I love September. Back to school and the return to soccer went well, and the cooler temps are much appreciated. We celebrated our 11th anniversary. I like September for still summer produce but a good time for almost-fall foods.
I made this lemon garlic pasta for any season, but the lemon kept it light. This is a great sauce to mix up and store a few days for a dinner. It would pair nicely with anything grilled too.
Quesadillas (or grilled cheese) are ideal lunches when I’m working from home and can make something but still need to keep getting stuff done so I whipped up corn quesadillas in cilantro butter (pssst! it has other butters if cilantro isn’t your jam).
Do not snooze on burger beans! We love (and repeat often) pizza beans for a quick/inside dinner and burger beans are a twist on that. The bean base makes it cook so fast and reheat well too. They are quick and ingredients we tend to have around all the time. I used a veggie burger but any would do!
Lastly, I did a round-up of speedy weeknight dinners. There are some for make-ahead, some for prep-ahead, and some of the fastest cooking ideas around. If you learn nothing else, make a brain-dump list of ideas and keep adding to it all the time. When you’re planning, that’ll come in handy and not require any recollection of what works but you haven’t had in awhile.
Oct will have a rice bowl, maybe a fall-ish cocktail, and I’m not sure what else. It is time for all the pumpkin and apple things. Maybe I’ll give baked oatmeal a go? I repeated these loaded savory waffles with sausages, egg, and cheese for one-handed weekday breakfasts.
The Little Girl: She’s still either singing Frozen songs or in Elsa costume elements. She had an ear infection and did not complain at all (which delayed us even knowing that’s what was happening). She’s packs a backpack of treasures for when she goes to soccer games. We just decorated inside for Halloween and she loved seeing it all again.
The Big Guy: The start of school has gone well! He was definitely more confident knowing the school, routine, the bus, and other kids this year. I think he’s writing with a little more care this year (so far!). He loves aftercare and he’s in a good routine. Soccer is 2nd & 3rd grade so he’s rising to the challenge this year. He’s obsessed with How to Train your Dragon movies and the show.
Goals: Year of nail polish! I got color changing ones! More international food inspiration: ehh not really. More soups/salads: More apps: Not really More fun drinks: I made some iced tea and we’re alllllmost into nightly hot tea time Updating photos: nope What I’m reading: I read I Guess I Haven’t Learned That Yet and do not recommend – it was a little spiritual which is ok, but not what I gravitate too, but mostly, it was so vague yet google-able. I reread The Gown for bookclub and we all liked it. I read Tomorrow, and Tomorrow, and Tomorrow – loved it and think anyone would get something out of it. I read The Boys Club which was pretty good, and worth it for a non-murder suspense one though I’d recommend with lots of trigger warnings and might be more interested in others by that author. What I’m watching: Amazing race is back! What I’m listening to: I did another season of Land of the Giants
I love a regular burger – (don’t let these burger beans or my burger rice bowl fool you!) but this twist came from our beloved pizza beans on a quest for a quick dinner or lunch.
These bean-based bowls are super high in protein and cook so quickly. They reheat perfectly with the other toppings separate so make a bunch or reheat as eaters in your house are needing a meal.
Burger Beans Ingredients: (serves ~2) 1 can white beans 3 tablespoons tomato puree or tomato sauce 1/4 cup broth 2 teaspoons garlic powder 1 teaspoon liquid smoke or Worcestershire sauce 2 burger patties (I used veggie burgers) 2-3 strips bacon (skip if going vegetarian) 2 tablespoons chopped onion 1-2 cups greens 3 pickle spears 1/2 cup shredded cheddar cheese ketchup & mustard
Directions: Grill or pan fry the burgers. Cook the bacon and drain. If desired, cook the onion until golden and caramelized. Rinse beans and add to a pot with tomato and broth over medium heat. Add in the garlic powder and broth/Worcestershire sauce. Cook over medium heat for 10 minutes and add in the onions.
Chop the greens, bacon, pickles, and shred the cheese. Spoon beans into 2 bowls and add in the bacon, cheese, and burgers.
Top with greens, pickles, and drizzles of ketchup and mustard. Enjoy!
This was everything I wanted it to be. Warm beans & burger contrasting with crisp pickles & greens was perfect in every bite. The beans make it super filling so it is also a good time to make it vegetarian or to use a smaller portion if you have leftover ground meat or burgers.
Whether your schedule is tight or if you’re wanting less to coordinate on weeknight dinners, I’m rounding up some ideas to get you started and tactics that might speed you up. We’re going more places (like to work!) and have more weeknight commitments (like soccer practice!) and meals together are a priority so having a plan helps. Also you NEED the rice reheating hack below (trust me, game changer).
