As preparation for making a strong return to cooking at home, I’ve reminded myself this week of my top three reasons for making eating out a treat instead of a regular occurrence:

• Eating out is not budget friendly. If you want reasonable food for a family you have to (and should) pay for it. Spending $50 – $70 every now and again is okay, but not on any sort of a regular basis. And inexpensive fast food is not an option with the exception of an occasional trip to Chick-Fil-A.
• Restaurant food isn’t generally waistline friendly. Research regularly shows that restaurant meals are full of fat and salt, largely because that’s what we all love so that’s what chefs give us. And while there may be dishes on the meal that are marked as “light” or seem light, because I’m not preparing the food I don’t actually know how many calories I’m consuming.
• Family dinner time just isn’t the same at a restaurant. I’m a big proponent of the importance of family dinners. And while I’ll take family dinner time at a restaurant over no family dinner time at all, which we had to do just this past week, the value of family dinner is the strongest when we enjoy it in our own home.

As I’ve planned my menu this week I’ve returning to my tried and true approaches to making the males I plan actually happen:

• KISS (Keep it Super Simple). Because I’m a food blogger I tend to want to make every meal a production, thinking about how I can use what I’ve learned on the blog. I have to remember to set that aspiration aside and instead aspire to cook a good meal for my family that we can enjoy together. That means returning to simple recipes that come together quickly.
• Prep ahead whenever possible. After a fully day of running, work, and playing mom’s taxi service I’m often just too tired to contemplate making dinner. if I can do some prep work the night before (before I sit down – once I sit down it’s all over), I’m that much closer to dinner the next night.
• Have a contingency plan. Even the best menu plan goes the way of mice and men, so I’ve added a couple of frozen pizzas to my freezer stash. While not an idea solution, a pizza is still a budget-friendly option and when accompanied by a quick salad I can stay more-or-less waistline friendly.
• Plan and shop ahead. My new job at Whole Foods has thrown me out of my planning and shopping routine. Instead of stocking up at the store for a full week, I kept telling myself “I’ll just run by the store on the way home.” The reality is that when I’m done with work I just want to go home and then we don’t have groceries with which to make dinner. I’ve moved back to a once-weekly shopping trip and will keep a quick trip to the store on the way to the car in reserve for ingredient emergencies only.

This Week’s Plan

I’m finishing some recipe testing for the blog so we’ll be having some big game food for dinner this week. I’m pretty sure the family won’t complain and the recipes are all fast and easy. I’m also running a 1/2 marathon on Sunday so Saturday will be a carb-load day and Sunday will feature brunch and  an easy dinner.

• Monday: Buffalo chicken sliders, veggies and dip
  I’m working on a recipe that turns the traditional chicken wing into a slider and I’m testing the latest version this week. In homage to the traditional chicken wing accouterments, we’ll have fresh veggies and dip as a side.
• Tuesday: Pasta with sausage and broccoli
  This dish has been a family favorite for a few years now and it comes together quickly. I’ll also prep the meatballs for Wednesday’s dinner before I’m done in the kitchen so I’ll have a head start.
• Wednesday: Meatball sliders, salad
  Can you tell I’m working on a sliders blog post? We’ll use up our extra slider buns and I’ll have leftover meatballs to put into the freezer stash.
• Thursday: Chick-Fil-A
  Speaking of the occasional trip to Chick-Fil-A, we’ll have to make one this weekend because there simply won’t be time around activities to have dinner at home. I’m working on some ideas for portable dinners but for now I can be okay with eating out as long as I’ve planned it.
• Friday: Fajitas, fixin’s, rice, beans
  I’ll take advantage of the pre-seasoned meat from the meat counter downstairs to save myself from prep time on this Friday dinner. Pre-sliced onions and peppers will also be time savers to make this Friday night dinner something I can pull off no matter how tired I am.
• Saturday: Gnocchi with Prosciutto and Parmesan, roasted vegetables
  For my pre-race carb load I’m going to replace pasta with potato dumplings in this simple yet hearty dish. Roasted vegetables will be easy on the stomach and round out the meal.
• Sunday: Tuscan Lamb and Chicken Skewers, naan, tomato and cucumber salad
  I’ll round out my blog post cooking by converting another family favorite recipe into kebabs perfect for game-day noshing. I’ll put the meat into marinate on Saturday night so dinner will come together quickly after my post-race nap.

How do you fight the desire to let someone else do the cooking when you’re tired? Do you have special tis and tricks for sticking to your menu plan? Please share them in the comments. I need all the help I can get!

Resources for Menu Planning

While Rachel Ray would have us believe the meals in 30 minutes are the bomb, it’s possible to get dinner on the table in 15 minutes or less, as all of these recipe collections show.

