In Season vs. Off Season Meal Planning
As my family sat around the table for dinner on Monday night, I couldn’t help but be surprised we pulled it off on a weeknight during basketball, ballet, track, and confirmation season. As we passed around the pork chops and potatoes, there were giggles, conversations, and celebrations of successes during the busy day. There is nothing like sharing a table with those we love, and for my family, this doesn’t happen when we are “in season”. For us, being “in season” means we’re in a sport or an activity that takes us away from the dining room table. This season, we have added ballet to basketball season, and my oldest has just started track as he finishes his last duties which involved completing a 2-year confirmation study.
As the five of us enjoyed each other’s company on this night, we knew we wouldn’t all be in the same room during collective waking hours until Friday night (a whole five days away). Our lives have turned into “off season” and “in season” and our routine is definitely different depending on what is happening.
Off Season Dinners
“Off season” dinners at our house are dreamy. If it’s nice out, they consist of a grill, a good Pandora station, and creative recipes. Since I have nowhere to run to, my husband and I can take time cooking dinner for us all. If we are in an “off season”, that means the weekends are freer to plan ahead for the weekday meals. If I can get an hour on a Sunday to plan meals for each weekday night, I am a much more relaxed mama, and our food is so much healthier. Some of our favorites are:
Grilled Salmon
Salmon pieces
1 tsp sea salt per piece of fish
1 tsp brown sugar or coconut palm sugar per piece of fish
We get our salmon from Costco. My husband makes a rub that requires a sprinkle of sea salt and a sprinkle of brown sugar. Grilled, it is the perfect blend of sweet and salty. Your taste buds will thank you. Off of sugar? Most diets will allow coconut palm sugar as a replacement. It’s just as yummy. Throw each piece on the grill, and your whole family will thank you.
Chicken Enchiladas
1 pound chicken breast diced
1 small can green chilies
1 8 ounce block cream cheese cubed
2 10 ounce cans green enchilada sauce
8-10 medium tortillas
1 cup Colby Jack cheese
Pre-heat your oven at 350 degrees. Cook chicken for about 8-10 minutes in a pan. Add cubed cream cheese and green chilies. Mix until blended. Spray a glass baking pan. Take a tortilla, fill the middle with about 1/4 cup of the chicken mixture. Place in pan. Roll the tortilla taco-style. Repeat until all chicken mixture is used. Poor the two cans of enchilada sauce over the enchiladas. Cover with Colby Jack cheese. Bake for 15 minutes. Serve with chips and salsa.
Shrimp Pizza
1 Spinach and Artichoke frozen pizza. Our favorite is the California brand.
1/2 a package of frozen shrimp
1 Tbs olive oil
seasoning
Preheat oven to the recommendations on the pizza box. Put oil in the pan and put thawed shrimp in to cook. Sprinkle with garlic powder or Lawry’s. Cook until shrimp is done.
Arrange shrimp on the pizza. Cook pizza for the time suggested. Remove and enjoy. I enjoy this with wine.
Out of season dinners are the greatest, but I do enjoy the challenge of making it all work when we’re “in season”.
In Season Dinners
When we are “in season”, all five of us rarely get to see each other at the same time for a mid week meal. The only contact I get with my hubs is a high five in the driveway as we pass each other. That’s where creative cooking comes in. Either I get home with all of the kids, and use our awesome Instant Pot to whip up something in twenty minutes, or we all wait until 8 pm to eat, and by then, we are all different people. No one wants a gaggle of hangry Adams kids or parents.
I defer to the experts for “in season” dinners, but bulk cooking these meals makes my crew happy.
My beautiful cousin gifted me with egg roll in a bowl. It’s super healthy and you won’t even miss the fried part of the egg roll.
This is a family favorite. I make them all in the same pan, but I leave the peppers and mushrooms off of my kids’ chicken breasts. We all love it.
This has been my go-to for 11 years. It’s perfect. You won’t go back to regular chili.
This is perfect for bulk cooking on the weekends for lunches. I like my mixture on brown rice with salsa.
This makes it seem like you were in the kitchen all day. It’s so easy for “in season” cooking. The pesto gives it a gourmet taste and your kids will love it.
Let’s face it. In motherhood, there really is no off season. These recipes are on constant rotation in my house-hold. They are easy, fast, and yummy. Bonus: They are all incredibly good for your family as well.
What are your dinner secrets when it comes to surviving the busy times in your house?
