(Closed) Help! What's for dinner???

posted 4 years ago in Married Life
Post # 16
Member
395 posts
Helper bee
  • Wedding: March 2016

Stir frying is a quick weeknight meal. I do stir fry chicken or shrimp a lot.  Grilled chicken and veggies. Blackened salmon or salmon stuffed with crab and asparagus. Turkey burgers. I like mine with chipotle and cilantro. Turkey meatballs with spinach pie. 

Post # 18
Member
111 posts
Blushing bee
  • Wedding: November 2013

I tend to cook pasta a lot because it’s quick and easy and doesn’t require much prep (i.e. marinating meat). Our quick go to pasta is onion, bacon, can of tomatoes and parmesan. Or carbonara, all you need is egg yolks, bacon and parmesan. Those are the go to pastas because those things will always be in the house if we haven’t had time to do the food shop.

If you make a lasagne, then that can usually last two meals if you make one big enough. Same if you make a stew.

Dumplings or wontons – you can pre make them whenever you have time, then freeze them, then just bring them out when you need.

We both basically try to plan out the work week Mon-Thu then do a shop according to that. Then Friday, Saturday, Sunday we wing it. Since it’s only us two, we kind of have about 5 dishes each that we decide on if we can’t be bothered thinking about it/too lazy to cook something else and we just rotate with whatever we haven’t had in awhile. Then we’ll randomly put a tiny bit more effort into meal planning and cook bigger/nicer things every now and then.

Does your husband cook? Or do you usually take over cooking duties because your hours of work finish earlier? Just wondering as sharing out the cooking could take the pressure off you a bit. It certainly helps me coz I’m so indecisive! I hated deciding what to cook ONCE A WEEK when I was living with friends.

Post # 19
Member
193 posts
Blushing bee
  • Wedding: April 2017

This is a cute post!

We do our grocery shopping on the weekends and then I plan the week’s meals.

This week I am making:

Monday – Crumbed Fish Fillets with steamed vegetables (I use spices like tumeric and chilli etc a lot)

Tuesday – Lamb Chops, mini steamed potatoes and some mashed pumpkin

Wednesday – Stir fried beef strips with noodle, veg and teriyaki sauce

Thursday – Spicy Chicken Nibbles on a bed of salad greens

Friday – Chicken & Bean Soup

Weekends I do cook but don’t plan it as we often end up BBQing with our families or at some church thing or even just go out to eat. Hope that helps though. I try to keep all of my weekly meals under 30mins

Post # 20
Member
417 posts
Helper bee
  • Wedding: June 2016 - Vineyard & Winery

2 words:  BLUE APRON.  Once a week, we get a box (refrigerated) which contains contents for 3 meals, ALL ingredients (I repeat: ALL ingredients) and the recipes.  The food is absolutely delicious and very varied.  The recipes are laid out such that they are very easy to understand.  Seriously, I always hated cooking and sucked at it…but just last week I made squid ink pasta with homeade sauce and shrimp.  It only took about an hour and the Fiance was blown away!  Did I mention you don’t have to go to the grocery store and hunt for a needle in a haystack when it comes to the ingredients???  I can’t stand wasting time wandering around at the grocery store and I no longer have to do that!

It’s affordable.  The Fiance takes care of that part but I know it’s affordable.  You can pick how many meals you want per week and you can also choose if you are vegetarian, etc. We also often cook the meals together which is a lot of fun!  So that covers 3 days a week.  The other 2 days, we cook really simple stuff (literally, like mac-n-chz and fish sticks, or veggie burgers, etc) and then the last 2 days we’ll usually go out to eat.  Mon/wed/Sat = Blue Apron, Tue/Thur = simple fare (we both get home pretty late these 2 days bc we work out right after work), Fri/Sun= eating out.

It’s such a relief to have a schedule down with dinners!  I highly recommmend Blue Apron. 

Post # 21
Member
4029 posts
Honey bee
  • Wedding: October 2016

soontobewilson:  OMG I’ve never heard of this but I wanna try it!!!

Post # 22
Member
1414 posts
Bumble bee
  • Wedding: December 1969

tabbytren:  how exactly do you make the teriyaki? Do you cook the sauce from scratch or do you have a bottled sauce to suggest? I’m assuming you stir fry onions or garlic then the beef then remove beef strips and stir fry other veggies and then serve it all over soba or udon noodles

do tell – it made my mouth water

Post # 23
Member
1338 posts
Bumble bee
  • Wedding: May 2014

For me me the key to week night meals is a well stocked pantry & produce staples.  I wing a lot of meals.  And when I do actually meal plan the shopping is quick & easy because I already have most of what I will need.  Here is a list of things that I always have on hand:

PANTRY/FRUIT & VEGGIE BASKET:

Dried Pastas & rice

Canned & Dried Beans

Canned Tomatoes &  Canned Tomato Sauce 

Chicken/beef/vegtable broth/stock

Canned or Jar Tuna & Salmon 

Panko bread Crumbs

Onions

Fresh Compari Tomatoes 

Lemons

Garlic

FRIDGE:

Good Parmesean

Olives/Peppers/pickles/giardiniera

Eggs

Pancetta (can never have too much pancetta!)

