I have blogged so infrequently in recent months. What is up?? Well, life. I know I say this all the time after I've gone through long periods without blogging, but sometimes you're too busy livin' the thing to blog about it. That's definitely been the case for us this spring and summer.
So, yes I know it's Tuesday, but I'm just going to have to blog like I Twitter and Facebook... when it pops into my mind and I can grab a few minutes. Which would be now.
I feel like I'm not ready for summer to be over, but VERY ready for a routine. Somehow the freedom of summer can get stressful for me as we flit from one activity to another. One way I have stayed "anchored" this summer is to continue with menu planning. Last summer I posted my reasons why it's even more beneficial to me to menu plan during the summer months. It truly has been a life saver for me as I feel so out of control some days! I regained some feeling of order during the early spring, once we had been home for a few months with our newly-adopted son. Once summer came I felt a bit disorganized once again, but my menu plan has helped greatly!
This week my husband has some outdoor projects he's working on after work, so we've been eating dinner later (as in, after the sun goes down.) I've tried to have an appetizer available when he comes in from the office at around 5:ish or so to tide everyone over until our 8:00-ish dinner. Tonight I remembered this Extremely Easy Bruschetta recipe I've used and my family loves. But I was in the midst of school planning and laundry folding and wanted to make it even easier. I'm the queen of shortcuts in the kitchen (and have found some wonderful ones in my Ethiopian cooking, which I hope to share in future weeks!) so if you are really into fresh ingredients this one may not be for you. But tonight it was either shortcut time or no appetizer at all. This one totally worked!
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Easiest Bruschetta Ever
1 can diced chopped tomatoes
1/2 cup (or so) frozen chopped onions (<--- LOVE keeping these on hand!)
1/2 tsp jarred minced garlic (available in the produce section)
kosher salt to taste
fresh ground pepper to taste
olive oil to taste
Dump the tomatoes into a strainer and rinse. While in the strainer put the onions in and run water over them to quick-thaw them. Once the water has drained out put them into a mixing bowl and add other ingredients and stir. Cover the mixing bowl and pop it into the fridge. This time I used the oven broiler to toast some Orowheat Whole Grain and Flax bread (See? Not even fancy French bread!). Once the bread was toasted I used the pizza cutter to cut each piece into fourths and then while it was hot I rubbed a bit of the jarred garlic over each piece. By that time the bruschetta was chilled (aided in part by the frozen-now-thawed onions) and voila! A quick, healthy and very fast appetizer!
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This week I'm utilizing a cook book I got a few weeks ago and am just now getting a chance to really try. I have been a fan of Fix It and Forget It (affectionately called "Fifi" in my menu planning binder) for years now. This one is the Fix It and Enjoy It Healthy Cookbook. Tuesday's side dishes and both of Friday's recipes are from that this week. Now that it's Tuesday night, I can report that both the sesame broccoli and the summer squash salad were wonderful! My family loved both of those! And we're not particularly veggie people, so that's saying a lot!
So, here's our menu for the week:
Monday: Crock Pot Chicken Tacos, black beans, corn casserole
Tuesday: Grilled pork chops, sesame broccoli, summer squash salad
Wednesday: YO-YO (You're on you're own!)
Thursday: Ethiopian food night: Ye' Assa Wet (spicy fish stew- SO good!), Ye be seleh Dinich (boiled potatos with peppers) eaten with injera bread
Friday: Tomato & Barley Soup, Tossed Chicken Salad
For more menus and some GREAT organizing tips and inspiration, visit Laura at Orgjunkie.com. I hope you're having a wonderful week!!
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