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, September 15, 2011
Summer Squash and Corn Chowder
4 slices bacon
3/4 cup chopped scallions
1/4 cup chopped celery
1 lb summer squash, chopped
1 lb bag of frozen white and yellow baby corn kernels, thawed
2 1/4 cups lowfat milk
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
shredded sharp cheddar, for serving
Cook bacon in a large Dutch oven or other heavy pot over medium-high heat until crisp. Remove from pan, leaving about 2 teaspoons of the drippings in the pan. Crumble bacon and set aside. Add 1/2 cup scallions, celery and squash to the pan and saute for about 8 minutes or until veggies are tender.
Set aside one cup of the corn. Place the rest in a food processor or blender with 1 cup milk and process until smooth. Add remaining milk, thyme, salt and pepper, then blend until just combined. Pour mixture and corn into pot with veggies. Reduce heat and cook for 5 minutes, stirring, until hot. Add salt to taste. Top each serving with crumbled bacon, scallions and cheese.
*Serve with Serena's Sour Cream Muffins: Preheat oven to 350 degrees. Combine 2 cups of self-rising flour, 2 sticks melted butter and 1 cup sour cream and spoon into muffins tins. Bake about 25 minutes.