I aim for them to: 1- hit a few food groups 2- not feel complicated & not something new 3- make the most of our time. They do not have to be: perfect or everyone’s favorite or have all homemade elements
First: Look at the week – plan the easiest meal when you need it most. Take off the pressure – you’ll eat dinner again so not every night has to be fantastic. A family I knew called leftover night “a feast” (think: lighting candles and kids brought swords to the table like knights) with lots of containers from the fridge – good branding, right? I don’t feel confined to always Meatless-Monday & Taco-tuesday but maybe some structure and mindset helps you.
Then: plan if the workcan be divvied or when prep/a head start might happen, or what shortcut you need. It doesn’t have to be Sunday all day batch cooking. 10 minutes in the morning between when the kids were off to school and before I left for the office used to be a great headstart for me. Maybe set a calendar reminder to take something out of the freezer or to prep that one step the night before. Even pre-chopping or defrosting, or gathering all fridge things all together can be hugely helpful.
Lastly: get an ongoing list started for fast meals. Maybe a bunch of post-its inside one of the cabinet doors, maybe it’s a shared google doc, maybe that’s a list in your phone. Ask your fam what they love to see for dinner! Note down ideas or what worked, then you build that list and use as you think about what meals will look like. Think of your plan as a big picture – is it chicken every night? Are the first few days unrealistic with too elaborate meals and it might feel all downhill from there? This list saves your brain when you’re trying to plan & shop.
Entering a busy day/week without a plan feels so so daunting. Plan one or 2 nights to start and see how it goes. Referring to the list of what you can make without lots of thought/stress is. the. goal. I often start with one pasta night + one leftovers/anything goes night + one international night (Mexican & Greek are our favorites). Then I will get more specific from there.
For make-ahead faves:
Quiche + salad (this BLT Quiche!) Calzones that just need to warm (this Veggie Calzone with Fire Roasted Tomatoes) Casseroles/crockpot meals would fit the bill here, but all the foods together isn’t always a hit at our house right now, and putting pressure on that one dish for the roulette of who-will-eat-what. Burritos (assemble with all cold/cooled fillings so it doesn’t get soggy) then micro or pan sear for a crunchy exterior + some made ahead rice (go Mexican or here’s a “burrito-ized” chicken, broccoli & rice wrap!) Lasagna (this traditional one or variations) – I’ve assembled & let it bake at night for an hour while we watched TV and then it can cool when I’m getting ready for bed. Day-of, either warm the whole thing or slice & reheat!
Rice: if it seems terrible reheated then you need this tip. You have to reheat in the microwave completely covered. Cover the previously prepared rice with plastic wrap or with a silicone plastic cover (mine look like flowers but are like this) or in a stasher silicone bag. No extra liquid needed and warm it in the microwave. It’ll get right back to the fluffy or sticky consistency it was before. Out of the fridge it looks so so SO dry. Try it with leftover Chinese take-out and we all have Mr. J to thank later. I often make it just before serving in the pressure cooker (white rice takes ~4 minutes, but leftovers are very handy)
For meals you can prep-ahead: Sauces (I’ll mix up sesame peanut sauce & then just cook noodles at dinner time) + edamame from the freezer = a go-to and a hit at our house. Paninis are great to assemble in advance and oven bake or pan fry when it is time (or prep & freeze to defrost in the fridge day-of) (like this eggplant parm one)
For the fastest & least-cooking meals: pasta (add to that cheat-sheet all the ways you like it – a reminder for tomato sauce vs pesto vs alfredo vs peanut sesame noodles or a stuffed (tortellini/ravioli) makes for variety for us. breakfast for dinner is fun: fruit + pancakes/or eggs/or avocado toast (don’t serve allll the brunch favorites or you’ll be into more elaborate-dinner territory). quesadillas (add some avocado on the side or some beans to keep it filling) fit well for “to-order” if you’re feeding family members at different timing. pizza beans are popular for us – make ahead or they cook in 10 minutes
freezer staples can become dinner if you hit a few food groups – meatballs & garlic bread, breaded chicken to go into wraps, or freezer snacky dinner like soft pretzels + veggies to also dip) or apps for dinner (like mozzarella sticks or frozen falafel with hummus) are hits too.
Rice bowls (like these!) especially with the rice make-ahead tip above! sandwiches- esp the ones you don’t pack for school/work: Grilled cheese, tuna, egg salad. taco filling to be salads/burritos/nachos/etc nicer-than-usual canned soup + crackers & cheese
I don’t always shine for sides – but for quick meals I especially try to have veggies we can eat raw or that could be roasted/air fried (esp broccoli, carrots, bell peppers), or something hands-off like sweet potato fries or a frozen veg like corn/peas. The micro packets of rice or lentils that cook in 30-seconds are perfect for speed. Kids don’t care if it necessarily “goes” with the meal so I don’t overthink it. I forget about rolls or crescents or biscuits but my kids love them (and the tubes last in the fridge forever) so that’s something I should add to our sides.
