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[quote=Anonymous]Turkey cutlets in lemon caper sauce. Salt and pepper the cutlets. Quick sauté until done and sides are golden. Deglaze pan with a 1/4 cup or capers with 1/2 a lemon squeezed and some water. Pour sauce on cutlets and serge. We add rice or orzo for kids with a non lettuce salad as well

Panko crusted cod or chicken tenders. I pretty much make my own fish sticks or chicken tenders using this method. Dip seasons fish or tenders in flour, egg and then panko and quick fry.

Tacos. We use a meat alternative like beyond or impossible or TJs brand. Serve with bowls of heated refried beans, cheese, lettuce, chopped tomatoes and salsa and kids make their own taco/burrito.

Chicken soup. I use 6 bone in skin on thighs in the intant pot with an onion and celery stalk. Soup setting. Transfer broth to pot through a paper towel on a sieve to clarify and season in the pot. Toss the veg and shred the meat. Add separately sauteed (in butter) and seasoned mirepoix. Broccoli and/or diced potatoes or cooked pasta. This is dinner one night a week in winter with some bread. It uses a lot of pots and pans but so good and everyone has 2 bowls worth.

I love cooking and as the kids get older and can do HW unassisted etc while I cook, the meals are getting more interesting again since i have more than 20 min to put food on the table. I also don't like leftovers. But things like the chicken broth will be used for soup another day or frozen. [/quote]

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