My sister-in-law's family has barely been able to get away on any family vacations because of children's practice and tryout schedules. How can families spend time together? My good friend with two girls has to split time with her husband and one of her daughters as she travels with the other daughter for sports. It's not just sports. There are many activities the children can participate in. I have more and more friends who have had it and are limiting activities and making sure leaders and coaches know what they will and won't do. It is especially harder for larger families in which multiple children are active, and families whose children have potential professional-level talent (would love to hear comments from any of you as to how you make it work!).
The activity is not, in and of itself, wrong. Sports and organized activities have many benefits: exercise, excellence, group skills, team skills, confidence, character strength, are but a few. Parents are called to balance these with the overall health of the child and of the family.
Meal planning seems to help a lot in our house. I try to plan meals a month ahead. It takes about an hour or less per month, I don't necessarily stick to the menu at all times, but it helps me track activities on the calendar and it has significantly cut down on those times when I just can't come up with a meal, or find myself with a half hour to throw something together with nothing on hand. It helps with the food budget and shopping lists. I plan a leftover night here and there, and try to be flexible.
About twenty years ago, my friend, Sandy, shared this recipe. It was both a favorite of her family and a quick throw-together. It has many variations, which I'll list at the end. The ingredients are easy to keep on hand. So try this easy recipe for Cheesey Chicken! I think everyone will like it. My family does!
Makes about eight servings
2 to 3 pounds boneless skinless chicken breasts (thawed, if frozen)
one large can Cream of Mushroom Soup (or Cream of Chicken or Celery)
6 to 8 slices swiss cheese (could also use provolone)
Preheat oven to 350 degrees. Spread a thin layer of the soup mix on the bottom of a 13'X9' baking dish. Arrange the chicken breasts evenly in the pan. Cover each with a slice of cheese. Spread remaining soup over the top. Bake for about 30 minutes or until the soup is bubbly and the chicken breasts have plumped. I usually check one of the biggest breasts to be sure there is no pink left. If there is, pop back in the oven for a few minutes. If you have a meat thermometer, poultry should be cooked to 180 degrees at the center of the meat.
My children love this dish with rice. I make it on the side, but you could put uncooked minute rice under the chicken before baking. I sometimes put more than a large can of soup in because Max loves Cream of Mushroom Soup. Our family likes mushrooms, so a few handfuls of sliced mushrooms thrown in is welcome. A green vegetable like broccoli, and a glass of milk completes the meal (Bruce prefers white wine). My Dad made a Chicken Divan casserole by first layering a stuffing mix in the pan, then frozen broccoli spears, then the chicken and finally the soup over top. There are many foolproof things you could do with this recipe.
Enjoy your family time!
The Abbey Farm