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69 responses to “Dinner”

1. 

   Kimi

   September 29, 2009

   I have the same problem, but no kids and not pregnant. I am just exhausted after work and cereal is usually my way to go too 🙂
   I was going to post about Chicken Enchiladas, but there are already a few of those.
   We have turkey tacos a lot around here. Just ground turkey and taco seasoning. We will usually have refried beans. Usually there is enough taco meat left over to make nachos the next day. Quick and easy and tasty! Ground turkey tastes delicious and less fat.

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2. 

   Rachel

   September 29, 2009

   Mmmmm! These rolls look yummy!
   I rarely comment here, but I love your blog 🙂
   One of my favorite, easy, go-to recipes that is SO yummy is top-top Ramen. http://www.myfirstkitchen.net/blog/2009/1/26/top-top-ramen.html
   Way better than any ol’ Ramen you’ve ever had in the past. I like to throw in snow peas with mine!

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3. 

   Andrea

   September 29, 2009

   I hear ya! It feels the same way most nights around here. I’ll share with you what I made for dinner tonight:
   Miso Soup w/ add-ins
   Make some miso. Add a few tablespoons of miso paste into a 4-6 cups of water. We like Miso Dashi the best. I bought mine in a korean market, but Whole Foods should have it too (in the fridge section).
   Then cook up some stuff to throw in the soup.
   Tonight, I used soba noodles, tofu and sauteed zucchini and shitaki mushrooms. Easy. The kids like slurping up the noodles.
   Hey, I’m gonna use some of the great ideas listed above too! Thanks for doing this.

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4. 

   Lori Amster

   September 29, 2009

   Several friends of mine and I are feeling much the way you do about dinner. This evening I tried the following recipe and it was a hit with my v. picky 8yr old and 6 yr old.
   Baked Penne with Corn, Zucchini and Basil
   Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes.
   Ingredients:
   Kosher salt, to taste
   1/2 lb. penne
   6 Tbs. olive oil, plus more as needed
   Kernels cut from 2 ears of corn
   Freshly ground black pepper, to taste
   8 zucchini, about 2 lb. total, cut into half-moons
   1/2 yellow onion, diced
   4 tomatoes, cored, seeded and cut into 1-inch chunks
   1 Tbs. sliced garlic
   1 tsp. chopped fresh oregano
   1/4 tsp. red pepper flakes
   1 Tbs. tomato paste
   1/4 cup white wine
   1/2 cup thinly sliced fresh basil
   6 oz. mozzarella cheese, grated
   2 oz. Parmigiano-Reggiano cheese, grated
   Directions:
   Preheat an oven to 400ºF.
   Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
   In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
   Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
   Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
   Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
   Williams-Sonoma Kitchen.
   Best wishes!

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5. 

   julieadanielson@gmail.com

   September 29, 2009

   Uh, I’d recommend anything from the RS compassionate service committee. I hear they deliver. Meals on wheels sista to sista. 🙂 Guess that typically starts after the baby arrives though huh. I have a good chicken pesto pizza recipe. It involves a secret sauce from Trader Joes. I’ll try to send it over later this week. Hang in there Morgs – not too much longer.

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6. 

   Amanda

   September 30, 2009

   I don’t remember where I got this recipe, but it’s super easy and SO tasty.
   Better Baked Ziti
   26 oz spaghetti sauce, divided
   8 oz ziti pasta, cooked
   15 oz cottage cheese or ricotta
   2 cups shredded mozzarella cheese, divided
   1/2 cup shredded parmesan cheese
   Preheat oven to 350. In 9×13 glass casserole dish, spray with cooking spray and then add 1/2 of the spaghetti sauce, spreading evenly on the bottom of the dish. In a large bowl, combine cooked pasta, cottage cheese and half of the mozzarella. Spoon mixture on top of sauce. Spread remainder of sauce on top of ziti mixture. Sprinkle with parmesan and remaining mozzarella. Bake for 20 minutes or until cheese is thoroughly melted.
   My family loves this recipe. I’ve added turkey pepperonis to the sauce as well for some added zing. God bless!!!

