New Season and the Meals to Match

Ecclesiastes says that for everything there is a season (did you just sing, "turn, turn, turn" in your head? me too!). Right now, that season for me has a curious dearth of kids in my house. I have four kids, but now, only one left in high school. One has moved to New England and the other two "olders" are busy with work, school, and friends, so are hardly ever home.

This is a challenge for me for a couple of reasons. One, I apparently do not know how to cook for only three of us! My recipes are for six family members, with at least two teens, planning on perhaps a friend (or two, or three) stopping by for dinner, and having leftovers for hubby to take to work. Oh, did I mention that hubby has retired? So, yes, cooking looks much different now. 

Now, track season is upon us and hubby (who's volunteering as a coach) and kid will be gone for at least 3 hours a day. I'm also a helper for track, and track practice overlaps my usual dinner prep time. And, as many of you know, we will still need to eat on those days!! Can you believe it?? Craziness, I know.

All this background to say - I'm trying to think of easy meals that aren't feeding an army that don't require my usual prep time right before dinner. Here are my thoughts. I would LOVE your comments. I will be putting up recipes over the next few day/weeks. 

Baked potatoes (crock-pot, with various toppings)
Chili (crock-pot) - beef, chicken

Sandwiches - meatball, Reubens, grilled cheese, roast beef, etc.

Wraps - veggie (hummus, tabbouleh, feta, veggies), chicken salad, tuna, etc.

Quesadillas

Falafel

Beef stew (crock-pot)

Curried chicken & potatoes (crock-pot)

"Tuscan" chicken, potatoes, & sun-dried tomatoes

Soups! Loaded baked potato, clam chowder, broccoli & cheese, pasta e fagioli, Zuppa Toscana, black bean, etc.

Tarragon chicken (crock-pot)

Tacos - chicken, beef, shrimp, fish, etc.

Roasts (crock-pot or oven)

Enough brainstorming - let's get cooking!

Here's my version of Broccoli & Cheese soup. If I had to give you some advice, I would say, play with the recipe!! If it's not cheesy enough, add more cheese. If it's too cheesy for you, add more broth. Make it the way YOUR family will like it the best. 

Broccoli and Cheese Soup

1 - 2 heads broccoli (depends on how big they are and how much broccoli you like!)
½ cup butter
1 medium onion, chopped
½ cup flour
2 cups milk
1 cup grated cheddar cheese
2 cans chicken broth (5 cups or so)
salt and pepper
8-16 ounces Velveeta cheese (depends on how cheesy you like it!)

Cook broccoli until tender and drain (you can either steam it or microwave it). Mash ½ cup of the broccoli with a fork. Cut the rest of the broccoli into pieces. 

Cook onions in butter over medium heat in a pot until tender and transparent.  Stir in flour and cook 2 minutes, stirring constantly. Turn down to low. Whisk in milk slowly, stirring constantly and making sure to get in the corners of the pot. Stir in grated cheese until smooth. Slowly whisk broth into sauce. Add Velveeta cheese and stir until melted.  Add all the broccoli to the soup.  Simmer 15 minutes.  You can add more Velveeta for a cheesier flavor.