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: December 16, 2012
Time to table: About an hour prep, 20 minutes baking time
Servings: At least 6 adult servings – it fills a 13×9 pan
Ben: Love (leftovers just “like”)
Erin: Love (and I loved the leftovers too)
Notes: This was a delicious mac and cheese – I can’t ever decide if I prefer stovetop or baked mac and cheese, so I’ll continue to try many versions to find out I do like when mac and cheese has SOME vegetables in it to make it seem slightly healthy, and squash is perfect because it basically blends right in with the flavor. This one did take quite a while, so it wouldn’t be a good weeknight meal unless prepped in advance.
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 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.
Time to table: 30 minutes prep
Servings: 4 adults
Notes: You’ll notice that Annie hasn’t “loved” a dish in awhile – she just doesn’t seem as into eating lately, unless it’s ice cream or cookies You’d think she’d scarf down waffles, but she is always much more interested in eating the fruit! I thought these were great, especially for being a “healthy” recipe – they still tasted sweet (of course, Ben and I put maple syrup on them – but even without that. We told Annie syrup is medicine and so far she hasn’t demanded it and I loved the addition of cinnamon. They weren’t as fluffy as other waffle recipes we’ve made, but they still kept their shape pretty well.
Annie loves helping me separate the strawberries – stems in the compost!
Modifications: I added a lot of sour cream since I was using 2% milk and because sour cream is delicious, and I think I used too much pasta so I added more chili and cheese to compensate.
Time to table: 20 minutes
Servings: 5 adults
Notes: Again, this was so easy – I LOVE the concept of using leftovers to make a slightly different meal. We will definitely be trying this more! We all loved this meal in both forms – Annie probably enjoyed it a bit more here – mostly she just picked out each noodle though
Time to table: 20 minutes
Modifications: Used whole wheat macaroni noodles. No other modifications.
Servings: 2 adult dinners, 2 adult lunches, 1 toddler dinner
Notes: We served this with roasted broccoli. This is quite rich, and we all liked it. I really liked the raw garlic and shallot – I thought it gave it a nice bite. I loved the gouda – I’m glad we splurged and got that instead of a cheaper cheese because I think it made a big difference in flavor. The broccoli was necessary for all of us to cut the richness a bit. As Annie mentions in her post, this reheats very well and was delicious for lunches.
Time to table: 75 minutes
Servings: 2 adult dinners, 2 adult lunches, 1 toddler
Notes: This ended up being a very chicken heavy dish. If we make it again I would for sure cut back on that. We also didn’t have a 7×11 dish (never even heard of that size) so we used an 8×8 pan instead and just made it work. The recipe says it feeds 6-8, but we seemed to get a little less out of it.
Date: August 20th, 2011
Modifications: The recipe is confusing a bit because the title says rotini and the picture is of rotini, but the recipe says to use rigatoni or penne. We prefer the rotini and this time (we’ve made it several times) I used less than a pound of pasta because it has always seemed a little too pasta-heavy and it turned out better, in my opinion.
Time to table: 30 minutes
Servings: 4 adult dinner, 2 toddler dinners
Notes: This is a great meal to use up our collard greens from the CSA as well as a lot of cheese Very tasty and has enough for an entire meal of leftovers, perfect!