What’s for Dinner?

So.  I kind of feel like I’m being cheated here.  You people know what I’m eating on any given night, any given week.  All you have to do is click on my This Week’s Menu and there it is for God and everyone to see.  Karen’s eatin’ beets and will think she is dying tomorrow.  Until she remembers she ate beets.

But … what about you?  What are you people eating?  Just because I come up with, plan and shop for an entire weeks worth of meals doesn’t mean I don’t want a little help every once in a while.

I, like most other people get into a rut with preparing dinners.  Most people have 5 main meals in heavy rotation.  Think about it.  I bet you have 5 standbys that you go to all the time.  Then, if you’re like me, once every week or two you slip in a new recipe.  This sometimes results in a great new recipe to add into the rotation, but more often than not it results in a really bad dinner and a lot of snacking that night.  I find steel cut oatmeal (groats) is good in an “I only ate 3 bites of my dinner because it was so disgusting” pinch.

So … lemme have it.

What are YOU eating for dinner this week?

You’ll notice I strategically planted this post one day prior to posting my weekly menu, so as not to influence you.

Have a great weekend.  Go out and do something!   Or not.  Whatever floats your groats.

150 Comments

  1. Karena says:

    Karen, I really do not plan ahead as I should…

    This week I will make Salmon with Couscous.

    Glazed Chicken w Sliced Sweet Potato with Cinnamon.

    Okay I will put my menu thinking cap on!

    xoxo
    Karena
    Art by Karena

  2. Melissa Leach says:

    One night this weeek we had pork chops seasoned with garlic, onion, rosemary, salt and pepper with yummy au gratin potatoes and homemade applesauce.

    I’m thinking about fixin’ some mexican stuffed shells, recipe found on Pinterest. Sounds so good and pretty easy…right up my alley.

    I also made a pot of potato soup and have been having that for lunch all week at work. I love soup and this recipe is the best…you don’t even have to peel the potatoes :) Thanks again to Pinterest for the recipe.

  3. Nicole2 says:

    We ended up at the farmer’s market in St. Jacobs last week and I bought a smoked hock, so I am making a nice batch of split pea soup using the following recipe:

    http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=4893

    Served with a nice whole grain baguette.

    And then we’ll have a tootin’ evening…

  4. Shelley says:

    Last night we made homemade (greek-type) pizza on our pizza stone (love cooking on the stone!). Thin crust topped with a drizzling of olive oil, spinach, red onion, diced tomato, garlic, feta cheese and a sprinkling of mozzarella… oh, and black olives on one half, since my guy likes them and I don’t. It was delicious! One of my favorites.

  5. We love roasted cauliflower! It is best when itgets a bit black. So sweet!

  6. Debbie, Will you post the Olive Garden Salad please?

    • Debbie says:

      Olive Garden™ Salad Recipe

      Note: make sure you’re mixing this up in a chilled salad bowl. This will add greatly to the fresh and crispy texture of the salad.

      SALAD RECIPE:
      1 bag American Blend Salad (Dole works well)
      4-5 slices Red Onion
      4-6 Black Olives
      2-4 Banana Peppers
      1/2 cup Croutons
      1 small Tomato sliced
      Freshly grated Parmesan Cheese
      DRESSING RECIPE:
      1/2 cup Mayonnaise
      1/3 cup White Vinegar
      1 tsp. Vegetable Oil
      2 Tbsp. Corn Syrup
      2 Tbsp. Parmesan Cheese
      2 Tbsp. Romano Cheese
      1 clove garlic minced
      1/2 tsp. Italian Seasoning
      1/2 tsp. Parsley Flakes
      1 Tbsp. Lemon Juice
      Sugar (optional)
      DIRECTIONS:
      Dressing:
      1. Mix all ingredients in a blender until well mixed (approximately 30 seconds).
      2. If this is a little to tart for your own personal tastes please add a little extra sugar.
      3. Chill in the refrigerator for at least 30 minutes.
      Salad:
      1. Chill a glass salad bowl in freezer for at least 30 minutes.
      2. Place the bag of salad in bowl.
      3. Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
      4. Add some freshly grated Parmesan cheese if you like.
      5. Add plenty of Olive Garden™ Salad Dressing on top.

      I never wrote down where / what website I got it from..

  7. Lisa says:

    Homemade mac & cheese – adult versions. Next week’s will include pepperjack cheese and BBQ pork.

