Date: May 4th
Modifications: I added a sautéed onion because we had half of one in the fridge, and I added paprika, garlic powder, and salt to the mix.
Time to table: 30 minutes, we already had the shredded chicken
Servings: Dinner + 2 lunches
Annie: Meh, she ate it ok, not her fave.
Notes: This was pretty easy and really flavorful, I’d try it again when we have some leftover pulled pork too.
Date: April 28
Modifications: Had chard for the greens, didn’t use hot sauce. Used previously cooked and frozen shredded chicken as Laura did.
Time to table: Probably a half hour or more because I forgot to cook the rice, which frequently happens to me. Whoops.
Servings: 6 adults
Luke: HATE!!!!! Gagged on the chicken, said the greens “tasted like salad!!” and had the 3 bites I made him eat and no more.
Annie: Dislike, not as strongly as Luke. She actually ate a bite and didn’t say anything, but then after Luke gagged, she informed us that actually she didn’t like this meal either.
Notes: Predictably, the children hated this because it was DIFFERENT. It was really quick though, and both Ben and I enjoyed it, so we will make it again. We’ll add chopped onion and maybe even some other veggie to the curry next time, and definitely make more greens. Luke hates literally any meal served with rice, like anything at all. The below is what I do when I KNOW full well that the kids are going to not eat what we’re serving, to at least encourage them to try it without much pressure. This has been all of our meals this week – including beef stir fry and tuna salad (which I forgot but I guess Annie does like and Luke seemed somewhat okay with as long as he didn’t ingest a pea. He likes snap peas but not just peas. Children! Annie also is fine with the beef stir fry but lord knows we couldn’t give them different things.)
Date: March 30, 2015
Modifications: Subbed feta for the goat cheese, pumpkin seeds for pistachios, and the dressing got kind of chunky after being in the fridge for a few days so I ended up using store-bought balsamic which was just as good!
Time to table: Took about 45 minutes to prepare, and then maybe 5-10 minutes to assemble the salads
Servings: 4 lunches
Notes: These TRULY did keep me full until dinner! This is an intense salad. I was wishing I had bigger bowls because I wanted more greens to go with all the toppings. Really loved the roasted chickpeas, will definitely be making those again! The weeks when I actually take the time to prepare something good for lunches all week make me so happy, like maybe I should just… always do that. (Note, there is a lunch category on this blog, so check that out if you need ideas too)
Date: February 9th, 2015
Time to table: 45 minutes for the sauce, prepared one day earlier. 30 minutes prep time after the chicken cooked in the crock pot all day.
Servings: About two dinners worth
Modifications: Used chicken thighs instead of breasts
Notes: The chicken turned out excellent by cooking it in the sauce, it ended up too thin though, so the chicken was messy to eat in a tortilla. We strained the liquid out so the leftovers were not as wet. Nice to have shredded chicken leftovers, they work in all sorts of dishes.
Date: December 7th, 2014
Time to table: 30 minutes
Servings: Dinner for all of us, lunch for me for 2 more days (depends on the amount of greens you have I guess)
Modifications: Feeling lazy tonight after getting our Christmas tree, so we just got a rotisserie chicken.
Luke: Like (did not like the nuts, weirdly)
Notes: I’m always surprised how well the kids eat chicken salads. The candied pecans made the salad for me – loved them! I basically love all salads with fruit, candied nuts of some sort, and feta cheese. We had a huge heavy lunch out today so needed a lighter dinner! Although I was still a bit hungry and had some crackers and cheese later – I think serving this with a baguette would accomplish the same thing. Basically I need carbs.
Date: November 17th, 2014
Time to table: 1 hour
Servings: Dinner + lunch leftovers
Modifications: I used two cups of dry rice, the recipe didn’t specify if you should start with two cups, or end up with two cups, but I had way more than we needed. Other than that, I stuck to the recipe.
Notes: Not sure why the kids didn’t like cheesy rice with chicken, but who knows what goes on in their heads. This was good, but I’d be hesitant to make it again because of their reaction to it.
Date: October 30, 2014
Time to table: 1 hour
Servings: 6 adults
Modifications: I used a very large onion, 2 carrots, and 3 stalks celery, and I think we also had more meatballs because I just used some pesto from the freezer and the package of ground chicken was .8lbs. Oh, also used crushed tomatoes instead of diced.
Notes: Everyone was really happy with this meal! It was almost like spaghetti and meatballs because I think our soup wasn’t as brothy with the added veggies. We made bread on the side but didn’t even really need it. Definitely a satisfying meal on it’s own! (I said love for the kids, while they did not RAVE over this meal, I’d still say it was a solid hit with them and they were happy to eat it, so that counts as a love in my book). I was a bit skeptical about the meatballs and pasta cooking in the soup itself but hey, it worked.
Not exactly the most appealing picture, forgot to take one before dinner was completely over.
Date: October 9, 2014
Time to table: 30 minutes prep, 30 minutes baking
Servings: 8-10 adults
Notes: Definitely loved this dish, had our new-ish neighbors over for dinner and it served our 2 families easily with leftovers! The amount of cheese in this is borderline absurd but it does make a HUGE amount and the pasta finishes cooking in the oven. I’ll definitely make this again but split the recipe and bake half and the freeze the rest prior to baking. Also love that this is a complete meal! I’m going to call this “triple love” because I THINK the kids would love this if they weren’t so distracted with new friends around.
Date: September 9th, 2014
Time to table: 45 minutes
Servings: One dinner and an adult lunch
Modifications: Substituted peas for the edamame because it was easier and used cashews instead of peanuts because we already had some.
Notes: We loved this, kids hated it, not too surprising. We don’t cook Asian food too often, so we kind of knew they would be skeptical and that was correct. This was relatively easy and healthy though, so it’ll be happening again, especially because the parents liked it, and that’s what really counts.
Date: August 5th, 2014
Time to table: 60 minutes
Servings: Four burgers
Modifications: Nothing, actually, I followed the recipe rather closely for once.
Annie: Like, eventually
Notes: Once Annie actually tried these, she liked them, but both kids were turned off by the fact that they didn’t look like beef burgers. My attempt at tricking Luke by saying the refried beans were chocolate yogurt failed.