As summer slowly comes to a close, women everywhere seem to be overcome with bewilderment and panic when recognizing that the start of a new year is just around the corner.  Summertime is wonderful for relaxation, a natural break from the hustle and bustle of our regular busy routines.  But eventually that time must come to an end, and we are left wondering “how on earth am I supposed to get back into a normal schedule?”  Whether you have been away vacationing or just relaxed your normal practices while the kids were away at camp, we all seem to share the common experience of quasi-amnesia in the kitchen.  I know that I’ve made dinner for my family every night for years, and yet once out of the habit, I feel like I am fumbling over what to prepare. Somehow we all manage to pull through and acclimate to another year.  The key is in remembering what we already know.   Let’s start remembering…

The start of a new school year is always so busy that it is helpful to do a weekly dinner menu plan (scheduling what will be for dinner for each night of the coming week).  I know several mothers who do it for the month so they can cook in advance and freeze.  Just composing a list of at least 7-10 weeknight dinners (that your family likes!) is helpful in order to get ideas and stay organized with shopping lists.  The same goes for building a list of lunchbox and after-school snacks (healthy suggestions include dried fruits, granola bars, chickpeas, celery stuffed with cream cheese or chumus, string cheese, and yogurt-granola parfaits).

Most dinners fall into 2 categories: what can be quickly thrown together right before serving time to a pack of impatient hungry wolves (I mean, family members of course!); OR meals that may require more prep time, but that can be made or at least prepared in advance.  Your needs will greatly influence your choices depending on your schedule (i.e. whether you work, are at home, etc.) and when you are readily available to cook. 

Here are some sample suggestions for “20 minute meals”:

• Grilled Salmon, Basmati Rice & Steamed Broccoli - a simple yet nutritious meal, and all three components can cook simultaneously! 
• Stir fry – the heat of a wok cooks wonderfully fast and you get both your veggies and proteins done all together.  Cook the rice while sautéing everything else.  (“Prepping” the vegetables does take time, but can be done in advance – in the morning or the night before).
• Quesadillas – the glorified Mexican grilled cheese will please most kids (and adults too!) and you can get creative with what you throw inside.  See recipe below.  
• Veal or Lamb chops – season & sear on high heat, 15-20 minutes tops!  Serve with mint jelly or cherry preserves, baked potatoes (5 minutes in the microwave) and a salad. 

Here are some great options that can be done/prepared in advance:

• Classic meatballs & spaghetti – meatballs freeze wonderfully and the spaghetti can be made as you set the table.  Probably one of the heartiest dinners.
• Stews – a terrific all-in-one dish.  Your crock-pot is not just for cholent!  Throw everything in before work or earlier in the day, and dinner will be waiting for you.
• Eggplant Parmesan – serve with pasta and extra sauce.  This dish reheats well and can be prepared/assembled in advance, ready to be baked later.
• Fried fish sticks, chicken fingers, croquettes, etc. – anything fried always tastes better straight out of the pan, but can be made in advance and refreshes quite well by placing on a cookie sheet, uncovered, in an oven or toaster-oven.

It’s hard to get back into the kitchen and to reestablish routine in the house- inertia is very strong!  However, your families will appreciate each and every meal (even if they don’t tell you so) and there is never a more nourishing meal than the one that comes from your own kitchen.

The following recipe definitely fits into the “quick & easy” category, but can be made even quicker by preparing components in advance.  It pays to plan ahead!

QUESADILLAS

Quesadillas are a fun spin on your average grilled cheese and a great way of adding in some extra vegetables into the meal.  Serve with guacamole (recipe to follow), salsa and sour cream on the side.  Below are two variations for quesadillas, but feel free to just make plain cheese quesadillas if you have picky eaters at home. 

Serves 4.

For corn & mushroom quesadillas:

1 to 2 tsp. vegetable oil or Pam spray if using a non-stick pan
8 (8-inch) flour tortillas
8 oz. Monterey Jack or sharp Cheddar cheese, coarsely grated (about 2 cups)
1 small can corn, drained
6 oz. fresh mushrooms, sliced
1 jalapeño pepper, seeded and minced (optional)

Stir together cheese, corn, mushrooms, jalapeno pepper.  Proceed to directions below. 

For black bean & red pepper quesadillas:

1 to 2 tsp. vegetable oil or Pam spray if using a non-stick pan
8 (8-inch) flour tortillas
8 oz. Monterey Jack or sharp Cheddar cheese, coarsely grated (about 2 cups)
1/2 cup canned black beans, rinsed and drained
2 tablespoons finely chopped fresh cilantro
1/3 cup diced red bell pepper
1/2 teaspoon ground cumin

Stir together cheese, beans, cilantro, red pepper and cumin.

Directions:

Brush 1 teaspoon of oil in a 10-inch heavy skillet and place over moderate heat until hot but not smoking, then add a tortilla. Top with about a1/2 cup cheese mixture, spreading evenly; then cover with another tortilla.

Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other side is golden, 1 to 2 minutes more. Repeat with more oil (if necessary) and remaining tortillas and cheese mixture.  Cut into wedges (like pizza) and serve with guacamole, salsa and sour cream on the side.

Guacamole

2 medium ripe avocadoes

2 tbsp. fresh lemon/lime juice

1-2 garlic cloves, minced

1 large plum tomato, diced

½ tsp. salt

½ tsp. cumin

freshly ground black pepper, to taste

Cut the avocadoes in half, remove pits (reserve for later use) and spoon avocado out of its skin into a large shallow bowl.  Add lemon or lime juice and mash to desired consistency (some like it chunky, some like it smooth) with a fork.  Stir in remaining ingredients.  Season to taste.  Replace pits in container for storage until serving time in order to keep bright green color (discard before serving).  Cover tightly and chill.

Naomi Ross teaches Cooking Concepts, courses on the fundamentals of cooking & Jewish homemaking skills.  For more information, kitchen troubleshooting, or general feedback, she can be reached at .