Quick Weekday Dinner Recipes for Busy Families

With fall here and school open, for many there’s not only an adjustment to the day time schedule, but to the evening, and often the night time ones as well. More importance is given to extra-curricular activities, and now with reduced P.E. in many districts there’s a concerted effort to fit sports programs into after school hours, weekends and even evenings.  This not only fills the student’s schedule but puts the parents, especially those with more than one child and/or jobs under tremendous pressure.

The first casualty of this situation, after the nervous system and family harmony, is the evening meal, formerly referred to as dinner, now called “Grab and go.” Fast food and take-out places love it, and for those who get home and face homework, there’s always pizza delivery. This is O.K. for one, maybe two nights a week, but what is really needed is a list of dinners that are nutritious tasty, quick to make and appealing to all.

These types of dinners, generally, come in two forms; the fully prepared ahead, reheatable ones and the quick to make on the spot. The first group generally takes more prep and cooking time, but can usually be prepared days in advance, even frozen. The second group is faster to make but needs to be served soon after doing so.  Because the first group requires more time and can be frozen, I’m going to deal with it separately, so that I can include freezing information as well.

Be advised though, if you want to relax a few minutes before dinner, the first group is the choice for those nights. If you have only turn-around time, this group is the way to go. It has less clean-up too. Speaking of clean-up, I found that a plastic laminated craft apron was a great help when I had to make a quick dinner, and didn’t have time to change before heading out. If I was wearing long sleeves, an old man’s shirt provided that extra needed protection. Just a time-saving tip and, when dry cleaning is involved, a money saving one as well.

There are 6 recipes here. The second three allow for using leftover vegetables, so be sure to save all of those, even in small amounts. I do insist on the onions in the Penne and on the Pizza. Simply cut them in half then the halves in quarters, and microwave them on high with 1 tsp. oil for 2 min.

1) Penne With Ham and Peas in Creamy Sauce: 4 Servings
(1) 1lb. box of penne –I like  the whole grain
2 cups frozen or fresh peas – not canned
4-5 oz. Sliced ham cut in 1 inch squares  OR 2 cups leftover ham  in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup milk, cream or mixture of the two **
¼ cup pasta water
Shredded or grated Parmesan cheese.

Cook the pasta according to box directions until just al dente= about 8-9 mins. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate.  Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve
piping hot.

Suggested sides: Tossed salad and a good artesian bread.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
Ever the calorie counter, I use skim milk. The Italians would insist on heavy cream , but mixtures work well and add a richness to the flavor.
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.

2) Tuscan Bean Salad; Serves 2—For more,simply double (leftovers make good brown bags)
(1) 6 oz. can of tuna- drained-solid or chunk white preferred—oil or water optional
(1) 15 oz, can cannellini beans – or navy or white beans – drained
2 Tbs. salad or canola oil
1Tbs. balsamic or red wine vinegar
1 Tbs. Dijon mustard
1 tsp. lemon juice
¼ cup fresh basil leaves-chopped or 1 tsp. dried
Oregano-to taste- optional
Whisk the last 6 ingredients in a bowl. Stir in the beans and tuna. Allow to sand a few minutes for the flavors to meld, or refrigerate up to 8 hrs.

3) Classic Frittata: Serves 4
Restless levitra properien go to this pharmacy store Leg Syndrome (RLS) This is sometimes called Wittmaack-Ekbom’s Syndrome. In most cases this is not the issue and other factors order generic levitra http://appalachianmagazine.com/2018/01/01/breaking-florida-capital-city-colder-than-alaskas-capital-city/ which need to be considered before you start using Kamagra Polo pills, you must consult your doctor. In case, you are suffering from ED and cannot viagra sales france have sexual intercourse on a regular basis gives them less chances of having an erectile dysfunction. It is a best female viagra canada recommended herbal pills. 2 to 3 cups leftover or fresh vegetables microwaved until soft
8 eggs
4 Tbs. milk or water
1 tsp optional seasonings-curry powder, basil, oregano, rosemary, sage—-
Salt a& pepper to taste
! Tbs. butter
1 Tbs oil
I usually add ½ medium onion diced, ½ stalk celery sliced thin, equal amount diced green pepper, 1/3 cup frozen broccoli flowerets and cook them in about 1tsp oil in the microwave until tender about 2 min. if I don’t have leftovers or want variety in those I have. Whisk the eggs, liquid and seasonings in a bowl. Melt the butter and oil in a 10inch skillet, with heat proof handle, over medium heat. Swirl to coat sides, add the vegetables and stir to separate in the pan. Add the eggs, and stir briefly to distribute the vegetables. Preheat broiler and set rack on the 3rd. level. Cook eggs until almost set in the center about 3 min. If desired sprinkle about ½ to ¾ cup Cheddar cheese over the frittata and broil until golden and puffed about 3-4 mins. Serve hot, cut in wedges with heated tomato sauce on the side as an option.

4) Vegetable Pizza: 1 per person
(2) 8in. flour tortillas
1 cup leftover, or microwaved until soft, fresh vegetables –See Frittata recipe above
½ cup leftover chicken or turkey OR 2 oz. double thick Deli sliced diced
¼ cup Salsa Verde, pesto or Riciato sauce + 2 Tbs. sour cream optional
2 Tbs. chopped tomatoes or diced canned-optional
½ cup Cheddar cheese
Preheat oven to 400 deg. With a pastry brush or sponge, liberally coat one tortilla with water. Cover with the second one and press to adhere. Cover the tortilla top with the sauce, leaving a 1 inch rim all around. Arrange vegetables over and top with meat. Sprinkle cheese over all. Bake 12 to 15 min. until cheese bubbles and edges are browning. Serve at once.

5) Pasta a la ( insert your name) Serves 2 –For more servings double recipe
2 servings or about (1/2 ) an 8 oz box of penne or another firm, shaped pasta.
1 ½ cups leftover, or microwaved until soft vegetables, I often use cut Brussels sprouts in this.
2 Tbs. chopped green and/or black olives and/or capers.
6 chopped fresh basil leaves or 1 tsp. dried
1 Tbs fresh oregano leaves or ½ tsp dried
8 halved or sliced grape tomatoes or equivalent fresh sliced or canned diced
2 Tbs. salad oil
1 Tbs Balsamic vinegar
2 Tbs. pasta water
Dash garlic powder
Salt and pepper to taste if needed
Cook pasta and drain well, saving some of the water. Mix the oil and vinegar in a cup. Toss all the ingredients except the salt and pepper with the vinegar and oil adding the pasta water to give body. Taste before adding salt and pepper.  Allow to sit a few minutes to meld flavors. Serve at room temperature.
Experiment with the vegetables, the herbs, the pasta shapes—Make it YOUR dish!!