my freezer inside ... and out

The other day while making a grocery list this realization came: This would be impossible without the calendar and the freezer. Really and truly, we couldn’t regularly sit down together if I didn’t have a month’s worth of life staring at me every time I reach for an ice cube. Nor could I cook if I didn’t stock my freezer with items as they are on sale. And so, with my new camera crying out to be used, this post took shape in my mind.

Every month I update the dry-erase calendar and list the places we have to be. Every Wednesday I look at what I know about the upcoming week and figure out if I’ll have time to cook and whether the five of us will be eating together. If we won’t, I usually mark the day LO (leftovers). Sometimes, though, I’ll mark it with something I plan to cook for hubby and me. The kids then get the hot dogs (which were buy one get one free) you see on the freezer door … or the Red Barron’s they cleared out of this space Tuesday. (Those were 4 for $10.)

On the days where I can cook something for us all to eat together I try to make a little extra. These leftovers might be served to the kids the next day. I might save them for hubby and me so as to save ourselves from the hot dogs. Or I might freeze it and save it for a similarly busy day when there’s just nothing else to heat quickly. In this picture there’s some Tuscan Vegetable Soup as well as some lasagna (Enough for two … guess who gets that!) and some chicken enchiladas (tucked in the back).

My only other trick isn’t shown here … it’s the grocery ads. I usually only go in for what’s on sale. I never pay full price for meat. I get the easy frozen fun (such as the Louisa’s) when it’s on sale (3 for $9.95), throw in a salad and call it a meal that feeds five people for less than $15. The ground beef comes in at about $1.39 a pound, usually about 10 pounds at a time (five meals). The chicken came in at 3 pounds (two meals) for $4.95.

And that’s my secret weapon, inside and out. Some weeks I pick one day where we can cook together and sit down and have more of an old-fashioned family dinner. Other weeks I pick one day where we can bring in some take out, put on our jammies and watch a movie after dinner. I’d love to know what works for you. Happy Weekend!

So, here's how it turned out

So I had a pork tenderloin I sliced into 1-inch medallions and seared all the sides. In the crockpot I combined 1 jar of Heinz Pork Flavored gravy with one package of French's gravy mix and a beer. Then I put the seared medallions in the Crockpot ... dumped in a bag of carrots, a quartered yellow onion and two potatoes I peeled and cubed. Not seeming like enough, I sprinkled in some tyme.

The lid went on. The dial was turned to low and it sat there about five hours. We warmed some rolls from Costco when we got home and had a nice warm dinner together on a rainy autumn night.

Thanks to my new camera, tomorrow I plan on sharing my secret weapons for cooking up frequent family meals.

Numbers Game

My second grader has been bringing home that annoying kind of math work where you have to learn “which way to point the alligator’s mouth.” I always disliked these assignments immensely as a kid. I don’t remember why and so try not to project this onto him. But today in this space we’re going to do our own kind of greater than/less than homework. According to research by the National Center on Addiction and Drug Abuse at Columbia University:

-Children and teens who have frequent family dinners are at half the risk for substance abuse as those who dine infrequently with family.

-They are less likely to have peers who use illicit drugs or abuse prescription drugs.

-They have lower levels of tension and stress at home.

-They are more likely to say their parents are proud of them.

-Children and teens who have frequent family meals are more likely to say they can confide in their parents, to get better grades in school, to be emotionally content and to have positive peer relationships.

-These kids are more likely to have healthier eating habits.

-They are at a lower risk for suicide than are their peers who don’t eat with family often.

That’s the power offered us from just one study! Find a strategy that works for you one night this week … I’d love to hear about it.

Tonight I'm going with the Crockpot sub-category of the make-ahead strategy. It’s finally chilly here in the Midwest … checkout the bundled fans at tomorrow’s World Series game! Feels like stew.

swing batta, batta! swing!

It’s a hungry time in St. Louis. For whatever reason, playoff games always make me think about time. For instance, when Adam Vinatieri kicked that last-second field goal to win Super Bowl 35. I remember staring at the TV … “Surely there’s more time? That can’t be how it ends!” But time had run out on the Rams and the moment was gone. More than the other situations in the average day of an average American, I think playoff games offer us a true appreciation for “That one moment in time.”

You might be wondering what a mom who usually writes about food is doing writing about sports. Well, first I’ll remind you that every mom is full of surprises. Second I’ll share this: Before I was a mom I spent most nights as the person between the reader and the writer of the game story in the morning paper. I was the copyeditor, whose job is to make sure the facts are right and the headline is catchy. Looking back I realize all those nights at work played a big part in our family eating most meals together … but that’s another post. So, back to playoff games.