    Last time, tiny shrimp and bacon.

    It’s a little fattening, so it’s not in heavy rotation, but I love it.

  8. Bridget says:

    I love making stuffed shells and my family loves eating them! Cook jumbo pasta shells. While they cool mix 15 oz. ricotta, drained frozen chopped spinach, 2 c mozz. cheese, 1 c parmesean, fresh pepper, 1 egg, 1 T. chopped fresh parsley. Stuff in each shell and place in baking dish. Top with homemade tomato sauce (or a jar if you are in a hurry) and mozz on top. Bake at 350 for 30-40 minutes. Yum

  9. Denise says:

    Found these recipes on Ree Drummond’s Tasty Kitchen site via another site called The Noshery. At the time I had never had a CARNITA nor POSOLE and now they are both go-to recipes. Honestly, the carnitas are so good … the recipe calls for fresh squeezed fruit juices (which I rarely have) but carton or bottle is still so good, I don’t see how it could taste any better. We used a spread of refried beans on the tortilla with the pork, cheddar, sour cream, a squeeze of whatever your favorite taco sauce is. The best part is the leftover pork goes into the fabulous Posole the next day! And there are leftovers worth eating! Yaaaaay.
    http://tastykitchen.com/recipes/main-courses/carnitas/
    http://tastykitchen.com/recipes/soups/posole-pork-and-hominy-soup/

  10. Annie says:

    Well, I guess I’m the slug of the bunch. We had carry-out pizza. Not a piece of broccoli in sight, roasted or otherwise.

  11. Amy Schmucker says:

    Last night was hand cut grilled Eye round steaks with grilled red onions and huge salad with feta and strawberries. Tonight is my sons birthday and he has requested tacos. But I will make the famous Taco ring instead of using the chips. I will leave a serving of meat out for me, cause I don’t want the bread.
    We eat lots of Basa fish. I prepare it all different kinds of ways. Most favorite is with lemon, lime Mojo rub and cilantro and then baked. Made into a fish taco using low carb torillas and a shredded cabbage topping with vinegar. Homemade salsa on top of that.
    With these very warm days in March we are eating like its summer which means 90% of our meals are on the grill.
    Grilled marinated eggplant, zucchini, onions, mushrooms and asparagus are always welcome guest at our house.
    Amy in Florida

  12. Michele says:

    Made shepherd’s pie earlier this week and it’s been warm enough to fire up the grill so we have started in our rotation of grilled foods. This week it was hamburgers (so much better on the grill than fried) and tonight we will have bratwursts. I am actually in a Facebook group called What’s for Dinner where people post what they are having for dinner so I’ve gotten some good ideas there.

  13. I’m only feeding myself and especially in the summer, when I wholesale ice, am lucky that I can sit down and eat. Lots of fry crumbs in my truck! So I’ve become the master of the quickie celiac meal. I make a big pot of kitchen sink quinoa, spiced according to my mood that day and throw in whatever veggies I have on hand, does me about four days. I used to make the dressing for Napa Salad and use it on mixed greens but now I’m hooked on your maple dressing and spiced pecans.
    Supper prep and cooking is 20 minutes max: quinoa of the week, salad, and either a meat patty or a boneless chicken breast or salmon. (I found a frozen cedar planked salmon with ginger sauce that is to die for.) Maybe three or four times a year I’ll buy a prime rib roast and cook it with potatoes and carrots – it just tastes so good people would misunderstand the groans coming from my house. As they would when I tried your smashed potato recipe. So you’re not going to get any inspiration from me unless you’re trying to master the art of the quickie, boring meal.

    • Gayla T says:

      I’m just mesmerized by your use of quinoa. My daughter and I have this really strange Celiac/wheat allergy that somes and goes along with fibromyalgia that is sometimes associated with allergies. She can hardly ever get by eating wheat while I can eat it for months until the symptoms scream stop. We will have to try quinoa and see how that tastes. Thanks for the inspiration! Do you do bread? That’s so hard for us.

      • Karen says:

        Gayla – Quinoa has sort of a nutty taste. We often make quinoa salads which is just cooked quinoa tossed with green onions, chick peas, lemon, white wine vinegar and olive oil. Very good. Do NOT overcook your quinoa. ~ karen!

