Delicious Recipes to Keep my Family of Four Happy and Full
Now that school has started, our afternoons and evenings are extremely hectic. The kids spend all day at school and come home with homework, plans for play dates and, of course, after school activities. Before they get to any of that though, I always hear “I’m hungry!” It is so tempting to let them grab whatever chips they want and move along. Instead, I try to encourage them to make wiser choices and frequently pair a CLIF Kid Zbar® with a mixed berry basil smoothie.
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I am excited to share with you one of my favorite quick side dish products that I use all the time. While this post is sponsored, all thoughts and opinions are my own.
Dinner in our house is always a major rush. I love cooking but sometimes just can’t find the time to make an elaborate meal and still get everything else done. I’m sure you know the feeling. Now that school has started and with it all of the after-school activities, my time for cooking is even less than before. Thankfully, I can make recipes like easy Korean beef and pair them with easy to cook Veetee rice for the perfect quick dinner.
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We are headed towards our second weekend of College Football! I practically have to pry Mathlete off of the couch to do anything on Saturdays because the games are on. Our team has a big game this weekend and we are hosting friends at the house to watch. I’m excited because I love having friends over and it will give me a chance to make my Crockpot Chicken Enchilada Dip!
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At least once a week, we like to have the kids help with dinner. Since they will be doing most of the cooking, the usually let them pick what they want to make and then offer suggestions on ways to make it better. Once of the current favorites in our house is summer vegetable macaroni and cheese.
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Zucchini are the perfect vegetable for a quick, throw together salad that is big on taste and light on work. This zucchini quinoa salad is perfect to take along for picnics, potlucks or just to make for lunch because it can easily be make ahead.
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Every time I go to the grocery store, Mathlete asks me to buy bananas. Most times, we eat all but one or two which then get overly ripe and no one wants to eat them. Those bananas are perfect for making banana walnut pudding. Once turned into a delicious pudding, everyone suddenly wants in on those bananas.
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When we were in California at the end of July, Mathlete and I ate at The Girl and the Fig in Sonoma. For several days before, we had eaten really large meals at different restaurants so we went to dinner that night looking for just a few small items. One of the choice that night was grilled peaches with ricotta. Of course, we had to order it and it was so amazing that I came home determined to recreate the meal at home.
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One of the most difficult things for us this time of year is getting a good breakfast. Now that school has started, I need to make sure the kids have something to keep them full and satisfied but that is easy to eat during the busy morning rush to make it to the bus stop. 
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Are you loving summer so far? It is so hard to believe that it is already late August and the kids will be going back to school next weekend. Thankfully, we are still getting some beautiful, although a little hot, weather to end our summer break. We’re planning a fun end of summer BBQ for Labor Day and I was thinking chipotle burgers with avocado would be the perfect thing to serve.
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We are in the height of summer weather here. Even though the kids go back to school in two weeks, every day still feels like summer with the 100+ degree temperatures. Instead of complaining about the heat {which I will definitely admit to doing}, I think it is better to embrace it and make some of the best summer recipes I can find.
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