The actual contact point of bat on ball is a fraction of a fraction of the entirety of either surface. The time that the two spend in contact with each other is infinitely small in the scope of a two-and-a-half hour game. The consequences are irreversible. There’s an absolutism about those tiny playoff moments that offers new understanding to life in a larger scope.

Like it or not, moments often are what we make them. Sometimes, though, they are made for us, as when the opposing player puts that fraction of bat onto that fraction of ball and launches it 400-plus feet in the ninth inning of Game 7. Then we are left wishing we could stop time and change a few things … put more spin on that pitch … boost that outfielder another half inch into the air … take back those hurtful words blurted in anger … stop that bullet … fasten that seatbelt … say “I love you,” or “I’m sorry,” or “Stop!”

Life turns on immeasurably small moments. But is it possible we might stretch them out a bit? Put down the phone? Turn off the computer? Close the entertainment center and block the TV from view? (Not during a playoff game, of course!) Is it possible to make the technology stop flowing and rejuvenate the flow of life’s energy?

Of course it is. I have a friend who, after needing time with her three boys says: “We had to shut the house down last night.” She stops time … stretches out those tiny moments that make a big difference. No one goes to any sports or meetings. All technology goes off for homework and then they eat dinner together. She is great about keeping it simple, too. She wants to be with her boys, not doing dishes. A package of tortillas, some grated cheese, Tyson’s teriyaki chicken. I think she throws some microwave rice or a bag of salad in for good measure. It’s a home run.

A fraction of bat on a fraction of ball for a fraction of a second can change everything. Take a swing. Oh ya … and GO CARDS!

what's in the pantry?

So much for all that plan-ahead talk. I didn't like my plan yesterday, and so moved it to next week. Less shopping to do now! This came together out of the blue instead. It was easy, held well and there were only two pots to wash 'cause I just pulled the foil off the chicken pan and through it away. (Thanks, Pat!) Let me know what you think.

3 large boneless, skinless chicken breasts, cut into cubes
1 cup bread crumbs
½ cup grated parmesan cheese
1-2 tsps. dried basil

1 stick of butter or margarine
1 8-oz. package fresh mushrooms, clean and ready to eat, sliced
½ lb. asparagus spears, snapped into 1-inch pieces
2 Tbsps. garlic powder

2 packages Lipton Whole Grain Noodles Alfredo

2 8-count packages Pillsbury Garlic Crescent Rolls

Line baking sheet with foil. Preheat oven to 350. Combine bread crumbs, cheese and basil. Lightly dredge chicken chunks in mixture and place on baking sheet. Bake at 350 about 20 minutes.
Melt butter in sauté pan over medium heat. Add garlic and vegetables. Cook until mushrooms are tender. Remove from heat and cover.

This is where I stopped and went to karate class. When I got home I cooked the noodles and rolls according to the directions on the packages while the veggies and chicken warmed up. Toss the pasta, chicken and veggies together and serve …

Unless you’re feeding a 5-year-old. If that's the case you find corners on a round plate, carefully spooning each element in it’s own domain. Then you say a prayer he’ll notice the chicken and eat ... oh ... half of it. Then maybe, just maybe, he'll pick the mushrooms out of the asparagus after gobbling his noodles without coming up for air! Last night my prayers were answered … he ate ... without complaining. Hurray!

mom on the run

It’s been one of THOSE weeks. Sorry I haven’t posted more, but when the mom who’s usually at home finds herself away from home like a normal working person, things get outta whack. But it brought a foggy memory back into focus.

It was a wedding my husband and I attended about five years ago. Many of his coworkers were there, including one with two kids, the youngest of whom was the same age as our youngest … about six months. We were talking about finicky toddlers when I got this reaction: “Don’t tell me you cook for them every night!”

“Well, not every night,” I stammered, trying not to look too Martha Stewart. “I mean, sometimes we eat sandwiches or leftovers.” The conversation cooled after that and I felt bad.

So being so busy this week pulled some things into focus for me. How is it, exactly, that I cook for them each night? Truth be told, I cook some days and re-heat others. This allows us to eat healthier, less expensive choices than drive-thru food and keeps us from wasting anything. I guess if I had to boil it down to a single technique it would be planning ahead. So, with the weekend here, I thought we should try to make a plan. This strategy can work so many different ways!

