It’s been a very, very short summer. I am not at all happy that 2 of my 3 kids are returning to school this Tuesday. WTF…it’s mid August! Packing lunches, getting up early(not a problem for me, but for them-YES), and routine is all part of this weeks drill.
Honestly speaking, I barely cooked this summer. It felt great to take a break, yet with school two days away it’s time for me to get back into the kitchen. Shopping, prepping, and organizing has filled my weekend. Cookies and brownies are made and frozen (perfect snack for the lunch box), farmers market organic fruits are flash frozen (great for morning smoothies), salad dressings are made and bottled, veggies are washed, meat and chicken are grilled (for easy sandwiches or simply served on their own), and the meal planning has begun!
Spending 30 or so minutes each morning on prep will allow me to get these nutritous and balanced meals on the table each night. Tonight’s dinner is one of my favorites. Combining all the ingredients in the morning allows the meat to marinate all day. Shaped into balls, skewered, and grilled, this is one of those perfect 30 minute meals. I usually make a double batch because the leftovers makes a great lunch the next day. My family likes to stuff all these goodies into a fresh pita, but I like mine carb free. If you have a local Israeli or middle eastern market in your hood – pick up your pita’s there. They do not even compare to the super market brands.
I topped our dinner off with a creamy, rich Pot de Creme. Isaac returned from 3 weeks at sleep away camp and this is one of his favorites. For me, I will be opting for a bowl of fresh raspberries, but that won’t stop me from watching my kids enjoy their dessert tonight.
Get organized, people – it will change your life!