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Hand over the keys to the kitchen this week
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Time for another meal plan! This week we grownups have a significant smattering of evening events to attend, so I’m looking for some make-ahead meals that the kids can heat and eat.

I’m also thinking that this week I might leave some ingredients and a recipe for the boys to figure out for themselves
in a “who would have seen that coming?” plot twist, I’ve actually fallen down on the job when it comes to preparing my kids to be self-sufficient in the kitchen. I’ve been so busy writing things about what everyone’s else’s kids can do in the kitchen and cooking all day that I forgot to make sure my own teenagers can figure out dinner for themselves. In the immortal words of the philosopher Homer Simpson: D'oh!

So, as Jack prepares to flee the nest and head to college, I’m ramping up my efforts. He has been a little resistant to this in general, wondering aloud if I somehow believe that being the kid to yell, “I know how to make a vinaigrette” will get him into the fraternity of his choice. I think perhaps he underestimates the value of making a decent salad dressing.

A couple of months ago we were on a ski trip with some friends and staying in a rental house, and the other mom and I decided one evening, over generous glasses of wine, that we were going to pass the dinner-making task over to our teenage boys.

We communicated our decision clearly, pointed them to the ingredients on the counter, and retreated to our rooms for showers. Lo and behold, an hour later, there was chicken and pasta and salad on the table. And there were three pretty-pleased-with-themselves high-school seniors filling up their plates.

So, Jack, pick your recipe, and grab a cutting board. You’re on deck this week.
Sometimes one of the most appealing things about a recipe is how little time it takes in front of the stove. The tangy flavor of sun-dried tomatoes stars in this super-easy, attractive brick-red five-ingredient pasta. You can make the sun-dried tomato paste a day or two ahead of time or as the water comes to a boil. Serve this with a Spinach and Radish Salad with Feta.

Click here for the recipe.
If you are on top of things, you’ll make the vinaigrette in the morning, and boy you'll be close to dinner when you get home. I would love to see this sharing a plate with Kamut Tabbouleh Salad (Jack, are you reading?).

Click here for the recipe.
Pantry-easy. Fun. Delicious. Mix up the spices and soak the skewers in the morning. When you get home, toss the chicken with the rub, skewer it up, and make a salad (quickly! These guys take just minutes!) while the chicken cooks under the broiler or on the grill. Try Romaine and Slivered Kale Salad with Lemon Dressing.

Click here for the recipe.
This can be made with leftover shredded or diced chicken, or it’s a great example of how one of those ubiquitous (and usually delicious) roasted chickens can be turned into a brand-new (all-in-one!) meal. Very make-ahead.

Click here for the recipe.
 
This was one of my favorite meals of the year. How’s that for a ringing endorsement? And what a dinner to end the week on. Invite some friends over and do everything in your power, weather permitting, to eat this outdoors.

Click here for the recipe.
BUT WAIT, THERE'S MORE . . .
See More Recipes on TheMom100.com
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