I’d like to think that I have learned a lot being unemployed, and I was thinking about it today.  One of the things I started doing (and don’t get mad…) is recycling.  Yes, I admit it, I didn’t recycle much at all before this.  And, I started doing it for purely selfish reasons.  I decided that I wouldn’t have to spend so much money on garbage bags if I recycled.  Isn’t that terrible?  However, it’s made me realize just how much of what I throw away daily can be recycled, and it’s been a real eye-openeer.  So, with yesterday being Earth Day, it reminded me that something good came of this predicament.

I also learned this stay-at-home mom thing is not all relaxing & bon-bons.  I think I’m more wiped out now than I was when I was working.  Now I realize why when I told my elementary school teachers that my mom’s job was to “sit and read romance novels”… she might have been a bit peeved.  I think it’s all a juggling act, no matter what your job is… a mom, a dad, someone out in the workforce, or a combination of them… it all requires careful multitasking to get it all done.  It’s so rewarding, but it takes effort!

I have started making more meals with what I have on hand, and building on it, as well.  I can actually see the shelves in my freezer now, and no food goes to waste because I forgot it was there for a year.  I also think this only takes about 15 minutes a week of planning, and it can be done!

Last night I used a steak I had on hand for this recipe.  I received this favorite soup recipe from an old friend, Christine, who I worked with and had stand up in my wedding.  She has some great recipes that I use over and over.  My husband raves about this one, and it couldn’t be easier.

Beef Udon Soup
from Midwest Living, Oct. 2002

servings: 4
WW pts per serving (if using 8 oz of noodles as I did instead of the 12 it calls for)= 7

6 1/2 c beef broth
2 tbsp tamari shoyu (dark Japanese soy sauce), or soy sauce – I used Bragg’s Liquid Aminos
2 tbsp shoyu (light Japanese soy sauce), or soy sauce – I used reduced sodium soy sauce
1 tbsp sugar – yes, for once I do not cut the sugar in this recipe
3 qts cold water
12 oz dried udon noodles, or fettucine (I only had 8 oz, so I made it with that)
8 oz boneless beef sirloin, very thinly sliced across the grain into bite-sized strips
1 c firmly packed, small fresh spinach leaves
4 green onions, thinly sliced (1/2 cup)

For the soup broth:
In a large saucepan, combine the broth, soy sauces, and sugar. Bring to boiling; reduce heat. Set aside; keep warm.

For the noodles:
In a Dutch oven or large pot, bring water to boiling. Add noodles, a little at a time, so the water does not stop boiling. Cook according to package directions, then transfer to 4-6 small soup bowls.

Return broth to boiling. Add the beef and spinach. Cook, covered, 2 to 3 minutes or until beef is desired doneness. Ladle the hot soup mixture over the noodles in the soup bowls. Top with green onion.

Note:  I added some green onions to the broth while cooking, as well as some bean sprouts I had on hand.

Happy Friday to all!

~M