Yup, summer sure is over. All the school year mayhem has resumed at full speed. 🙁 Next week the evenings are packed with dance competition choreography sessions, parent information nights, soccer practice, games and team dinners.
BTW… I don’t know why one team dinner a week isn’t sufficient. Is it really necessary to have one the night before EVERY game. There were three team dinners this week and three again next week. Not only do I have to schlepp her back and forth from practice and then to someone’s home for the dinner, the whole idea of getting my 15 yo refocused on some healthy eating habits after summer vacation goes right out the window. These team dinners are a carb overload covered in sugar. Grrr… OK, rant over.
The point is that I have to be creative about having easy, healthy food here for when those that are eating at home are around to eat dinner. A few weeks ago I wrote a post about the key ingredients to have stocked at all times for nights when there isn’t a lot of time for dinner prep. This week I’m going to have stuff on hand for tacos, taco salad or burritos and a lot of grilled chicken and a big pan of roasted vegetables. The chicken and vegetables can be used in many ways: salads, add a grain, noodles/zoodles with Rao’s marinara, etc.
Speaking of roasting vegetables… If you are selecting vegetables to combine, it’s important you pair vegetables with similar cooking times.
Here is a quick reference guide I found on Pinterest:
We will be home tonight for family dinner. It looks like it will be a nice afternoon for grilling. I’m making Grilled Pesto Chicken & Tomato Kebabs (GF & PALEO).