I can’t believe how fast the summer has gone!! I feel like I was just writing about what to do with your kids for the summer and how to get those lists done and now I’m buying back-to-school supplies and getting the kids ready for the school year! It got me thinking about my cooking “ruts” so I decided to make a list of a few quick, easy meals for those busy school days…
1. Thai Lettuce Wraps A favorite not only of my family, but my kids love these!!!
a. 1 pound ground turkey
b. 3-4 oz Hoisin sauce
c. 1-2 TBSN minced ginger (I get this already minced in the container)
d. 2-3 cloves of garlic, minced
e. carrot shavings
f. butter lettuce
g. cucumbers, seeded & diced
Brown the ground turkey with the garlic and ginger. Once cooked, drain and add the shredded/shaved carrots and the Hoisin sauce. Simmer on low for 5 minutes, covered. Meanwhile, chop up the cucumber and mint. Once it’s all done, serve the turkey mixture in a few leave of lettuce. Top with the cucumber/mint to taste.
2. Greek Lentil Soup This is a favorite recipe of mine from the cookbook “It’s All Greek to Me” by Debbie Matenopoulos.
a. ½ cup extra-virgin olive oil
b. 1 medium onion
c. 2 stalks celery, diced
d. 3 large carrots, peeled and diced
e. 2 tsps sea salt
f. 1 tsp freshly ground pepper
g. 1 clove garlic, finely chopped
h. 1 TBSN tomato paste
i. 1 pound brown lentils, picked over, rinsed very well & drained
j. 8 cups water
k. 2 bay leaves
l. 1 small fresh hot red chili pepper seeded & diced or ¼ tsp crushed red pepper
Heat the olive oil in a large stockpot or Dutch oven, set over medium heat. Add onion, celery, carrots, salt and pepper and sauté until the onion is translucent but not browned (about 5-6 minutes). Stir in garlic and cook 1 minute more. Stir in the tomato paste. Add the lentils , water, bay leaves & chili pepper/pepper flakes. Bring to a boil over medium-high heat. Reduce to love and cover. Simmer for about 45 minutes, until the lentils are tender. Taste and add seasoning if necessary. Traditionally, 1 TBSN of red wine vinegar is added to each bowl just before serving.
3. Paleo Chicken salad (recipe) You can serve this with crackers or as a sandwich or along side some hummus and crackers.
a. 2 pounds of chicken, cooked and chopped into bite size pieces (about 5 cups)
b. 1 cup sliced red grapes
c. 1 green apple, diced
d. 1/3 cup chopped green onion
e. 2/3-1 cup of Paleo Mayo
f. ½ tsp salt
g. ½ tsp pepper
4. Crock Pot Chicken
a. I cook chicken breast on the bone, seasoning it (love 21 season salute from Trader Joes & garlic powder). I shred the chicken and I either do taco night with it or chicken quesadillas or throw it on top of a salad or really anything!
5. Stuffed Potatoes (potato bar) My kids love this b/c they each get to dress their own ☺
b. Shredded cheese
c. Black beans
d. Sour cream
f. Shredded chicken (from your crockpot ;)) or ground turkey
6. Ground Turkey Zucchini Boats Super easy and another one you can prep the morning (or even night!) before.
a. 1 pound of ground turkey
b. 1 egg
c. ½ cup (or more) of your favorite Italian cheeses
d. ½ cup bread crumbs (or seasoned almond flour)
e. 3 TBSN ketchup
f. 1 or 2 tspn cumin
g. 1 small to medium onion minced
h. 1/3 cup flat leafed Italian parsley, finely chopped
i. jar of pasta sauce
j. 5-6 zucchinis, halfed & gutted (you can also use bell peppers)
combine first 8 ingredients, stuff the zucchinis and top with the pasta sauce. Bake at 350 for 45 minutes or until done. Serve with garlic bread or a yummy salad or both!
And if you’re ever in a pinch: grilled cheese & tomato soup on those the cooler fall days or frozen salmon burgers from Costco. I bake these and serve them on toasted English muffins with avocado, carrots and hummus on the side. Also, nothing is wrong with a turkey sandwich for dinner or my favorite…breakfast for dinner!!!
I hope this inspires you…I know just thinking about it helps me get out of my cooking rut and get a plan together for the fall when sports and the chaos kicks up…