This weekend we saw frozen Ahi Tuna at Wholefoods for a great price and pasta was buy one get one free at Publix Supermarkets, so BAAM we had a meal. Using our stove top wok, my husband William mixed frozen veggies with spices and fresh organic collard greens (which is a superfood). I made seasoned angel hair pasta with unsalted butter, garlic and a light miso dressing. It came out very well.
Today, some of my female colleagues were joking and floored about the fact that we have homemade dinners every night. They are working Moms with demanding careers and hungry husbands. My husband and I split meal time, he makes incredible stir fry’s and I am the queen of the 15-minute meal.
The key to 15-minute meals is planning. Making sure you have the ingredients waiting at home and know exactly what you are having for dinner before leaving work.
This week I took a personal day on Monday (Piglet’s Birthday and 12-month Well Visits) so I knew I would not be too tired to cook a large meal after work on Tuesday. Because my work load that day was managable and I could leave at 5:15 pm and we went grocery shopping the night before so I made the following: