“MAMA!” The deep, boisterous voices of my teenage sons rang through the front door as they raced in with a buddy or two for a hot lunch during their respective senior years in high school.
Raced is the operative word, because by the time they drove home, and drove back to school again, they had exactly seven minutes to wolf down a home cooked meal! Some would think it not worth the effort, but these boys sure did, and throughout the experience I knew I did too.
They could have eaten the cafeteria meals, or gone downtown to the drive-thru’s, or snacked on the vending machine junk food (which their coaches frowned upon,) but they chose to make the trek to our home. I cooked a variety of meals, had it served up on their plates and at ‘eating temperature’ for the exact second they hit the door. They ate what they could, and I sent second helpings and/or desert on paper plates “to go” which they finished on the ride back to school.
“Why did you do this?” you may ask. Well, my older son devised the plan, and I agreed! His younger brother followed suit after him. I’ve learned in my parenting to take advantage of these golden opportunities. Golden moments to enjoy my sons. Golden opportunities to speak some love and encouragement to them in the middle of their hectic days. Golden opportunities to be a Godly example to their non-Christian friends.
Just as the wise woman knows her husband is out “slaying dragons” during the day to provide for his family and needs a safe haven to come home to, she also recognizes that her teenagers face their own jungles within their high schools, and also need some comfort to come home to. I watched the anxiety and pressure melt away as those boys ate. I usually had some quiet music playing in the background, and coupled with my smile, kind words and a quick hug out the door, believe their souls were nourished as much as their bellies. It felt good to send them back after their “pit stop” no matter how short it was.
Did this plan require some sacrifice on my part? Yes. The timing had to be perfect. The food had to be healthy and ready to eat. Being on a tight budget meant I had to be creative. I scrambled each time I received a phone call enroute asking me set a few extra places. But did we make some good memories? I hope so.
Was it worth it? I wouldn’t trade it for the world! Not then, and not now. I wonder what crazy ideas my next two sons will concoct when they are seniors?
Quick and Easy Lunch Ideas
(These were some of the boys’ favorites:)
Cheese and Wiener Crescents
(The ever famous!)
8 wieners/hot dogs (I use all beef)
4 slices of American cheese (not cheese product) Cut into 6 strips each
8 oz can refrigerated crescent dinner rolls (Pillsbury
is the best, but I have used the off-brands)
1. Slice hot dogs lengthwise to within ½ inch of ends.
2. Insert 3 strips of the cheese into each hot dog.
3. Wrap one dough triangle around each wiener, keeping cheese up.
4. Place on foil-lined cookie sheet, cheese side up.
5. Bake @ 375F for 12-15 min until golden brown.
6. Serve with raw veggies and dip.
Tater Tot Casserole
(Tried and true, they can never get enough of this!)
1-1 ½ lb burger, browned with onion and drained
1 can cream of mushroom soup
Salt and pepper to taste.
Optional: 2-3 oz of sour cream or cream cheese
12 oz frozen peas
1-2 Lb frozen tater tots
1. Add soup, S&P, (and cream, if desired) to meat.
2. Place mixture in greased 9×13-baking dish.
3. Layer peas over mixture; then tater tots on top.
4. Bake, uncovered @ 350F for 30 min.
Note: I like to sprinkle shredded cheddar cheese over tater tots the last 10 min of baking.
Cheater’s Enchiladas
(There are plenty of recipes for homemade, but I devised this to be very quick and easy)
Line frozen stuffed burritos in greased 9×13 baking dish.
Pour a can of enchilada sauce over top. (If you don’t have prepared enchilada sauce on hand, you can mash one can of chili hot beans with one can cream of celery soup, or mix one can of tomato soup with one cup of taco sauce; both are very good substitutes)
Bake according to package directions.
I melt shredded cheddar on top the last 10 minutes of baking.
Serve with shredded lettuce, diced fresh tomatoes, sour cream and nacho chips.
This article was written by Sandra Jensen. (You may not reprint this article.)
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