It's the question we all ask ourselves every day. Some of us are fortunate enough to be able to ask someone ELSE that question, but it has to be answered one way or the other. I'm feeling out of ideas, and maybe you are, too. Please take a moment and list your dinner menu in the comments box. Feel free to come back and list it every day, if you'd like. I will post my menus as well and maybe together we can build up some cool- or at least different- ideas of what to make for that obligatory evening meal.
17 comments:
Thurs May 24: Whole wheat spaghetti, turkey meatballs, Newman's Own marinara, baby (as in small) vegetable mix, watermelon, "no-lettuce salad" (cut red bell pepper, celery, cukes, and grape tomatoes).
Thurs May 24: Rice cooked in Chicken Broth, Stir Fried Beef with Garlic, Julienned Carrots and African Sauce. Birch Beer to drink for me.
What "African Sauce"? Is that from Trader Joe's?
No, its from the international aisle at Shoppers. It comes in Mild and Hot (we get mild) and contains onions, tomatoes, and other veggies. We tried it on chicken one time on a whim and Enoch LOVED it. We like it too. I'll give you some next time you're down here to try.
It's the last night of Quinn's week-long trip to Turkey, and I've been worn all the way down by the kids... watermelon slices and mac & cheese with edamame.
Sunday, May 27: Baked BBQ chicken (with extra for BBQ chicken pizza later), roasted potatoes, leftover veggies, fresh peach slices. Rhubarb upside down cake for dessert.
you don't seem to be out of ideas to me, but i know it can FEEL that way. Sunday I served a crowd of 8 with mexican crockpot chicken & rice, green salad, and cinnamon raisin bread from the bread machine (subbing /tj's golden berry blend for raisins.) ice cream for dessert.
Yummy! It does feel that way. It all sounds pretty well planned out when I write it down after the fact, but coming up with the meal plan is harder and harder.
Monday, May 28: Grill party at our friends' house. I brought my "no-lettuce salad", baked beans, and a big watermelon.
Oooh, Ooh, pick me. I started keeping a word document with a line for each day, when our kitchen was finished (Jan 04). It's now 27 pages long and it helps me when I get stuck for ideas, because I know that I've already made it and people liked it (or not). I make menus a week at a time because I despise deciding in the afternoon what to make, and I despise even more having the kids ask me what's for dinner. Since they all read, I post the menus for the week so they can check it themselves.
Monday 28th. Weaver frozen breaded chicken patties 'waved for 3 minutes, served on the last buns in the grocery store with lettuce and toppings, corn on the cob, deli potato salad dressed up with fresh scallions and chopped pickle, and for a treat, 2 lobsters which the store cooked for me no charge, cracked up and divided among us all. Dessert after swimming at the lake: orange julius.
Ya'know, this may become your longest thread by far...
Tues 29th. Spaghetti with sauce made from Trader Joe's tomato sauce starter, zucchini, onion, and canned mushrooms; parmesan cheese; canned peaches served with their juice in cocktail cups.
Yes, if it gets too long I'll start doing it by week, I guess.
Tues May 29: Veggie fritata (made from leftovers from my "salad"- see last night), baked beans (also left over), oatmeal muffins w/ currants. (Torin loved them.)
Wed May 30: teryaki salmon, artichokes (we have them about once a year), oven fries, mandarin oranges.
Wed 30th. Rachael Ray's 292: tilapia fillets, lightly floured and pan-fried, served over a bed of wilted baby spinach, with brown butter and lemon, topped with seared grape tomatoes. Sounds complicated but was simple and delicious. Baked potatoes on the side, which was the more attractive option in the kids' minds. Dessert: Hood Green Monsta ice cream (mint choc chip with chocolate sock-shaped chips) in waffle bowls.
Mmm, wish I had artichokes. How do you cook them? When I make them we have to make 2 sauces, because I grew up on mayo-n-ketchup, and Don grew up on mayo-n-mustard.
I cut off the top third and trim the stem a little, then put them stem down in a pot of 3 inches of water and a little lemon juice (2T?), cover and steam for 30 minutes. I make a sauce with mostly mayo, some grainy mustard, some honey-mustard, lemon juice, garlic and oregano. It's based on a sauce I bought in Salinas, CA a long time ago. Yum. (It also went well with the fries and fish.)
Salinas is the "heart" of artichoke and garlic country out there.
Our meal options right now are the sign of duplication of church programs. I suggested to Ben that we should become less active, but he said no. We have leftover cinammon bread and watermelon from a dinner that mom took part of to a woman in the ward who just had a baby, leftover pasta/tomato/spinach/garlic/parmesan cheese salad and rice/chicken/grape/almond salad (to put in pita bread) from the recipie exchange enrichment activity last night and when we got home we discovered that the visiting teachers who didn't make it this month brought orange chicken, rice, rolls, and fruit salad to make up for it. It's all very good food, but I wish this sort of thing would be spaced out a bit. We'll never eat it all before it goes bad.
Yum! Would the pita sandwiches freeze well? My sister does that with curried chicken salad in a pita and sends them to work with her husband. You can also freeze the fruit salad and make smoothies with it in a few days.... Nice visiting teachers! I'm impressed. (Of course, a regular visit is probably better, but still!)
Post a Comment