• My Recipes 15 Minute Meals Collection
• Martha Stewart’s 15 Minutes or Less Main Dish Recipes
• Real Simple Dinner in 15 Minutes Flat
• Steamy Kitchen’s 15 Minute Asian Light Meals
• The Kitchn’s 10 Meals to Make in 15 Minutes or Less

This Week’s Plan

Last week not-so-gently reminded me that our regular schedule is not to be reckoned with. By the time Friday rolled around I was “stick a fork in me” done. With a little bit of R&R this weekend though I’ll be ready to tackle next week with some new easy recipes and even some fun football fare over the weekend. The kiddo does have a basketball game to cheer at so that’s one less meal I’ll be cooking.

Do you have any favorite recipes that take 15 minutes or less to prepare? Please share them in the comments!

I just finished putting our holiday decorations away which always makes me a little melancholy. It seems like just yesterday I was stringing lights and decking the halls (as it were). Still, with the turning of the year comes all sorts of possibilities so I’m choosing to focus on starting the year with a bang (or at least a solid thump).

Menu planning during the holidays becomes the epitome of a juggling act, making school year men planning look like a walk in the park. There are visitors, parties, holiday to-dos, and so much more to plan around, and the mix of “big meals” and quick on-the go dinners is almost dizzying to consider. Frankly, I’m happy to be back in a normal menu planing routine – or at least as normal as any thing can ever really be around here.

Menu Planning Resources: Pinterest Boards

As a new addition this year to my menu planning posts I thought I would add a section on menu planning resources and tools. Some weeks this might just be my own tips and tricks, learned thanks to trial by fire as the family menu planer, and others it might be great sites, cookbooks, or articles I come across. I thought I’d kick this new feature off by linking to some Pinterest boards focused on easy and weeknight-friendly recipe finds.

• Lara Liles Weeknight Meals board includes family-friendly dishes like pizza casserole as well as some more grown-up dishes like easy crab cakes in a muffin pan.
• Amanda Perez Weeknight Dinners board includes lower-fat options as well as links to recipes for mini versions of meatloaves, tarts, and chile rellenos which are just plain fun.
• Viktoria Berkes Fast for Dinner Recipes board will make you rethink sandwiches (in a good way).
• Amanda Landau’s Weeknight Dinner board has links to several recipe collections and some great crock pot options.
• Gaby Dalkin’s Savory board isn’t dedicated to easy recipes in specific but she’s a busy woman with great taste so most of her recipes are easy yet just a little on the gourmet side.
• Alli Worthington’s Cooking This One Day board is full of family-friendly and weeknight-ready recipes because Allie lives a crazy busy life and has a rollicking family so she’s in the know about what sorts of recipes are going to be tasty and easy.
• Cooking Light’s No-Cook Recipes board is a quick way to find some of the best easy recipes on their site in one place.
• My Easy Weeknight Dinners board is where I keep the recipes I want to try for fast yet healthy and tasty dinners.

To find your own boards full of weeknight options try these search terms (and remember to search for boards, not pins or people):

• Weeknight dinners
• Weeknight recipes
• Easy recipes
• Fast recipes
• Kid friendly recipes

What is this Pinterest of which I speak? Oh my friend, if you haven’t discovered Pinterest you’re missing out. This beautiful site is the home of thousands of virtual pin boards where community members keep track of everything from recipes they want to try to great outfits and beautiful hair styles and even inspirational photos. I wrote about it earlier this year and it’s one of the fastest growing social networks out there, and for good reason. A warning though, pinning can be a bit addictive, so be ready to loose yourself in it a bit, particularly when you first start pinning. Over time you’ll find a healthy balance, or at least that’s what people tell me.

This Week’s Plan

We’ll of course hit the ground running this week with practices and classes in full swing. To top it off the kiddo is headed out of town this weekend which means a night out for the adults and a chance to try a new fish dish.

