My children are only 5 years old and they have a way busier social life than I do. This month has been especially busy getting ready for their dance recital and pre-k graduation along with t-ball practice and games. It’s hard enough to cook healthy meals being a working mom but trying to fit those meals in with the extra activities is nearly impossible. I’ve been trying to cook ahead and over cook so that we don’t fall into a bad eating slump. Now trust me, I am not perfect and we fall into that slump more often that I would like to admit to! Now that there is so much great local produce I need to make a better effort of getting an order in on a weekly basis. It’s hard not to eat healthy when my fridge is stocked full of fresh produce.
Here’s what my bin this week contains: Gala Apples (Non-organic, IPM), Dandelion Greens, Beets and Carrots (Salvaterra), Spinach, Rhubarb (Lancaster), Radishes, Pac Choi (14 Acre), Hydroponic lettuce (Hydroponic from Butter Valley), Eggs (Cockadoodle Ewe)
Chicken and Spinach Pitas with Tzatziki Sauce
2 boneless, skinless chicken breasts (grilled with salt and pepper and then chopped)
1 pack of pitas
2 cups of spinach (wilted by cooking on the stove in a pot with 2 tbsp olive oil)
- 3 tbsp olive oil
- 1 tbsp vinegar
- 2 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup greek yogurt (wrap in cheese cloth and let drain in a colander for at least 30 minutes)
- 1 cup sour cream
- 2 cucumbers (shredded in food processor, wrap in cheese cloth and squeeze out as much moisture as possible)
- 1 tsp fresh dill
Sauce Preparation: Combine the olive oil, vinegar, garlic, salt and pepper in a bowl. In a separate bowl whisk together the yogurt and sour cream. Combine the mixtures and add the cucumber and dill. Chill for at least and hour before serving.
Here is one of my daughter’s making the Tzatziki Sauce!
Place the spinach, chicken and sauce in a pita. Roll-up and enjoy!
Radishes and beets are not very loved in this house. I vow to keep trying different recipes until someone finally eats them. I got a little closer tonight with this recipe. Now I haven’t quite perfected it but it wasn’t too bad.
Carrot, Beet and Radish Chips
1. Preheat oven to 375 degrees. Clean carrots, beets and radishes. Peel if desired then slice them in thin pieces (carefully if you have a mandolin!)
2. Spray a baking sheet with non-stick spray. Lay your slices out on the tray and then once again spray with the cooking spray.
3. Bake for 5-10 minutes then flip and bake 5-10 more minutes. Watch these carefully and be sure to remove any pieces that bake quicker than others. You definitely need to babysit the oven with this recipes! They will crisp up a little more once you remove them from the oven.
4. Top with a little salt and serve.
Like I said mine didn’t come out perfect but I will try again!
I really liked the carrots! My husband and one daughter loved the beets. The other daughter rejected them all. She thinks if it’s called a “chip” it should taste like a potato chip! Oh well, can’t win them all!
I wanted to try something different with the rhubarb today. I definitely have favorite rhubarb recipe and tend to hoard all the rhubarb that comes into the house for that very reason. Since I had a lot of cooking to do today I was going for quick and easy and found this recipe:
Apple Rhubarb Cake
1 box of yellow cake mix (don’t forget to use your fresh organic eggs)
1 1/2 cups of apples, chopped
1 1/2 cups of rhubarb, chopped
1 cup of half and half creamer
3/4 cup of sugar
1. Prepare the cake mix according to box directions. Pour into a greased 9×13 pan.
2. Pour chopped rhubarb and apples over the entire cake. Mix sugar and half and half together and pour over cake mix.
3. Bake at 350 degrees for 30-40 minutes.
4. Let cool and serve.
This would have been perfect with some whipped cream or vanilla ice cream. You can make this recipe with just rhubarb. I chose to add the apples so I could have extra rhubarb to make my favorite rhubarb breakfast tomorrow!
So what’s for dinner tomorrow? I already made it!
Dandelion Pesto with Pasta and Roasted Tomatoes
First: Preheat oven to 350 degrees. Halve 2 pints of cherry tomatoes ( I used red and yellow). Place cut side down on a baking sheet and roast in the oven while you prepare your pesto.
For the Pesto:
4 cup dandelion
5 cloves of garlic
1 cup of olive oil
1/2 cup of pine nuts
1 tsp salt
1 tbsp honey (dandelion in bitter so a little sweetness was necessary)
Combine all ingredients well in a food processor.
Remove the tomatoes from the oven.
Next, prepare a box of pasta of your choice. I chose Gamelli but any type would work well with this recipe. Drain and return to the pot. Add the tomatoes and desired amount of pesto to the pot and combine.
Serve warm topped with shaved Parmesan cheese and a glass of your favorite red wine.
Doesn’t this look delicious?
Have a great week! Remember working mom’s if I can cook healthy homemade meals with this crazy schedule then anyone can do it!