I'm back in the classroom this week teaching Information System classes at the Community College, and I LOVE it. I finally feel like I'm doing what I'm supposed to be doing. The extrovert in me is so much happier not to be sitting alone at a desk all day. I genuinely enjoy all the face-time with students, but boy is it exhausting. I come home just saturated. Thankfully, I planned all my meals out this week. It's making a huge difference.
Roasted Chicken with Cauliflower and Corn
Monday (Ryan's cooking, Mom's in class)
Pierogies with a side of Broccoli
Fish Tacos with Brussel Sprout Slaw
Smoky Citrus London Broil with Twice Baked Potatoes (Hoping to finalize recipes to share) and Grilled Asparagus
Thursday (Dad's cooking, Mom's in class)
Mac & Cheese with a side of Broccoli
Grilled Chicken Wings/Breast, Homemade Baked French Fries (The 7-Year-Old requested because it's FRIday -- I love it!) Roasted Brussel sprouts
Tuesday is usually Taco Tuesday at our house. We like to alternate proteins between chicken, beef, pork, and fish. When we decide on fish, I always pair it with a fun veggie slaw to mix things up. Usually, I do something cabbage-based, but when I saw the Brussels sprouts at the grocery store, I decided to go with it.
How did the family like it?
The result was FANTASTIC. Everyone enjoyed it except the 7-Year-Old who made a very dramatic face when he took his try-it bite. Actually, he made the face on his second bite because I missed the first one and told him he had to take another so I can see. He did so without an argument, so you know he didn't hate the slaw. He's just seven.
Speaking of the kids, this was the scene when I was cooking.
This is what "cooking" with the kids looks like most nights. I try to involve them but the older they get, the less interest there is. I know it seems sad they are on their devices, but we had some pretty good conversations. They were playing puzzle games, and we were helping each other solve them.
Ahhh the life of a 21-century parent.
Oh! and I'm planning on sharing my food planning every weekend in our Facebook group if you're interested in joining. It helps me stay a bit more accountable and motivated.
- 1 lb Brussels Sprouts shredded
- 1 Granny Smith Apple cut into thin strips
- 5 scallions chopped - green tops only
- juice of 1 lemon plus some of the zest
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp coarse ground dijon mustard
- 2 tablespoon Oil - Olive
- Kosher salt and black pepper
Put the Brussels sprouts, apple and scallion in a large bowl. Set aside.
In a smaller bowl whisk the lemon juice, lemon zest, maple syrup, apple cider vinegar, mustard and olive oil with a pinch of salt and pepper to make the dressing.
Pour the dressing over the vegetables and toss to coat. Refrigerate for at least 10 minutes to chill and give the flavors time to merge.
Brussels Sprout and Apple Slaw
- Put the Brussels sprouts, apple and scallion in a large bowl. Set aside.1 lb Brussels Sprouts shredded, 1 Granny Smith Apple cut into thin strips, 5 scallions chopped - green tops only
- In a smaller bowl whisk the lemon juice, lemon zest, maple syrup, apple cider vinegar, mustard and olive oil with a pinch of salt and pepper to make the dressing.juice of 1 lemon plus some of the zest, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon coarse ground dijon mustard, 2 tablespoon, Kosher salt and black pepper
- Pour the dressing over the vegetables and toss to coat. Refrigerate for at least 10 minutes to chill and give the flavors time to merge.
- We used this slaw as a topping for fish tacos but it makes a great side on its own or with some minor additions (like nuts or chicken) a fabulous main course.
- I used a granny smith but I really think any apple would be just fine.