This is the second week of baseball season and we have baseball three nights this week. Wednesday is baseball night for my middle child, but choir night for my older child, so that feels even trickier than a standard two kiddos at baseball night.

Baseball nights went smoothly last week. Phew! As long as I keep that picnic bag ready, we’re in good shape.

Recipes with an asterisk are included below.

Sunday: Chicken piccata, Mediterranean couscous, vegetable, salad. Ice cream with grilled mango for dessert.

A simple family favorite.

Monday: Baseball night! Asian manadarin chicken salad wraps at the baseball field.

I’ll supplement with yogurt, Veggie Booty, and boxed milks.

Tuesday: Pasta with chicken sausage and spinach.

Another family staple.

Wednesday: Choir/baseball night! Leftovers and/or quesadillas for the kids, fettuccine with Brussels sprouts and pine nuts for the adults.

I didn’t used to like Brussels sprouts, but now I love them.

Thursday: Baseball night! Ham and cheese paninis.*

My oldest would prefer pastrami, but it was just a little too salty. Like other nights at the baseball field, we’ll supplement with yogurt, Veggie Booty, and boxed milks.

Friday: Burgers on the grill, with several trimmings, salad.

After a busy week, a simple night.

Saturday: Honey hoisin lamb* with regular couscous, vegetable, salad.

We’ll be out in the afternoon at a birthday party for a dear friend’s son. I’m not sure what time we’ll get back, but this recipe is fairly fast.

Ham and cheese panini

Follow the recipe for Pastrami and swiss panini, substituting ham for the pastrami.

Honey hoisin lamb

2 c reduced sodium chicken broth
1 c shredded carrots
1 c couscous
1 lb lean boneless lamb, cut into chunks
6 tbsp hoisin sauce
2 tbsp honey
2-3 tbsp minced fresh ginger
½ tsp vegetable oil
12 scallions, cut into ½-inch lengths

Bring the broth to a boil in a saucepan. Stir in carrots and couscous and cover. Remove from heat and let sit until liquid is absorbed, about 5 minutes.

Stir together hoisin, honey, and ginger. And the lamb chunks and toss to coat.

In a wide frying pan, heat the oil. Saute the scallions until they are tinged in brown, then remove from the pan.

Saute the lamb and sauce in the hot pan until cooked through. Return the scallions to the pan and toss to coat with the sauce.

Put the couscous in a serving bowl and spoon the lamb mixture over it. Serve immediately.