March break is behind us now, but it was so decadent when it came to pulling together family dinners. Most nights, we had an extra grown up around to either help in the kitchen or keep the kids entertained. We ate out a few times and got fed by Grandma one night, too.
On the days I was on my own with the kids, it was still a nice pace. Normally, I'm coming or going from an after-school activity at the exact time my kids need to be eating — because they are S-T-A-R-V-I-N-G after a long day! The break gave us lots of time to get home from our outings and get dinner on the table with minimal drama.
We're back in the thick of a busy schedule again now. Our family is big and our activities are many. I've also taken on some new roles and responsibilities, in addition to my writing work, and we've had to be even more organized than usual.
The night before we returned to school and work and activities, I did a big grocery shop to prepare for a few days of lunch boxes and two night's worth of dinners. We tend to shop on a three day cycle, so that we're meal planning for two days ahead. I find a full week of planning never pans out, but every three days works well to cover any last minute changes to our schedule.
Monday mornings, JB gets up first with the boy who has an earlier school start than his sisters. While dad is hanging out with him, he makes the school lunches for the day. He walks him to his bus stop and then leaves for work. I get the girls up and ready for school and, while they're getting themselves breakfast, I use the time to drink my coffee and do a quick dinner prep if I can (read: if we're not scrambling through any forgotten homework or piano practice).
This week it was my teriyaki pork tenderloin recipe. It takes less than five minutes to do the prep and it tastes so great. It's one of my youngest daughter's favourite meals.
My mom taught me to cook using my intuition, when it comes to seasoning and flavouring food, so a lot of the meals I make are an improvisation.
Here's my recipe for the teriyaki marinade (give or take a little):
- 1 tbsp honey
- 1-2 tbsp soy sauce
- 1 tbsp canola or grapeseed oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp brown sugar
I add the pork tenderloin to a large Ziploc bag, throw in the ingredients, seal the bag and then give it all a really good massage before throwing it into the refrigerator for the day (in the sealed bag). If you prefer to use a dish, I would whisk the ingredients together in a small bowl before pouring over the pork tenderloin.
When we get home from school and work, I pop the pork tenderloin into an oven-safe dish and cover loosely with aluminum foil to keep it from drying out. I bake it at 420 degrees for about 25 minutes. Slice open the centre and check for pinkness (adjust cooking time as required).
When it's fully cooked, I slice the tenderloin into medallions and serve it with rice or egg noodles and a vegetable.
Give it a try and let me know what you think.