There is something about pressure that makes me react. I am best in the space between the very last minute, and a deadline. I was always the kid that did not do homework until the night before it was due. You would have thought that the many long nights would have taught me to plan better.
I knew about my impending four day conference for months. As the days drew near, I began to make lists of the many things that needed to be accomplished prior to getting on that plane. While I started on the laundry and packing, and other tasks, I left the cooking for the Sunday before I left. It was a LONG day, but it made me feel like there were solid options available for my boys to eat while I was gone.
Here is what was made and the links to the recipes used.
- Refried beans that cooked overnight Sat night, and were ready first thing in the morning. Used the beans in the burritos below, and put some in the freezer.
- Chicken in the crock pot used for burritos
- Another batch of granola (Some for home and some to bring with me on the trip)
- Zucchini muffins For the freezer
- Whole wheat waffles Divided into quarters and put in the freezer
- Chicken Enchilada soup Put in quart ziplock freezer bags. Uh…make this people. Delish! Just a few changes made to the recipe though, mainly because of what I had on hand. I used three potatoes and one sweet potato. I used cannellini beans for the white beans, and I used a homemade taco seasoning. SO much cheaper than store bought, and I know what it contains. Also, skip the transfer-to-a-blender step, and use an immersion blender.
- Quinoa bites These turned out SO fabulous, and all three boys really like them. How cute are they?!?!
Sadly, there was one notable epic fail. I was very excited to try out my new tortilla press and cast iron skillet for making whole wheat tortillas. I did something so, so wrong. It could have been that I added too much oil, or that I let them sit out too long before cooking, but they were hard, and stiff, and greasy. Booo. I am determined to make them again, so stay tuned for stories of success next time.
I was feeling quite accomplished, until the time came to clean. Ugh. No thanks….
After all of the cooking (and cleaning) was done for the day, we had broiled scallops and Parmesan Zucchini for dinner in an effort to cook up the remaining fresh items from the farmers market trip the day before. Both items were amazing and required almost no additional cleaning!
In the days before I left, I cooked up some chicken breast for the boys, assembled the burritos using the chicken above, and set aside several food items to take on my trip.
I have been here in Salt Lake City for two full days. Man…sure is HARD to eat clean while away from home. I did bring a few things that work for breakfast, and there are some good fruit options for lunch. Dinner has been a real challenge.
Heading home Sunday afternoon, where the week and menu planning begins again. Cannot wait to hug those men of mine, and to fire up Juicy.