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69 responses to “Dinner”

1. 

   Susie Jensen

   September 27, 2009

   This is one of my favorite salad recipes that I think might be up your ally. It is not your traditional green salad. It is a panzanella salad with homemade croutons, roasted asparagus and leeks and a yummy vinegarette. Hope you give it a try, you won’t be sorry.
   Roasted Asparagus Panzanella:
   For the croutons:
   1/4 cup olive oil
   2 cloves garlic, finely chopped
   6 cups day-old bread, crust removed, cubed
   6 tablespoons finely grated Parmesan, plus more for garnish
   Salt and freshly ground black pepper
   For the vinaigrette:
   Half a red onion, finely diced
   2 1/2 tablespoons champagne or white wine vinegar
   Juice of half a lemon
   1/4 cup olive oil
   1/2 teaspoon Dijon mustard
   For the salad:
   4 large leeks
   2 teaspoons salt
   1 pound asparagus
   1 19-ounce can of white beans, rinsed and drained or 1 1/2 cups cooked white beans
   Kosher salt and fresh cracked pepper, to taste
   Preheat oven to 400 degrees F.
   Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
   Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.
   Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise and place in a bowl of cold water. Clean all the sand out of the leeks and rinse under cold water. Pat try with a paper towel, cut into 1 inch pieces and place on a sheet pan. Drizzle with olive oil, kosher salt and pepper. Roast for 20-30 minutes or until tender.
   Break off the tough ends of the asparagus, cut into 1 inch pieces and place in a sheet pan. Drizzle with olive oil, salt and pepper and roast for 10-15 minutes at 400 degrees or until tender. (Note: to save time pull out the leeks after 15 minutes and add the asparagus to the sheet. Let the vegetables roast together until done.)
   Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with kosher salt and fresh cracked pepper.

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2. 

   Susie Jensen

   September 27, 2009

   Here is the picture of the sald. I forgot to put it in my last post:
   

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3. 

   Carina

   September 27, 2009

   A few ideas:
   I did a veggie egg foo young last week: mince garlic, ginger. Chop into strips 1/2 red pepper and some carrots, dice some water chestnuts, celery, green onions, baby bok choy. Basically whatever veggies you have laying around. Scrambled a few eggs (my brood is your size and 4 were enough) add the garlic, ginger, and the veggies. Toss with egg. Ladle onto a hot, oiled skillet and brown on both sides. Serve with a soy gravy (chicken stock, soy sauce/tamari, cornstarch to thicken) and crispy chow mien noodles. You can add cooked ham, or chicken, or leave it vegetarian! Easy and yummy.
   Lettuce Wraps:
   Butter lettuce
   1/2 lb chicken, chopped finely
   water chestnuts, bamboo shoots, shitake mushrooms, finely chopped (use your food processor!)
   Can add other veggies if you want (peppers, celery)
   stir fry all ingredients with some garlic and ginger. Add 1/2 cup hoisin sauce (maybe even peanut butter, or hot pepper flakes if you felt like it!) and a few drops of sesame oil. Serve using the lettuce as a ‘taco’

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4. 

   heather m.

   September 27, 2009

   One of our favorites consists of slicing up zucchini, yellow squash, mushrooms, onions, red, green and yellow bell peppers, and sometimes, and sometimes not, diced chicken breast. I saute the chicken breast first in olive oil for a few minutes, then toss all of the sliced veggies in and let is cook as I stir it, adding generous amounts of minced garlic (from the jar because I’m lazy) and salt and pepper to taste. I cook it until it’s pretty tender, but the great thing about this is you can cook it to as crisp/tender as you prefer. I serve this over cooked pasta with a sprinkling of parmesan and a dab of plain yogurt (or sour cream), or I use it as a pizza topping when I make homemade pizza with mozzarella and paremsan, or I serve it over toasted slices of french bread with some parmesan sprinkled on top, or wrapped up in tortillas as a veggie chicken taco wrap and top it with some plain yogurt/sour cream and a bit of cheddar cheese and diced tomatoes. All seven of my kids love the veggie saute mixture, funny enough, so it has become a bit of a staple around here this summer, and one I love because I can make a huge batch and chill the rest and use it over the next few days for several different dinners as needed. Also, I like to slice up a ton of the veggies for this and freeze them until I need to use them so I can just grab baggies of whatever veggie I might need, toss it into the pan and go. Dinners around here need to be fast, and on the table before the hungry hordes get cranky. Good luck with your dinners, I’m sure you will get a ton of great recipes and ideas to use from your many readers. And I wish you all the best with your new baby on the way!

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5. 