      • Gayla, I love quinoa because it lends itself to so many ways of cooking. I like Asian and Indonesian spices and use them liberally. Epicure has a great recipe for tuna and black olives in quinoa which is delicious but it’s like pasta, kinda lends itself to the flavour of whatever you cook it in.
        Yes, the first thing I did was buy a breakmaker when I was diagnosed with celiac disease. I play with my bread, too. I buy a brown rice mix at the bulk barn that comes in a package of 8 mixes. Today’s toast is bread mixed with (heaps of)cinnamon, 1 teaspoon of Chinese 5 spice powder and dried cherries with sunflower seeds. My usual is an Epicure herb and garlic mix with sunflowers and a tbsp of flax powder, toasted and eaten with peanut butter.
        The big grocery stores all have some really nice gluten free stuff, usually in the freezer department near organic food. There’s an English muffin as good as, if not better, than a “normal” one. Makes a great hamburg bun when you have a craving. Good luck!

        • Gayla T says:

          Yes, we have plenty of Gluten free products but bread is the thing I miss the most when I’m having problems. I’ve probably tried a dozen diffeent recipes and just never feel like it’s as good as it could/should be. I think the people who have full blown celiac get over missing good bread but I can go for months and not have a problem and do eat wheat so I never forget how good it tastes compared to gluten free mixes. My daughter has progressed to not being able to eat any gluten w/o a terrible time and she is forgetting how she misses real bread. I am excited about the quinoa and already called her to tell her to go get some for us to try. I have a breadmaker but prefer to use my kitchenaid as it makes a better product when I’m not doing gluten free. It does such a good job of kneading since my hands and arms won’t take it anymore. We are really lucky to be in this time with all the g/f products. We have family members who have had it for 50 years and it was really hard to cook then. I recently played around with Spelt as it is sometimes ok if your celiac is not real bad but it wasn’t worth the bother. I think of all the ones I’ve tried Bob’s Red Mill bread mix is the best. Thanks again for the head’s up about the quinoa.

  14. Brown butter and sage chicken

    http://thewannabecountrygirl.com/brown-butter-and-sage-chicken/

    This is one of my staple, last minute…..what am I going to make for dinner meals.

    I use frozen chicken tenderloin right from the freezer, and I can whip it all up in less than 20 minutes.

    Grab about 7 fresh sage leaves.

    Put the frozen chicken on to saute in olive oil over medium heat.

    Once the chicken is browned and cooked through, remove and set aside.

    Add a couple of tablespoons of olive oil to the hot pan and toss in a handful of mushrooms and 1/2 of a thin sliced onion.

    While the mushrooms and onions are cooking, toss some pasta into boiling water to cook.

    Saute the mushrooms and onions until caramelized, then remove from the pan and set aside.

    Add 2 to 3 tablespoons of salted butter to the pan. You know I added 3. And toss in the chopped sage.

    Cook the butter until it turns toasty brown, almost to the point of burning,

    then toss in the cooked pasta.

    Turn the pasta until it’s well coated and the sage is evenly distributed throughout.

    Add your cooked mushrooms and onions, and toss.

    Plate up with pasta and a few tenderloin of chicken on top.

    Top with some fresh grated parmesan cheese, and enjoy!

    So fast, so easy and so good!

    Enjoy,

    the wanna be country girl – Caroline

    • Denise says:

      Made this tonight and DH and I loved it! I have been growing a sage plant for years and have never used the leaves until this recipe. It was fabulous and the only change I made was to cook the full 8 oz pkg. of sliced baby bella mushrooms with the onions and switch to linguini. This is definitely going into my rotation. Easy to make and to-die-for. Thanks Caroline! (I will also serve this to guests!)

  15. My friend wants to learn to cook so last night I taught her how to make Roast Chicken. We had a side of wild rice with dried cherries, pecans and parsley and a side of glazed carrots.

