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What’s for Dinner Wednesday: Two weeks of meals

7 Mar

Ratatouille has become a favorite meal of ours.

Welcome to the month of March! It’s been quite some time since I posted a two-week menu plan, and I thought this week might be a good week to do one.

We are marching into spring and it’s about to be our busy season at work and at school so I am reveling in this relative calm before the storm. Over these two weeks however, two of our kids are booked just about every night for “tech week” as they prepare for this weekend’s upcoming theater performances and next weekend’s drama festival competition. Therefore, we are not necessarily eating all together as we usually do, but rather in a group of three, and then a group of two later on. They come in starving at about 9:00 p.m. and their first question is always, “What was for dinner?” as they look to reheat whatever it is that we had. They’ve eaten, but it’s usually between when school ends at 2:00 and when their theater responsibilities begin at 4:00.

That said, here is our list of meals for these two weeks.

TWO WEEKS OF MEALS

SUNDAY: Shaved steak and cheese sandwiches with tomato salad and steak fries
MONDAY: Burritos and quesadillas
TUESDAY: Chicken, broccoli and pasta
WEDNESDAY: Ratatouille
THURSDAY: Cranberry chicken
FRIDAY: Opening night for theater! Out to dinner
SATURDAY: Grilled kielbasa kebabs (this is a new meal, so look for it to be featured in the future!)

SUNDAY: Pulled beef brisket (this is a new recipe, so look for it to be featured in the future!)
MONDAY: Grilled teriyaki chicken breasts
TUESDAY: Spaghetti with tuna sauce
WEDNESDAY: Nicoise salad
THURSDAY: Leftovers
FRIDAY: Homemade Pizza
 

Hopefully this inspires some meals for your next two weeks of meals!
Have a wonderful week!

What’s for Dinner Wednesday: a couple of new-ish recipes for you

14 Feb

Dinner is cooking!

Happy Wednesday and Happy Valentine’s Day!

As I mentioned recently in one of my posts, the past few weeks have been challenging and therefore, a little bit of a blur for me. If you asked me what was for dinner yesterday, there’s a good chance I can’t remember and if you ask me what’s for dinner tomorrow, I’m pretty sure I don’t know yet. We have shopped, we have a list of meals, but we’ve been a little less planned out than we normally are and I’m trying to keep a lot of balls in the air at the moment. Everyone has hectic weeks and months though, so I’m sure you can all relate.

That said, we’ve had a couple of surprisingly delicious meals in the past couple of weeks and I did want to share them with you. They’re kind of new, but not really. New-ish, I guess. One I have posted about before, and one I never have, but we’ve eaten it before.

First, I will share with you the recipe we’ve had before but not for so long that I have never posted about it on my blog before. It is the one shown here to the left, and to the right and it might make a perfect Valentine’s Day meal for you!

It was so good to have this meal again. I hope we don’t wait another two decades to make it again in the future!

Many years ago when we lived out of state and in apartments, we used to make a pasta dish that we loved. It had a pink tomato cream sauce and pasta, along with chicken or shrimp and sun-dried tomatoes. For some reason we fell out of the habit of making it, for about 20 years. A recent new meal that we tried out sparked a memory of that recipe, and we put it on the list of meal requests for the following weeks’ menu. We didn’t have a specific recipe for it, and my husband put it together as he went, but this recipe from Allrecipes.com is a similar one. Some use vodka in their sauce, making it a true Pink Vodka sauce, but  we did not and we enjoyed it just as much.

Next, I will share with you another rediscovered recipe, but this one was made a little bit more recently, but not by much!

This meal was so delicious and even better the second day as the flavors settled in.

Last week my daughter was asking me how chicken could be made with brown sugar. It was something she had seen (I think on television), but the two ingredients didn’t seem to go together in her mind. I told her that they did in fact, go well together and that I was pretty sure I’d made at least one brown sugar and chicken recipe in the past. I was pretty sure I would find it on my blog, and sure enough….I had two! When I looked them up this week, they both looked so delicious that I decided to scrap any meals that I might’ve pulled from our Two Weeks of Meals choices, and make one of them instead. One of my other daughters was home at the time and I let her choose the one she wanted. She ended up choosing this Brown Sugar and Lemon Chicken recipe that I’d last made in 2012. I had everything for it except a real lemon. Instead I had a bottle of lemon juice that I felt would suffice. It would mean no lemon zest on top, but I felt that we would still enjoy the meal either way. I was right. This chicken was so incredibly most and delicious, it melted in my mouth. I could not believe I hadn’t remembered this recipe sooner, although I was glad that I’d remembered it sooner than the tomato cream pasta recipe above.

I could not wait to eat this for lunch again the next day!