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7. 

   deborah

   September 30, 2009

   my husband and i eat vegetarian. we are terrible at planning dinners–but i am going to try a few in these comments for sure. i threw this together the other night and it was so delish and seriously took less than 15 minutes. which is good because we both get home around 8:30-9pm each night.
   quinoa (we always make like 2 cups so we can have leftovers for wraps later in the week)
   stir fried in a little sesame oil: frozen artichoke hearts, asparagus, fresh spinach, bell pepper (we used yellow and red), purple cabbage, onion, garlic and ginger (if you rather use these ingredients powdered you could–we just buy it all fresh and chop it up)
   throw some sesame seeds on top and the juice of a lime, a little sea salt, dill and paprika to taste
   we just always try to get as much variety in color as possible. quinoa is one of the easiest proteins to eat. you can alter this with pretty much any veggies you have on hand.

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8. 

   Stacie Smith

   September 30, 2009

   This is one of our faves. Comes from MS Everyday Food a few years back.
   4 carrots- sliced long
   2 red peppers- sliced long
   1 onion- thinly sliced
   1 T chili powder
   1t salt
   2T olive oil
   8 oz fresh spinach
   tortillas
   black beans
   rice
   shredded cheese
   Roast veggies with chili powder, salt and olive oil at 400 degrees for about 20 minutes, turning halfway through. Add spinach for last 3-5 minutes. Cook up rice and beans (canned will work, I like to cook my own in a crock pot overnight)and roll everything up in a burrito with some cheese.

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9. 

   Heather Rose

   September 30, 2009

   This is my super quick go-to meal for weeknight dinners on the run (the kids call it Mr. Rock Soup, but it isn’t soup):
   1 lb ground turkey (you could use beef)
   1 16 oz jar of tomato salsa (the heat level you prefer)
   1 8 oz can tomato sauce
   1 15 oz can black beans, rinsed, drained
   2 cups uncooked elbow macaroni
   2 cups water (just fill up the salsa jar once to get your 2 cups)
   Cook meat and drain. All all remaining ingredients, mix it up. Bring to boil. Reduce heat to low. Cover. Simmer 15 minutes, stirring occasionally. Serve and wait for your children to sing songs about your amazing dinner…

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10. 

    Becky K

    September 30, 2009

    I am terrible at planning too. I’m with ya girl! you can always The Pioneer Womans new page, Tasty Kitchen. It’s simply amazing.
    http://thepioneerwoman.com/tasty-kitchen/
    Or try this new recipe, new to me!
    Southern Tomato Pie
    2T butter
    1 large sliced onion (sweet)
    5 large tomatoes
    1-2 c shredded cheese (any kind)
    1/4-1/2 c sour cream
    pepper
    salt
    1 pie crust
    1/4 t dries basil
    1T dried spice mix
    Melt butter in pan to caramelize onions. lightly salt tomatoes in colander and drain for 20 min. Mix sour cream, cheese & pepper in separate bowl. Set aside.
    Cook pie shell for 10 min. Gently squeeze tomatoes to get rid of extra fluid. remove pie shell and add one layer of tomatoes. Sprinkle with basil, pinch of sugar and salt/pepper. Add the rest of tomatoes and seasonings in layers.
    Spread cheese mixture on top then spice mix. Add onions to top and bake for 30 mins.
    It’s amazing, and not very healthy…..at all. Enjoy!

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11. 

    Erin

    September 30, 2009

    we eat lentil tacos almost every week. my kids love them and they are healthy and cheap!
    http://suttongrace.blogspot.com/2009/08/lentil-tacos.html
    i also made this meal a couple of nights ago. i thought it was really good and my kids gobbled it up. my husband, on the other hand, was a little weirded out by pumpkin being in a savory dish.
    http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html

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12. 

