Post # 1
I am setting up my shopping list for the week and am running short on ideas for affordable dinners with the yum factor.
I am trying to have different dinner options regularly and stay closer to the healthier sides.
What is the fav dinner option at your house?
Post # 3
@Nola: potato flake chicken (chicken coated with a mixture of potato flakes, garlic salt, and parmesan cheese and then baked), collard greens, tortilla soup…. those are FI’s favorite things that i make.
Post # 4
For the weekends, I love cooking a pork roast, mainly because it’s so easy and so cheap for how much you get. If you use a crockpot, you could cook one duirng the week. I use a dutchoven to cook mine, so I like to be around during the day while it’s cooking.
I saw a recipe on 30 Minute Meals with Rachel Ray that looked awesome! I’m actually cooking it tonight. It’s a mexican lasagna using psole/ground pork and an avacado/tomatillo sauce. It looks sooooooooo good and I can’t wait to try it out!
I’m also a huge fan of spaghetti. I always just buy the jars of sauce when they’re on sale and then dress them up. The other night, I cut up kalamata olives and worked them into the sauce along with some feta. And then garnished it while whole olives and a sprinkle of feta. DH said it was the best spaghetti he’s ever had!
Let’s see…I love making stuffed pasta shells because it’s so easy and quick. I usually just brown some ground beef and season some ricotta and combine the two.
Coconut shrimp tacos, chicken parmesean paninis, and tacos are also favorites and are also easy!
Post # 5
Today we shall have roast beef and yorkshire puddings, mashed potatoes, roast potatoes, cauliflower, carrots, green beens, and gravy……oooh i can taste it now and its making me hungry!
Post # 6
we make turkey tacos, asian stir-fry with brown rice (bag of frozen vegetables, chicken/beef and some kind of stirfry sauce), homemade pizza (we buy the crust already made) and add all kinds of vegetables and/or chicken
Post # 7
One of our favorite dinner options isn’t very healthy, unfortunately. It’s chocolate chip pancakes and sausage. But…
I make a chili that’s pretty healthy.
Drizzle a little olive oil in a pan and saute a diced onion until it’s translucent, then dump it in a crock pot. In the same pan that you made the onions, brown a pound of ground chicken (or turkey or lean beef), then add that to the crock pot as well. Then add: 2 cans of beans, rinsed and drained (your choice, I usually use 1 can black beans and 1 can light red kidney beans. You can also substitute chickpeas for the meat and make it vegetarian), 1 can of diced/petite cut tomatoes, undrained (I use the kind with jalapenos for extra kick), 1 can of condensed tomato soup and a couple tablespoons of chili powder. Cook on low for 3-4 hours. I serve it with a dollop of warm queso dip on top, and baked tortilla chips. But you can easily substitute low fat shredded cheese to make it healthier.
I’m really curious to see what other responses you get ’cause I’ve been in kind of a dinner rut as well!
Post # 8
What types of things do you already have on your meal plan? What types of things do you like?
We had roasted kale & coconut over black barley two nights ago, and it was fab (a new-to-us recipe from Heidi Swanson’s new cookbook, Super Natural Every Day). We also make her ricotta cheesecake (really a crustless quiche with zucchini and ricotta) with some frequency (that one’s on her 101cookbooks.com blog).
Other favorites are:
turkey black bean chili (recipe from Penzey’s Spices, I think it’s on their website)
grilled fish (sprinkle various spices on top and grill using nonstick spray if necessary–or, if the weather is bad, put the fish in a baking dish with a little white wine and chopped fresh herbs, sprinkled with salt & pepper, and bake at 350F until cooked through) with pilaf and “vegetable” (whatever we have on hand or feel llike making, but sauteed chard with preserved lemon is my favorite)
turkey or buffalo burgers on whole wheat buns with salad
grilled chicken caesar salad with homemade yogurt caesar dressing (dressing from CookingLight.com)
Of course, FI’s favorite is anything smothered in cheese, but I’m on a diet until my dress fits!
Post # 9
When I married the first time by mom insisted I purchase a freezer (in addition to the fridge/freezer I already had in the kitchen). That is my advice to you. When you go to the grocery store you can buy whatever you want in large quantities and freeze it. At any time you can go into your freezer, pull out what you like, and prepare whatever you feel like having, however you want to prepare it. In my freezer I keep lots of chicken (whole, breasts, wings and tenders), a variety of seafood depending on what’s on sale, but mostly salmon and shrimp. I also keep lots of ground turkey, ground chicken and turkey smoked sausage. My new DH doesn’t eat beef or pork so I no longer buy it, but in a former life : ) I kept porkchops, steaks, ground beef, beef and pork roasts, etc. in there as well. I also keep pasta dishes in there that I’ve already made. (I always cook too much pasta.) When I’m really tired I pull them out and pop them in the oven. I also keep lots of frozen veggies for the times when I run out of fresh veggies. I almost never worry about what to cook.
Post # 10
We eat a lost of game… elk and venison mainly. We usually cook enchiladas, elk steaks, spaghetti, taco soup, a mexican casserole (recipe from HEB!), pizza, eggplant parmesan…
This week, I think the menu is…
Beer in the butt chicken
Elk steak or tenderloin
(Pizza twice because the crusts come in pairs)
Post # 11
This week we’re having:
Pork chops sauteed with pepper and onions and served over mashed cauliflower
Buffalo chicken salads (Grilled chicken tossed with Frank’s hot sauce over lots of green veggies)
Beef and broccoli stir-fry
Salsa chicken with refried beans (I put chicken breasts in my crockpot with about a cup of salsa, let it cook on low for the day and then shred when I get home)
Post # 12
I get a big boneless pork roast and cut half of it into pork chops, then the other half into thin strips to stirfry. One night we’ll also have some kind of chicken, usually grilled, and on Fridays we generally grill steaks. I know this is really meat-heavy, but I know if I can plan my proteins out, the veggies are easy–salad, broccoli, cauliflower w/cheese, or green beans. We’re creatures of habit!
Post # 13
Crock Pot Moroccan Chicken, Chickpea and Apricot
I made this last week and it was really good. I would eliminate the honey though. It was a touch sweet for my taste
Post # 14
That looks awesome, and I think I even have all the ingredients already at home–I guess I know what to add to my menu this week, and I love a good crockpot meal!
I wonder how easily I could reduce the recipe…it seems pretty straightforward so I think I might halve it to reduce leftovers.
We seem to have a way of accumulating leftovers, and neither one of us loves reheating them for lunch. We both have to suck it up!
Post # 15
Last night we had chicken breasts stuffed with cheddar cheese and cream cheese. Breaded with parm cheese and breadcrumbs and drizzled with a garlic lemon butter sauce. Pina colada cupcakes for dessert. Tonight we’re having pulled pork BBQ that we cooked in root bear (delicious) and I”m hoping to make coconut rum cupcakes.
Post # 16
We do our weekly dinner planning every weekend and have really been finding great inspiration from our subscription to Cooking Light & cookinglight.com
Also, I love to browse blogs for fun ideas, check out smittenkitchen.com
Check out this great recipe we tried recently and website too: http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/