Date: December 30th, 2013 (last meal cooked in 2013!)
Modifications: I didn’t modify TOO much, but used regular sour cream and 2% milk, thus negating the “skinny” in the original recipe title. I also made it way earlier in the day so instead of just a quick broil, we baked it for about 30 minutes.
Time to table: 60 minutes prep (but some of that time was just the wild rice being made), 30 minutes baking
Servings: 13×9 pan, so quite a bit
Notes: Next time I’ll definitely steam the broccoli separately, steaming it in with the rice definitely didn’t get done, so then I added more water and then the rice got slightly overdone. I’d also chop the broccoli up a lot more, which is just a personal preference. That would be the only thing I’d do differently – this was a great comfort food meal, the kids ate it really well. It wasn’t something they devoured or asked for seconds of, but it was a solid family meal. (Also, can you tell we found a new favorite food blog?? Good to have some more variety!!)
Date: November 7th, 2013
Modifications: We used ziti instead of penne, so effectively no changes.
Time to table: 60 minutes
Servings: About six adult dinners, we had Liz and Jono over for this meal and there was a solid tupperware of leftovers.
Notes: This was an adults-only meal when Liz and Jono came over. My brother Steve was over the next night babysitting and he was not a fan. Didn’t know what the sun dried tomatoes were. We thought this was delicious, the garlic sauce was excellent. It’s a little more involved to make than our typical meals, but we didn’t really start making it until the kids went to bed, so it was fun to cook a bit a fancier meal.
Date: June 17, 2013
Modifications: Added a red pepper since we had some, and used one large onion. We did also have asparagus (as you can plainly see) but broiled it instead of mixing in as suggested in her commentary. Used chicken thighs.
Time to table: 45 minutes total, 20 minutes prep
Servings: Probably 5 adults
Notes: This is a good base recipe, easy for weeknights. It wasn’t anything too exciting, but we all liked it and there were no complaints from the kiddos. I always find it difficult to think of things besides burgers, hot dogs, brats, etc for summer meals. Hate to turn on the oven and on some nights even the stove is too much. Pasta salads are always good, but beyond that I draw a bit of a blank. Any suggestions for summer meals (VERY easy) are welcome!
Meal plan this week:
Monday: Chicken & Rice with Asparagus
Tuesday: Tortellini Garden Bake
Wednesday: Disappearing Zucchini Orzo
Friday: Sloppy Joes
Date: February 20th, 2013
Time to table: 30 minutes prep, 6 hours cook time.
Servings: Two dinners
Annie & Luke: Like
Notes: This meal was a case of the kids liking it, but us not so much. This just tasted a little bland to us, and I didn’t really care for the cheesy flavor. I can’t put my finger on it, but it didn’t sit right with me. This was a very easy meal to make and a good week night option if you can spare the time in the morning to get it in the crock pot.
Date: February 13rd, 2013
Modifications: We used chicken thighs instead of breasts because they’re cheaper. We also threw in some onion, celery, and garlic to add some veggies.
Time to table: 30 minutes prep, 6 hours cook time.
Servings: Dinner with the neighbors and two lunches
Notes: This chili was awesome and incredibly easy. I chopped up the veggies the night before so in the morning I just had to dump everything into the crockpot and turn it on. We brought this next door to eat with the neighbors and still had plenty leftover for our lunches, even after having second helpings for dinner.
Date: February 10th, 2013
Modifications: None, but we used some frozen shredded chicken and turkey that was leftover from a previous meal.
Time to table: 60 minutes
Servings: dinner and three lunches from leftovers
Erin: Like (did not like the leftovers)
Notes: I made the cream sauce earlier in the day, which made dinner time go a little smoother. Despite the long list of ingredients and instructions, these are rather simple enchiladas. I used salsa verde instead of red salsa, just a personal preference. I really liked the avocado cream sauce, we had not had that before and it was really good. Erin did not care for the way these reheated for lunches though, they were too soggy and kind of grossed her out.
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.
My mom was over, and she is not a cilantro fan
Date: October 8, 2012
Modifications: Used regular milk, an egg (not egg substitute) and a can of regular (not creamed) corn. May have used slightly more than 8oz of corn muffin mix since I eyeballed it. Used chicken thighs instead of breasts. Used cheddar cheese. Forgot to add taco seasoning to the chicken. Did I even make this recipe?? Ha, I still think it was pretty similar at least!
Time to table: About an hour in total, would go faster if you had the chicken ready in advance. 20 minutes is to bake the corn mix.
Servings: Exactly served 4 adults and 1 toddler.
Notes: Probably due to my “modifications”, the corn crust was a little more done than she indicates in the original post, but I liked it that way.
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 19th, 2012
Modifications: I used boneless skinless thighs, and only 1 pound. I also didn’t have time to simmer for as long as she indicates, so the first simmer was about 45 minutes, and the second was probably only 20 minutes, but I added a bit less liquid so it would be thicker.
Time to table: Well, as directed, it would take about 3+ hours. For me it still took nearly 2 hours from start to finish since it always seems to take me awhile to chop a bunch of veggies.
Servings: Tons, and she mentions it freezes well. We took leftovers for lunches for a few days.
Notes: I really wanted to try something with okra, since I’d never had it before. This was definitely tasty, but for me was not at all worth the effort it took to make it. I do enjoy a nice long involved meal on a weekend, but when I take the time, I want it to be awesome – perhaps it’s because I didn’t follow all the instructions, but really I think I just don’t like this type of meal as well as one that includes some form of cheese