I love the summertime! I like the freedom from heavy clothes and shoes, I adore all the fresh fruits and vegetables. I prefer throwing my meat on the grill, and I live for giving into that nagging desire to travel. Thats great for someone who does not have young children with extracurricular activities, and a nine to five job to have to balance, but school breaks can throw a real spanner in the works for your schedule if you do. Member Lane Buckman has found a new way to use the Personal Chef Approach to help, and is sharing it with all you busy moms today!
For the first six weeks of summer my son was in swimming lessons, only adding to the degree of difficulty in my daily diet high dive. I went from a reverse two and a half somersault into a tuck, to a reverse two and a half somersault with three and a half twists. In other words, I was all over the place! But, I am a Personal Chef Approach member, so I have access to the awesome advice in the forum.
I asked for suggestions to help me prepare the Car Picnics my son and I were enjoying on the way to swim class, and within the hour I had ideas that would carry me through the rest of our wet and wild commute from my office, to my son’s school, then across town to his lessons, making sure he was getting his nutritional needs met and I wasn’t ruining my diet with peanut butter and jelly.
Staying organized with the Personal Chef Approach™ (PCA ™), I was able to pre-make really fun finger-food meals that my son and I shared during our commute. Some of the items on our menu included mini-meatloaf bites (baked in tiny muffin tins), baked hamburger egg-rolls (with cabbage that sauteed out to a transparent color he couldn’t identify as green), shredded chicken sandwiches, and my version of sneaky sliders. I could also prep meals for my husband to heat-and-eat when he came in from his day at the office.
Organization is key, but if you’re as bohemian about your weekends as I am, it can be a very loosely interpreted version of organization. I do my grocery shopping on Saturday morning, then cook at intervals throughout the weekend. By Sunday night, I have a stock of soup and proteins for my weekday lunches, entrees and about half the sides required for the week stacked in ziplock containers, and everything else ready-prepped for quick cooking as needed. All that done, it was no problem at all to prepare our Car Picnics.
1 cucumber, peeled and thinly sliced rounds
1/2 red onion, thinly sliced
1/4 cup rice vinegar
1/8 cup sugar
1 teaspoon salt
1 1/4 pounds ground turkey
1/3 cup steamed jasmine rice
1/4 cup panko
1/4 cup thinly sliced green onions
1 large egg
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 Thai chili or serrano chile, seeded and minced
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon peanut oil
4 sesame hamburger buns
1/2 cup homemade mayonnaise or store-bought
1 teaspoon wasabi powder
1/2 teaspoon minced ginger
1 teaspoon finely chopped lemon peel
1. Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour.
2. Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai chile, and sugar very well. Make into 4 patties. Season with salt and pepper.
3. Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them).
4. While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl.
5. Drain cucumber salad well.
6. Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top.
This post was first published on August 2, 2011