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Recently, I have posted about preparing for a cruise and all of the fun associated with setting sail over the high seas. Well, we've taken our trip, and now I'm back to reality. The reality that is cooking for one's own family. I had truly forgotten what a treat it is not hearing the phrase, "What's for dinner?" nearly every day after school.

Having just returned from our high seas adventure where you could pretty much eat anything you wanted 24/7, it is a little bit of a bummer to come back to being the chief, cook and bottle washer. But there it is. What can a girl do? My Big Strong Man is many things, but a meal planning chef is not one of them. Oh, he can lump it with the best of them. But overall, when it comes to cooking, I'm it.

You may have read of my love of Aldi, either here or on my other site. Either way, that store never ceases to amaze me with the new items that they are continually introducing. Here's a favorite meal for those nights when you want to eat well but have very little energy to put into the meal. The meat, marinade and stuffing mix all came from Aldi. I'm not sure whether they carry Edamame or not, but the product shown in the picture is from my local grocer's frozen foods section.

Le Menu:

• Grilled Turkey Mignons with Teriyaki Glaze
• 5 MInute Stuffing ala Princess Peg
• Edamame with Dipping Salts and Sauce(s)
• Groth Chardonnay from the Napa Valley (No, this isn't cheap, but it's worth every penny, especially when you're coming down from the high of a great vacation...)

To Prepare:

• Purchase Fit & Active Bacon-Wrapped Turkey Mignons in individual frozen cry-o-vac's from Aldi. Defrost. (I do this in a sink full of warm water to save time. Don't leave them in too long, though, or bacteria could be an issue.)
  • Brush the top of each turkey mignon with about a tablespoon of Tuscan Gardens Teriyaki Marinade (Aldi). Let set for 10 minutes. Grind a little pepper over the top.
  • Grill over medium coals for about 10 minutes, being careful not to "overhandle" the meat. It's a little delicate and can fall apart easily. But oh, so tender!
  • The mignons come complete with pop-out timers to show when they're done. However, don't rely solely on this to tell if they are done, or you may wind up overcooking them, and they'll be dry.
• While the grill is warming up, boil the Edamame according to the package directions (about 4-5 minutes at most).
  • Drain hot water and chill in ice water or very cold water to stop the cooking process.
  • Drain again thoroughly, drizzle with olive oil, and set aside.
  • These can be rewarmed in the microwave or served cold. Edamame is such a treat and is incredibly healthy. High in protein and many other nutrients, it is also fun to eat. You just slide the pods into your mouth, and discard the shell.
  • Dipping salts:
    • These can be as simple as any prepared seasoning from your spice cabinet. We like Emeril's Southwest and Asian seasonings. Add a little Kosher (coarse grain) salt if you have some. It adds the saltiness and helps the flavoring stick to the Edamame.
    • You can also experiment with your own or find a recipe online.
  • Dipping sauces:
    • We like Aldi's Sesame Ginger salad dressing/marinade for this, but you can also use any other sauce that suits you. Younger kids may prefer a simple Ranch dressing, but trust me. Even the pickiest child can warm up to Edamame. It's even fun to say! (pronounced "ed-uh-mommy"!)
• While the Edamame water is heating, start working on the 5 minute "chicken flavored" stuffing from - you guessed it - Aldi. This is probably loaded with preservatives, but Desperation Dinners often call for a few shortcuts. Hey, your veggie is "uber healthy", so you gotta' live a little, right?
  • Prepare stuffing according to package directions (you'll need a half stick of butter or margarine; you can cut this a little if you desire). The stovetop and microwave methods work equally well, so do whatever you prefer.
  • If you like, add a little "Ala Princess Peg" to the recipe. I add a little chopped fresh rosemary and some additional ground sage and pepper. Experiment with what you and your family like, or fix it like it says on the box. It's even good that way. Really.

That's it, folks! We keep a little extra Teriyaki Marinade on hand for extra sauce on the turkey. Use it sparingly, though, as it's salty and strong of flavor. I served this entire meal this week, and it took me less than 35 minutes to prepare. My Big Strong Man is the grill-meister, so he did the grilling. You can also pan sear it to perfection very easily. I prefer to sip my chardonnay while my BSM is doing the cooking, though. It tastes even better that way!