily.

Last Wednesday I shared our Burger Bar post from the previous Sunday’s get-together and I promised I’d share two other recipes. Today’s is one and I’ll still have another one for you coming up in a future post as well.

I was looking for a summery dessert to serve that Sunday, something different than brownies or cookies. I came across this recipe by Life, Love and Sugar and thought it would be different and something I could make gluten free, which is always a consideration. My grandmother has always made mini cherry cheesecakes which are my absolute favorite, and this reminded me of those. Additionally, they were summery and a little bit patriotic looking, which was an added bonus.

I had gluten free graham cracker crumbs on hand and I also had gluten free graham crackers in the freezer if I had needed to use them to make my own crumbs, which I didn’t need to do. I had enough left in my box to make a set of gluten free cheesecakes and a regular box to make a set of non-gluten free. I had colored cupcake liners in red, pink, orange and green in my cabinet too, so I made the red and pink liners the gluten free cheesecakes and the orange and green the non-gluten free cheesecakes so everyone could easily tell which was which.

These cheesecakes have multiple layers of deliciousness, and they’re able to be made gluten free to boot!

What I loved about this recipe was that it had layers to it: a layer of crumbs, a layer of fresh strawberries, a layer of cheesecake, more strawberries and some whipped cream. They were mini, but they were fancy and multi-faceted.

The thing to pay attention to in the recipe is the baking and cooling times. You need to pre-bake the crumbs for a few minutes, and the temperature for baking changes. The time and locations for cooling are specific as well. It’s not hard, but if you’re someone who doesn’t read a recipe all the way through to start, or who just skims and will wing it along the way, I encourage you to take the time to read it through first.

The entire recipe is easy, and the dessert was delicious, well-received by everyone and I would most definitely do it again. I like that it fed so many people. I had two trays of mini cheesecakes, minus just a couple. For my ingredients, I chose to substitute low fat sour cream instead of full fat and 1/3 fat cream cheese instead of full fat, and to use I Can’t Believe It’s Not Butter for my butter, which we always do. I also increased the recipe slightly, in order to make more mini cheesecakes, and increased my ingredients all accordingly. I also cheated and used a squirty whipped cream instead of making it homemade, given our time constraints.

I hope you’ll give this recipe from Life, Love and Sugar a try, and many thanks to them for sharing it!

*Tip: If you’re looking for gluten free graham cracker crumbs, I found these at a Super Walmart, but you can also make your own by using a blender or food processor to grind whole gluten free graham crackers into crumbs.*