A Working Mom's Meal Plan
The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.
Thursday, July 7, 2011
Crunchy Asian Coleslaw
large bag of coleslaw mix
thinly sliced red pepper strips
1/2 cup House of Tsang Bangkok Padang Peanut Sauce
1/2 cup Marzetti's original coleslaw dressing, in the refrigerated section
1 cup honey roasted peanuts
1 cup crunchy chow mein noodles
Mix together coleslaw and red pepper. Combine peanut sauce and dressing, then toss with slaw mix. Just before serving, add peanuts and noodles on top.
*You can toss the coleslaw mix, pepper and combined dressing together ahead of time. Sometimes I add more dressing to taste. Bring the crunchy things along in a ziploc—you don't want to add until it's time to serve.