I served this meal with rice and a veggie saute that our oldest daughter loves, just a simple mix of zucchini and squash cooked in the cast iron skillet. It was a hit with everyone except the daughter who originally asked about chicken and brown sugar, who really only likes chicken on a wing or in a nugget, but I’m still glad our conversation sparked this memory for me.

In case you’re wondering, here is the other brown sugar and chicken recipe, it’s also from 2012. It’s one I’m hoping to try again in the near future and it also calls for garlic, which is another favorite of ours.

I hope that these blast-from-the-past meal memories have provided you with some meal memories of your own and that you find an old recipe you’d forgotten all about. If not, feel free to give our recipes a try! I can promise you won’t be disappointed.

Have a wonderful rest of your week!

 

Two weeks of meals before the holiday rush

4 Dec

It’s hard to believe, but it’s the first week of December already. There are exactly three weeks until Christmas. Although I’ve been behind in posting some weekly menus, I thought that now might be a good time to provide some meal inspiration as a way to get us through the next three weeks. I also know that in the next two weeks or so, my posts will be filled with Christmas cookie recipes, and although we’d like to just eat those for dinner, most nights we can’t.

This was one we hadn’t had in a while and we devoured it. Not a morsel left.

Below are some meal options to get you through the next few weeks, with links included for every single one, not necessarily even in the order we’ve had them on our menu but more of a list of our past weeks’ “best of” meals that will let you peruse and choose what works for you in any given week.

TWO WEEKS OF MEALS

  1. Taco Bake
  2. Chicken, Broccoli, Cauliflower Casserole
  3. Kielbasa and Cabbage
  4. Parmesan Chicken Cutlets
  5. Instant Pot Chicken Marsala
  6. Beef and Broccoli
  7. Turkey Meatloaf Burgers
  8. Sweet and sour meatballs

    One of my favorite fall meals ever: Cranberry Chicken

  9. Shepherd’s Pie
  10. Instant Pot Macaroni and Cheese
  11. Chicken with White Wine and Mushrooms
  12. Cranberry Chicken
  13. Steak Lettuce Tacos
  14. Pork Tenderloin (instead of brisket) with applesauce and potato pancakes

A Cave Tools product review

29 Sep

This fish basket keeps the fish off of the grill itself, and is dishwasher safe.

I love grilled salmon. I love it plain, but I love it even more when it is smothered in pesto sauce. This past week, we chose to have grilled salmon with pesto sauce for dinner one night and I had the chance to try out the latest Cave Tools product that I had been given to review.

The basket is made of stainless steel and comes in two sizes, large and small. Here, we have the small and we were able to fit four salmon steaks inside of it. We found that thicker fish works better than a something like a piece of flounder would work because the thicker fish holds itself together better.

Our fish cooked well in the fish basket, and we recommend using a non-stick spray to help keep anything from sticking to the basket itself. However, should you have anything stuck to your basket, it’s easy to just put it right into the dishwasher and it all comes off.

One of our favorite ways to eat salmon, this time using the Cave Tools small fish basket.

The Cave Tools small fish basket is easy to store, given its compact shape and size and fits right into a cabinet or inside the bottom drawer of a stove when not in use. Its small size also allows for other things to be cooked on your grill at the same time, which was helpful to us since not everyone likes salmon as much as we do at our house! By keeping things separate on our grill, my husband and I could have salmon while the kids could enjoy hot dogs.

Although we have not tried it ourselves, I have also read that grilling vegetables is made easier in the fish basket and I’d like to give that a try. Sometimes grilling things such as asparagus can be tricky on a grill, given the wider spaces between slats. This might just be exactly what we needed to solve that problem.

Our salmon came out great and we enjoyed our meal very much. If you’re looking for the Cave Tools small fish basket, you can find it here on their website or on Amazon as well. If you choose to purchase directly from the Cave Tools site, you can use the coupon code FISH15 to receive a 15% discount.

Of course, all Cave Tools products come with a lifetime warranty in case you’re not happy with your purchase. There is also a free downloadable BBQ recipe guide included with your purchase.

**I was given a free product in exchange for an honest review of this product. Although I was compensated for the review with the free product, all thoughts, opinions and statements are my own.**

 

 

 

What’s for Dinner Wednesday: Busy? Me too! Meals for on the go schedules

14 Jun

I feel like I must look like this by the end of the school year, every June. Most days, I barely know what day it is.

Happy Wednesday!

It’s finally stopped raining, at least temporarily, so we’re cancelling our plans to build an ark and have instead started the final countdown to the end of the school year. We have just about a week to go.

I always compare this time of year for teachers, students, parents and those of us in the education world to what I imagine the tax season to be like for accountants. It’s crazy-busy for all of us, and we’re spread thin, trying to put ourselves in several places at once. This year, I am especially thankful that we have a third driver, which has helped our situation when we aren’t able to clone ourselves to be two places at once.