Last tips to help you plan & make quick dinners: 1- get to know your microwave settings (discovering the inverter defrost was so helpful). Power level does this too if you’re defrosting in a hurry or getting a head start. 2- label the fridge or freezer items (I use masking tape w/ a sharpie) and that helps when planning or if I’m saving something for a specific meal. 3- keep a cheat sheet of what’s in the freezer. If I know I have frozen sauce to work with I won’t buy more.
Now, go brain dump onto a list so you have some ideas next time you’re trying to plan. Go!
May has been a very full month. Lots of outside time, swimming, work events, birthday parties for kids, baseball games, and already pool time! World news is breaking my heart and it has also been a month of transition as daycare kept closing preschool and sent us looking for alternatives – guess how fun that is…
In the kitchen, we’re onto springy foods and faster meals.
My fav was this Mexican-inspired side dish with black beans, avocados, tomatoes, cheese, and a cilantro lime dressing. Loved it. This helped amp up taco night with a side that was a bit more special than just black beans, or just avocado.
For one of our apps-for-dinner nights I made some Lemon & Herb Deviled Eggs. They’re fresh tasting and filling and they hit the spot for variety amongst apps.
My passion for rice bowls runs deep- all the good bites with decadence (cheese & drizzles) with some fresh elements (greens! tomatoes!) and the filling aspects (veggie burger & brown rice). This burger rice bowl was a great lunch, it would pack well, and feels like a complete meal, all in a bowl!
June has me very excited for a weekend away, Mr. J’s birthday burger, and I have some strawberry and lemon aspirations.
The Little Girl: She started a new preschool! I love how easy-going she is amongst changes in schedules. It is exciting for her. She is going to have a great swimming summer! Even in just 2 early pool times we’ve already seen how big she is, the confidence, and her willingness to try more than last year. It is very fun to see. I feel like she’s eating a bit more consistently and is loving cottage cheese and Ritz-Bits right now.
The Big Guy: He’s having fun at baseball and overcame his hesitation for new environments for birthday parties this month – I’m really proud to see it. He is thrilled for shorts season. We’re glad he got some grandparent sleepovers and this season becomes being outside for all waking hours.
Goals: Year of nail polish! I got a few Olive & June ones at once and this month was a coral one for April (this one) More international food inspiration: Umm. Maybe not. More soups/salads:this black bean & avocado salad! More apps: Yes! Brie & Cranberry Cups! More fun drinks: Not really, but tis the season for sangria and cocktails Updating photos: Nope, not this month What I’m reading: I’ve had a bit of a reading rut. I read Olga Dies Dreaming and looooved it. Then I read Beautiful Little Fools and was more into it than the OG Great Gatsby. I muscled through No One is Talking About This and I didn’t get it, do not recommend. What I’m watching: Stanley Tucci’s Searching for Italy is back!! What I’m listening to: ‘Sounds Like a Cult’ is my new fav podcast
This month was quick which is great because March is my birthday month AND it edges us closer to spring. We wished for more pond ice skating this season but it just wasn’t cold for long stretches.
Our pink cookies were the best thing I made this month. The Strawberry Crinkle Cookies were perfect for Valentine’s Day!
I love love love grain bowls and the inspiration for Cobb Salad Rice Bowls was to winterize a salad. Plus, the build-your-own aspect gives everyone a bit of what they like (me = arugula, littles = cucumber).
We made these cute little Greek Chicken Turnovers for dinner with hummus, chicken, tomato, oregano, and creamy caesar dressing. We had them with a little orzo/tomato/cuke/feta salad.
The Little Girl: She’s always packing backpacks with all the toys & books that’ll fit. We saw her do a lot of sock-skating around the house this month too. Lunches packed for daycare have been a struggle – she cannot be fooled with peanut-less pb.
The Big Guy: He’s currently enjoying school vacation. He really likes school but appreciates getting to stay in pjs longer, and of course more play time at home. He’s 100% into hard boiled eggs right now. All of us have been enjoying nerf battles.
Goals: Year of nail polish! I got a brick red (this one) More international food inspiration: Greek turnovers & a little “international night” for the Olympics! More soups/salads: We had blackbean soup that was so so easy. More apps: some for the Olympics and some for the superbowl! More fun drinks: tea – this one is my new obsession Updating photos: nope What I’m reading: I read Interior Chinatown by Charles Yu for bookclub – it was ok. Then I read Anne of Manhattan by Bria Starler which was more romance-novel-ish than I expected. Somebody’s Daughter by Ashley Ford was amazing, and powerful – a must read. What I’m watching: all Olympics, all the time. We were grateful for more sleep once they ended. What I’m listening to: showtunes with my workouts!
