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.
Friday, July 22, 2011
1 large tomato, coarsely chopped
2 ripe avocados, peeled/pitted and coarsely chopped
1 small onion, finely chopped
1/4 teaspoon tabasco sauce, or more to taste
1/2 teaspoon coarse salt
Gently mix together the tomato, avocado and onion. Cut the lime in two, and squeeze the juice over. Add hot sauce and salt and stir until combined. Don't overdo it—the guacamole should stay chunky. Serve with salty tortilla chips.
*Also a nice addition to a taco salad. Add beans and corn for more substance.