Busy? Absolutely. Still need to cook and eat? Absolutely.

Normally during much of the year we plan our meals two weeks in advance and shop for them two weeks in advance as well. However, since after the April vacation week, we have only been able to manage to plan and shop a week at a time for much of May and June. It’s been working out, and this week I am particularly proud of our meal planning because we were able to prep so much of it in advance. It meant a lot of work, particularly on Sunday night, but we had the time to spend that evening, and it’s nice to know we’re set for this week, the final full week of the school year for all of us. Like everyone else, we’re battling with the culminating events for  sports and school and work and other extra-curriculars, but we get through it, just like everyone else does, just like all the other years, and then it will be summer and we can breathe again.

I told someone just the other day that during the rest of the year our schedules are busy, but doable because everything has a designated slot on the schedule and when left as is, it all works out. There may be a lot of it, with five schedules and only seven days in a week, but everything fits. November/December and May/June are the months that throw things off because all of the activities choose new, additional slots on the schedule in which to place their seasonal events. So our Saturday morning slot also goes into a slot on Monday and on Tuesday night, for example, but yet we already have something in that slot on Monday. And on Tuesday. Our Monday and Wednesday slots decide to put their event on a Saturday and on also a Sunday, and still on Monday and Wednesday too. Things that are normally contained within the school day curriculum, like band for one, or chorus for another, or theater for the other, or even recognition events for all, suddenly need night time slots for everyone. As adults we are also required to attend many of these same events at other schools for our school-related jobs as well as for our own three kids, so the chaos multiplies quickly for us here. It gets all mixed up for a good month and then it goes back to normal again, but for those weeks of the year, twice a year, we are definitely over-scheduled, over-worked and overwhelmed before normalcy and calm returns.

We use our summer to decompress. We don’t over-schedule and we don’t have to worry much about competing events because we don’t do a lot, and for both of us adults, work slows down to a more normal, regular pace. I take the time to evaluate what worked and what didn’t from the past year and make adjustments by August for the upcoming year. I also look at ways we can be more organized as a family, every summer. Last year I instituted the Cozi app, and have loved that and will definitely keep it going for the next year. The year before, I instituted a great allowance system, and have kept that going as well. Summer is always a great time for reflecting, making changes and improving our well-oiled machines.

So, in preparation for all of your upcoming busy weeks ahead, here is our one week of meals, instead of two, but they are great for making ahead, cooking once and eating twice, and for having to grab and go.

ONE WEEK OF MEALS

Sunday: Shepherd’s Pie: This was our plan ahead, shop ahead and cook ahead day, and even though the daytime hours were full of obligations, we cooked into the evening hours and ate our dinner late that night in order to be ready for the week ahead. The kids used the time wisely and played outside until well after the street lights came on. See the recipe here. Make a big batch, eat half the first night and save the rest for a leftovers night later in the week.

Monday: Quesadillas: This night we had a PT appointment for one, a dance class for another and a fashion show rehearsal for all three, all after school, so we needed a literal grab and go dinner. (Thankfully, no one had any homework.) As a shortcut, I used already cooked chicken strips as my chicken and cheese fillers for these. I made plain cheese, spicy chicken and cheese, and plain chicken and cheese, and I bagged them all up, labeled and ready to go. When made with corn tortillas, these are also gluten free. They’re better served hot, but they’re edible cold as well, and when you’re hungry, cold will do just fine. Find the recipe here. As an added bonus, these make a great lunch, so I was one step ahead Tuesday morning as well.

My bag of quesadillas, ready to conquer dinner and then lunches, in one fell swoop.

Tuesday: American Chopped Suey: This was a meal we made ahead on Sunday night as well. Sauteed peppers, onions, mushrooms and olives filled our kitchen with a delicious aroma as we cooked, and thanks to that little teaser, now everyone can’t wait for this meal. We need to be at the kids’ fashion show by 5:30, so this will be an early meal, but will fill everyone’s bellies sufficiently before we go. Additionally, this will be something that will leave leftovers for our leftovers night. I don’t have a recipe we follow for this, it’s just sauteed ground meat (we use turkey), veggies of your choice, cooked pasta and sauce topped and baked with cheese. Ours is gluten free.

Wednesday: French Toast: This is my favorite go-to meal: breakfast for dinner. It’s fast and French Toast is my favorite meal for breakfast, despite my love for other types of morning treats. We have an after school meeting for one, piano lessons for one, dance class for one, a band concert for another, plus a work event for one, all before 7pm so this time, everyone will eat when they can, before they need to go, or when they get back, or both. It’ll be ready to eat, gluten free and not, for whenever it’s needed.