• Monday: Make Your Own Pizza, the Meatless Monday version, and a side salad
  For a fun and easy dinner the first day back to school and work we’ll have pizza night but the one rule will be no meat on the pizzas. I’m working on having more meatless meals in our world without causing rebellion in the house and pizza is a good way to start.
• Tuesday: Pineapple Chicken Satay, steamed rice,  and sauteed broccoli
  Who doesn’t like food on sticks? The whole family can help put this easy dish together and leftovers will be great for lunch. I’ll make extra rice for fried rice later in the week.
• Wednesday: Cincinnati Chili, pasta, and fixin’s
  This family favorite dish isn’t your typical chili. We serve it over angel hair pasta with grated cheddar cheese and it’s pretty fantastic. I hope to get my act together and share my recipe before chili season is over.
• Thursday: Almost Classic Pork Fried Rice
  Leftover rice will help this one-dish dinner come together quickly. I’ll buy pre-cut veggies to save on prep time.
• Friday: Parents’ Night Out
  With the kiddo winging her way to visit her grandparents for the weekend the adults can go out for happy hour drinks and dinner on a Friday night. If you don’t mind making a dinner out of appetizers, happy hours are a great way to have a wonderful dinner without breaking the bank. Of course I have to run 20 miles on Saturday morning so I won’t be taking advantage of the drink specials (well, maybe just one glass).
• Saturday: Lemony Halibut en Papillotes, roasted root vegetables
  I love to cook in parchment paper because it’s easy and relatively mess-free. We’ll be trying this new recipe for healthy halibut for a romantic dinner for two at home on Saturday night.
• Sunday: Five Spice Baby Back Ribs, green beans, corn cakes
  I’m going to let the crock-pot do the heavy lifting on these ribs because I have to work a trip to the airport into my typically busy Sunday. I’ll make extra green beans to have for lunch next week.

Are you pinning fun and easy recipes on Pinterest? Share the link with me in the comments so I can follow you!

What to do? What to do?

The chefs’ trick to solve this problem is to place a damp paper towel between the cutting board and the counter, reducing friction and keeping the board right where you meant for it to be. This is all well and good until the towel dries out, which can easily happen if you’re having a marathon cooking spree. Instead I’d like to offer up the idea of non-adhseive rubber shelf liner as your cutting board stability system.

I’ve been a lover of shelf liner turned cutting board non-skid holder for several years now and after much testing in my own kitchen. I’ve found it far superior to a damp paper towel for a host of reasons including:

• Shelf liners will tow the line, or hold the line really, for as long as you need it to. You won’t have to worry about it drying out and the board suddenly shooting out from under your knife at an inopportune moment.
• You can cut rolls of shelf liner to whatever size you need. I have three different sizes to work with different size cutting boards, but even a smallish piece of liner that covers about 1/2 – 2/3 of the surface of the cutting board will get you by. Heck, if you’re using the liner elsewhere in your kitchen just lop of an extra piece for your cutting board.
• Rubber shelf liner washes quickly and easily with soap and warm water so you don’t have to fret over it harboring germs from raw meat or other bacteria it might come into contact with while you’re cooking.
• You don’t have to throw it away when you are done, but instead you reuse the same piece over and over again. The ones I have now I’ve had for four years and counting. This is a much more earth-friendly option than an endless parade of damp paper towels.
• It comes in all sorts of different colors which is just plain fun.

A 10 ft. roll of liner is about $8, so it’s not pricy at all. Obviously you don’t need 10 feet of cutting board traction in your kitchen, so go in on a roll with friends or gift some to other cooks you know. Tie it up with a pretty bow for a neat conversation piece. The recipient will thank you later. And while a paper towel costs much less than $8, you’ll spend way more than that $8 on the many paper towels you use to keep your cutting board on the counter over the long haul. So in the end shelf liner saves not only your appendages but your wallet. It’s a regular kitchen hero.

This Week’s Plan

This week I’ll be taking a bit of a tour of my part of Texas. I have to drive to Dallas and back for work and then I’ll be on my way to San Antonio for the weekend to run a half marathon. I’ve been training for this race since July 4 and I’m feeling great. My dad (the former track and cross country coach) is flying in to town to make the trip with me which makes the race extra special. Between these two trips my opportunities to cook will be few and far between so I’m just accepting that we’ll rely on a few more outside sources for dinner than we might otherwise. Here’s how I think it’s all going to shake out:

• Monday: At the football game
  The last game of the middle school football season is this week and on a Monday instead of the regular Tuesday. I’ll eat my last Chick-fil-a sandwich for a while. At least until basketball season starts.
• Tuesday: Everyone on their own
  I’ll be in Dallas so the kiddo and her dad are on their own. I expect they’ll be having leftover chili but it wouldn’t surprise me if they order a pizza.
• Wednesday: Sushi at our local sushi spot
  I’m driving back from Dallas on Wednesday and have to play mom’s taxi service for the kiddo to get to an appointment. I’d be kidding myself if I expect to cook that night. We’ll stop for sushi at our neighborhood restaurant and take advantage of their awesome happy hour specials on rolls and appetizers.
• Thursday: Ravioli with marinara, brussels sprouts
  This is our only “regular” night this week and so I’m determined to cook even though I know I’ll still be a bit tired from travel and a bit distracted by my upcoming race. Pre-made ravioli from the store below my office along with high-quality jarred sauce and some fresh Parmesan will make a lovely fall dinner.
• Friday: Fajitas, fixin’s
  Friday night will be all about preparations for our trip to San Antonio. I’ll buy pre-seasoned fajitas and pre-prepped toppings, salsa, and guacamole so all I have to do is grill the meat and warm the tortillas. It will be nice to have a family dinner before we head to San Antonio.
• Saturday: Pre-race carb loading at Tre Trattoria
  Yep, I carb load and it’s always fun. I’m a big fan of this restaurant’s chef so I’m really looking forward to this pre-race dinner.
• Sunday: Frito pie, salad
  After a half marathon and a drive back to Austin I’ll want dinner to be as easy as possible. This weekend’s chili will become Sunday’s fun Frito pie dinner and will come together in a snap.