   Karen

   September 28, 2009

   A few of our go-to quick weeknight dinner meals are: “quesadillas,” whatever veggies I happen to have I blitz in the food processor (I go for a coarser chop for myself, but the kids eat it more willingly if they are very, very finely chopped) spread over half a tortilla, then top with whatever cheese we have and if there happens to be cooked chicken, that goes in too. I brush the tops with olive oil and bake at 350 for about 10-12 mins, then broil for a few minutes more. Sometimes I serve it with spanish rice.
   Also, a huge favorite in our house is the slow cooker, and there are millions and billions of great recipes for that, but nothing beats throwing stuff in that cooker in the morning and having nothing to worry about at 5:00!
   Lastly, a real recipe, a big hit with everyone is our Turkery Burgers.
   1 pkg 99% lean ground turkey breast (you can use the 93% lean ground turkey as well)
   1 cup finely chopped carrot (I stick all the veggies in the food processor so they are teeny tiny)
   1/2 c onion
   1 egg (I often just use egg whites here)
   1 1/2 t poultry seasoning
   1/2 – 1c bread crumbs or pulsed (or quick-cook) oatmeal (depend. on how wet your veggies are)
   1/2t salt
   1/2t pepper
   Blend gently (don’t overwork meat) and shape into burgers, meatballs and stuffed burgers if you want (two meatball sized burgers flattened around a chunk of your favorite cheese). You can broil these, grill, bake, or saute them in olive oil. These are highly customizable. You can add in peppers, I’ve done spinach, broccoli and for a spicy kick zucchini! We eat these as meatballs with various pastas, or as burgers with rice or roasted potatoes, mashed sweet potatoes, or a salad.
   I’ll think about this some more… I really owe you one after using your whole wheat chocolate chip cookie recipe almost exclusively for years.

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6. 

   Erin | house on hill road

   September 28, 2009

   our two favorite chicken recipes are in this post:
   http://www.houseonhillroad.com/my_weblog/2009/05/crowd-pleasers.html
   happy cooking, morgan!

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7. 

   Lindy

   September 28, 2009

   Morgs,
   Here is a favorite recipe of ours for Fried Tofu–I think you all would love it. It’s on my blog: http://righteouslou.blogspot.com/2009/09/divine-thy-name-is-tofu.html
   The last few months of pregnancy are so brutal! I’m impressed that you are even contemplating making dinner. You’re a rock star. Really.

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8. 

   marielle

   September 28, 2009

   this is a standard weekly affair at our house:
   http://maricucu.blogspot.com/2009/08/black-beans-and-rice.html
   Also that chicken tikka recipe that’s been making the round on the webs is delicious. I double the sauce, add in frozen green beans to cook in the sauce and serve it all over long grain white rice. Delicious.
   I also love to make this roasted veg + orzo dish by Ina Garten for lunch or dinner. Heck I usually can’t keep my paws off of it once it’s in the fridge.
   http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html

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9. 

   Celina

   September 28, 2009

   So, this recipe is a family favorite that everyone raves about (friends constantly ask for the recipe). I nearly always follow the directions completely, though when on a time crunch, you can normally cut the timing to 15 minutes and then 30 minutes.
   Honey Glazed Chicken
   ½ C. Flour
   1 tsp Salt
   ½ tsp Cayenne pepper
   4-5 Boneless Chicken Breasts
   ½ C. Butter, melted, divided
   ¼ C. Packed Brown Sugar
   ¼ C. Honey
   ¼ C. Lemon Juice
   1 T Soy Sauce
   In a bowl combine flour, salt and cayenne pepper; Cut chicken into serving pieces, add to flour mixture and shake to coat. Pour 4 Tbl. Butter in a 13”x9”x2” baking pan; Place chicken in pan, turning pieces to coat. Bake, uncovered , at 350 degrees for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, and remaining butter. Pour over chicken. Bake 45 minutes more or until the chicken is tender, basting at times with the pan drippings.
   Serves 4-6

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10. 

    meghan

    September 28, 2009

    this is an easy, new fave of ours. it seems like we make it once a week or so. enjoy!
    http://littlemommaandcompany.blogspot.com/2009/02/dinner-from-cookie-sheet.html

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11. 

    heather hales

    September 28, 2009

    easiest of easy-
    cut up tomatoes and whatever other vegetable you have in your crisper. Steam them and add them to cooked pasta. Stir in a 1/4c or so of pesto (homemade, or store bought) and sprinkle with Parmesan cheese.
    I have a bunch of recipes posted on my blog here & here (the potato soup is quick and good)

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12. 

