Sensible Stuff by Renee --- Working Mom's Menu

Previously I had put together a working mom's dinner menu. If my memory is correct, it ran in the November 2nd 1998 PNN. Another column about food was the Taco soup in the February 4^th, 1999, issue of PNN. I have one small correction to make to the Taco soup recipe, the Lowry's taco seasoning package is now smaller than the one I had used for the original recipe. For the soup to come out right, you will need to use one and one-half packages of taco seasoning mix. I save the extra half package for the next time I make soup. If you put in a sealed snack or sandwich bag, it will stay good for a couple of months.

Sometimes I am too tired for even the easy recipes in the working mom's menu. I have some very quick and easy dinners that I make on "Exhausted, working mom nites". Most of my really, really tired mom dinners are concocted from stuff I already have in the house, since the last thing I want to do when I am tired is go grocery shopping. Since I live in the southwest, we probably use more fresh tortillas than sliced bread. Fresh tortillas can be kept in the fridge or freezer and you take out as many as you need and warm them in the microwave. I have a fairly low wattage microwave, so I usually let the frozen tortillas thaw at room temperature, and then zap them for about 15 to 20 seconds.

Another pantry staple is bacon in the freezer, and eggs in the fridge. If you have a can of refried beans, a jar of picante sauce and some shredded cheese, you now have the fixings for two different meals. If the Louis Rich "Carving Board" grilled and seasoned chicken strips are available in your area, you have even more quick options.

Bean and Cheese tacos

Bean and cheese tacos are a staple in my area, they are eaten at breakfast time, brunch or lunch, and even for dinner.

One can refried beans

1/4 cup picante sauce <I use the mild>

grated sharp cheddar cheese

approx 6 tortillas <depending on the size>

Put the refried beans in a saucepan, add the picante sauce, stir well. Heat the beans on medium low until they just start to bubble. Put 1/4 to 1/3 cup <big spoonful> of beans on the middle of the tortilla and sprinkle generously with cheese. Roll them up and it's time to eat!

Bacon and Egg tacos.

Bacon and egg tacos are usually eaten for breakfast here, but can also make a good quick dinner by adding a green salad. Sometimes I make extras, individually wrap them in plastic wrap and freeze them. When I want a bacon and egg taco for breakfast, I take it out of the freezer, let it thaw in the fridge overnite and heat it in the microwave. For a variation, you could use cooked and crumbled sausage patties instead of the bacon.

One 12 ounce package bacon. <I use Armour low-salt>

Eight fresh eggs

1/4 cup milk

Eight tortillas

Ground black pepper to taste

Cook the bacon until just crisp in a large frying pan. Set bacon aside on a paper towel covered plate to drain. Pour bacon grease into a heat safe bowl and set aside. Break eggs into a mixing bowl and add the milk and a sprinkling of pepper. Mix eggs well. Crumble up the bacon and mix into the egg mixture. Put just a little bit of bacon grease into the frying pan you used for the bacon. Put frying pan back on burner and allow it to warm up for just a minute. Pour egg mixture into frying pan and cook it like you would regular scrambled eggs. I usually start eggs on medium and turn it down to low to make sure they are cooked well without being overcooked. Divide cooked eggs evenly and put 1/8 on the middle of each tortilla. Roll them up and enjoy.

Next time: Fun with precooked chicken!

--- © Renee