Stir fry with chicken over rice
Grilled Chicken, rice & broccoli
Grilled Fish, asparagus & corn on the cob
Grilled chicken, avocado & pear salad
Tacos

The cool thing about the above list is that you don’t know which one came from the 4 year old and which one came from a parent. You might be surprised…

Last night we had grilled fish, corn on the cob & grilled asparagus, zucchinni & steamed carrots. We were at the lake right up until dinner time. Before we left, I had the corn in the pan, covered in water. The fish on foil, already seasoned and the veggies cleaned and ready for the grill. The meal – start to finish – was about 20 minutes. My husband started the water boiling and heated up the grill when he came home from work to our quiet house. When we walked in the door, dinner was moments away from being served.

The baby had a fit over the asparagus – everytime her tray was empty – she kept screaming for more. She ate everything that was served and ended the meal knawing corn off the cob with her 2 teeth.

Here’s a recap of meals from the past 2 weeks (those I can remember!).

Grilled chicken breasts with green beans & corn on the cob. (This meal was created at 6:45pm, on my way home from practice, not the ideal, but we were sitting to dinner at 7:30 – so it worked)

Grilled Salmon with a brown rice & salad. The brown rice I added black beans, the left over corn on the cob (which I cut off), scallions, cilantro & cumin.

We repeated my son’s chicken bruschetta – yum.

Last night’s meal was grilled chicken breasts, salad & spanish rice (near east brand)

Pizza – homemade with mushrooms, black olives & green peppers. (Baby Lauren gobbled it all up!!)

Breakfast for dinner night – scrambled eggs, whole wheat toast and fresh fruit.

Lots of leftovers, 2 nights eating out and 1 end of season barbeque.

As you can see, the above dinners are not super complex or exceptionally creative & unique, but they came together easily with the staples I had on hand. Summer is about that. Just trying to make it happen. Planning when it makes sense, and always trying to come together for a family meal to talk about all the fun being had.

Earlier in the week, he perused cookbooks looking for just the dinner idea. He came up with chicken brushetta from a school fundraising cookbook. (Who would have thought??) It was breaded chicken breasts that were baked with parmesan and butter on top. At the end of cooking, each chicken breast was topped with homemade brushetta. We served it over pasta and it was delicious!! He and I had so much fun in the kitchen. He was totally open to suggestions about techniques and spice adjustments. He made the brushetta totally by himself with my sharp Wustoff knives (under my close supervision). He chopped all the tomatoes & basil (we took a moment to savor how fantastic it smelled.) He touched the raw chicken and dipped it into the egg & flour. He put it in the hot oven and then he decided when it was browned enough for the brushetta topping. My kids have always helped in the kitchen, but this was the first time one of them took the lead. It was so fun and such a learning experience for him. When we sat down to dinner, he asked if tonight he could be the one to say the family prayer (he usually opts out of leading this). He picked the dinner music for the night (Eldar piano). We lingered over dinner and had such an enjoyable night. The recipe itself was delicious, but the overall experience —-divine!!

He’s already talking about next weeks dinner. (Grandma & Grandpa will be here; so, he’s excited to show his new skills)

I sauteed a thinly sliced onion in olive oil and then added 2 cloves of garlic. When those were cooked, I added a bag of baby spinach, which I had finely chopped. Well, the spinach turned a bright green (sure to be a little concerning for one of my children….) I added a tablespoon of flour and cooked that a bit and then added about a cup of chicken broth and 2 cups of milk. At this point, the sauce is quite brite (green!). I called my guy over and said “come check this out, dinner is going to freak you out tonight, the veggies are so green.” so he came over and said “yuck, eewwh, is that spinach? I am not eating dinner tonight.” and he walked away. Well, I finished the dish, adding 2 cups of shredded cheese and 1 lb of cooked pasta. I baked it at 350 with some parmessean sprinkled on top. It’s looking and tasting rather delicious at this point (at least to me ). He came to the table, knowing what was awaiting him and I had him try 1 small bite. I told him it was a compromise dish – too many vegetables and too much cheese. The cheese part got his attention. He tried it, loved it and had seconds. Everyone in the family was a huge fan. Sometimes, you just have to work through perceived problems. It doesn’t always work, but when it does — hooray!!

Today was the last day of school and we have a pool party all afternoon. I will grill asparagus and salmon when I return and serve it with potatoes of some sort (perhaps roasted). Salmon (or pink fish) is a family favorite as well. We eat 3 pounds of salmon – which will run around $30, but with the asparagus & potatoes, I’m still less than $40. That’s still definitely less costly and more healthy that pizza order out for a family of 6.

Happy Summer!!

Here’ the approach. Should take about 20 minutes. Start boiling water for pasta when beginning dinner. I’m going to serve this with a salad, which I will make earlier in the day.

Heat some olive oil in pan, add diced onions & minced garlic with chicken breasts (which are seasoned w/s&p). Brown chicken on each side (leave them alone for 3 minutes on each side to get the browned effect) Add 1/2 cup of wine (pour a little extra for yourself ) and 1 can diced tomatoes (14 oz), drained along with some fresh basil & oregano (or dried). Cook until sauce thickens & chicken is cooked through. Serve over pasta with fresh parm. Yum!

I’m going to make a fried rice & barley and see how that goes. I will add some scrambled eggs to it (the kids love the egg part!). I have frozen corn, broccoli and peas which will work nicely and I’ll shred in some carrots. The meat I will dice up into tiny pieces. I will season the dish with soy sauce, garlic & green onions. My fridge will then be pretty empty and I will plan out the rest of the week.

The kids are officially home for the summer in 3 days. No quick stops to the grocery store are in my future!!

So, now that I know what I’m making – it’s easier to stock up. I purchased a bunch of bone-in chicken breasts and baked them all in one day. Then I took the meat off and bagged them up for the freezer – one labled pot pie, the other labled chicken noodle soup, etc. I used the chicken bones and some others that I had in the freezer from before and made a huge pan of chicken broth. Again, I am using the broth for many night’s dinners. I did the broth on a day when I was going to be home anyway – Laundry was calling!!

This past week I made:
Wed – chicken fajitas
Thurs – dad’s out – breakfast for dinner
Fri -pizza
Sat – out to a friend’s house
Sun – dad’s out – easy leftovers
Mon – Chicken pot pie w/whole wheat buttermilk biscuits on top
Tues – pasta fagioli (Charlie, my 4 year old) made foccacia to go w/it, while I made the soup
Wed – chicken cacciatore
Thurs – broc & zuch quiche
tonight – pizza, and we may just order out – we’ll see…….