    Meredith

    September 28, 2009

    we’re vegetarians around here and a while back, i started a vegetarian recipe blog where friends and i post tried and true recipes.
    http://vegetarianation.blogspot.com
    there are tons of good ideas on there, but the black bean and corn fajitas that i just posted came to mind for you to try since you like mexican and they are SO quick– great for when you’re pregnant and just not up for doing much! they use a fajita seasoning packet, which can be found right next to the taco seasoning packets at the store if you’ve never bought them.
    every week i say i’m going to plan out the menu for the week. . .we’ve been married almost 10 years and it hasn’t happened ONCE!

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13. 

    brittney

    September 28, 2009

    I have two to share:
    Salmon on Puff Pastry
    Ingredients
    • 4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
    • 4 (4 to 6-ounce) pieces salmon
    • 1/4 cup sliced almonds
    • 1/4 cup purchased pesto
    • 2 tomatoes, sliced
    Directions
    Preheat the oven to 400 degrees F.
    On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
    To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
    and Chicken Marabella
    5 lbs. deboned, skinned chicken breasts
    5 cloves garlic, peeled & finely pureed
    1/8 c. oregano
    Coarse salt & pepper to taste
    1/4 c. red wine vinegar
    1/4 c. olive oil
    1/2 c. pitted prunes
    1/4 c. pitted Spanish green olives
    1/4 c. capers with a bit of juice
    3 bay leaves
    1/2 c. brown sugar (may need a little more)
    1/2 c. white wine
    1/8 c. Italian parsley, finely chopped
    I usually add a bit more than the recipe calls for.
    1. In large bowl, combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate, refrigerated, overnight.
    2. Preheat oven to 350 degrees.
    3. Arrange chicken in a single layer in 1 or 2 large shallow baking pans and spoon marinate over (olives, prunes, capers, too). Sprinkle chicken with brown sugar. Pour white wine over.
    4. Bake 50 minutes to 1 hour, basting frequently with pan juices.
    5. With slotted spoon, transfer chicken, prunes, olives, capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle with parsley. Pass remaining juices in a sauceboat. About 10 portions.

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14. 

    Ashley

    September 28, 2009

    Here is an easy recipe for a yummy side dish!
    1 box of frozen, chopped spinach
    1 1/2 cups of cottage cheese
    1 1/2 cups yellow cheese, shredded
    2 eggs
    salt & pepper
    Combine all, scoop into 8×8 pan, or whatever dish you want to bake in. Bake at 350 degrees till set in the center & golden brown on the edges.
    This also works if you put it in a “par-baked” pie shell – Spinach Quiche, anyone???

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15. 

    Krista Jackson

    September 28, 2009

    Homemade Potato Soup
    4-5 good sized white potatoes, peeled and cubed
    1 medium onion
    2-3 tablespoons celery seed or to taste. Some of these will be drained away.
    salt and pepper
    Combine in a 4-6 qt pot and bring to a boil. Simmer 15 minutes or until potatoes and onions are soft. Drain off most of liquid, leaving just enough to see through the potatoes that there is still liquid left. Add in 2 cups milk and bring back to almost boiling. Combine 1 more cup of milk with 2-3 tablespoons of flour stirring or shaking til smooth.(I use a seasoned flour called Western Star, then omit the extra salt and pepper). Add the flour/milk mixture to almost boiling pot and stir til thickened. Add salt and pepper to taste, a dollop of good butter and serve with bacon bits, green onions, and lots of cheese.
    My hubby and kids love this and now that the weather has changed we will have it usually once a week. Quick and easy and if you want the recipe for homemade potato bread to go with let me know!

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16. 

    Cass M

    September 28, 2009

    Here’s our very favorite Chicken Enchiladas recipe … very easy to make up ahead too.
    Chicken Enchiladas with Sour Cream
    From Sunset Magazine
    {{This recipe is for approx 12 tortillas … I usually fit 6 in an 8×11 pyrex dish so I usually half all the ingredients. It’s all pretty much guesswork though, not exact measurements …}}
    3 cups shredded skinned cooked chicken (I use 2 or 3 chicken breasts for my portion of 6 tortillas)
    2 cups sour cream (again for my 6, I use much less … and probably less than a cup or else it gets too runny … just play around with this amount too)
    About 2 cups shredded sharp cheddar cheese (or jack cheese or a mix) (I use all jack cheese in mine)
    1 tsp salt (for my 1/2 recipe, definitely do less than 1/2 salt)
    (can also chop up some green onions to add to above mix)
    1/3 cup vegetable oil
    12 corn tortillas (we use flour tortillas)
    1 jar (16 oz) salsa (I use half salsa, half canned enchilada sauce … just spoon over as much as you want … approximate)
    1. In a bowl, mix chicken, sour cream, 2 cups cheese, and salt (and green onions if desired!).
    2. Heat oil in frying pan over low heat. Dip the tortillas to soften in hot oil, a few seconds, and dry between paper towel layers.
    3. Fill tortillas equally with chicken mixture, roll up, and arrange side by side, seam down, in a 9×13 baking dish. Pour salsa and enchilada sauce evenly over top. Sprinkle with remaining cheese. (I use extra old cheddar cheese on top here)
    4. Bake at 350 until heated through, about 25/30 minutes.
    Have fun, very easy to make and great to make ahead of time and pop in the fridge. Just bake for longer so it’s nice and hot. We always serve with rice and corn … so good!
    (Oh, and I also bake mine on parchment paper in the baking dish — makes clean up so much easier!)

