The kids are back in school and back in activities and they are going to want dinner- EVERY NIGHT!
That's the time to connect and regroup
- it doesn't have to be hard- it just takes a bit of planning! I find the most success when I batch cook. I take about 2 hours on a Sunday and I make 2 to 3 main dishes and 3 to 4 side dishes and we eat from those meals during the busy week. Another strategy is to make a big batch of a staple and make a few meals from that. Items like chicken, shredded beef, and beans/legumes are a perfect base for endless options! And in the spirit of truth- when I DON'T plan we eat frozen pizza and sandwiches! PLEASE never confuse my ideas with "perfection"! Enjoy the Cook Once, Eat Twice Recipes below and gather around the table!
I hope you and your children and grandchildren thrive this school year!
Eat Well and Be Well,
Street Tacos with Chimichurri Sauce
1 pound of shredded beef (rump or sirloin tip roasts work well), heated
1 bunch parsley, minus stems
4 oz fresh spinach
2 cloves garlic
1/4 red onion chopped a bit
juice of one lime and one lemon
sea salt and pepper to taste
about 1/4C extra virgin olive oil
mini flour or corn tortillas
avocado, lime, cilantro, jalapeno for garnish
Place parsley, spinach, garlic, red onion, citrus juice and salt and pepper in food processor. Pulse and scrape sides a few times. With processor running, add olive oil until a thick sauce consistency is reached. Assemble tacos and top with chimichurri sauce and garnish with desired toppings.
Asian Beef Bowls
1 pound of shredded beef (rump or sirloin tip roasts work well)
3/4C low sodium soy sauce
1/3C rice vinegar
1/4C brown sugar
2 cloves garlic, minced
1-2t grated ginger
chili flakes or sriracha to taste
1 small head cabbage, shredded
4 carrots, sliced in ribbons with veggie peeler
1 red bell pepper, 1 yellow bell pepper, sliced into strips
1-2T olive oil
Add olive oil to large pan and heat. Add cabbage and sprinkle with salt and pepper and cook about 5 minutes, then add peppers and cook 1-2 minutes, then add carrot and cook another minute longer. Add a bit more salt and pepper, if desired. Place in bowls.
To prepare sauce- combine soy, vinegar, and brown sugar in sauce pan and whisk together. Add garlic, ginger, and chili flakes or sriracha and heat over medium heat for 8-10 minutes. Pour over beef and toss to combine. Serve over sauteed veggies. Garnish with lime, cilantro, and green onion.