Thursday: Leftovers: On this night, all the kids are home, and finals start in the morning for our highschooler, so it’s crunch time for sure, but now both adults have to work. Normally we try our hardest to avoid both being out simultaneously for work at night, especially since I can set my own schedule more easily, but this week is an exception. It is graduation week here in our city and I cover three of the four high school graduation events, so my being out can’t be avoided, and neither can his. So, we planned our leftover night for this night because everything can be reheated from earlier in the week. If no one likes that, there’s enough other choices that they can make on their own easily enough, but we’ve done what we consider to be our parental due diligence and provided good meal options.

Friday: Homemade Pizza: Only I have to work on this night, graduation event #2. So I’ll come home at the end of the night and enjoy some yummy homemade pizzas. We enjoy homemade more than the pizza we take out, Don makes the absolute best pizza around, so this is a treat we all look forward to.

Saturday: Dinner event: We have a birthday party for one child early on in the day, and the final graduation event during the day for me as well, and then we are all heading to a dinner event that night, so our final meal of the week is planned for us, thankfully.

We will (hopefully) have made it through the week unscathed and having our meals planned out and mostly ready to go will have allowed us to enjoy the moments as we get to them and through them, and to enjoy the end of the year as it comes. It was a relatively inexpensive set of meals too, so that has been a little bit of a break for our grocery budget as well, when all else is so much more costly at this time of year.

May you all survive the busy seasons in your own lives, families and occupations. If this isn’t your busy season, save this post for when you’ll need it most!

 

 

What’s for Dinner Wednesday: Make it a burger bar!

31 May

I was inspired by this new cookbook that had come in a fundraiser order.

Happy Wednesday, everyone!

We are in the home stretch. We have just 17 more days of school for our middle school kids and 15 for our high school kid and then we get a nice, long summer break.

We can’t wait. The days of no schedules, no homework and no pressure are just weeks away.

This past weekend was Memorial Day weekend. I spent a good portion of my Thursday and Friday honoring those who lost their lives in service to our country as I covered various ceremonies and events over the two days’ time. As the latter part of the weekend loomed near, I had to begin to focus on a menu of sorts for a Sunday evening get- together that was taking place at our house. It’s a regular get-together that we do several times a year with the same group of people, and this time it was our turn to host.

I was looking for something different or unique to do for our portion of the meal, which included the main dish and one dessert. We tossed around some ideas. There were going to be about 12 of us eating, and we wanted to keep the meal budget-friendly as well as schedule-friendly, something that didn’t take all day to prepare and cook. Everything we had thought of, we had done before or seemed too unexciting for what my mind was reaching for. Although I didn’t know what I wanted to serve, I seemed to know plenty of what I didn’t want to serve.

Suddenly, one afternoon, my eye caught on a pile of items that had arrived from my daughter Caroline’s high school fundraiser. Two of the items specifically called out to me: a burger stuffing tool and a gourmet burger cookbook. I knew we couldn’t use the new tool to sit and stuff a dozen people’s burgers individually and uniquely, but as I flipped through the cookbook and saw all the yummy different types of burgers and toppings, I came up with an idea: a burger bar.

We are fans of the taco bar, the baked potato bar, we’ve done a crepe buffet, and we often do DIY chicken and make-your-own pizzas, so why not set up a burger bar so everyone can have some fun, not-your-average burgers?! I thought it was a fabulous idea, and it checked off my boxes of being budget-friendly and schedule-friendly too. As it turns out, since there is a national day for everything, Sunday ended up being National Hamburger Day.
Even better.

When I ran it by the rest of my family, it got a thumbs up, so I made my list of toppings and condiments that I’d want to have available so that people could customize their burgers.

What would be at your burger bar? This was ours.

We had several kinds of cheeses: American, Provolone and Swiss. I added Bleu Cheese to the list.

We put out several condiments: relish, ketchup, mustard, mayo, and I added in BBQ sauce as well.

Next up, some fun items: French’s onions (similar to the onion straws I love at Smashburger and at Texas Roadhouse restaurants), avocado, red onion, sauteed mushrooms, bacon (Who doesn’t love bacon?? There wasn’t a crumb left.) Sliced lettuce and tomato topped the list, and we were ready to roll.

Just one of the burgers created this past weekend at our burger bar. Creation by: Liz.

People got in line, got their rolls, chose the burger with their favorite cheese and made their way down through their choices. On mine, I had bacon, French’s Onions, tomato, and mushrooms. Everyone’s burger was different.

It was a lot of fun and I’d do it again this way. It made a typical meal less than typical and let everyone have what they wanted to have, and maybe try something they didn’t know they wanted to have.

There were a couple of outliers…they had hotdogs. We aim to please.

That same day, we tried out two other new recipes which I will be sharing with you in my next couple of posts, but for now, I’d like to know, what would you put on the list for your own burger bar?

Leave a comment and let me know! What did I miss?