Date: March 28th, 2013
Modifications: Let’s see, we used tilapia instead of halibut because it was way cheaper. I didn’t use the chipotle chilies because Erin is not a spice fan.
Time to table: 45 minutes
Servings: 3 adults
Notes: This dish was surprisingly bland. We didn’t think tilapia would taste much different than halibut, but maybe there is a reason it’s cheaper Luke was NOT a fan of the fish, in spite of its blandness. Annie tolerated it, but more enjoyed the beans and corn.
Date: January 28th, 2013
Modifications: None, actually.
Time to table: 15 minutes prep, 6 hours cook time
Servings: 5 adults
Notes: This was made way easier by the fact that we had shredded chicken in the freezer leftover from a previous meal, so I literally woke up and dumped everything in the crock pot (I chopped the veggies the night before). Crock pot meals are obviously handy on weekdays, and this one worked out great. Annie particularly enjoyed crushing chips into her soup.
Date: January 1st, 2013
Modifications: We used ground turkey instead of beef, just a personal preference.
Time to table: 30 minutes prep, couple hours cook time
Servings: 4 adults
Notes: This soup is incredibly easy to make and tastes excellent, perfect for winter weekday dinners. We made the rice separate this time, per the update to the original post. Making the rice separately was nice for leftovers as well, as you could make fresh rice to go with the soup for lunch. Annie particularly enjoyed crushing the chips into her soup
Date: November 9th, 2012
Time to table: 50 minutes
Servings: 6 adults
Notes: We’ve made this before and as with many recipes Annie was much of a fan in her younger days. We had the neighbors over this time and everyone enjoyed the meal. I especially like that it tastes so good, but is also a rather healthy meal.
Annie and Mia at the little kid table.
Date: October 16, 2012
Modifications: None, actually. Well, we forgot the cilantro I guess.
Time to table: 60 minutes
Servings: 9 good sized enchiladas
Notes: These were excellent! They didn’t have any sauce on the inside of the enchilada as we’re accustomed to but I put in plenty of cheese. Not having sauce inside saves time on assembling them as well. I loved using salsa verde as the sauce too, instead of red enchilada sauce. Definitely going to be making these again!
Date: August 25th, 2012
Chipotle cilantro lime rice: (I got the recipe from a website, but I cannot remember where, apologies)
Long grain brown rice, cooked according to directions
When the rice is done, add 1 T of butter, 1 T of lime juice, and 1/4 cup of chopped cilantro. Stir to combine.
Burrito bowl filling:
This was an ad-lib on our part, we intended this meal to simply use up some staples we had at home:
- 2 boneless, skinless chicken breasts
- 2 cans black beans
- 1 cup of frozen corn
- 4 green onions, diced
- 1 onion, diced
- 3 cloves of garlic, diced
- guacamole to taste
- cotija/cheddar cheese to taste
- salsa to taste
- various seasonings
- Saute the chicken in a skillet. Remove and dice into bite sized pieces
- Saute the garlic, onion, green onion until translucent
- Add salt, pepper, oregano, paprika, chili powder, cumin, red pepper to your liking
- Add the black beans, corn, and chicken back to the pan until warmed through
Spoon some rice into a bowl. Top with the black bean mixture. Top with salsa, guacamole, cheese, as desired. Mix it up and enjoy.
Time to table: 1 hour
Servings: 6 adult dinners
Notes: For a meal that was planned last minute, this was amazing. We had our friends Maggie & Pat come over, and Pat made some guacamole for us, which certainly enhanced the meal quite a bit. There was enough leftovers for Erin to bring for two lunches.
Date: August 11, 2012
9 ears of corn
2 cans black beans, rinsed and drained
2 red peppers, chopped
1 orange pepper, chopped
1 bunch green onions, chopped
Some chopped cilantro (Served on the side due to both of our mother’s distaste for the herb)
Dressing: Juice of 2 limes, some olive oil, some cumin, salt & pepper, whisked together
Directions: Grill ears of corn (pull husks back, remove silks, grill until charred), then cut corn kernels off the cob. Combine all ingredients and serve cold or at room temperature.
Time to table: 20 minutes, plus grilling time
Servings: ~15 people as a side dish
Annie: Like (as in, she ate some, although she did say “I don’t like this salad” but she also sometimes says “I don’t like bread” so we know THAT’S a lie)
Notes: This was inspired by my coworker Sharon’s corn salad that she brought to a work potluck. She is a great cook, so I asked her for a recommendation for a corn salad to go with pork tacos, and she recommended some modifications to that recipe that she uses for more of a Mexican flavor. For being kind of thrown together, and not from an actual recipe, I was impressed with how well it turned out! It paired excellently with the pork tacos.
Date: July 18th, 2012
Time to table: 45 minutes
Servings: 3 potatoes
Annie: Dislike, so she says.
Notes: We’re big fans of twice baked potatoes in this house, so I don’t know why it took us so long to try this variation. These were incredibly good, easy, and healthy to boot. They made great leftovers and because of all the extra ingredients you add to the potato filling, there is enough leftover mix to put inside tortillas for a little variety.
Photo from Kate’s instagram
Modifications: I made a double batch – in one, I left the cumin out of the dressing since Kate hates it.
Time to table: 30 minutes prep
Servings: 4-5 adults
Annie: Dislike – her dinner that night was chips with a side of a few beans (not a big shock there)
Notes: I have a great many friends who have new babies, and wanted to bring a few of them a meal. I originally planned to bring Chicken Wild Rice Soup, but the 80 degree day didn’t seem to call for soup. I gave Kate a few choices, and she chose this! I totally messed up the quinoa the first time, cooking it far too long and forgetting to rinse it. Sorry about that, Kate and Kyle The second time, I cooked it in chicken broth and checked it earlier and it turned out MUCH better. There was enough for us to have a dinner of it too, in addition to bringing a pretty large amount to Kate and Kyle. I do like meals like this, but they never seem to actually leave me feeling satisfied. Not enough fat for my liking, I guess!
The second batch, brought to Lori and Jeff – they asked for the recipe, so I know it was a win for them!
Modifications: I used ground turkey, black beans, and did not peel the sweet potatoes. I didn’t have tomato sauce, so I just used some crushed tomatoes instead. We use this taco seasoning recipe.
Time to table: 30 minutes, plus 30 minutes of baking time
Servings: 6 adults
Notes: My friend Chelsea sent me this recipe, and I immediately knew it would be a winner in our house! The best part about these is that you really can prep everything completely beforehand, and then just pop the foil packets in the oven when you’re ready to eat. Ben has an oven at work and was able to bring the extra packets to work the next few days. It is important to layer the packets with the sweet potatoes on the bottom, if they are on top they won’t get cooked through. We served with tortillas and sour cream.