Hello! Happy Monday!
I don’t know whether it’s the fact that all of our summer trips are over, or the fact that it’s nearly August (eek!!), but I feel like we’re moving slowly back into “business” mode over here. I have two school-related meetings this week, and plan to work on my syllabi this week as well. I guess you can only be in denial about the end of summer for so long. SIGH.
Getting back into “school mode” means I’m also starting to think more about how I want things to be around here once school starts. One of the things I hated about last year, especially the fall semester, was that I really started to feel like I was falling behind on cooking. Teaching four classes is no joke, and by the time I’d get home from teaching, frankly, I just wanted a big glass of wine and the easiest meal possible—a sandwich, a frozen pizza—whatever. Going to the grocery store was also an issue—I didn’t have time to meal plan, so I’d just go and buy a bunch of random stuff, hoping to put together meals with it.
Not the best plan.
It didn’t bother me all that much last fall. Lila wasn’t eating solid foods yet, and I figured that we needed some time to adjust to our new lives as working parents. If that meant sacrificing time in the kitchen and falling back on take-out more nights than usual, so be it.
But I want this year to be different.
So, short story long, I’d like to work on creating some easy, quick (but healthy and tasty) dinners that I can easily prepare on any weeknight. I also told Ryan that I’d like to spend the next few weeks before school starts cooking a few meals that we can freeze, so that on the nights when I really don’t feel like cooking, at least we’ll have something homemade we can pull out of the freezer.
Last night’s dinner fall in the easy, quick, delicious category.
1/2 cup onion, diced
1/2 cup bell pepper (any color), diced
1 cup slice mushrooms
1/2 cup chopped zucchini
1/2 cup chopped broccoli
1 cup crumbled tempeh (could use black beans or press tofu here too)
1 tbsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
salt and pepper to taste
Heat olive oil in a pan. Add onion and cook for a few minutes. Add other veggies, tempeh, and spices, and cook for 15-20 minutes over medium heat, until soft.
In microwave, heat tortillas for 15 seconds to soften them. In the center of each tortilla, place a mound of filling, plus cheese and cilantro. Wrap up, burrito-style. Bake in a 350 degree oven for 15-20 minutes, until tortilla is starting to turn golden.
We had ours with fresh salsa and greek yogurt to dip in…but some guac definitely would have been tasty too.
Lila enjoyed a big serving of the filling:
…and she REALLY enjoyed the greek yogurt:
…and she really, REALLY enjoyed “eating” with a spoon:
Hope your Monday is off to a good start!