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, November 10, 2011
4 whole-wheat tortillas
4 to 8 slices of deli ham
8 slices of swiss cheese
mustard of your choice; I used whole-grain
finely chopped pickles
Spray a nonstick skillet lightly with cooking spray and preheat to medium-low. Spread mustard on tortillas. On half of each tortilla, layer a slice of cheese, one or two slices of ham (to taste), then another slice of cheese. Top with chopped pickles, then fold the rest of the tortilla over. Cook the quesadillas on both sides until nicely browned on the outside and melty on the inside.
*Another quick dinner when the fridge is running low: cook up some scrambled eggs, spread them on tortillas and top with shredded cheese, then fry in a skillet on both sides. You can also add leftover meat or veggies. I serve with a side of sour cream and salsa mixed together.