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jgenie
11-10-2012, 10:08 PM
what are the top 3 meal in your dinner rotation? Would love recipes or links if you're willing to share. I'm failing in the cooking dinner department and would really like to try to rectify that. The biggest problem is no one wants to eat. I can cook dinner and neither DC will even try what I cook. I'm fine to have a bowl of cereal and yogurt for dinner but I really want to have meals to expose DC to a bit of variety. TIA

Jenny_A
11-10-2012, 10:25 PM
I *love* http://www.allrecipes.com to get ideas for cooking in general! Click on recipes, then (if you want to) you can narrow down your category to main meals, chicken, etc.... THEN sort the recipes (there's a button at the top) by highest rating. I usually only cook things that have 4.5 or 5 stars that more than 100 people have reviewed.

Here are a couple of our favorites:

Angel chicken pasta
http://allrecipes.com/recipe/angel-chicken-pasta/detail.aspx?event8=1&prop24=SR_Title&e11=angel%20chicken%20pasta&e8=Quick%20Search&event10=1&e7=Home%20Page

Slow Cooker Beef Stroganoff
http://allrecipes.com/recipe/slow-cooker-beef-stroganoff-i/detail.aspx?event8=1&prop24=SR_Title&e11=beef%20stroganoff&e8=Quick%20Search&event10=1&e7=Recipe

lisa928
11-10-2012, 10:31 PM
I *love* http://www.allrecipes.com to get ideas for cooking in general! Click on recipes, then (if you want to) you can narrow down your category to main meals, chicken, etc.... THEN sort the recipes (there's a button at the top) by highest rating. I usually only cook things that have 4.5 or 5 stars that more than 100 people have reviewed.


This is the way I have found a few of our favorites:
http://allrecipes.com/recipe/slow-cooker-chicken-taco-soup/detail.aspx

http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx

http://allrecipes.com/recipe/slow-cooker-chicken-stroganoff/detail.aspx

http://allrecipes.com/recipe/rempel-family-meatloaf/detail.aspx


I should add that all of the above freezer very nicely, so you can make a double or triple batch and save them for another week.

crl
11-10-2012, 10:37 PM
Breakfast for dinner goes over pretty well here and is easy. Sausage and oven roasted cauliflower and fresh fruit. Or whole wheat pancakes and fresh fruit.

Hamburgers and oven roasted sweet potato fries (wash organic sweet potatoes in advance so they dry, slice into fry shape, toss with olive oil and salt, roast at 400F for about 15-20 minutes)

Cheese quesadillas. Grate Colby jack or cheddar cheese, spread on tortilla, top with tortilla. Fry on both sides in skillet with hot olive oil. (Can also put shredded cooked chicken in if you have it.). Serve with salsa and plain Greek yogurt or sour cream. Add fresh fruit.

Catherine

SnuggleBuggles
11-10-2012, 10:43 PM
Tacos- I love the Frontera brand taco season packets. I use Trader Joe's shells. Joy of Cooking Spanish rice as a side.

Baked potato bar- cheese, beans, bacon, sour cream, chives...

Chicken pot pie- poached chicken, cooked potatoes and carrots, peas, homemade white sauce, Trader Joe's puff pastry

Homemade chicken nuggets with panko crumbs and McCormick Montreal chicken seasoning

Stir fry- no recipe, just contents of fridge and spices

Moosewood carrot soup

Breakfast- quiche, waffles, pancakes, scrambled eggs...

Homemade pizza- ds1 makes the dough.

infomama
11-10-2012, 10:47 PM
I have one.....
This taco base for everything from soft/hard tacos to enchiladas to taco salad.
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 1/2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup Italian salad dressing
2 tablespoons taco seasoning (I use Penzys chicken taco)
1/4 teaspoon ground cumin
1 small can of summer crisp corn

Cook the onion and meat until no longer pink, drain. Add the rest and simmer for about 20 min on low. We use iceberg lettuce, Greek yogurt in place of sour cream, taco sauce of your choosing if you like and a nice cheese blend.

cvanbrunt
11-10-2012, 11:09 PM
Our go-to is Mizithra and browned butter pasta.

Cook some pasta. As it cooks, melt/cook unsalted butter over medium heat until it turns brown. I use one stick of butter for a pound of pasta. Less is fine too, really just enough to coat the pasta well. You have to watch when it starts to turn brown because once it is brown, it burns quickly. Mix the pasta and butter and sprinkle with freshly grated mizithra cheese.

The girls would eat this every day if I could stand it. Super fast and easy. The trick is finding mizithra cheese. I make kale chips while the pasta cooks and butter browns.

elbenn
11-10-2012, 11:10 PM
I really like a lot of pasta sauces from the Pioneer Woman website. She has a terrific orange sauce, pasta a'la Betsy (shrimp pasta), creamy mushroom sauce, cajun chicken pasta, etc. They are so yummy. They are all pretty easy to make. I usually use whole wheat pasta.

sste
11-10-2012, 11:46 PM
Well, DH does alot of our cooking (I am slooooow!). His go-to dish is tofu and veggie stir-fry. He does alot of veggie/chix with some of the TJ's basil pesto and pasta. He also does a mean braised brussel sprout.

I mainly do make-ahead and I am kind of nutrition-anal. My stand-by kid and adult favorites are chicken chard noodle soup; moroccan chickpea zucchini soup; okra beef jamaican curry barley stew; or lentil or other bean soup. I frequently buy the raw kale salad from the WF prepared foods - - it is sweet with dried cherries and relatively inexpensive because it is so light -- my kids love it and call it candy kale.

