Top Time Saving Tip for Working Moms

Learn my number one time-saving tip for busy families. If you implement this consistently into your life, it will save you time, money and your sanity - I guarantee it!

And if you would like a modified version of our menu and grocery list, send me an email at nicola[at]executivemomscoach[dot]com and I'll gladly pass it along.

Menu and Easy Recipe of the Week: Taco Soup

After what felt like too much food and not enough physical activity last week with family in town and in celebration of my husband's birthday and Thanksgiving, we have decided to go with a pretty basic menu this week.

Sunday: Taco Soup (see recipe below)
Monday: Leftover Taco Soup
Tuesday: Baked Salmon with Pesto Marinade, Steamed Asparagus and Pasta
Wednesday: Baked Chicken with Teriyaki marinade, Steamed Broccoli and Brown Rice
Thursday: Cheese Tortellini with Grilled Chicken and Marinara Sauce and Salad
Friday: Pancakes, Eggs, Turkey Bacon and Fruit
Saturday: OPEN

Taco Soup
1 pound ground beef or turkey
1 med onion, finely chopped
2 cans corn, drained (or frozen corn)
2 cans kidney beans, drained
2 cans rotel tomatoes (this is a specific brand with chilies and seasoning included)
2 cans chicken broth (low sodium)
1 packet taco seasoning

Toppings:
Sour cream
Cheddar cheese (grated)
Tortilla chips
Avocado

1. Brown meat in large pan and drain.
2. Combine all ingredients in large pot.
3. Heat through on medium heat until hot.
4. Let each person top with grated cheese, sour cream, avacado and chips (depending on what they like).
   

Notes:

• This soup makes plenty for leftovers or to be frozen.
  
• This soup tends to be even better the second day.
• When made with the Rotel Tomatoes, this soup does have a spicy bite to it. To make it more kid friendly, you can use plain, diced tomatoes without chilies.
  
• If your child(ren) don't like things mixed together, you can also leave out some of the meat, beans, corn and make your child(ren) a plate with a little of everything separated.
  

Menu and Easy Recipe of the Week: Salmon with Tarrgon Cheese Sauce

I addition to sharing an easy recipe of the week, I thought I'd also share our menu for the week. Hope this sparks some new ideas for you!

However, I am warning you that my mission for the weeknights is 'Easy Does It'. In fact, after last week I have a new menu rule: No new recipes during the week. Trying new recipes is for the weekends only!

• Sunday: Moroccan Chicken Stew (A new recipe Bill and I made together--it's a keeper!)
• Monday: Leftover Moroccan Chicken Stew
• Tuesday: Broiled Salmon Steaks with Tarragon Cheese Sauce and Asparagus (See Easy Recipe of the Week below.)
• Wednesday: Macaroni and Cheese with Tuna and Peas (A recipe handed down from my dad.)
• Thursday: Cranberry Chicken with Rice Pilaf and Green Beans
• Friday: Leftover Cranberry Chicken
• Saturday: Pizza with Peas and Corn

Recipe: Broiled Salmon Steaks with Tarragon Cheese Sauce
1 1/4 pounds fresh or frozen salmon steaks (about 3/4 inch think)
1/2 cup plain yogurt or light sour cream (I usually use sour cream)
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 teaspoon dried tarragon, crushed (or 2 teaspoons snipped fresh)
salt
ground black pepper
Hot cooked pasta

Directions:

1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish steaks into 4 equal portions, if necessary.
2. Stir together the yogurt or sour cream, cheese and tarragon. Set aside.
3. Place fish on unheated rack of broiler pan. Sprinkle fish with sal dna ground black pepper. Broil 4 inches from the heat for 6 to 9 minutes or until fish flakes easily when tested with a fork.
   
4. Spoon yogurt/sour cream mixture over fish steaks. Broil 30 to 60 seconds more or until heated through and cheese starts to melt.
   
5. If desired, serve over hot pasta and add a favorite green vegetable as a side.