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

posted 4 years ago in Married Life
Post # 46
Member
2853 posts
Sugar bee
  • Wedding: April 2016

MrsFNL:  I get pretty much ALL my recipes from skinnytaste.com, everthing is so good and easy (and healthy). I have the cookbook too. Hungry-girl.com is also another good one. I find the recipes on Food Network’s website to be too complicated most of the time.

We ususally do some sort of protien (chicken or fish) with a side of vegetables (usually zucchini). I try to make something in the crockpot on Sunday evenings thats big enough so there’s leftovers for the next couple days to bring for lunches (the Mexican Slow Cooked Pork Carnitas on the Skinnytaste website is my go-to dish… that over some cauliflower “rice”… yum!)

Post # 47
Member
185 posts
Blushing bee

My tips for keeping it simple:

1. Keep Costco sized bags of frozen veggies on hand at all times

2. Buy bottled/powder marinades in bulk when on sale… I will not buy bottles or packets for more that $1 each unless it is a sauce that I can rarely find like hot & spicy taco mix.

3. Bulk cook meats and keep enough out for 3 days then freeze the rest.

4. Bulk cook soups to freeze

5. Bulk chop veggies to freeze (onions, peppers, etc)

6. Keep eggs & pancakes on hand for easy last minute meals 

Post # 48
Member
4698 posts
Honey bee
  • Wedding: September 2014

trevino24:  I’m an awesome cook (and cook mostly every night) and still can’t cook rice properly!! I just don’t have a patience, its always too mushy or too hard. 

During the summer we always have a cobb salad in our rotation, a frittata (using whatever veg are in the fridge) with a side salad, either singapore noodles or a soba noodle dish, and baked sriracha maple salmon with a mix of vegetables as a side.

Our Friday, Saturday dinners are usually more complex (my husband likes to make me a nice meal on Saturday nights)…. Like a risotto with scallops, Babbo’s black spaghetti, pork belly steamed baos, or steak from the butcher with roasted vegetables as sides. 

Keep practicing! I was a terrible cook when I first met my husband.. Now, I can cook mostly anything. There were certainly some mishaps along the way but, I figured it out. 

 

Post # 49
Member
2853 posts
Sugar bee
  • Wedding: April 2016

KC-2722:  I’m the same way with rice…. but the boil in a bag rice comes out perfect every time.

 

OP, as long as you make your dishes with love I’m sure your hubby with love them!

Post # 50
Member
3224 posts
Sugar bee
  • Wedding: May 2015

KC-2722:  ktsteimel:  http://www.finecooking.com/articles/how-to/cook-rice-perfectly.aspx?pg=2 This is my fail proof method of cooking white rice. For brown rice I had to do a lot of research and it’s still trickier, but this method works pretty well: http://www.skinnytaste.com/2012/04/how-to-make-perfect-brown-rice-every.html We eat lots of Asian and Spanish themed meals, so rice is a staple for us. 

Post # 54
Member
4698 posts
Honey bee
  • Wedding: September 2014

trevino24:  Practice makes perfect! Another thing that took me awhile to nail was chicken, I was so paranoid about undercooking it that I always overcooked it!

carolinabelle:  Yeah, that’s my issue too.. We eat so much rice (and quinoa, which luckily I CAN cook).. My husband usually makes a big pot and it lasts through the week. I’m going to try this method!

ktsteimel:  I’ve never heard of this boil in a bag rice! I’ll look for it. I bought a type at Bulk Barn once and it was PERFECT.. But, I’ve never found it again.

Post # 56
Member
2853 posts
Sugar bee
  • Wedding: April 2016

KC-2722:  Seriously comes out perfect everytime, you cant mess it up!

Free-Box-Success-Boil-in-Bag-Rice-

Post # 57
Member
674 posts
Busy bee
  • Wedding: June 2014

ktsteimel:  I’ve had the cookbook on my amazon wishlist for a few months! I might cave and just pick it up at Target some day! haha

Post # 58
Member
185 posts
Blushing bee

KC-2722:  Me too! Now I use a meat thermometer when I think it’s done and I can eat it without worrying lol

Post # 59
Member
395 posts
Helper bee
  • Wedding: March 2016

I love cooking and taking pictures of food. This is last night’s stir fry. I used frozen veggies, thawed, drained, and dried to give a better texture. The sauce is just soy sauce, a little brown sugar, garlic, a splash of vinegar,  a little oil, red pepper flakes, and a little hoisin sauce. You don’t even need the hoisin really.

Post # 60
Member
395 posts
Helper bee
  • Wedding: March 2016

This is homemade turkey meatballs and asparagus from a couple of weeks ago.

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