    Kari

    September 30, 2009

    Forgot to add we like this soup with our favorite grill cheese.
    Fresh sourdough bread – sliced
    havarti cheese – sliced (it is a very soft cheese and they sell it already sliced with the other cheese slices, you may not get the same amount of oz but it’s pretty close and you can use it all)
    tomatoes – sliced
    fresh basil, chopped
    Then make the most delicious grill cheese you will ever have to go with your yummy soup!

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13. 

    Jana Francis

    October 4, 2009

    It’s wild to me that I come to your blog all the time for cooking inspiration and ideas (and just plain old inspiration) yet you mention you are out of ideas for dinner! Finally, I feel normal again. Hang in there!

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14. 

    Lindsay

    October 4, 2009

    I haven’t posted a comment forever, but a cry for dinner suggestions can’t be ignored! I like to cook, but for some reason every time dinner comes around I just don’t want to and I have no idea what to cook. Anyway, here are a few links of some of my fav chicken dishes. Hope you enjoy!
    http://mykitchencafe.blogspot.com/2009/05/baked-chicken-taquitos.html
    a twist on the thousands of enchilada recipes out there:
    http://sisterscafe.blogspot.com/2008/02/honey-lime-chicken-enchiladas.html
    this recipe does say to use a pre-made pesto, but you can definitely make your own pesto. don’t let this stop you from making it. it is so delicious!
    http://aggieskitchen.com/2009/01/23/pesto-chicken-rolls-with-chopped-tomato-and-spinach-salad-2/
    as you can tell I frequent other peoples blogs for ideas for my own dinner ideas. i’ve even borrowed a few of yours. thanks and good luck!

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15. 

    Jenny Lessing

    October 7, 2009

    I can’t think of anything for dinner because I’m still salivating over those dinner rolls. I made them last night and we enjoyed mini sandwiches most of the remainder I gifted to a friend who just had surgery. I’m tossing around the idea of making these for Thanksgiving with the entire family which would mean making at least a double batch, who could eat just one anyways. Thank you for this wonderful recipe.

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16. 

    michal

    October 9, 2009

    i love these rolls of your grandmas (and always make them with butter, too). yum.
    i say head on over to prudencepennywise.blogspot.com for quick recipe ideas. she and i were roomies in college and i adore her and her food. most of the recipes are quite easy and quick. all are delicious. and the blog is a fun read, too.

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17. 

    Morgan

    October 11, 2009

    Thanks so much Brittany! We made it, loved it and I posted all about it!
    xo

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18. 

    ammie

    October 12, 2009

    This may be a little too late as far as comments go but I’ve just been introduced to the most delicious and simple concoction. Take 2-3 good sized zucchini (2-3 if they are coming from a SoCal grocery store as they tend to be on the small side) and cut into discs. Sautee with one onion in a little bit of olive oil until it reaches the desired texture (we tend to like our veggies mildly crunchy still). My husband isn’t a huge fan of onions so I chop the onion up very fine but I would love to try it with chunks instead. Sometimes I’ll add a clove of chopped garlic to this if I have some on hand. Next whisk up about 6 -9 eggs. There are 6 of us so I tend to use more but you could adjust this according to your family. Scramble the eggs and then add the sauteed veggies. We like to add crumbled bacon too at this point although it’s awesome without it. Add some cheese (I use whatever I have on hand. Cheddar, parmesean, & even Colby Jack are all awesome) and voila, dinner is served! We like to eat this with thick slices of wheat toast but a breakfast style potato would be awesome too. Even my picky kids love this, I think in part because it seems like we’re having breakfast for dinner. I love it because it’s super easy and a fairly healthy meal. If I’m feeling lazy about the bacon I’ll either omit it all together or buy the bacon that you can cook in the microwave (no mess). Hope this helps! I know just ready through your previous comments has definitely inspired me!

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19. 

    Morgan

    October 12, 2009

    Sounds delish- thanks, Ammie

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