School started early for us this year, five weeks ago. This week, though, will be the first week we are doing a full week with (nearly) full days. Easing into our school year has been enjoyable but I’m not ready for summer to be over.
To say our last several summers have been full of upheaval would be an understatement. This was the first summer since, oh, 2008 that didn’t include a move, some military “thing” (or preparation for one) or other major life event.
We were due for one!
Last summer, our summer was spent moving into our new home and then just resting. I rested all summer long. It was glorious and much needed. I wanted us to have a real summer this year, though. Swimming, camps, friends, late nights playing, reading for hours outside.
All good things must come to an end is true, I suppose.
When summer ends and fall arrives, my menus have to change. Full days of school, busy nights of sports & other activities and the adjustment to it all means I have less time & mental energy to cook the meals I long to cook in the fall. I need meals that are quick, can be prepped ahead and can be taken on-the-go.
Cilantro-lime fajita kabobs (chicken & steak) have become a new family favorite. Poblano rice, salad & pineapple will round out the meal. The meat & veggies can be prepped ahead of time or even frozen.
Stir-fry has been a regular menu item this summer and this stir-fry sauce is perfect. I freeze the sauce in 1/4 cup portions, splurge on pre-cut meat and this dinner comes together so easily!
I’ve been making chile-lime chicken kabobs for ten years, making it one of my oldest recipes. It’s always a hit, freezes well and works well to prep the night before or in the morning. Sweet potato hashbrowns & grilled zucchini make nice side dishes.
I think of alfredo has a time-consuming meal, so I’m always surprised by how easily it comes together. This week I’m going to try Cajun chicken alfredo.
BBQ ranch chicken wraps is one of the most requested meals this summer. They went from being neutral or turned off of a wrap to asking for it multiple times a week. I plan to serve it with copycat Suddenly Salad but, being an end-of-the-week recipe, I bought a box of the actual Suddenly Salad just in case the copycat doesn’t get made!