Date: March 20th, 2013
Modifications: We don’t like mushrooms, so I omitted those. I added more carrots, and used frozen peas instead of snap peas. We bought chicken, but on that night I didn’t feel like going through that extra step of cooking it, so I just didn’t use it and we felt it was plenty filling. We didn’t have parmesan.
Time to table: About 30 minutes prep, 30 minutes baking time.
Servings: 6 adults
Notes: I saw this mentioned on a blog recently and figured we needed some new recipes to try so I gave it a shot. I did like it quite a bit, and I really don’t think it would need chicken at all. Annie ate this but only the requisite amount of bites so she could leave the table. Luke would not put a single bite in his mouth because he’s a lunatic sometimes. Ben says he liked this a lot more than he thought he would. I did find it a little weird to have basically a cheese sauce coating cheeses tortellini but I got over it. It was slightly rich but with all the vegetables in the dish, it worked well.
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.
1 lb (16 oz) ground pork
2 cupd sliced raw potatoes
1 & 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas
1 cup frozen whole kernel corn
10 oz can tomato soup
1/2 cup water
1 tsp. dried parsley flakes
Salt and Pepper to taste
in a large skillet brown meat, onion, and celery. In a slow crockpot container – sprayed with cooking spray – combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper. Mixed well. Cover and cook on low for 6 to 8 hours.
Time to table: 30 minutes prep, 6-8 hours cook time
Modifications: No modifications really, but I didn’t really measure out any of the vegetables, I just added what seemed like an appropriate amount.
Servings: 6 adult servings
Notes: We got this recipe from our neighbor Molly. I thought this was excellent and a great dish for weeknights as its quick enough to throw together before leaving for work in the morning and is reasonably healthy. Erin liked it fine, but wanted some sort of starch or carb to go with it next time. Annie had maybe a single bite. One of those nights.
- 1.5 cups dry rice (cooked a day ahead and refrigerated)
- 3 T oil
- 1 T toasted sesame oil
- 1 T soy sauce
- 3 eggs, beaten
- 1/3 lb shredded chicken or pork
- 1 c. frozen carrots/peas mix
- 3 cloves garlic, diced
Heat the oil in a skillet and dump in the cold rice. Cook the rice for a few minutes in the oil, stirring occasionally. Add the garlic, peas/carrots mix, shredded meat and stir to combine. Drizzle the tablespoon of toasted sesame oil and soy sauce over the rice mixture and stir to combine. Let the rice cook for a few more minutes to cook the peas/carrots and garlic.
Meanwhile, scramble the eggs as you like them in a separate pan. When the eggs are done and the rice mix is hot, stir the eggs into the rice mix.
Time to table: 20 minutes
Servings: 2 adult dinners, 2 adult lunches, 1 toddler dinner
Notes: For some reason, Annie wouldn’t even LOOK at this dish tonight. She was excited to get into her chair, as usual, took one look at the food and looked away in disgust. Ok then, kid. [Note from Erin: Ben seems to forget that the culprit of Annie not liking this MAY have been her puking the day prior and still being a bit wary around food. She's eaten this before just fine - not devouring it but she'll eat it] I like making fried rice because it’s another dish where you can use whatever you happen to have on hand, we’ve used onions, green onions, celery, and sweet potato as some examples. I also used to add some spice to give it some flavor, but since Erin doesn’t like any, I’ve just taken to doctoring mine with sriracha after the fact.
Date: July 8th, 2011
Modifications: I was making this for lunch with a leftover half pound of ground turkey, so everything was cut down a bit. I just kind of threw in some leftover veggies we had in the fridge too, no real measuring going on here, cause this was a MAN’S lunch. I used sweet potatoes, red onion, garlic, frozen peas, and cilantro.
I didn’t simmer this for the recommended time because I had a conference call that I was bumping against, so I was in rush mode. I also didn’t have fresh ginger, so I used ginger powder.
Time to table: 20 minutes
Servings: 1 large adult serving
Notes: I was pretty pleased to use so many leftover ingredients in one lunch. This was actually a bit meaty tasting, I think it would have been better suited with more veggies and then split into two portions. It was a great meal though and easy to adjust for different spice levels.
Date: June 30th, 2011
- 4 cups napa cabbage, chopped
- 3 carrots, sliced on the bias
- 2 cups snow pea pods, cut in half
- 1 lb chicken thighs, sliced thin
- 2 cups rice
- stir fry sauce
Sautee the chicken in oil under nearly done and remove to a bowl. Sautee the carrots until soft, 7-10 minutes, add the snow peas and cabbage for a few minutes, until the cabbage is wilted. Add the chicken back in with enough stir fry sauce to cover everything. Cook until the chicken is hot again. Serve over the rice.
Time to table: 1 hour
Servings: 4 adults, 1 toddler
Notes: I should have put a ton of garlic in here, that was an oversight on my part. I think making your own stir fry sauce would be good as well, we just used the store bought stuff this time.
Recipe: Very similar to this: http://wegotfed.com/2011/05/tuna-salad/
- 2 cans tuna, drained
- 2 shredded carrots
- 3 stalks celery, diced
- 1 cup frozen peas
- 1/2 cup shredded cheese
- 3/4 cup mayo
- salt, pepper, other spices to taste (I actually forgot this because Annie was fussing but this definitely would make it better)
- 1 pound whole wheat pasta shells
Cook noodles according to package. Add peas for the last minute of cooking. Drain and rinse with cold water to cool. While pasta is cooking, shred 2 carrots, dice celery, and shred cheese. Mix everything together with mayo.
Time to table: 20 minutes
Modifications: I added the celery after I dished out Annie’s portion, and diced hers up super small. I cut her shells in half.
Servings: Probably 5 adult servings.
Annie: Dislike (she did take a few bites but I think she filled up on cheese samples at Whole Foods… oops)
Notes: Definitely don’t forget the seasonings – my bad. I will add them before I eat this for lunches. The perfect dinner for our first hot day of the summer!
Time to table: 1 hour prep, 1 hour baking time.
Modifications: Erin baked this in pie pans, rather than individual servings, so the baking time was longer, almost an hour. Mushrooms and red pepper flakes were omitted. We had 3 cups shredded chicken frozen that was used for this.
Servings: This made two pie pans of pot pie, one is still in our freezer until we remember to eat it.
Notes: More of a weekend dinner because it was time consuming. The dough was relatively easy if you have a food processor.