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17. 

    Amy

    September 28, 2009

    Some friends and I get together once a month for what we call, Iron chef Bountiful. Last year we had theme countries and every month the host would pick a country and we would all pick to make something from that country and we get together to eat good food and visit. This year we are doing theme ingredients. Last month was apples. I thought a lot of people would make dessert type things so I set out to find something that wouldn’t be a dessert. I found this yummy recipe…
    Chicken and Apple Curry
    3 T. Butter
    2 small onions, chopped
    2 apples- peeled and cored and finely chopped
    3 T. all purpose flour
    1 T. Curry powder
    8 skinless, boneless chicken breasts
    1 C. hot chicken broth
    1 C. Mild
    salt and pepper to taste
    Preheat oven to 350
    Saute apple and onion in butter until tender. Add curry powder and saute 1 more min. Add flour and continue to cook 1 min. longer. Add broth and milk, stir well
    Salt and pepper chicken breasts to taste and lay in a single layer in a 9×13 baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 min, until chicken is done.
    *That is how the recipe was when I found it. I made some changes. I like my curries with rice so I cut up the chicken in bite size chunks and cooked it with salt and pepper in a frying pan. I cooked the sauce in a sauce pan added more broth to make it more of a gravy and added the chicken in the sauce pan. I didn’t use the oven.

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18. 

    Michelle

    September 28, 2009

    And you didn’t call me when you made those rolls???!!! =)

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19. 

    Joanie

    September 28, 2009

    If I don’t have time, or just can’t be bothered, I put 5-6 frozen chicken breasts in the slow cooker, add Ranch Salad Dressing mix (from the packet) and about 1 to 1 1/2 cups BBQ sauce (we love Austins Own). Let it cook on low for about 6 hours, and serve on buttered/lightly toasted Kaiser rolls. We LOVE it, and I serve with just cold veggies (carrots/cucumbers/broccoli). One of my friends does the same only with Herdez green sauce with the chicken in the slow cooker, and adds to warm tortillas.
    And I second quesadilla’s… I cook them individually on a skillet using cooking spray. You can customize with whatever poultry, veggies and cheese you have on hand, and it only takes about 2 minutes per quesadilla. And I serve with corn, blackbeans and sour cream. Yummy!

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20. 

    Rebekah

    September 28, 2009

    hmm, do you have a Trader Joe’s nearby? my new favorite is their marinated mahi mahi in the frozen section (about $6) with some frozen mango over the top and cooked in the oven for 12ish min. Serve over rice or warmed corn tortillas and their papaya salsa and avocado. It takes like two minutes of prep and seems so fancy..good luck on your quest I feel your pain with dinner, cold cereal is always a great option!

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21. 

    Morgan

    September 28, 2009

    If it’s any consolation- I thought about you every single second that I was making it : )

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22. 

    Rory

    September 28, 2009

    Ok, I was in this same predicament recently and discovered SavingDinner.com The free week they give you for signing up was really great. They give you a shopping list divided up by category and meal so it’s easy to scrap a recipe if you And it made the whole week easy because you really only “cook” twice and then use the meats from those 2 meals for the rest of the week. Like 6 roast chicken breasts and veggies turned into chicken burritos one day and then chicken soup. And my family loved it!!!!

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23. 

    Morgan

    September 28, 2009

    Rory-
    Very interesting- I’ve never heard of them. Have you really liked the recipes? Can you cater them to what you family eats (meaning- do they give you different options each week or is it a set menu for the week?)
    Thanks!

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24. 

