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[quote=Anonymous]I rely really heavily on things like frozen vegetables for quick weeknight dinners, and I’m not afraid to add fruit as a side if I’m light on veggies for the meal.

For me, it’s helpful to think in caegories.  So I typically do one night fish, one night beans or lentils, one night egg based, one night meat based, one night pasta, one night cheese based.

Beans/lentils — bean and cheese quesadillas fried in olive oil topped with tomatos and guac; lentil and cheese enchiladas; burrito bowls with TJ frozen brown rice, tomatos, frozen corn, salsa, black beans.   I also love lentil soup but can’t sell it to my kids yet.

Eggs— mini quiches using pills ury dough; soufflé (actually it’s really quick!); egg and soyrizo taco; fried egg and cheese sandwiches, carrots and fruit on the side

Fish—scrimp scampi with lots of garlic (so fast using frozen shrimp); grilled salmon; grilled mahi tacos — if you defrost the fish earlier, it costs in 10 minutes; or you can defrost in about 15 but putting it in a bag in a bowl of water.

Meat — thin chicken breast or thighs cooks fast.

Pasta — you can sauté pretty much anything with some good Italian sausage, olive oil and lots of garlic and put it on pasta.  Top with fresh grated parm.  I used the minced garlic that comes in a jar because it is just so much faster than mincing fresh garlic.    I also often do spinach ravioli, butternut squash ravioli, or cheese tortellini with pesto and chopped cherry tomatos.

I really only try skmething new once a month or so.  It’s depressing but my kids would prefer to eat the same thing every week.

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