Make two. Wednesday night I made a double recipe. I knew that Thursday, after a day volunteering at school and running errands I would not feel like making anything before or after karate class. When faced with the same dinner two days in a row the 5-year-old complained, but ate it.

Make two also works if you have good freezer space. Eat one, freeze the other.

And it works if your kids like to take lunch. When we have wraps I always make enough for the lunchboxes. Sending them leftovers offers them a little variety.

Slow cook it. Today we’re going out in the afternoon and I’m not even sure we’ll be hungry for dinner when we get back. But it will be there, in the crockpot ready to go. I’ll get it together in a few minutes and walk away.

Utilize downtime. I've had many moms with little ones tell me they prep during nap time then just heat right before dinner time. I still use this approach after Captain Kindergarten leaves for the afternoon. Tacos, spaghetti and casseroles are great for this. Set the finished product on the stove, covered, and reheat it when you need it.

Plan a day. So it’s a rainy, chilly fall day and the ballgames have been canceled and the kids are in front of the Playstation. Pull out the ingredients, put it together. Possibly enlist some help. Kids talk more when they’re hands are busy. Stick your finished meal in the fridge. Stick it in the freezer. Sit down over some of it tonight. Maybe talk about movies, then watch one together.

Later this week, when everyone’s home, pop your pre-made conversation onto the table and find out what your kids want to discuss next. Maybe tell a friend how you made this little gathering happen ... and that, but cooking ahead, the dishes in the middle of the week were no big deal at all.

Here’s a recipe that freezes well. Bake it before freezing, then take it out of the freezer before you leave for work so it will be fully defrosted. You’ll just have to microwave it when you get home. Good luck!

No-Boil Classic Lasagna (From R & F Pasta)
Makes 6-8 servings

8 ounces R & F Lasagna, uncooked
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
2 eggs
2 (26 ounce) jars of your favorite pasta sauce
1 pound bulk Italian sausage, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
Chopped parsley

Preheat oven to 350 degrees F. In medium bowl, combine ricotta cheese, Parmesan cheese and eggs; mix well. In 13 x 9-inch baking dish, spread 1 cup pasta sauce.

Layer with half each of the uncooked lasagna noodles, ricotta cheese mixture, sausage, remaining pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover tightly with aluminum foil; bake 1 hour. Uncover; bake an additional 15 minutes or until hot and bubbly. Let stand 15 minutes before serving.

aim true

It seemed like a lifetime since we’d seen them. In all actuality it was three lifetimes ago … our youngest and two of their three children all had been born since the last time we got together. Deciding to put the miles behind us we organized a Saturday lunch halfway between our homes. It was a spot where we had taken many meals together before any these kids came along.

Smack between St. Louis and Kansas City, nestled along I-70 is the town of Columbia, Mo., home to the University of Missouri and Shakespeare’s Pizza. Every college town has a place. Some, like Columbia, have two or even three. It’s the place poor college students gather for buy-one-get-one specials and where alumni come to eat all the stuff they associate with good times and good friends.

People say it all the time: Let’s do lunch. We should have dinner. How about coffee sometime? Saturday we finally made one happen. I don’t really remember eating the pizza. I know I ate it, but I was too busy trying to catch up with old friends and keep up with those amazing kids, three girls (ages 9, 8 and 6) and three boys (ages 7, 5 and 3).

The food is just an excuse. It’s the red dot you focus on as those rings of life swirl around you. Really it’s the conversation we’re shooting for. And when we slow down just a tiny bit we’re able to aim true. Sometimes that means driving 90 minutes for pizza on a Saturday when the undefeated football team is out of town. Other times it means turning off the TV and sitting together at the kitchen table. Either way, it’s possible. Pull back, breathe out and nail that target smack in the center this week.

‘we’re havin’ a heat wave …’

I love the shift from summer to fall. You leave the house in the morning and there’s that nip in the air. You go out for lunch and, despite the bright sun, the temperature is just right … as if the entire earth is heaving a great sigh of relief … the broiling and baking behind it for a few months. Then Wham! Here in the Midwest we usually get one last blast, some call it Indian Summer, but I’m not certain of the technicalities for that definition.

Record temperatures (It was 94! Twenty degrees above normal.) are forcing me off my October plan. The baseball playoffs have started. Football is in full swing. Nascar’s down to it’s final races. It’s chili season for pity sake! But there was no way you were going to get me to eat anything hot yesterday. So I called an audible, the kind I call in August when we’ve been at the pool all afternoon and I decide whatever was planned will be too much work. So wraps it was.