    Kari

    September 28, 2009

    Here is a quick and delicious Tomato Basil Soup:
    Tomato Basil Soup
    3 cups fresh tomatoes, diced
    2 cups chicken broth
    1 slice of medium sized sweet yellow onion (any onion would do, this is just what I had on hand)
    2 cloves garlic, minced
    3 whole cloves
    1 bay leaf
    1 tsp dried basil
    about 20 fresh basil leaves, chopped (1/3 c maybe)
    2 tbsp butter
    2 tbsp flour
    1 cup milk (I use skim)
    1/2 small can tomato paste
    2 tsp salt (I use Kosher)
    2 tsp sugar
    Combine tomatoes, chicken broth, onion, garlic and spices up to fresh basil in pot. Bring to a boil. Boil for 20 minutes, adding the fresh basil in for the last 5 minutes. Remove bay leaf and cloves. Pour everything else into blender and blend until everything is combined and onions are diced up. In the same pot on lower heat add butter and melt. Then add flour to make a roux and whisk together. Add a little bit of tomato mixture and whisk to avoid clumping. Add remaining tomato mixture and whisk, Keep whisking while you add the milk and then tomato paste. Add salt and sugar to taste.
    Enjoy and good luck with the new baby!

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25. 

    Brooke

    September 28, 2009

    Cilantro-Lime Chicken with Avocado Salsa April 2009 Cooking Light p. 89
    Chicken:
    2 TBSP minced fresh cilantro (I use frozen from Trader Joe’s)
    2 1/2 TBSP fresh lime juice
    1 1/2 TBSP olive oil
    4 (6oz) boneless, skinless chicken breast halves
    1/4 tsp salt
    Salsa:
    1 cup chopped plum tomatoes (about 2)
    2 TBSP finely chopped onions
    2 tsp fresh lime juice
    1/4 tsp salt
    1/8 tsp ground pepper
    1 avocado, finely chopped
    PREP:
    Combine first 4 ingreds. in large bowl; toss and let stand 3 minutes. Remove chicken, discard marinade, sprinkle chicken with salt. Cook on each side on grill or stove top or until done @ 6 minutes/side.
    For Salsa: Combine tomatoes and next 4 ingredients, through pepper, in medium bowl. Add avocado; stir gently to combine. Serve salsa chicken.
    ENJOY! An easy favorite and the salsa is delicious just with chips too!

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26. 

    Jenifer Higgins

    September 28, 2009

    This is what I’m making tonight and it’s super easy. Chicken breasts in a crock pot with some Lawry’s teryaki marinade. White rice, and stir fry veggies.

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27. 

    jean

    September 28, 2009

    This is great….it’s just what we were talking about. I’m gonna have to steal some of these recipes! I got this recipe from someone else so I can’t claim it as my own, but we love it! Just waiting for the heat to die down so that I can make it!
    WHITE CHILI WITH TOMATO GARNISH
    Soup:
    3 cans (1 lb dry) white navy beans, drained and rinsed
    1 onion, chopped
    6 c chicken broth
    4 c chicken, cooked and diced
    1 large (7 oz) can diced green chiles
    2 tsp dried oregano leaves
    4 tsp cumin
    1 ½ tsp cayenne pepper
    2 garlic cloves, minced
    1 c sour cream
    3 c Monterey Jack cheese, shredded
    In a large pot, slightly sauté onions to make them tender. Add beans and broth. Cook until onions and beans are tender. Add chicken, chiles and seasonings; continue to simmer until the sauce is thickened. Take the pot off the heat and add the sour cream and cheese. Stir until cheese melts. Serve with tomato garnish.
    Tomato garnish:
    tomatoes, chopped
    cilantro, chopped
    sweet and sour dressing
    Sweet and sour dressing:
    ½ c sugar
    ¼ c cider vinegar
    juice from 1 lemon
    1 tsp dried onion powder
    1 tsp salt
    1 tsp paprika
    1/3 c vegetable oil
    2 tsp celery seed (optional)
    In a small saucepan, combine the sugar and vinegar and bring to a boil, stirring until sugar is dissolved. In a dressing container, combine lemon juice and seasonings. Add vinegar mixture and then add oil. Shake to combine. Dressing will keep up to a week in the refrigerator. Add only enough to coat the tomatoes and cilantro.

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28. 