How do you handle menu planning when your entire schedule is off? Share your tips in the comments – I think we’ll all be needing them before the holiday is over.

Not that I’m hinting or anything.

In my weekly menu planning posts I talk a lot (a whole lot) about the “freezer stash” that saves my bacon — ha ha — when I’m too tired or the hours in the day are running by just a little too fast. Somewhere along the way I promised to write about some of my tried and true freezer filling techniques. I’m here today to begin delivering on said promise by sharing the sheer brilliance that is macaroni and cheese cupcakes.

I wish I could take credit for this idea, but alas I’m just not that creative. I am really great at finding and curating great ideas though so that has to count for something. I discovered this nifty trick via my latest obsession, Pinterest, and it’s not surprising that it’s a Once a Month Mom technique. It’s so simple but I suppose the best ones always are.

Your Favorite Mac and Cheese in 30 – 60 Seconds

Macaroni and cheese cupcakes are individual portions of macaroni and cheese that you can reheat lickity-split in the microwave. They are perfect for after school treats or a fast side dish for a rotisserie chicken. And because you make them from scratch from whole ingredients they are far superior to any boxed mac and cheese out there. The cupcakes come together in four steps and take about an hour or so to prepare:

1. Make a big batch of your favorite from-scratch macaroni and cheese recipe. Our house standard is the recipe from Beecher’s Cheese Shop in Seattle. I make a single batch of their Flagship cheese sauce and a double batch of the mac and cheese. I can’t always get Beecher’s cheeses here in Austin so I’ll substitute a good quality sharp cheddar and regular Monterey Jack cheese. I tend to get about 36 muffins in a batch and I use small elbow or shell noodles because they fit better in the muffin-size servings.
2. Dish the mac and cheese into lined muffin tins. The liners help the muffins release later and I use fun seasonal wrappers because well, they’re just plain fun. Bake the macaroni and cheese according to the recipe directions. When the muffins are finished take the tins out of the oven and let them cool a bit on the kitchen counter.
3. Transfer the muffin tins to the freezer and freeze until the muffins are completely frozen then remove the muffins from the tin. If the muffins are stubborn and stick to the tin, run a bit of warm water over the bottom of the tin and they will pop right out.
4. Store the muffins in zip-top freezer bags for up to 3 months. Reheat each muffin in the microwave for 30 – 60 seconds.

One last word on why I love this idea: I’m a big fan of macaroni and cheese but of course when it’s made right it’s full of fat, carbs, and calories. These individual servings come with portion-control built in so I can treat myself from time to time. I take one muffin with me to work to have with a big salad for a fun indulgence.

Because even grown-ups need a special treat now and again.

The importance of a garbage bowl is another key tenant of my kitchen philosophy. I have to admit I adopted this one from Rachel Ray but it’s an important part of efficiency in the kitchen. If I had to stop and toss scraps every five minutes I’d never get anything done. Or I’d have an extra messy kitchen counter which would simply undo my neat-freak self.

Given all of this, it’s easy to guess that my initial approach to a garbage bowl was simply that: a large plastic mixing bowl ala Rachel. However, the problem with the mixing bowl turned garbage bowl is that it takes up precious counter space, a problem compounded by the fact that I loose some space to the iPad or laptop that’s often on the counter as well. When faced with shrinking counter space I needed a creative solution. After a bit of mulling and shopping I decided to break my unitasker rule – just this once.

Enter the Scrap Trap.

I honestly can’t remember where I found my Scrap Trap but boy am I glad I did. The trap is a simple yet brilliant device that hooks over the side of a drawer to hang below the counter instead of sit on top of it. I scrape scraps and other cooking-related debris right into the trap and only have to stop to empty it when it’s overflowing. I typically position it right underneath my cutting board so I don’t even have to move the board to slide trimmings into the trap.