  16. Trianna says:

    Today we had Prawns with vermicelli, baby bok choy, onion, and rainbow chard in a coconut sauce. Yesterday: barbecue steak with leftover brown rice fried up with zucchini, onion, mushrooms and peppers. Tomorrow we are having turkey with stuffing gravy mashed potatoes, carrots and cauliflower. Usually once a week we make a pot of soup that is big enough for a couple of days, the soup varies but usually has a chicken base sometimes lamb or beef, sometimes with lentils, squash, beans, barley, root veg, and always lots of other vegetables. We often bake a whole salmon with lots of chives and onions, dill and garlic eaten with homemade whole wheat bread or brown rice and a salad usually. Or we’ll throw a beef roast in a slow cooker with some carrots, parsnips and onions, rosemary and garlic then have col-cannon and gravy with it. Or wrap seasoned sauteed chicken up in soft tortillas, with goat cheese and caramelized onions and mushrooms sometimes with a nice broccoli salad made with peanuts, raisins, and red onions in a light ranch dressing. Or whole wheat spaghetti with extra lean ground hamburger cooked with onions, peppers, mushrooms, zucchini, sometimes black olives or spinach with tomato sauce, extra spices and grated goat cheddar.

  17. Crystal says:

    I found out my neighbor around the corner is a personal chef who has a business out of her home. If you are on her email list (I am now!), each week she sends a menu of dishes she has available. Mon-Fri from 3-7, she opens her garage and you can walk in and pick up what ever dishes you signed up for and leave a check.

    I have been buying two of her meals a week, plus a salad just so I know I have a delicious, gourmet meal that I don’t have to prepare two nights a week.

    This has been such a gut savor because no matter how much I plan, inevidably, I forgot to thaw something or realize I’m missing an important ingredient and end up with frozen pizza for dinner.

    This week we tried her Greek Shrimp Orzo, Red Thai Chicken Curry and Caesar Salad with homemade lemon caesar dressing (which is big enough to last my family 3 days).

  18. Dru says:

    Roast a winter squash, scoop out contents to bite size pieces, add to pasta, fresh sage, goat cheese and toasted pine nuts..even picky eaters love it. Add garlic and onions to pan with squash if you like!

  19. christine hilton says:

    I double dog dare anyone to admit they ate Kraft dinner.

    • Denise says:

      Ha! Does Kraft Macaroni and Cheese count? Yeah, it hits rotation (not as frequently as when the kids were home). And, I’m not afraid to say I still love it. It was Thursday night with the local grocery’s Parmesan Dijon breaded tilapia (which was new to us and quite good … and probably do-able at home).

  20. Deborah says:

    Home made meatballs with spaghetti was yesterday’s menu. I have quite a few favorite recipes in rotation but love to try new dishes and experiment on my hubs. I get a lot of new ideas from http://www.allrecipes.com which is a fabulous site and I have been using it heavily the past couple years. I also get ideas from the myriad of cooking shows that are all over the TV airwaves,but Mexican is my ultimate cuisine and I was lucky to take a one day cooking class in Puerto Morelos Mexico last year with a Mexican Chef and it was the best thing I ever did! :)

  21. Jenny says:

    This Saturday, March17th, is Saint Paddy’s Day, I am going to be cookin’ a big ol pot of Bubble & Squeek (corned beef and cabbage, with added carrotts turnips and potatoes) in honour of the Irish in me!

  22. julia says:

    I second Kate: roasted broccoli is simple and great. Steamed just isn’t the same once you’ve tried it.

    Last night I made this easy quick roasted cauliflower, chickpea and olive side:

    http://www.seriouseats.com/recipes/2012/01/cooking-light-the-complete-quick-cooks-roasted-cauliflower-chickpeas-and-olives-recipe.html

    Will definitely do it again. Nice texture and flavors.

    • Denise says:

      Ooooo, that does sound good. I’m always looking for something good and easy to do with cauliflower and thanks to you, have gone out and snagged that recipe!

  23. Alison says:

    Sunday
    Black bean burgers
    Parmesan ranch fries
    Cilantro lime chickpea salad

    Monday
    Tomato soup
    Quesadilla – kids
    Salad – me

    Tuesday
    Eating out because of school meeting

    Wednesday
    Shrimp and grits – paleo style!

    Thursday
    Tuna casserole
    Salad

    Friday
    Colcannon – nod to the Irish!
    Salmon and zucchini with red pepper sauce

    Saturday
    Must use restaurant gift certificates before they expire!