    Francie

    September 28, 2009

    Here are two of my favorites. I have made the Tamale casserole with ground turkey as well as shredded chicken and shredded pork. It works with pretty much any meat. The first time I made it was for a party and it was a big hit. The Mexican Skillet dinner works great with ground chicken or turkey. It’s fairly spicy, so you might want to ease up on the chili powder for the younger palates.
    Chicken Tamale Casserole from Cooking Light
    Ingredients:
    1 cup shredded 4 cheese Mexican blend
    1/3 cup milk
    1 egg
    1t ground cumin
    1/8 t ground red pepper
    1 14.75oz can cream style corn
    1 8.5 oz box of corn muffin/ bread mix
    1 4oz can chopped green chiles drained
    Cooking spray
    1 10oz can red enchilada sauce
    2 cups shredded cooked chicken
    ½ cup sour cream
    Directions:
    1. Preheat oven to 400 degrees.
    2. Combine ¼ cup cheese, and next 7 ingredients (through chiles) in a large bowl, stirring until just moist. Pour mixture into a 9×13 pan coated with cooking spray. Bake for 15 minutes or until set.
    3. Pierce entire surface liberally with a fork. Pour enchilada sauce over the top. Add the chicken and remaining cheese. Bake for 15 minutes or until the cheese melts. Let stand for 5 minutes before serving. Top each piece with a tablespoon of sour cream. Serves 8.
    Mexican Skillet Dinner from Best Kept Secrets of Healthy Eating
    Ingredients
    1 lb lean ground beef
    1 14 oz can Mexican style stewed tomatoes, crushed
    2 ½ cups fresh or frozen ( thawed) corn kernels
    8 oz elbow macaroni ( about 1 ¾ cup)
    1 2/3 cup beef broth
    1 t crushed fresh garlic
    1 T chili powder
    ½ t dried oregano
    ¼ t black pepper
    salt
    ½ cup shredded cheddar cheese
    Directions
    1. Spray a large deep skillet with cooking spray. Over medium heat, brown the meat.
    2. Drain off any excess fat. Add all of the remaining ingredients except for the cheese. Stir to mix well.
    3. Increase the heat to medium-high and bring to a boil. Reduce heat to low and cover.
    4. Simmer, stirring occasionally, for about 10 minutes or until the pasta is tender.
    5. Sprinkle with cheese and serve. Makes approximately 6 servings.

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29. 

    Erica

    September 28, 2009

    I have a really difficult time with this too. We eat vegetarian about 95% of the time and I get frustrated when I open a recipe book and every single recipe is based around meat. Here are a few of our favorites:
    http://www.lafujimama.com/2009/05/rainbow-potato-gratin.html
    http://www.foodandwine.com/recipes/giant-lima-beans-with-stewed-tomatoes-and-oregano-pesto
    http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/

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30. 

    Miranda

    September 28, 2009

    Oh I am so all over this. My favorite salad of the moment is this one:
    http://mirandawalker.blogspot.com/2009/08/salad.html
    It’s really quick and DELICIOUS. I’ll be back with more suggestions later. Right now, I have to go make some rolls. 🙂

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31. 

    Amy

    September 28, 2009

    That’s supposed to be 1 C. Milk not Mild

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32. 

    marielle

    September 28, 2009

    some more that I remembered:
    quiche any way you like it:
    http://maricucu.blogspot.com/2009/07/quiche-anyone.html
    huevos flamenco (we do hearty breakfasts for dinner around here all the time):
    http://maricucu.blogspot.com/2009/05/huevos-flamenco-spanish-style-eggs.html
    and chicken dijon
    http://maricucu.blogspot.com/2009/04/chicken-dijon.html

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33. 

    Jenny

    September 28, 2009

    I have nothing to add, because I am in the beginning stages of pregnancy and thinking of cooking makes my stomach flip. SOOO I am so thankful for your blog and this one in particular, because it is helping me as well. My husband did most of the cooking when I was pregnant 1st time, but works late, so alas I have to suck it up.
    Thank you…i also appreciate your transparency and heart in your blog

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34. 

    Heidi Grimshaw

    September 28, 2009

    Check out the blog sisterscafe@blogspot.com
    Every recipe I have ever tried has been fantastic!

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35. 

    Hillary

    September 28, 2009

    Passionate Vegetarian by Crescent Dragonwagon has some great fast one-pot recipes. My personal favorite is Spinach, Tomato, and Feta Couscous – it takes about 25 minutes including waiting time.

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36. 

    Erinn Smith

    September 28, 2009

    Hi Morgan. This is our family favorite & now that it’s cooling down…it seems even more appropriate. It’s easy to make spicy or not so spicy for the little ones. Enjoy!
    White Bean Chicken Chili
    1 large onion, chopped
    1 large garlic clove, minced
    1 stick butter
    ¼ c. flour
    ¾ c. chicken broth
    2 c. milk
    2 15-ounce cans white beans
    1 tsp. Tabasco sauce
    2 tsp. chili powder
    2 tsp. cumin
    2 4-ounce cans fire-roasted diced green chiles
    4-5 chicken breasts, cooked & shredded
    Cook onions, garlic and 2 tbs. butter until softened but not browned.
    In large pot, heat remaining butter and flour. Whisk together but do not brown.
    Stir in onion/garlic mixture. Gradually stir in broth and milk. Bring to a boil, then simmer, stirring until thick and bubbling. Stir in remaining ingredients and simmer for 20 minutes, stirring occasionally. Add seasonings (Tabasco sauce, chili powder, salt, etc.) to taste.

