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: March 18th, 2013
Modifications: I used a couple more carrots and celery stalks than it called for because we had extra. I also cooked the ground beef separately because I wanted to drain the fat.
Time to table: 50 minutes
Servings: Four adults, two toddlers, and two more lunches
Annie & Luke: Like
Notes: This was a great cold weather meal that we’ll have to add to our repertoire for next winter, and it’s also versatile. I think I would mix in some sausage next time too. With all the vegetables it ends up being decently healthy I think, too.
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
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 20th, 2012
Modifications: I pureed the soup a bit at the end with our immersion blender as we prefer thicker soups. I also doubled the recipe so there would be leftovers for lunch.
Time to table: 45 minutes
Servings: 6 adult meals
Notes: We used some corn that we bought at the farmers market for the soup and the corn was………not good. The kernals were very chewy which made the soup unpleasant to eat. This is not a knock on the recipe, just our ingredients. Erin didn’t care for how spicy the soup was, and much prefers the chowder we’ve made in the past.
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 30th, 2012
Modifications: Didn’t have white wine vinegar, so used red wine vinegar instead for the relish. Just now realized that I forgot the scallion in the relish. Didn’t notice.
Time to table: 30 minutes
Servings: Hmm, there were far too many corn cakes for the 3 of us, but only just enough relish. Ben had the leftover cakes with salsa and sour cream. To serve 4-5 adults, I’d double the relish recipe.
Annie: Like (She seemed okay with the corn cake, and ate a bit of the avocado and spinach)
Notes: We all really liked this far more than expected! A great summer meal for hot days.
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.