  24. Moe says:

    One of my all time favourites is “No Peek Tender Tips”.http://www.thriftyfun.com/tf61008059.tip.html So yummy and easy to make. I sometimes use chopped up pork too. It’s good with either and I use fresh mushrooms… canned ones are slimey. I serve it with mashed potatoes and carrots that were boiled with about 2 tbsp of pancake syrup in them. Yummy. Sweet but not too sweet. Now I’ve done gone and made myself hungry ;) and it’s only 6:00 a.m. I’m a pretty plain jane kind of cook. Another family favourite is Pizza Casserole. Cooked macaroni, a jar of Ragu, and anything else you’d put on a pizza.. hmbg, pepperoni, salami, green peppers, onions, mushrooms, etc.. Mix all together, put in casserole dish and top with mozzarella cheese. Bake 45 min or so and serve with garlic bread. Enjoy. :o) and have a super day.

  25. Shelley says:

    You guys sound like wonderful cooks (far more imagination than myself for sure). Anything that I can throw in the slowcooker (and does not require much more beyond that) works for me. Pasta (with a nice red sauce) or chicken noodle soup are the stand in, can’t-think-of-anything type meals. Serve with a salad and a nice piece of bread. Yummy!

  26. Marie-Louise says:

    Here be my alltime favourite go to dish: Penne Pasta cooked al dente. Roast veggies with a bit of olive oil, rosemary and garlic. Toss the whole lot together, crumble Feta Cheese and serve.
    This is really awesome and the flavours go well together. Also nice for those “no meat” nights.

  27. Chelsea says:

    Shepard’s pie is a usual for us, though we use caribou or moose instead of lamb or beef, it’s good with ground turkey too, of course. We also have our fair share of salmon: chowder, sandwiches, and grilled/ broiled. Just tried a new glaze last night, it was brown sugar, Dijon mustard and s & p- yum! We paired it with a rice pilaf and pan roasted brussel sprouts with bacon. Mighty fine!

  28. Laura says:

    Macerated is SUCH a dangerous word. I think I need to do a spellcheck to make sure I got it right.

  29. Laura says:

    Peach Cobbler: (in case you want dessert as a main course)

    A couple cans of sliced peaches in syrup OR fresh peaches, macerated (cover ’em in enough sugar to make ’em juicy)

    Put your peaches in a casserole dish.

    Flour, sugar, milk all mixed together until it forms something like a biscuit dough. Break the dough into pieces and lay on top of the peaches. Melt 1 stick of butter, pour over biscuit dough. One more sprinkle of sugar across the top.

    Bake at 350 for about 20 minutes or until the crust is cooked. Top with vanilla ice cream or vanilla whip cream.

    This is terribly unhealthy and I eyeball everything so I probably put an ungodly amount of sugar into it, but hey…sweets for the sweet. :)

  30. Lisa says:

    Lets see. Yesterday, in honor of pi day, we had a vegetarian pot pie (with a green salad). The night before, we roasted butternut squash (for the first time), with quesidillas on the side. Before that, we had a sort of shortcut Swedish meatballs, basically the sauce & meatballs on top of noodles instead of cooked in a casserole. Before that we went out to a Chinese restaurant to celebrate a sweet 16 birthday – walnut prawns, crab rangoon, spring rolls, chow mein. And homemade calzones last weekend!

    We wrote down all our favorite meals on index cards. Periodically I have my 2 girls draw 3 or 4 each. If they don’t like what they get, they can trade them in, but I use these to plan the next weeks meals. It certainly has introduced variety to our meals!

  31. Jessica says:

    I looove trying out new recipes, but I also have to take into account cost and potential failures so I do a month long menu to sort out what we’re gunna eat and when (of course, subject to change.)

    This evening was originally old-school cassoulet but we’ve been invited to dinner, so I’ll put away the crock pot and duck fat for another time. Tomorrow is chicken cordon bleu with roasted zucchini rounds (unless by some weird fluke our hosts serve us cordon bleu tonight,) Sunday we make piadinas from scratch and we’ll fill ’em with mozzarella, basil, roquette… maybe some sundried tomato? Monday is Merguez ragout with poached eggs, Tuesday is spicy teriyaki chicken with sauteed brussels sprouts & caramelized onion, Wednesday will be pasta “primeur” with a mix of some of the first veg to sprout locally (asparagus, eggplant, zucchini, peppers,) and Thursday is pork chops & sauteed leeks in cream sauce.

  32. Meg says:

    By “5 main meals in heavy rotation” you mean “Have mac and cheese 5 times in close succession,” right?

    Yeah, honestly uh, I have to admit, I think homemade mac n cheese is as “fancy” as I get usually. But I put peas, or edamame, or broccoli in it, to make it “healthy” so I can feel better about my life. Mostly I work too much and have only myself to cook for. So that usually ends in sadness and other frozen, microwavable meals.