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37. 

    nicole

    September 28, 2009

    can i just tell you i’m not pregnant nor do i have two kids and i feel like that about dinner??! the crockpot is my best fried…
    this isn’t my recipe, but it is one of our staples…it is a chili that doesn’t weigh you down…it has a thin base and its really flavorful. we make it with ground turkey and you can always use dried beans and dice fresh tomatoes. http://allrecipes.com/Recipe/Slow-Cooked-Chili/Detail.aspx
    a few more of our faves:
    http://allrecipes.com/Recipe/Quick-Italian-Vegetable-Soup/Detail.aspx
    http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/
    simple salad – it is just as good with grilled or shredded chicken…
    Steak Salad
    * top sirloin…this was on sale at Sam’s, but you can use whatever – we have been using 1.5 steaks for the two of us
    * crumbled gorgonzola…or feta, or blue cheese
    * dried cranberries
    * sliced almonds…you can buy these already sliced near the salad dressing at the grocery store
    * red pepper, sliced
    * red onion, diced
    * green onion, sliced
    * any other veggies you want!
    * newman’s own light balsalmic vinagarette (as far as premade sauces go this is all natural and SO flavorful!)
    slice the steak into 1-inch cubes, put in a frying pan with a little bit of oil, sprinkle with salt and pepper. cook on medium-high until done (about 10 mintues). toss all of the ingredients together and devour!
    GOOD LUCK!

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38. 

    matt

    September 28, 2009

    open bag of chips. grate cheese. put cheese on top. nachos. YUM!

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39. 

    Ashley Hoopes

    September 28, 2009

    What?…You are still cooking!?! Girl, don’t you know that by now you have earned yourself the automatic out card. Trader Joes or take out every night! When I get desperate (and Gavin is gone so I can’t throw it on him to cook) we do breakfast-for-dinner. French toast, scrambled eggs, Amy’s organic chicken sausages from Costco, and juice. They think they’ve died and gone to heaven. Good luck girl! Hang in there.

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40. 

    Morgan

    September 28, 2009

    You are so funny. I was at the market today thinking, “Matt’s coming on Wed- I need tortilla chips & cheese!” LOL So happy you are coming (Henry is over the moon!)

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41. 

    Glenda

    September 28, 2009

    Hi Morgan
    I love your blog and appreciate all the ideas you share.
    I’ve used several of your recipes so I’m excited to share one of mine with you.
    We just started eating vegetarian and love this salad for lunch or dinner.
    Southwestern Salad
    1 10 oz pkg mixed salad
    1 15 oz can black beans (drained)
    1 10 oz pkg frozen corn (cooked and cooled)
    1 red bell pepper sliced thin
    Toss with dressing then add:
    1 large avocado sliced
    1 large tomato sliced
    Dressing
    1/3 C lime juice
    1/3 C olive oil
    1/8 tsp cayenne pepper
    1/8 tsp cumin
    dash of salt and pepper
    Another easy meal we like
    Black Bean Chili
    1 15 oz can black beans
    1 15 oz can diced tomatoes
    1 chopped bell pepper
    1 chopped sweet onion
    1 tbls lime juice
    sprinkle cumin, cayenne, salt and pepper to taste

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42. 

    Megs

    September 28, 2009

    Lately I’ve been crazy about grilling thin premade pizza dough (the pop out of cans variety). Grill on both sides then load up with whatever you want – veggies, tomato sauce, cream sauce, cheese, whatever! So quick, easy and delicious. Also great grilled with herbs, parmesan, etc. and served with soups.

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43. 

    heidi

    September 28, 2009

    I picked up Bob Greene’s cookbook from the library. This No-Cheese Vegetable Lasagna is very good/simple/fast to make, and the kids love it:
    http://www.rachaelrayshow.com/food/recipes/bob-greenes-no-cheese-vegetable-lasagna/

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44. 

    Dawn

    September 28, 2009

    I have been on a quinoa kick lately. My favorite recipe so far is a vegetable quinoa soup.
    http://www.naturalsolutionsmag.com/index.cfm/fuseaction/recipes.display/ID/239

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45. 

    French Knots

    September 29, 2009

    I’m making a quick frittata tonight as we have swimming lessons and by the time we get back I wont feel like cooking!
    Dry fry some veggies of your choice, add to a dish with cooked sliced potatoes and enough beaten eggs to cover the mixture. Season. Bake in a medium oven till firm. Taadaa! Done in no time, put your feet up while it cooks and make sure someone else does the washing up!

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46. 

