I’m always on the lookout for recipes and ideas that are quick, easy, and delicious.  Being a busy family of four with two teenagers means that we’re often going in several different directions on weeknights – and it’s often more the rule than the exception.  Whether it’s band practice, poetry readings, or piano lessons, it can be a challenge to find the time to sit down and have a meal together – but we try our best.  We recently checked out a new book from the Washington County Free Library entitled “The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule”, by Kathy Brennan and Caroline Campion – two ladies who seem to understand what my family faces on a daily basis.

Their book is a treasure trove of great recipes, with entries tagged under various headers such as “make ahead”, “staggered”(for when you can’t all sit down to eat at once), “one-dish”, “easy”, and “pantry” (recipes made from ingredients you probably already have lying around).  These ideas help a great deal when menu planning for the week, as I can gauge the upcoming schedule and plan out a meal that will fit the bill.

We’ve been hitting this book hard since signing it out, and have not been disappointed yet.  We’ve had great dishes such as “Mexican Skillet Lasagna”, “Roast Pork Tenderloin with Mustard and Herb Crust”, “Corn and Potato Chowder, and “Baked Eggs with Spinach and Cream”.  All of them have been easy to set-up, execute, and enjoy.

I also like that many of the ideas come with options, which gives me a lot of flexibility in the kitchen.  I like recipes that are “loose”, where I feel comfortable changing an ingredient or adding an additional one, depending on what I may have on hand in the pantry or fridge.  These recipes are designed with that in mind.  I find that I’m already taking some of these dishes and changing them around, substituting proteins and sides, but still using the same cooking method.  It gets the creative juices flowing in the kitchen!

Our new personal favorite?  “Roasted Citrus Carrots” – a wonderful and simple side dish made with carrots tossed in a little brown sugar, olive oil, orange zest, and salt and pepper.  These are slow roasted with citrus halves, which are then squeezed out over the carrots once the dish comes out of the oven, creating a citrusy, sweet-yet-savory dish that has even my kids begging for seconds and thirds.

If you’re looking for new ideas in the kitchen to make quick, delicious, and unique recipes for a family on the go, then “The Dinner Plan” is definitely a book you’ll want to check out.