As I write this week’s post, I am feeling L-A-Z-Y… I had a super busy week and honestly, I am just plain tired! Between my work schedule and even the fun stuff – Girls Night at church, painting class, and a big family gathering – I didn’t get enough rest this past week. So I have given myself permission to be lazy for a few days!
So, what does this mean for my meal plan? Am I just going to throw it out the window and order pizza and Chinese carryout for the next three days? Of course not! I have a few freezer meals I can fall back on for times like these – banana chocolate chip pancakes and pumpkin muffins for breakfast, and turkey chili or chicken and wild rice for dinner. I also have a stash of “Lazy Day Recipes” for meals, appetizers, and desserts that I put in rotation on my meal planning calendar. I thought I would share some of them with you for your lazy days when you want a nice hot meal or a dessert/ appetizer to take to a party but can only muster up a minor amount of energy.
~ Turkey & Gravy with Mashed Potatoes. I buy a package or two of the Oscar Meyer Carving Board turkey (or roast beef) and put in on the stovetop or in the microwave with a can or two of gravy. Serve over instant mashed potatoes or rice and a veggie on the side.
~ Chicken Fried Rice. I use leftover cooked chicken breast meat, the frozen brown rice and veggie steamer blends, and some extra frozen broccoli cooked in the microwave. It’s ready in less than ten minutes.
~ Grilled chicken and steak. Sometimes I make my husband cook, I mean grill, when I’m feeling lazy. I’ll take a can of whole white potatoes, put them on a skewer with some veggies, and brush with Italian dressing for Nick to toss on the barbeque with our meat.
~ Grown Up Grilled Cheese. I will use rye bread or a good hearty wheat bread with a nice slice or two of sharp cheddar cheese, adding some ham for Nick. I almost always have a few servings of homemade tomato or chicken soup in the freezer that I heat up on the stove to round out my meal.
~ Bean Dip. This is a great appetizer that everyone loves and is SO lazy. All you need is one can of refried beans and one cup of salsa. Mix and heat thoroughly on the stove top or in the microwave. Top with shredded cheddar cheese and serve with tortilla chips.
~ Warm Italiano Spread. I found this recipe on KraftRecipes.com and it’s one of my favorites. It looks and tastes impressive, but is extremely simple to make. I serve it with the Black Pepper Trisuits.
~ Chocolate Covered Cherry Cake (or cupcakes). With only a few ingredients and store bought frosting, I’m always a little surprised by the compliments galore I always get for this cake.
Chocolate Covered Cherry Cake (Adapted from “The Cake Doctor” cookbook by Anne Bryne)
1 Box of Chocolate Cake (or Devil’s Food) with Pudding in the Mix
1 can (21 oz.) of Cherry Pie Filling
2 Large Eggs
1 teaspoon of Almond Extract
1 small jar of maraschino cherries
1 Can of Dark Chocolate Frosting
Heat oven to 350 degrees. Grease pan(s) with butter flavored cooking spray. Place cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Beat on low for one minute. Scrape down the sides of the bowl, and mix for two minutes more at medium speed. Pour batter into pan(s) and smooth the top with a rubber spatula. ** You can make this as a 13 x 9 inch sheet cake, as a two-layer 8-9 inch round cake, or as cupcakes. Use the cooking times on the cake mix box for the pan you are using. **
Once the cake is finished baking and has cooled, frost with the store bought frosting. If I am making cupcakes, I will place a cherry on top of the frosted tops. If I am making a layer cake, I cut the cherries in half and place them between the layers before frosting. I then whip up the frosting in my mixer – which makes it fluffier and increases its volume, ensuring I will have enough frosting for the entire layer cake. Sit back and enjoy the compliments!