5 Simple Meals for Crazy Nights
Did you know January is Get Organized Month?
While closets and drawers may need your attention, why not get a jump-start on organizing meals so that in a pinch you aren’t grabbing for crackers with peanut butter or a bowl of cereal?
Here are some ways to keep your refrigerator, freezer or pantry stocked so that you can grab a quick, filling and nutritious meal each week. Knowing you have a fall back frees up time to start work on that kitchen catch-all drawer!
First in line is to stock up on The Scone Shop’s savory and sweet scones at locations near you. While you prepare dinner, these fragrant, ready-to-bake scones can bake elevating meals from simple to fantastic.
1) Roasted chickens are on sale at Harris Teeter on Sundays! Grab one for the week along with a prepped bag of green beans in the produce section and some colorful sweet peppers. Warm the chicken, steam the beans, cut up the sweet peppers and serve with spinach feta scones.
2) There are so many hearty, healthy soups on the shelf now that you can warm up and serve with sliced apples or carrots and a bacon cheddar scone. Tomato, Butternut Squash, Roasted Red Pepper, and Carrot Ginger are made by Pacific and are tasty favorites.
3) Prepackaged salads are easy to use with frozen grilled chicken pieces. Thaw the chicken, add scones and it’s a healthy meal you can use again for lunch the next day. The cinnamon chip scones are low in sugar (only 9 grams!) and go great with this. Make extra for tomorrow’s lunch.
4) Frozen fish can quickly thaw in a bowl of warm water then broiled with a mustard sauce (see easy recipe below). Stock a bag of frozen California blend vegetables (broccoli, cauliflower, carrots) or another favorite vegetable to steam then pair with a cranberry orange scone.
2 T Dijon mustard
2 T white wine vinegar
2 tsp brown sugar
1/2 tsp salt
1 1/2 to 1 3/4 lbs salmon, cut into approximately 6-ounce portions
In a small bowl, whisk together the mustard, vinegar, brown sugar and salt. Spread the mixture over all sides of each piece of salmon. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, place a cast iron skillet or other heavy oven-safe pan a few inches below the broiler and preheat for 10 minutes.
Carefully remove the hot skillet from the oven and place the salmon skin-side up in the pan. (Depending on the size of your broiler and pan, you may need to cook the fish in batches.) Broil for 2 minutes. Flip and broil for another 1 to 2 minutes, depending on the thickness of the fillets, until the salmon is just barely translucent at its thickest point. (It will continue cooking off the heat.) Remove from the hot pan immediately. Serves 4.
5) And lastly there’s the infamous Breakfast-for-Dinner trick! Scrambled eggs, bacon and scones! Ready in 15 minutes. Throw some sliced fruit in and everyone’s happy.
The Scone Shop wishes you a healthy, homemade and deliciously easy New Year!