Wednesday, July 16, 2014

A Quick Bite

This working mom stuff is tough.  One of the hardest parts... dinner time.

I work until 5, then rush to pick up Henry from daycare.  By the time I get his things gathered up, give him some snuggles, and get him in the car, it is 5:30.  Then it is another 15 minutes until we are home.


And what time does Henry go to sleep?  Maybe 8.  Lately, it is more like 7:45.  And in that 2 hours, we have to make dinner, eat, feed Henry, do a bath, play, snuggle, and put him to bed.  I feel like the evenings are a race.  It is a test to see if I can get everything done before he melts down.  Ever tried to feed a sleepy baby?  We just end up with food ALL OVER, rubbed into the eyelashes, smeared into his hair, etc.

I completely understand why some people either wait to eat until after the baby goes to sleep OR end up eating out/processed foods.  It is HARD to make things from scratch in a hurry.

But I am getting better at it.  And the main thing I have been trying to do is keep it simple.

-  Ham (already fully cooked, just warmed up), with mashed potatoes and peas

-  Baked skin-less bone-less chicken thigh filets (so easy, juicy, and almost impossible to make up) with ranch potatoes and green beans

-  Grilled pork chops with cheesy rice and any vegetable

Sometimes I will make things ahead of time on the weekend and then just pop them in the oven during the work week.  Tuna Noodle Casserole is perfect for that.  Shepard's Pie is another favorite in our house.

And never discount crock-pot meals.

Unfortunately, Phil is getting tired of the old standbys.  I kind of am too.

Do you have any good, quick recipes?

1 comment:

  1. Quick and Easy Enchiladas

    1 lb. hamburger
    1 envelope taco seasoning
    1 can tomato paste
    1 cup water
    1-15 oz can tomato sauce
    1 Tbsp sugar
    1 cup shredded cheddar
    1 cup Monterey Jack (I use 2 cups of cheddar since that’s what the kids like)
    10 soft tortillas
    toppings of your choice

    Brown and drain hamburger. Add taco seasoning, tomato paste, and water. Cook on med-low till gently boiling. Add half of the can of tomato sauce. Remove 1 cup of this mixture and set aside for later. Fill the tortillas using the larger amount of mixture and 1 Tbsp of cheese. Roll and place seam-side down in a greased 9x13. When all tortillas are filled and in pan, take reserved mixture and add remainder of tomato sauce and the sugar. Top tortillas with the sauce you just made and remaining cheese. Bake at 375 for 30 minutes or till cheese is melted and sauce is bubbling. Can be made ahead, but you have to bake it longer.
    Serve with your favorite toppings.


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