Date: September 10th, 2018
Time to table: Maybe 40 minutes total, 20 prep, 20-25 baking time
Servings: Served 3 adults, 3 kids with leftovers
Modifications: Modified the veggies to what we had, did not measure so I had a lot more veggies. I used a carrot, sweet potato, red pepper and broccoli.
Kids: They were fine, although there were some issues with the veggies. They all have their ridiculous preferences (Annie only likes steamed broccoli and raw celery and carrots unless it’s in soup, Charlie doesn’t like peppers, Luke also only likes broccoli and raw carrots and snap peas) but they suffered through it…
Notes: This was pretty decent but could have used more mustard flavor. I didn’t top it wth extra honey dijon so I think I should have for myself at least. We also had a baguette with this meal.
Date: July 8th, 2018
Time to table: About an hour but 40 minutes is inactive baking time
Servings: 8×8 pan of thick egg bake – we’ll probably get about 8 servings out of this.
Modifications: My sausage was likely full of nitrates as it was purchased from Target. I did not use “avocado oil spray”, and instead used Pam butter spray. Shredded cheddar on top instead of slices. I baked in an 8×8 pan, not 9×13, so mine was much thicker and took 40 minutes to bake.
Notes: We’re trying to not eat carbs in the morning and need something fast that I can just heat up. This fits the bill!
Date: July 7th, 2018
Time to table: 25 minutes total. 10 minutes prep, 15 minutes baking.
Servings: I trimmed this down to 4 eggs and used a 9×9 pan for breakfast for Erin and I. She saved half of hers for tomorrow.
Modifications: We used regular kale chopped up instead of baby kale and heavy cream.
Kids: LOL, no
Notes: This was a great no-carb breakfast and a change from the usual fried/scrambled eggs we’ve been having. Should do less than 15 minutes baking in our oven because the yolks were completely cooked through.
Date: January 21st
Time to table: An hour in the instant pot for the beef, the rest of the toppings can easily be prepared while the beef is cooking.
Servings: We bought a 4lb pack of sirloin steaks from Costco, so we had a lot of leftover beef, enough for yum-yum bowls for Erin and I one night, and then another night of tacos for everyone.
Modifications: Nothing, really.
Kids: They’re taco fans, so this one did pretty well.
Notes: Making extra beef was a great idea as the leftovers are fantastic, and the yum-yum sauce lasts awhile too (and I think the sauce really makes the dish).
Date: January 20th
Time to table: Well not gonna lie, it took me like an hour to chop everything, but I’m not very quick. Shredding brussels sprouts takes forever! I could have streamlined but I had nothing else to do tonight so it was fine. Once everything is chopped, the soup comes together pretty fast.
Servings: One dinner for the 5 of us, and then 4 lunch-sized servings – a lot!
Modifications: (obviously) we are not vegan, so I used regular Worchestershire sauce, and chicken broth. I also used 1 cup of farro because I like it, and probably more of almost every vegetable than was called for. I chopped the mushrooms as small as I could get them because no one in this family is a mushroom-texture fan but I like the flavor.
Kids: Everyone enjoyed well enough, Charlie especially – I was pretty shocked!
Notes: We are a pretty anti-mushroom family around here, and in fact I was nearly gagging when chopping them because they gross me out so much, but I DO really love the flavor of mushrooms IN things, so I forged ahead and I’m glad I did! This was a really interesting mix of ingredients, and it worked well. We already had a bag of brussels sprouts and shallots left from making a salad for Christmas (!!) so needed to use them up pronto and this soup fit the bill. I really was shocked that Annie and Luke liked this soup as much as they did, and I think they were also surprised 😛
Date: A few times throughout 2017
Time to table: All day in the crockpot, very minimal morning prep time. 20 minutes for veg + noodles.
Servings: Fed all 5 with one lunch.
Kids: Everyone enjoyed well enough.
Notes: Anne sent this for the first time with a STP meal swap and I was skeptical because I never liked beef stroganoff as a kid (MUSHROOMS UGH – it is telling that I don’t even have a mushrooms tag, and I’m not making one just for this meal) but we all LOVED this. It’s obviously not healthy in any stretch of the imagination, or preservative free but hey, it was delicious so whatever.
Date: October 22nd, 2017
Time to table: About an hour with chopping time
Servings: A full dinner with some leftovers for lunches
Kids: Charlie seemed to love it – Annie and Luke ate it pretty well too.
Notes: I made chicken and dumplings last January, and noted that I’d up the spices, and I think this recipe does a much better job of that. Also, love them or hate them, but this recipe included cream of onion soup and that also probably helped to make it a bit more flavorful and creamier. Coworker Erica brought this to a potluck at work and it immediately won me over – so delicious.
Date: October 17th, 2017
Sauce Recipe: https://cookieandkate.com/2016/enchilada-sauce-recipe/
- Cook and shred 1 lb of chicken breasts/thighs. I did breasts in the InstantPot with 2 cups of broth and some seasonings.
- Saute an onion and several cloves of garlic in butter until the onions are softened
- Add 1 tbsp chili powder, 1 tbsp cumin, and 1/2 tbsp of salt and saute for another minute.
- Add the shredded chicken and cook until warmed through. Take off heat
- Shred a bunch of cheese
- Start your tortilla assembly line:
- A scoop of the chicken mixture
- A spoonful of the enchilada sauce
- A pinch of cheese
- Wrap the tortilla up and place it in the pan
- Top the tortillas with the enchilada sauce and then more cheese
- Add some cilantro on top if you like cilantro
- Bake at 350 for ~30 minutes, uncovered
Time to table: 90 minutes
Servings: A 13×9 pan of enchiladas, plus two extra
Notes: These enchiladas are the best we’ve ever made, thanks to the sauce recipe that our friends Maggie and Pat used last time they made enchiladas. I doubled the sauce recipe to make 4 cups and I’m glad I did, as two cups would not have been enough.
I worked from home today, so made the sauce and the chicken earlier in the day, which made dinner time a lot easier. Still creates a lot of dishes to clean up though.
Date: July 28th, 2017
Time to table: 45 minutes
Servings: A full dinner with some leftovers for lunches
Modifications: I’m not really sure buT I know we used cream, not almond milk.
Kids: Who even can remember
Notes: Yes we’re clearly on an extreme Pinch of Yum kick here. I had gum recession surgery over the summer so was limited in what I could eat, this was something that I could eat that wasn’t jello. We have a few corn chowder recipes on here, this one was quite good.
Date: September 19th, 2017
Time to table: 30 minutes
Servings: Depends how much tomatoes you use, we made enough for a dinner’s worth
Modifications: None but I FORGOT THE BUTTER which is a travesty
Notes: This was our first year planting tomatoes (because I’m the only one that really likes tomatoes in this family) and we had SO! MANY! just from 2 plants. We had one cherry tomato plant that went absolutely insane, so needed to find some new ways of using them. This was a really good sauce for pasta, I think it’d be even better with some crusty bread. Also extremely easy and a great way to use up excessive cherry tomatoes.