(BPT) - Back-to-school season brings early mornings, new routines and plenty of moving parts, but a few simple shifts can make daily life feel a lot more manageable. Actress, cookbook author and busy mom Tiffani Thiessen shares her favorite ways to ease into the season with less stress and more intention.
1. Wardrobe hack
Designate Sunday evening as outfit prep time. Lay out five full outfits for each weekday on labeled hangers or in a divided drawer organizer. This removes daily indecision and morning stress, especially during the back-to-school rush.
Bonus: Get kids involved in the process so they can choose what they feel good in, which boosts confidence and independence.
2. Dedicated drop zone
Establish a clear and consistent landing spot near the door for daily essentials like backpacks, shoes, jackets and lunchboxes. Use bins, cubbies or hooks labeled with each family member's name. Not only does this reduce clutter, but it also helps reinforce routines and build responsibility.
3. Pack ahead
Turn lunch prep into a shared evening activity. Involve kids in choosing and packing their own meals, giving them a few healthy and fun options to select from like fruit, sandwiches and snacks. This builds decision-making skills and ensures they're more likely to actually eat what's packed.
Use bento-style containers to keep everything neat and visible, and store lunchboxes in the fridge overnight so they're ready to grab and go in the morning.
4. Talk it out
Create a simple daily ritual of checking in with the family by asking about the "highs and lows" of their day. This five-minute conversation opens the door for meaningful connection and allows kids to process emotions, celebrate wins, and discuss challenges. Make it part of the after-school routine, either during snack time or while preparing dinner.
5. Make tasty dinners a breeze
When it comes to dinner on busy nights, Thiessen turns to Fresh Express to get something fresh and flavorful on the table in minutes, like her go-to recipe for Farmhouse Ranch Chopped Salad Tostadas.
Fresh Express offers a convenient, restaurant-quality salad experience with chef-crafted blends that are ready to enjoy in minutes. From fresh blends to flavorful kits, the versatile salads from Fresh Express are your blank canvas to express yourself and celebrate individuality and spark creativity in the kitchen.
Farmhouse Ranch Chopped Salad Tostadas
Prep time: 30 minutes; Cook time: 45 minutes; Total time: 1 hour 15 minutes; Servings: 4
This recipe is bursting with flavor: smoky chili-lime chicken, golden crisp tostadas, melty cheese and a zesty corn and black bean medley crowned with a cool, creamy jalapeno ranch-dressed salad. Every bite is a balance of heat and crunch, spice and cream, boldness and comfort.
Ingredients
- 1 bag (11.1 ounces) Fresh Express® Farmhouse Ranch Chopped Salad Kit
Chili Spice
- 2 teaspoons ancho chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon light brown sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cumin
Chili-Lime Chicken
- 1 pound boneless, skinless chicken breast, at room temperature, pounded to 1/4-inch thick
- 5 tablespoons extra-virgin olive oil, divided
- 1 small lime, zested (save lime for juicing)
- 1 garlic clove, grated
- 2 tablespoons chili spice (see recipe above), divided
Jalapeno Ranch Dressing
- 1 small jalapeno, stemmed, seeded and halved
- 1 package Fresh Express® Ranch Dressing
Corn and Black Beans
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups (7 ounces) fresh corn kernels (from about 2 ears of corn)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon chili spice (see recipe above)
- 1 small lime, juiced
- Kosher salt, to taste
Tostadas
- 4 (6-inch) corn tortillas
- 1 cup neutral oil, such as vegetable or canola
- 8 ounces shredded Oaxacan cheese
- 1 1/2 teaspoons chili spice
Garnish:
- Shaved radishes
- Crumbled cotija cheese
- Cilantro leaves with tender stems
- Charred lime
Instructions
1. Arrange oven rack in middle position and preheat oven to 400F.
2. To make chili spice: Add all ingredients to small bowl and mix to combine. Set aside.
3. To make chicken: In shallow baking dish, whisk together 3 tablespoons of olive oil, lime zest and grated garlic.
4. Lay chicken breast into baking dish and coat both sides with oil. Season one side of breasts with 1 tablespoon chili spice. Flip and season the opposite side with remaining 1 tablespoon. Set aside to marinate at room temperature 10 minutes.
5. To make jalapeno ranch dressing: Heat medium cast-iron skillet over medium-high heat. Add jalapeno and char 8-10 minutes, turning occasionally to ensure skin is blackened and flesh is softened. Remove from pan and place in bowl. Cover with plastic wrap to steam 5 minutes. Using paper towels or the back of a knife, scrape charred flesh off jalapenos. Discard skin and finely chop flesh. Add jalapeno to packaged ranch dressing and stir to combine. Set aside or refrigerate until ready to use.
6. For corn and black beans: Heat olive oil in same hot cast-iron skillet. Add corn and black beans and season with chili spice. Cook, stirring occasionally, 3-5 minutes until corn is slightly blistered. Remove from pan into a bowl. Squeeze fresh lime over top and toss to combine. Season with salt to taste. Set aside.
7. To cook chicken: Heat same cast-iron skillet over medium-high heat. Add remaining 2 tablespoons olive oil to coat bottom of pan. Add chicken and cook 3 minutes per side until internal temperature reads 165F. Remove from pan onto cutting board and roughly chop into bite-sized pieces. Set aside.
8. To make tostadas: Place cooling rack into baking sheet. In medium high-sided skillet, heat oil over medium heat until shimmering. In batches, fry one tostada 2 minutes per side until crispy. Remove to prepared cooling rack and immediately season with generous sprinkle of chili spice and pinch of salt. Repeat with remaining 3 tortillas. To each fried tortilla, add heaping 1/3 cup Oaxacan cheese and 1/4 cup corn and black beans. Divide chopped chicken among four tostadas and bake in oven on middle rack 4-5 minutes until cheese is melted. Remove from oven and set aside to cool slightly.
9. To assemble salad: Add Fresh Express Farmhouse Ranch salad greens into serving bowl. Drizzle jalapeno ranch dressing over salad and toss to combine. Top with sliced radish, cotija cheese and cilantro.
10. To serve, place tostada onto serving plate. Top with serving of Farmhouse Ranch Chopped Salad and finish with a squeeze of charred lime.
Thanks to these tips and this crowd-pleasing recipe, your family will get off to a great start this school year. Visit FreshExpress.com for more school night meal ideas and recipes.