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: October 16, 2012
Modifications: None, actually. Well, we forgot the cilantro I guess.
Time to table: 60 minutes
Servings: 9 good sized enchiladas
Notes: These were excellent! They didn’t have any sauce on the inside of the enchilada as we’re accustomed to but I put in plenty of cheese. Not having sauce inside saves time on assembling them as well. I loved using salsa verde as the sauce too, instead of red enchilada sauce. Definitely going to be making these again!
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.
Modifications: I used ground turkey,and this taco seasoning recipe.
Time to table: 45 minutes prep, plus 45 minutes of baking time
Servings: 4 adults
Annie: Like – it was a bit “picy” for her
Notes: This was really good and actually pretty easy. I thought the filling could stand to be cheesier, so I would up the cream cheese next time, and maybe add some veggies into the filling too.
Recipe: I followed the waffle recipe from here: http://www.eating-for-england.com/savoury-cheddar-chive-waffles/ and got the meal idea from here: http://annies-eats.com/2012/02/29/cornmeal-chive-waffles-with-salsa-and-eggs/
Modifications: No modifications – I went with Eating for England’s waffle recipe because it included cheese, and why wouldn’t I want that?! I forgot fresh parsley, so just used dried.
Time to table: 30 minutes
Servings: 4 adults
Notes: I really loved how easy this meal was! Annie LOVES helping (almost too much) and especially loves helping with waffles. She greatly enjoys watching the light go from orange to green when the waffles are done. This was a super quick weeknight meal (that we made on a weekend, but every meal needs to be quick with a newborn and a toddler right now!). Great for a savory breakfast, or breakfast for dinner. We used our homemade salsa for this.
Modifications: We basically turned this into a chili and didn’t serve it over rice. We added chopped spinach and white beans at the end. For the chicken we used a 1.6 lb package of boneless, skinless thighs. I upped the garlic from one clove to six.
Time to table: 15 minutes prep, 4 hours cook time
Servings: 4 adults
Notes: I thought to add the spinach later on in this recipe, then as Erin was looking at it, she remarked that it was odd that it didn’t have any beans in it. Knowing that we had a can of beans in the cupboard, I threw those in too, forgetting it was supposed to be served over rice, so it became more of a chili, but I thought these were great modifications. The only liquid in the dish is from the salsa verde. We topped our with cheese and sour cream and had the remaining beer bread along with it as well. We’ll definitely make this again and I think I’ll add more spinach or another vegetable. This ended up being similar to the white chicken chili we’ve made before, not sure which one I like better.
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: September 6th, 2011
Modifications: I swapped the chicken for sweet potatoes, and used more than 2 cups, maybe closer to 3. I also added some garlic, cause why not?
Servings: 2 adult dinners, 1 toddler dinner, 4 adult lunches
Notes: This was a great recipe, and we got to use our recently made salsa! Annie absolutely loved this dish; it’s always so relieving to see her eat something you’ve made that’s actually healthy. If I make this again I would use even more sweet potatoes as it still seemed kind of pasta heavy. I also considered adding some spinach to it, which would have been a good addition.
Learn some manners kid.