Modifications: I think I followed the instructions pretty closely here.
Time to table: 30-45 minutes or so
Servings: I can’t remember how much leftover we had, but it certainly served us all for dinner.
Kids: All really enjoyed
Notes: This was nothing fancy but pasta + cheese + veggies is a win in our house. I really hate handling raw chicken too much so I think if I made this again I’d cook the chicken separately in the instant pot and mix in at the end.
Modifications: Did not use halloumi cheese, it was $$$$, used feta instead (did not fry it either), used quinoa for the rice. I added some massaged kale in addition to the greens because I had it available. Topped with pumpkin seeds and fried tortilla strips, and fresh basil.
Time to table: Once again, forever. I even had the quinoa pre-cooked!
Servings: I think as written it’d probably be 4-5 adults – I kind of loosely doubled and had 8 women and we had a few lunches worth of leftovers.
Notes: Like the last salad, this really is awesome but it takes awhile to prepare. Certainly more satisfying in the end though!
Modifications: Used pumpkin seeds in the dressing instead of sunflower seeds. I only used one bunch of kale because the one I had was huge. Used frozen corn.
Time to table: A million years. Am I the slowest cook ever? It’s possible. The link said 20 minutes which is a JOKE – it took me about an hour, but I did cook the quinoa (but then continued chopping while it cooked), and then I also fried the tortilla strips but really – 20 minutes?! No.
Servings: 4 adults
Kids: Tolerated the modified version I made for them.
Modified kid version – more quinoa, black beans, red pepper, corn, kale chopped up more than in ours, and avocado kind of mashed up and mixed in instead of left in chunks. Used cheddar cheese in theirs. Omitted the mango (for some reason none of them like it), jalapeno,and didn’t use much of the dressing
Notes: Very hearty and filling salad although there are 50 component parts so it does take quite awhile to prepare.
Modifications: Added pesto to the sauce – probably around 1/2 cup. Used baked salmon instead of smoked.
Time to table: 30 minutes
Servings: 5-6 adults – we had this for one dinner as a whole family and then the kids had it a 2nd time.
Notes: We have a very hard time coming up with meals to make in summer that everyone will enjoy – tried this one to replicate the love of salmon pesto pasta, and it was a decent hit. We all like tuna salad but don’t want it every week. Trying to find different pasta salads because they transport well and work for picnic dinners while Luke is at soccer at the park.
Modifications: I added half an onion and didn’t follow the preparation instructions.
What I did:
Melt butter in dutch oven, saute onions, carrots and mushrooms until soft. Added in maybe a cup of chicken broth, an accidental swig of sweet vermouth (ugh yuck but thankfully didn’t seem to impact the overall flavor, PS why do we even have sweet vermouth), and then about 1/4 cup of dry vermouth. Add in maybe a cup of milk and heat. Add shredded chicken (prepared chicken in Instant Pot using this method: https://www.apinchofhealthy.com/instant-pot-shredded-chicken/)
Cooked pasta separately, then added to everything else. Finally, stir in the cream cheese, parmesan, pesto. Top with parsley.
Time to table: An hour
Servings: 6 adult servings
Kids: All solid likes on this one
Notes: This was a very strange recipe (I don’t know that I’ve had chicken tetrazzini before, but this isn’t a traditional version at all) but I had a bunch of pesto to use up and it sounded decent to me. A very pleasant surprise! I think you could also throw some peas in at the end and that would be a good addition. Was surprised how much the kids liked this one, but their favorite dish ever is salmon pesto pasta so I guess that makes sense.
Modifications: The first time I made this, I added a pack of chicken thighs and then shredded at the end. The second time I added a can of drained and rinsed black beans. I preferred the chicken version I think.
Time to table: With chopping and getting up to pressure, etc, it’s about an hour.
Servings: Tons. This served us for dinner twice and then a few lunches.
Kids: Meh but they ate it.
Notes: This is probably my favorite version of tortilla soup we’ve had. The first time, I didn’t put the tortilla strips in the soup, and I preferred it that way – they get really mushy and gross in there. This is slightly spicy as written, but tolerable even for kids.
The first time I made this, for a girls night – a big hit with everyone!
Modifications: I added a chopped onion in with the garlic and mushrooms. I’m not sure I had quite the amount of mushrooms this calls for, we just had some leftover, so used what we had. When the onions/garlic/mushrooms were sautéing, I added some white wine in a few times to deglaze the pan before adding the cream and butter. I also only used half a pound of pasta because only Ben and I were eating this but we then had a lot of leftover sauce. I think it’ll taste better with fresh pasta anyway though.
Time to table: 30 minutes
Servings: Would probably be around 4 as written
Notes: This was DELICIOUS. I’m pretty glad I finally came around to mushrooms. Chopped them up small because I still don’t love the texture. This was a very rich, decadent meal – needed the veggie on the side to cut the richness a bit. Roasted brussels sprouts were great, but I also think some garlicky kale would be good too.
Modifications: Always use an entire onion, and we add a pack of chicken thighs as it’s cooking. This particular version is more like a stew and isn’t very brothy – if you prefer your soup thinner, add 2 cups more water or broth.
Time to table: About an hour
Servings: This serves us for dinner twice.
Kids: By far and away, their favorite meal – extra love
Notes: We have another version of wild rice soup on the blog, but this one is MUCH easier, and we’ve made this version since the moment this one was posted. I also have made this on the stovetop when I’m making a huge batch, and as long as you let simmer about an hour it works really well. I still just add the roux at the end. I have made up to a 4x batch in a 4 gallon stockpot and it just barely fit.
This soup is SO, so, so good. It freezes well, reheats well, and everyone loves it. Probably our most commonly made meal!
This is a 4x batch in the stockpot – had to mix the roux in after transferring to the 5 gallon (food safe) bucket that we used to transport this. (We were serving to the residents of Jeremiah Program – we’ve brought this there a few times and it’s always a huge hit)