Need quick breakfast lunch and dinner ideas.
Going back to work full time after being part time fir a few years with young kids.
But my family is used to healthy home cooked everything. How am I supposed to manage everything?????
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No cook pasta sauce with tuna
http://www.epicurious.com/recipes/food/views/tuna-lemon-and-caper-sauce-15310
No cook tomato, basil, garlic, fresh mozzarealla pasta sauce in season.
And here is one that uses a jarred alfredo parmesan sauce (I know, I know, use a better brand like Bertoli/Barilla):
Combine 1/2 lb cooked penne pasta, diced cooked chicken, cooked mixed veg mix fresh or frozen (I use a sleeve of mixed broccoli, snap peas, baby carrots), jar of sauce and heat. Top with Parmesan.
Fish cooks fast. Pair with some kind of pilaf.
I always recommend my daughter's favorite from childhood to adulthood, make in 30 min. Serve with some pea pods.
http://www.food.com/recipe/kellys-asian-chicken-278451
Sauteed beef, chicken cubes or tofu add 2 tbsp mirin plus 2 tbsp soy to glaze, serve over rice with steamed broccoli, green beans or spinach with a simple peanut sauce you can buzz in the blender and let sit and flavors develop while you prepare the rest. The sauce will keep a few days.
1 garlic clove
½ cup peanut butter, smooth or chunky
2 Tbsp soy sauce
1 tsp brown sugar
1 tsp rice vinegar
1/3 cup water
hot garlic chile sauce like Sriacha, or chile oil, to taste (start with ½ tsp)
Whirl the garlic clove in a blender or food processor until minced. Add remaining ingredients and blend. Let sit ½ hour for flavors to develop. Thin with water as desired.
Look into a 'food saver' you can freeze breakfast things like "mcmuffins" or soups and stews in 'ingots' (use a loaf pan...freeze it remove the ingot and vac pack it).
Another quick option is steaks. Lightly grill steaks on searing hot. Then freeze and vac pack. Bring to room temp in a warm water bath and then boil for a couple of mins to finish cooking---think of it as reverse sous vide.
You can do the same with veggies in packs sized for household.
Don't forget your freezer is your friend. Homemade doesn't necessarily mean cooked immediately before serving. Take a look at the Cooking Once a Month Web sites. You might find suggestions out there to make dinner easier. A stash of tomato sauce, pasta dishes, shredded pork or chicken in gravy (or plain), rice, grains or buttered noodles, soups and stews, meatballs or loaf is helpful to put together dinner.
Do you pack lunches for more than one person?
Overnight oatmeal, or muffins that have thawed overnight in the fridge with perhaps a slice of cheese while being microwaved, or the egg muffins posted by nashama, or smoothies when it's warmer.
They keep beautifully in the refrigerator and reheat easily for a healthy to go breakfast. We make a batch or two weekly, changing up the veggies.
Lunch: Tomato and basil soup http://www.eatgood4life.com/tomato-and-basil-soup/ you could even top it with cheese to make it more kid-friendly
Dinner: Penne alla vodka http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-vodka-recipe.html?ic1=obinsite
The penne alla vodka is kinda heavy,but you can modify it so it's lighter and serve it in small portions. It is quite delicious and simple to make,so I recommend it.