Who you calling a Bad Mother??
  1. Monday: Brown Butter Pumpkin Mac & Cheese
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    This is probably my most popular recipe. It's crazy easy to make and kids love it. Plus, the inclusion of pumpkin in the sauce adds fiber and makes it creamy without the need for much cheese. If you are in a hurry, skip the baking step and serve stovetop style. Serve with broccoli steamed in one is those microwave bags. Mac recipe//brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese
  2. Tuesday: Easy tacos
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    Get a bunch of grilled or roasted chicken at the Whole Foods salad bar. Heat it up lightly in a big frying pan in a little olive oil. Sprinkle lightly with chili powder, cumin, and salt. Stir to combine and remove from heat when warm. Serve with warmed corn or flour tortillas, and store-bought toppings (guacamole, sour cream, salsa, cilantro) and baby carrots or celery sticks.
  3. Wednesday: DIY pizzas
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    One of my favorite party tricks (and the thing that inspired my second cookbook) is the fun of fresh pizza dough (store-bought is fine), a jar of tomato sauce, shredded mozzarella, and whatever toppings you like. Everybody gets to make their own personal pizza however they like. Put parchment paper on baking sheets, put everyone's creations on the parchment paper and write each pizza maker's name directly on the paper next to their pizza. Bake at 475 til crust is crisp and cheese is bubbly.
  4. Thursday: Grilled Cheese
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    Check out my Truffled Grilled Cheese list for guidance and feel free to just use shredded cheddar or jack. Supplement meal with prepared tomato soup for dunking, and a salad or cut up vegetables.
  5. Friday: Loaded Quesadillas
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    Any tortillas you have on hand will work, even corn. Layer them with cheese (any kind), cooked beans (canned is find), any vegetables you have on hand, and a little salt and pepper. Heat a little olive oil or butter in a frying pan over medium heat until the tortilla gets brown and crispy and the cheese melts.
  6. Saturday: Potstickers
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    Cook a bag (or two) of frozen TJ's or other potstickers. Serve with miso soup (just follow the directions on the miso paste container and add cubed tofu and seaweed strips) and thawed frozen edamame.
  7. Sunday: Baked ziti
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    Cook 8 oz penne or ziti according to directions. Drain, then mix in the pot you cooked it in with a 16-ounce jar of tomato sauce, a tub of ricotta, and a 12-ounce bag of shredded mozzarella. Scrape into a large casserole pan and bake at 375 for 30 minutes, until bubbly and lightly browned on top. Serve with cut up veggies or salad.