You’ve read it here before and you’ll hear it from me again… we must prepare to be well. Why, then, do I continue to find myself scrambling to plan for dinner at the last minute? It’s the one meal of the day that I plan for my whole family, and I seem to have a disconnect between the planning and the day-to-day implementation.
You may be thinking, “Great, if she can’t do it, neither can I.” Actually, I hope you’ll say, “If she can do it, surely I can!”
It isn’t easy, but I have learned that I need a few short cuts for dinner up my sleeve at all times. I have the 30- and 60- minute meals. Sometimes I need a 10-minute fix! So here is one that I hope you find helpful:
Salmon Pita Pockets with a Tossed Salad
Open a 14.75-oz can of salmon and drain the excess liquid. Use a fork to blend the salmon with 1 beaten omega-3 egg and about 1 Tbsp creole or soutwestern seasoning. Warm a non-stick skillet over medium-high heat while you shape the salmon mixture into small (3-in diameter, 1/2-in thick), flat salmon cakes. Place them into the skillet (no oil is needed). When they start to brown on the bottom, flip the cakes and cook until they reach an internal temperature of 145 degrees (get that thermometer out!). Place each cake in a mini pita pocket round and serve with a choice of Dijon mustard, ketchup, or barbeque sauce.
For a tossed salad, I wash and tear lettuce into bite-sized pieces and then throw in whatever raw veggies I have on-hand. Carrots, bell peppers, mushrooms, yellow squash, zuchinni, broccoli, cauliflower, radishes, red onions… you get the idea! When in a hurry, go for a low-labor color splash. Grape tomatoes, baby carrots, and mushrooms, for example, add a variety of colors and require little or no chopping. Toss with a little olive oil and your favorite vinegar (red wine, balsamic, herbed).