Oh, this is my favorite cookbook, food is great, only criticism is limited make-ahead but most of the soups can be frozen. You will find chix chard, lentil soup, and moroccan chickpea in here -- - okra kale I just brown the meat, then the okra with sweet curry (we have jamaican) and onion, throw some flour on it and let it brown out, add low-sodium chix stock from a carton (tjs is fine, wfs is fine, swansons good too), then dump in some barley.

http://www.amazon.com/Americas-Kitchen-Healthy-Family-Cookbook/dp/1933615567

Also, what I do is cook the same dish over and over again until I get really efficient and in some cases have memorized the recipe. Then I move onto a new recipe. That is how I can do the soups relatively quickly.

maestramommy
11-11-2012, 12:18 AM
Pasta with meat sauce
Whole fish baked/steamed in the oven. Wrapped in foil with salt, pepper, chopped scallions and ginger
steak.

Veggies: roasted squash, steamed broccoli, salad.

BelleoftheBallFlagstaff
11-11-2012, 12:30 AM
We roast veggies and use them for pasta (hot and cold), quesadillas, enchiladas, lasagna, etc.

We do a salad with dried cherries, Kickapoo Organic Valley or Pt. Reyes Blue Cheese (DD is know locally as Blue Cheese Girl, every time we go to the gourmet grocery store) walnuts, pears and homemade honey dijon.

DD helps chop veggies. What we make is what she eats. One night a week she can use a get out of dinner free card, so to speak and call an upside down day (b-fast for dinner). Otherwise she gets what we get. I tell her this isn't Burger King, you can't have it your way.

One of my favs is to sautee an onion, then add shredded zucchini (use a cheese grater) until zuc is still just a tad crispy. Add to cooked quinoa and eat like a pasta salad with a lemon EVOO dressing. Top with feta.

rin
11-11-2012, 01:41 AM
Stuff that shows up in our rotation frequently:

turkey meatloaf (served w/ veggies on the side)
pasta w/red sauce, meatballs, usually a salad
quiche (various veggies in it, often spinach, kale, leeks, etc)
bean soups (black bean, lentil, white bean, etc)
seasoned baked chicken breast (garlic parmesan is lovely)
baked salmon (served w/veggies)
curries (chickpea curry is nice, so's chicken)
veggie/chicken soup w/dumplings
salmon cakes
tuna noodle casserole (not fine dining, but always a hit)
Texas chili (sometimes w/meat, sometimes vegetarian)

I usually try to plan our meals to cycle through different protein types each week. We don't cook red meat at home, so we'll do one or two poultry meals, one or two bean meals, maybe a soy (tofu or tempeh) meal, one or two seafood meals, and maybe an egg meal.

hillview
11-11-2012, 11:05 AM
well I wouldn't say I COOK regularly but I fix meals often. Our rotation (requested by kids often):
- tacos
- mexican lasagna
- baked salmon
- pancakes
- crepes

bigsis
11-13-2012, 12:58 AM
Most cooked meals at home:

pasta w/ ground beef & Ragu :bag
macaroni w/ zucchini & mushrooms & ground chicken
stir fry (ground meat sauteed w/ baby corn, carrots, bean sprouts, cabbage & broccoli)
grilled chicken on a bed of rice & beans (add salsa)
fish tacos
beef stew
pot roast
crockpot ribs w/ baked beans & corn

stefani
11-13-2012, 01:20 PM
I *love* http://www.allrecipes.com to get ideas for cooking in general! Click on recipes, then (if you want to) you can narrow down your category to main meals, chicken, etc.... THEN sort the recipes (there's a button at the top) by highest rating. I usually only cook things that have 4.5 or 5 stars that more than 100 people have reviewed.

Here are a couple of our favorites:

Angel chicken pasta
http://allrecipes.com/recipe/angel-chicken-pasta/detail.aspx?event8=1&prop24=SR_Title&e11=angel%20chicken%20pasta&e8=Quick%20Search&event10=1&e7=Home%20Page

Slow Cooker Beef Stroganoff
http://allrecipes.com/recipe/slow-cooker-beef-stroganoff-i/detail.aspx?event8=1&prop24=SR_Title&e11=beef%20stroganoff&e8=Quick%20Search&event10=1&e7=Recipe


The slow cooker beef stroganoff looks great! I need to substitute the cream of mushroom soup though as DH is allergic to mushrooms and DS doesn't like it either (although in a sauce he would not notice). What can I use as a substitute for the cream of mushroom soup?

TIA

hellbennt
11-13-2012, 08:20 PM
Fish (publix will steam it for you!)
instant mashed potatoes (organic, from whole foods)
corn on the cob

turkey meatballs

mexican: rice bowls, burritos, tacos- you get the idea;)
my ds are picky so I don't even really add too much spice to the ground turkey or ground chicken
sometimes I add in a can of organic vegetarian chile (mild) or tabachnick brand organic chile (ds1 likes to eat some of the chile on the side)


Baked Chicken Stuffed With Sun-Dried Tomato Pesto & Goat Cheese:

I use the jarred classico brand sauce & combine it w/ the goat cheese in a bowl & microwave it to get it soft enough to stir by hand- I don't use a food processor

I also use regular bread crumbs- I use panko, too- it just depends what I have on hand

I don't use parmesian cheese or fresh basil

Recipe #234159 | 1 hour | 20 min prep |
By: Food Fetish
Jun 11, 2007
This recipe is great for all phases of the South Beach diet. But it's so yummy you can eat it even if you're not counting carbs!
SERVES 6 (change servings and units)
Ingredients
6 chicken breasts
6 ounces goat cheese, log type
6 ounces sun-dried tomato pesto (purchased or homemade)
1/2 cup fresh basil, finely chopped
3/4 cup parmesan cheese, freshly grated using fine grater
Directions
1 Preheat oven to 350°F
2 Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
3 Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
4 Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
5 Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
6 Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
7 Serve hot and enjoy!