We had a nice chat: Second-grade kickball games have been put on hiatus by the teachers … Kindergarteners moved desks and sit with new kids … One boy's book report on China brought fortune cookies to the third-grade class.

Little things mean a lot.

I’ve got several variations on the wrap theme (turkey, ham, chicken) because up to now the kids didn’t eat roast beef. This original recipe came from The Very Best Baby magazine several years ago. (Click on the green type for the link to their recipe finder.) Needless to say, I served it cold yesterday with a bag of chips, a bowl of grapes, and a glass of milk. Hot or cold, enjoy!

Southwestern Bundles
¼ cup ranch salad dressing
4 (8- to 10-inch) flavored flour tortillas (such as vegetable, tomato basil, spinach, etc.)
½ cup salsa
1 cup grated Monterey jack cheese
¼ cup sliced black olives (optional)
6 ounces thinly sliced roast beef

Spread dressing evenly over tortillas. Top with salsa. Sprinkle with cheese and olives. Top with roast beef. Fold in sides, then roll up to form bundles. Place 2 bundles on microwave-safe plate. Microwave on HIGH power for 1½ minutes or until cheese is melted. Repeat with remaining two bundles. Makes 4 servings.

Notes: Use plain flour tortillas or whole wheat for kids.
Cheddar and cheddar-jack blend also work.
Letting the kids build their own wraps keeps arguments to minimum. You might have to roll them, though. The littlest might prefer a set of ingredients on their plates ... nothing touching, of course!

tackling troublesome T-times

I can make the decision to change. I can live with change. I cannot stand the time between making the decision and moving to a new rhythm. Transition. Yuck.

Most recently was the transition from summer to the new school year. Just when I’m used to summer we’re running like crazy because it’s fall again. Give me two weeks. I’ll be fine. And so as September passed I found the beat of the new school year. Tuesdays and Thursdays are the most troublesome.

Most of us can’t do this family meal thing every day. Most parents work outside the home and shuttle more than one kid to more than one activity. We have to be realistic, especially if we’re trying to create a new custom for our family. For my family that means that on Tuesdays and Thursdays we eat together separately.

The kids get off the bus and have dinner together around 4:30. It’s always something they will just eat without complaining. After they’re in bed my husband and I eat together, sometimes at the table, usually in front of the TV. We’ve been together long enough that we don’t always need the conversation. We’ve been parents long enough to appreciate eating without interruption … without cutting someone else’s food or filling their glass or picking the onions out of their casserole. Usually I make us something the kids wouldn’t touch with a 10-foot pole, leftover or otherwise.

So if you drop a few things on your way to this new family table, or even if you spill the milk when you get there, don’t worry. Creating a new rhythm is much harder than moving to it once it's established. Pick one day that works best this week. Maybe it will be a different day next week, so what? Keep going. And if you don’t want to argue with the 7-year-old about not eating vegetables, or with the 14-year-old about not eating meat then don’t.

“Be realistic and make gradual changes,” said Dr. Dianne Neumark-Sztainer of the University of Minnesota’s Project EAT: Eating Among Teens. “Talk over your plan with your family and find out what works for everyone. Ask your children for some menu ideas. Try to avoid conflict at the table so that it will be an enjoyable experience for everyone.”

That pizza might be a great place to start. With mine its chicken nuggets with macaroni and cheese. I open a can of fruit and call this a Tuesday-night-before-karate meal. They eat it and I say: “Now, get your homework so we can finish it before dad gets home.” Here are some other trusty stand-bys for mine:

Tacos … They never argue on taco night. I just serve the meat and cheese with chips … no shells or tortillas, just chips. Then I put some chopped tomato and some black olives at the side of the plate. I’m lucky, the veggies disappear.

Leftover spaghetti … I always make enough on spaghetti night to get me through the next Troublesome T-Time, even if I have to freeze it. I know it will come in handy.

Breakfast … My husband believes leftover pizza is good for breakfast. I believe French toast and sausage are good for dinner. We’ve got to eat! We can’t be roped in by too many rules! When all else fails I’ll make the kids an old-fashioned farm breakfast (most of which pops out of the toaster) for dinner.

You choose it, you eat it ... On those rare occasions when there’s a little this, a little that, but not enough of one thing to feed them all they are allowed to choose for themselves. But if they choose it they have to eat it. We don’t have time on Tuesdays for do-overs.

What works for you?