    Stacy

    September 29, 2009

    Salmon and Peppers
    1 1/2 to 2 lbs. filet (skinned)
    1/2 cup water
    3-4 tsp. sugar
    1/2 cup each red, yellow, orange and green bell peppers (or what you have on hand- your choice) thinly sliced/
    1/2 med. onion sliced thin
    1/2 cup soy sauce
    1/2 stick of butter ( more or less to your taste)
    Rinse Salmon, put in medium to deep casserole dish. Lightly season with black pepper and broil in oven for 10 min. Take out of oven, change temp to bake at 425. While broiling 10 min. saute peppers and onion in butter 5-7 min. Combine water, soy sauce and sugar and stir well. Pour soy sauce mix and spread peppers, onion and butter over salmon. Bake for 20-25 minutes and baste several times through out.

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47. 

    Keithy Peterson

    September 29, 2009

    This is a Very Easy, Quick Yummy Dinner.
    It is a favorite of my 7 kiddos,and my go to pregnancy
    I’m to tired to move meal. You can adjust it to fit any family size.
    Green Chicken Enchiladas
    1 Rotisserie or Baked Chicken
    I large can Green Enchilada Sauce
    1 small can diced green chilies
    Monterey Jack Cheese,Shredded (as much as you like)
    Sour Cream
    1 pkg. large burrito size flour tortillas
    Grease or spray casserole dish . Shred Chicken. In a large bowl mix chicken, green chili’s , 1 cup sour cream and about a 1 cup or so of cheese (This is the filling).
    Pour just a little enchilada sauce in the bottom of the casserole dish to cover the bottom. Roll tortillas with a couple big scoops of filling each. Place in dish. Cover enchiladas with remaining sauce and as much cheese as you like.
    Bake at 375 degrees until brown and bubbly. 30 to 45 min.
    Serve with a green salad .
    My family likes ranch dressing mixed with a little salsa.
    Dinner is served.

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48. 

    Ellen Patton

    September 29, 2009

    Festive Black Bean Chili
    (I can’t remember where I got the recipe from–apologies to whoever this recipe belongs to)
    2 cups chopped onions
    2 garlic cloves, minced or pressed
    1/2 cup water
    1 T ground cumin
    1 T ground coriander
    1 cup prepared Mexican-style red salsa
    2 red and/or green bell peppers, chopped
    3 cups black beans (two 15-ounce cans, drained and rinsed)
    3 cups canned whole tomatoes, with juice (28-ounce can)
    2 cups fresh or frozen corn kernels (11-ounce package)
    salt to taste
    Tabasco or other hot pepper sauce to taste
    1/2 cup chopped fresh cilantro, or to taste (optional)
    In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.
    Serves 4 to 6
    Total time: 35 minutes

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49. 

    Lori

    September 29, 2009

    My friend made this for me – it was sooooo good!!
    Chicken Pasta Salad with Spinach
    1 18 oz pkg of penne pasta
    3 cups cooked, shredded chicken
    1 cup feta cheese, crumbled
    1 cup diced cucumber
    1 cup shredded carrots
    1 cup quartered cherry tomatoes
    1/2 cup chopped green onion
    1 pkg baby spinach leaves
    Dressing:
    1/2 cup cider vinegar
    1/2 cup sugar
    1 garlic clove minced
    1 green onion chopped
    1/2 tsp salt
    1 cup vegetable oil
    Blend dressing in blender (add oil slowly) Then add 3 tsps poppy seeds.
    Toss salad with dressing. Salad can be made ahead, but add spinach leaves no more than a few hours before serving

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50. 

    Lori

    September 29, 2009

    One more – this one is from the Pioneer Woman – super delish!
    Asian Noodle Salad
    adapted from Jamie Oliver
    SALAD INGREDIENTS:
    1 packages linguine noodles, cooked, rinsed, and cooled
    1/2 to 1 head sliced Napa cabbage
    1/2 to 1 head sliced purple cabbage
    1/2 to 1 bag baby spinach
    1 red bell pepper, sliced thin
    1 yellow bell pepper, sliced thin
    1 orange bell pepper, sliced thin (if available)
    1 small bag bean sprouts (also called “mung bean sprouts”)
    3 sliced scallions
    3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
    LOTS of chopped cilantro—up to one bunch
    1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
    DRESSING:
    Juice of 1 lime
    8 tablespoons olive oil
    2 tablespoons sesame oil
    6 tablespoons soy sauce
    1/3 cup brown sugar
    3 tablespoons fresh ginger, chopped
    2 cloves chopped garlic
    2 hot peppers or jalapenos, chopped
    More chopped cilantro—LOTS
    Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
    *Dressing keeps up to three days before serving, WITHOUT cilantro.

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