You aren’t what you eat.
In the article we shared yesterday on 5 Ways to Improve Family Mealtime, they say not to sweat or stress about the meal itself. I agree. The kids don’t care if you make sandwiches … again, or order in pizza. It’s the time spent together talking that makes the meal essential to family health.
I’ll take it a step further and say that on certain nights where I am really busy and don’t want to spend the evening cleaning dishes, we’ll eat on paper plates. The kids think it is fun and I don’t think I’m any less of a Mom if I would rather spend 20 precious minutes at night reading with kids than washing dishes.
We have some quick, “go-to” meals when we are pressed for time or I just didn’t plan anything for dinner, like panini sandwiches, French Toast, or soup. My new favorite is to mix the Frontera Grill Tortilla Soup Base (available at Whole Foods), mixed with shredded rotisserie chicken (which I buy, shred and freeze extra from other meals or you can buy a whole bag of it at Costco now), grated cheddar cheese, crumbled Ranchero cheese, cilantro, and tortilla strips (I like the thin Salad topping kind but you can use tortilla chips too).
Here’s another of our favorite quick recipes that the kids seem to like:
Spicy Bistro Steak Subs (a Cooking Light Magazine recipe)
1 Tbsp. stick margarine
2 garlic cloves, minced
1 lb. thinly sliced lean deli roast beef
2 Tbsp. ketchup
4 tsp. Worchestershire sauce
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. ground red pepper
1 (12 ounce) can dark beer or beef broth
6 (2 ½ oz.) hoagie rolls, cut in half lengthwise
Melt margarine in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 2 minutes. Add roast beef and next 6 ingredients (roast beef through beer), and bring to a boil. Reduce heat and simmer 2 minutes, stirring frequently. Use kitchen tongs to parcel out the roast beef evenly amongst the bread rolls. Serve sandwiches with sauce from pan on side for dipping.
What is your “go-to” quick meal?