Women at work and their tips, challenges, advice, complaints, and experiences

It's the weekend and lunch or dinner should be quick and easy, right?  I sure think so.  For some weird reason, I feel like making bigger meals during the week isn't as big a deal (perhaps thanks to my Crock Pot!) as it is on the weekends.  Granted for the more traditional Workerette the weekdays are the busy ones, what with commuting, the workday, errands, and more, but for me as a home-based worker, it's a little easier to fit cooking into the bulk of the day's tasks.  On the weekends, when my husband is home to actually head out with the family to events and errands, I want to limit my time in the kitchen or turn it into something all of us can participate in.

From now on I'm going to try to find you some fast, fairly healthy, recipes that you can incorporate into your weekend so you can make the most of family time, whether it's with your partner, your kiddos, or your grandkids or grandparents.  Some of these may come in handy for Menu Plan Mondays too - let me know if you have a favorite that you end up pulling into your meal planning adventures, weekday or weekend. 

I'm going to start with a recipe that to me says summer, inspired by Jenn's Frugal Friday post about staying cool in the kitchen - there's no cooking involved with this one, so no stove to heat up on the hot days.  We have rain this weekend, but I see this one working out real well when we're back in the 80s!  Plus nothing says summer like a salad - produce is prevalent, it goes great with potlucks and bbqs...give it a shot and see what you think!

*Note for those with food allergies: this recipe includes peanuts!*

What You Need:

• 2 C chopped escarole
• 2 - 6 oz cans crabmeat (drained and flaked; you can also substitute 2 C chopped cooked chicken or turkey if you like!)
• 1 small jicama (about 1 C, peeled and chopped)
• 1 large papaya (about 1 C, peeled, seeded and chopped)
• 1 medium bell pepper, preferably red or yellow (about 1 C, chopped)
• 1/2 C dry-roasted peanuts
• 1/4 C chopped fresh cilantro
• 1/3 C frozen limeade concentrate (thawed)
• 1/4 C vegetable oil
• 1 T rice or white vinegar
• 1 tsp grated gingerroot
• 1/4 tsp salt

What to Do:

• Mix lime dressing by shaking limeade, vegetable oil, vinegar, gingerroot, and salt together in a tightly covered container.  Set aside.
• Place remaining ingredients (except cilantro and peanuts) in a large bowl.
• Top with lime dressing and toss.
• Top with the peanuts and cilantro, if using.

Quick and easy, eh?  This is one you'll want to plan ahead for, since the ingredients aren't usually on most folks' weekly grocery lists, but boy, does it sound tasty!