If I were a good composter (that’s on next year’s resolution list) I could easily have two traps so I could sort scraps as I cook. Because the Scrap Trap is long and tall but not particularly deep, it doesn’t get in the way of my standing at the counter. And, as a final bonus, it’s dishwasher safe.

I’m happy to report that the Scrap Trap is one of the few unitaskers in my kitchen and it’s been worth the extra storage space it takes up to give me extra counter space and make me just that much more efficient when I’m prepping everything from dinner for the family to a party for 75.

Sometimes rules are just made to be broken.

How do you handle menu planning when family commitments and to-do lists grow like a well-tended plant? Please share any tips or secrets you have to staying in menu planning mode in the comments.

This Week’s Plan

We have a few extra activities this week including Halloween (boo!), a Top Chef Texas pre-view party and a perfume launch (why not – it sounds like fun), so I’ll be relying on my freezer stash and a rotisserie chicken to help feed the family those nights. Happily next weekend is nice and quiet so I’ll use the time to make a few batches of chili and maybe even bake a couple of batches of cookies for December blogging.

• Monday: Make your own healthy pizza
  With the kiddo getting older our Halloween schedule is much less predictable. Middle-school kids seems to be the epitome of spontaneous. To make the evening manageable I’ll prep toppings for pita pizzas and everyone can eat as trick or treating plans allow.
• Tuesday: Dinner at the football game
  We only have a couple more weeks of football this season and eating at the game continues to be the most stress-free option we have. The hot dogs have been a bit questionable so I’ll stick with chicken sandwiches to be on the safe side.
• Wednesday: Rotisserie chicken, steamed vegetables, mac and cheese cupcakes (freezer stash)
  I’ll grab a chicken from the store on my way home on Wednesday so the family has a healthy dinner while I attend my Top Chef party. Frozen mac and cheese reheats quickly in the microwave and frozen vegetables steamed and tossed with a little bit of olive oil and herbs will satisfy everyone’s appetite while leaving me time to have my fun.
• Thursday: Chicken Tostadas with Avocado Dressing, Mexican rice
  Leftover rotisserie chicken will become quick tostadas as we round the corner of the week to the weekend.
• Friday: Walnut and Rosemary Oven Fried Chicken, egg noodles with butter and parsley, Thyme-Roasted Carrots
  This weekend is one of our last quiet ones until the holidays are over. I’d like to start it out with a soul-satisfing dinner but I also know I’ll be tired after a long week so I’ve picked recipes that come together easily and quickly. Oven fried chicken is healthier than the traditional alternative and the noodles and carrots need almost no attention from me after a bit of peeling and herb chopping.
• Saturday: Lamb chili, green chile madelines
  Over the next few weekends I’ll be filling the freezer with three different kinds of chili to get us through the winter season. This first is a new recipe I’ve tried before and enjoy with a few modifications.
• Sunday: Pasta with Broccoli Rabe and Sausage, garlic bread
  This easy pasta dish is a family favorite and crazy-easy. I’m expecting a full day of baking on Sunday so I’ll need an easy dish to round out the weekend.

This Week’s Plan

As part of the changing of the seasons I’m making my crock pot work even harder. I’m also raiding my newly replenished freezer stash a bit this week to make dinners easy on busy nights.

• Monday: On the way home from the airport
  The kiddo gets in later in the evening so we’ll grab something easy on the way home so her weekly schedule doesn’t get too mucked up.
• Tuesday: At the game
  Sushi takeout at the game was fun although I did get a few odd looks. I’m thinking I’ll go with the easy Chick-fil-A sandwich this week.
• Wednesday: Chicken lettuce wraps with steamed rice (freezer stash)
  This dinner takes 15 minutes to go from freezer to table which is just perfect for a mid-week dinner. I’m hoping to get the recipe for this go-to family favorite this week.
• Thursday: Chicken noodle soup, garlic bread
  Shredded chicken from my freezer stash and pre-chopped veggies will help this soup come together quickly but taste like it simmered all day. Leftovers will be great in a thermos for Friday lunches.
• Friday: Dinner and a movie
  We have a mother-daughter movie date scheduled for Friday evening. I’ll be ready for it after a long week.
• Saturday: Chalupa Dinner Bowl
  I have to run 14 miles on Saturday so I’ll need a long nap and an easy dinner on tap. The filling for these dinner bowls cooks in the crock pot all after noon for a hearty dinner that takes very little work on my part.
• Sunday: Lamb Chile with Corn and Scallion Pancakes
  I meant to make this chili a couple of weeks ago but didn’t so I still have the lamb in the freezer. It should make enough to add a couple of dinners’ worth to my freezer stash.