    When my boyfriend is home with me, sometimes we make stir fry. Which basically is hoisin sauce, some corn starch, soy sauce, spices, and a bunch of crisp-tender veggies in a wok, then served over rice. OR Sometimes if we’re feeling sassy, lasagna. He’s vegetarian (I’m SO not.) so we make veggie lasagna. 3 repeating layers of: lasagne noodles, spinach and cheese mix (15oz ricotta, 1 egg, 1 bag of drained froz spinach), veggie mix (roasted peppers/mushrooms/onion/garlic), sauce, cheese. Sometimes I make a “meat” layer with those faux meat bits/mushrooms/onions. That usually is pretty savory, and a nice change from an all-veggie lasagna.

  33. Elle says:

    Minestrone soup, pasta with aglio e olio sauce (I add all kinds of herbs), some form of eggs (sunny-side-up, scrambled) with fresh vegetables and a selection of cheeses, homemade pizza.

  34. KiwiKat says:

    I’m working my way through what is in the fridge before I go on holiday in just over a week…tonight was roast chicken sandwiches, last night was broccoli and cheese (broccoli with a cheese sauce), night before was quiz night (so pub dinner), Tuesday night was zucchini (courgette) with ham (cook until done how you like, add a spoonful of cream cheese and you’ll get a light creamy sauce with no effort), Monday was Rotary, so it was a roast dinner. I’m out more nights than I’m home at the moment, but plan on putting on a big pot of beef stew in the slow cooker over the weekend, which should last the week. I work <5 minutes walk from home, so can come home at lunch time easily.

  35. Angela says:

    I, too, love the roasted broccoli! We had that this week with sweet & spicy bacon-wrapped chicken, and we also had oven-roasted brisket and sweet potato fries. But I cheated and made the packaged fries instead of using your recipe because I couldn’t find any good sweet potatoes.

    Our stand-bys are an Italian chicken casserole, frito pie casserole, burgers, taco ring, shake n bake pork chops, and chicken cooked in some way.

  36. Jenn Staz says:

    HA! Not sure you want to know. Okay, here goes. Cereal. Every night this past week. So lazy!

  37. Kirsten says:

    Enchiladas a la Talk of Tomatoes are my favourite meal for the end of the week (because it’s an ‘everything leftover from the week and the kitchen sink covered in salsa’ meal).
    I like making interesting salads, too – for Valentine’s I made an all-red salad, with red romaine (okay, so it was more purple), tomatoes, pomegranate, grapefruit (would’ve used blood oranges if I could find them!) topped with feta and a vinaigrette. I have a sweet tooth so fruit ends up most of my supposedly ‘savoury’ dishes.
    And alcohol-braised crockpot meat is fun for when I’m at work/school and it’s my turn to make dinner. Guinness beef is a favourite combo, since the carbonic acid in the beer tenderizes it so you can use a tougher cut.

  38. sofia says:

    Grilled Tilapia and roasted carrots and cauliflower.
    ALLL gone!

  39. Doni says:

    Seafood Alfredo with shrimp and those little bay scallops is one of my quick and easy favorites. I make a traditional simple alfredo sauce with just heavy cream, garlic and fresh grated parm, pasta, salad, bread + wine=20 minute dinner.

    I do a lot of Mexican and Tex-Mex. Some of our recent favorites were:
    Baked Chicken and Black Bean Chimichanga’s
    Saute chicken breast tenders until cooked through, shred chicken, return to pan and simmer with a little taco seasoning and water for a few minutes to reduce liquid, add a can of drained black beans and simmer for a few more minutes. Allow mixture to cool while you enjoy a margarita and a basket of chips and salsa. Back to cooking. Spoon filling onto flour tortilla’s, top with grated Monterey Jack cheese, fold ends in and roll burrito style. Brush with a little veg oil and bake at 375 until golden brown and crispy. Serve with a big pile of lettuce, pico de gallo and salsa, sour cream if desired.
    Salsa Pork Chops
    Season pork chops with grill seasoning, brown in heavy skillet. Remove from pan, saute sliced onions in pan, add 1/4 – 1/2 cup of your favorite salsa to pan, some chicken broth and 1/2 cup diced tomatoes. Return pork chops, simmer for 5-10 minutes until sauce is reduced and pork chops are tender. Serve with rice, black beans topped with pico de gallo and a pile of crispy romaine.

