...I think one of the first things I'd do would be to hire a cook. Seriously. I despise cooking. I hate everything about it...the time it takes, the clean up required afterward and I hate the fact that I'm absolutely terrible at cooking. I lack the patience involved....just give me the end result!
If I lived by myself, I would probably survive on cereal for dinner every single night. Seriously, who doesn't love a good bowl of cereal for every meal? But, in case you haven't noticed...I have some kids to feed. Now that I'm back to work, I HAVE to get back into menu planning. It's something that comes & goes in waves for me, but I definitely notice that getting dinner on the table is much easier if I know ahead of time what it's going to be and can do some prep for it. I'm hoping that once things settle down a bit, I'll have some free weekend time to make some freezer friendly food that will be good to have on hand for week night dinners.
I also like to make some stuff that's a bit more involved on Sundays, then force my family to eat the leftovers another day that week. Here are 2 recipes that I probably posted before, but that I made recently and need to add back into the regular meal rotation.
Taco Cornbread Pie
1 lb browned ground beef
1 medium green pepper, chopped
1 pkg taco seasoning
3/4 cup water
1 cup kraft shredded cheddar cheese
1 pkg corn muffin mix
-Preheat oven to 400
-brown ground beef; drain fat
-add green pepper, seasoning mix and water;bring to a boil
-reduce heat to medium low; simmer 10 minutes stirring occasionally
-spoon mixture into 9 inch pie plate; sprinkle with cheese
-prepare muffin mix as directed on package; spoon over cheese, covering cheese layer
-bake 20 minutes or until golden brown; let stand 5 minutes before serving
**When I originally posted this recipe, I used to make it with chicken, but found that it was sometimes dry. The beef tastes much better!
Chicken & Spinach Pasta Bake
8 ounces uncooked pasta (I usually use whole wheat penne)
1 tbsp olive oil
1 c medium onion, finely chopped (I cheat here and just use dry minced onion-so much easier, and it's always on hand!)
1 (10 oz) pkg frozen chopped spinach (thawed)
3 cups cooked cubed chicken (I use the cans)
1 14.5 oz can italian styled diced tomatoes
1 8 oz container of chive & onion cream cheese
1.5 cups shredded mozz cheese
-prepare pasta according to package
-meanwhile, spread oil in bottom of 11x17 inch baking dish; add onion in a single layer, bake at 375 for 15 minutes or until just tender (if you're cheating like me & using the dried onions, you can just skip this step & add it to the mixing bowl!)
-transfer onion to a large bowl, then set aside
-drain chopped spinach well; stir pasta, spinach, chicken & next 4 ingredients into onion in bowl
-spoon mixture into baking dish & sprinkle evenly with shredded mozz cheese
-bake (covered) for 30 minutes; uncover & bake 15 more minutes or until bubbly