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.
Sunday, August 5, 2012
Little Zucchini Bites
2 cups grated zucchini; squeeze out the excess moisture
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup breadcrumbs—I used panko
1/4 cup fresh parsley, minced
Preheat oven to 400 degrees. Butter or spray mini-muffin tins and set aside (makes about 24). Combine zucchini, eggs, onion, cheese, breadcrumbs and parsley in a large bowl. Fill each muffin cup to the top, then bake for 15-18 minutes or until light golden brown.
*Try with a mix of zucchini and summer squash for extra color. Next time, I'm going to try making the mixture a few hours ahead—I think it will work fine with a little extra cooking time.