    It has turned warm here so I was feeling summery tonight and we had bratwurst simmered in beer then browned on the grill, sauerkraut, beets and baked beans. No steel cut oats were needed.

  40. Kate Moore says:

    Also! This sounds bizarre, but is seriously seriously one of the best things I have ever eaten. Seriously. I hardly ever repeat recipes, and I ate this three times in the first week after I made it. http://smittenkitchen.com/2011/10/cumin-seed-roasted-cauliflower-with-yogurt/

    • Denise says:

      Thanks too for turning me on to this website … she writes almost as irreverently as Karen. ;-)

    • Melissa says:

      Kate, thanks for the new recipe ideas! Yummmm. @Karen, I’m not organized enough to have next week’s menu planned, but last week’s included Pasta Puttanesca, Chipotle Chicken Burrittos, Stir Fry, Subway out, and Bean Soup.

  41. Lauren from Winnipeg says:

    My husband is addicted to tortilla pizzas. They actually make a great crust if you like really thin pizza, which we do. Takes no time at all. Spread a little sauce, some mozza and cheddar, sliced mushrooms, diced onion, diced peppers, meat of choice (we go between pepperoni, ham, and chorizo). Diced fresh tomatoes on mine, olives if I have any. 400 deg oven for 12-15 minutes and voila, pizza! It has become our weekend staple.

  42. shannon says:

    You seem to be clever with leftover plans so here’s a doozy for you: make meatloaf (my recipe includes grated carrots, zucchini, chopped onions and garlic) and serve with it’s best friends, mashed potatoes and peas. Delicious! Enjoy. For your leftover day, you can just break up a slice or two of meatloaf in a saucepan and add a jar of spaghetti sauce… it tastes like sauce from scratch and takes all of 3 minutes to “prepare”.

  43. Audrey says:

    My go-tos are roasted chicken, steamed veggies ; salad with red beans, chickpeas, sunflower seeds, olives and of course lettuce and veggies ; homemade tortillas used to wrap whatever I happen to have, maybe rice beans and veg, maybe veg and meat leftovers, maybe falafel and veg ; and pasta. I make my own red sauce, but sometimes I get a jar of Alfredo and sauté mushrooms, onions and diced red pepper and add it to the Alfredo. And usually, especially in the winter when the house isn’t hot, I use whatever left over chicken or turkey I have from a meal to make a massively delicious chicken pot pie that I have yet to find a person who dislikes.

  44. Stacy says:

    Oh roasted broccoli is YUMMY! So is roasted cauliflower with just a little olive oil and sea salt.
    This week I made a pistachio pork loin stir-fry over rice (williams-sonoma recipe), fried shrimp po-boys with corn on the cob, penne and meatballs with vodka sauce and salad, and bbq sandwhiches and mac-n-cheese. Tomorrow night will be blackened tilapia subs!

    • vicki bohls says:

      Wow! What a great website! And I agree with the gal who said, “Let’s face it, we all make the same five meals each week!” I am so tired of all that I make. Roasted broccoli! I roast all vegetables but honestly thought it would dry out as mentioned by a previous reader. Can’t wait to read more!

  45. Susie wilson says:

    Roasted Broccoli (and asparagus). Have an amazing nutty flavor. Toss in just a bit of olive oilsal and pepper. the best
    Susie

    • Karen says:

      I roast asparagus all the time. In fact it’s the only way we eat it. I roast pretty much all my vegetables. I’m not sure why I never thought to roast broccoli! Figured it would dry out too much I guess. ~ k!

  46. Debbie says:

    Have to add – roasted broccoli is the only way I will eat it now – it is truly amazing… I put almond slivers on mine – and some fresh lemon juice – I could survive on that alone…. You must try it..

  47. Debbie says:

    I am alone this week – hubby took the kids away for March break – woo hoo – I have been eating tons of roasted broccoli and cereal for dinner – how bad is that?

    But tomorrow – I am having all my girl friends over for a panini and martini night – have all the fixin’s ready to go – two panini press’ – some ideas printed out and everyone makes their own sandwhich – that and the salad from Olive Garden (found the recipe online and it is exactly bang-on) and Pots De Creme for dessert – drool.