Spinach

Arugula

Carrots

Celery

Heavy Cream

Anchovy & Tomato Paste in a Tube

FRIDGE or FREEZER:

Prepared Ravioli

Smoked/cooked sausage 

FREEZER

Ground Sausage (thaws from frozen VERY quick in a pinch)

Frozen Spinach, corn & peas

Then there’s condiments – mustards, vinegars, oils, etc. and a spice cabinet/herb garden-I’m a terrible gardener though!

As long as I keep these items in my kitchen stock we still eat very well even on crazy/chaotic weeks or just plain lazy weeks when I don’t feel like doing a lot of organized meal planning/shopping.  I can get a lot of different pasta dishes, salads, frittatas, sandwiches, soups/stews and more out of that stock list.  

Your stock list might look different, maybe you guys favor different flavors/cuisine than we do at our house.  But its the same strategy.  Choose versatile staples that mix & match, that keep well and give you a well rounded stock overall.  Start little by little & build your own personalized list that works for you & lends to the types of things you cook.

 

Post # 24
Member
1338 posts
Bumble bee
  • Wedding: May 2014

soontobewilson:  Yes!  We sometimes do Blue Apron for a week or two before we’re going out of town so we have no food waste while we’re gone.

Post # 25
Member
1414 posts
Bumble bee
  • Wedding: December 1969

In the summer, BLT sandwiches, fruit salad and iced tea with mint and strawberry garnish. 

Or a chefs salad accompanied by blueberry muffins. There is an old fashioned!! restaurant here called OakTree where I had a fruit salad years ago with a scoop of raspberry sherbet on it. I’ve had that now at home with sandwiches on the side to eat outside on a sultry night.

Grilling is a favorite at my household in the summer. One of my two guy roommates is a chef. He makes amazing bacon burgers. I also like to grill Hawaiian burgers with grilled pineapple rings, Hans nitrate free sweet Italian sausages, and veggie burgers as well as veggie kabobs with shiitake mushrooms, onions, sweet red or green bell pepper and zucchini/eggplant chunks.

On cool nights in a hurry, we’ve been eating a lot of pasta with sauteed garlic/onions/mushrooms/other veggies and tacos!

By the way I have some really carefully chosen pinterest boards for dinners, BBQs, and luaus. I’ve been cooking since junior high learning from my mom who does simple but delish healthy stuff. if anybody is interested in seeing my boards for more ideas, just PM me (I’m not a little chickie on there lol so I will tell you how to find me there)

hope this helps – I found some new ideas just now on this thread from the other Bees

 

 

Post # 26
Member
1430 posts
Bumble bee
  • Wedding: November 2016

This was a nice simple tasty dish. I sautéed shallots, garlic, cherry tomatoes, and chopped up asparagus in a little bit of butter, salt and pepper and tossed it over store bough tortellini. about a half hour of cooking time and all gone ๐Ÿ˜‹

Post # 27
Member
4029 posts
Honey bee
  • Wedding: October 2016

partyof2:  lol I make something similar! I posted the recipe on the other pages, how funny! 

lim3:  ur stok cabinet/fridge/freezer sounds just like mine! ๐Ÿ˜‰

Post # 28
Member
1430 posts
Bumble bee
  • Wedding: November 2016

Cheekie0077:  great minds, huh? Lol

Post # 29
Member
193 posts
Blushing bee
  • Wedding: April 2017

 

littlechickie:  Supermarket has loads of nice Teryaki sauces ๐Ÿ™‚ New Zealand is full of Asains so we get a lot of their awesome ingredients in our shops!

Yup – garlic, onion & beef fried up, add mixed veg then pour over the sauce. ๐Ÿ™‚

Post # 30
Member
533 posts
Busy bee

Work week it  often is a bag o salad, Chicken parts baked in whatever sauce is handy. With rice, quina or potato and a canned vegetable side.

To make chicken parts in sauce. Take greased baking dish, dump a thawed a bag of chicken parts (breasts, legs, wings or a combination) in it. Pour a bottle of whatever sauce you have handy over it. Add a little water. Cover with foil and bake at 375-400 found 1 to 1 1/2 hours until chicken is at 165.  I have used pizza sauce, salsa, pesto, BBQ, and spaghetti sauce so far. Sometimes I will make two varieties at a time and just reheat one the next day.

 

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