    Will be the best dinner I will have eaten all week…

    • Karen says:

      Hah! The fella had to go to a meeting last night so instead of whatever we were supposed to have (can’t remember) I ended up having a can of pea soup, a grilled cheese sandwich and a bowl of olives. It was pretty exicting for some reason. Have fun at your party! ~ k

  48. Alix Bouchard says:

    Tonight I made baked potatoes stuffed with broccoli, cheese, and topped with toasted walnuts, and homemade chicken nuggets. Yummm

  49. Kate Moore says:

    Tonight we had coconut shrimp with pineapple rice (here, but with the rice doubled: http://www.food.com/recipe/pineapple-rice-11616) and an apricot-lime dipping sauce (apricot preserves mixed with lime juice, honey, and a little ground ginger). It was really good! The rice is very sweet, though, so if I make it again I’ll probably also serve something saltier (this time of year, roasted asparagus is a good bet).

    Yesterday it was Pi Day, so we had pizza. But the night before that, we made this healthyish fettuccine alfredo, which takes like 15 minutes and has 300 calories/serving, and served it with roasted broccoli with pine nuts. http://www.cookstr.com/recipes/fettuccine-alfredo-2

    • Karen says:

      Kate – I’m not sure if I’ve ever roasted broccoli! Hmm … must look into it. ~ karen!

      • Kate Moore says:

        Ohhhh, it’s my favorite way to cook it! Just chop it up into florets, toss it with some olive oil, garlic, salt and pepper, and bake it at 425F for 20 minutes or so. When it comes out, toss it with some good Parmesan (or Parmigiano-Reggiano), the zest and juice of a lemon and, if you’re feeling fancy, toasted pine nuts :)

        • Denise says:

          Kate~thanks for the tip on the broccoli. I’ve tried it once but was disappointed with the results of another recipe … trying it again because while we love broccoli … steamed is getting b-o-r-i-n-g.

        • Nicole2 says:

          That sounds super yummy!!

        • Pati says:

          YUM !! Will be trying that next time I cook broccoli which will probably be tonite ! :o)

  50. Aimee says:

    Dishes I’ve made in the past week that are huge family favorites:

    http://www.myrecipes.com/recipe/southwestern-chicken-white-bean-soup-10000001895921/

    http://budgetbytes.blogspot.com/2011/07/taco-chicken-bowls-1066-recipe-133.html (We use low fat cheese, etc. & serve over brown rice.)

    This last one I found in a book (and modified), so I haven’t seen the exact same one online. We looooove it!

    Standby Casserole
    {Adapted from ‘500 Low-Carb Recipes’ by Dana Carpender}

    1 lb. ground beef (or ground turkey, chicken, etc.)
    1 clove garlic, crushed or minced
    1 tsp. salt
    Dash pepper
    1 15-oz. can plain tomato sauce (no added salt)
    1 tsp. dried basil
    6 scallions
    3 oz. low-fat cream cheese (not non-fat)
    1 cup nonfat sour cream
    3 cups cooked spaghetti squash
    1/2 cup shredded 2% cheddar cheese

    1. Start squash cooking in microwave. (12 min. on high, 16 min. for VERY large squash…poke holes first!)
    2. Brown ground beef in pan w/ cooking spray, pour off grease, and stir in garlic, salt, pepper, tomato sauce & basil.
    3. Cover, turn the burner to low, and simmer for 20 min.
    4. Preheat oven to 350F.
    5. While the meat is simmering, slice the scallions, including the crisp part of the green, and combine with the cream cheese and sour cream. Blend well.
    6. Dig “spaghetti” out of the squash.
    7. In the bottom of a 6-cup casserole, layer half the spaghetti squash, half the scallion mixture, and half the beef mixture; repeat the layers. Top with cheese and bake for 20 min.

    Yield: Six 1-cup servings.

    • Karen says:

      OMG. How did you type all that out so fast??!! I haven’t even read it. I was so stunned by how much you typed in how little time I went straight to the “reply” button. Kay .. gonna go read it now. ~ karen

      • Aimee says:

        Actually, I had just emailed these to my dietitian earlier in the week, so I copied & pasted.

        I type fast, yes, but I’m no Speedy Gonztypist!

    • Marilyn says:

      Cheesesteak sub, with lettuce tomato, mayo, provolone and fried onions. Could not find a good sub shop when I moved so started making them myself. Delish!

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