What's for dinner?

You asked for it and here it is: what we eat for dinner every night. Here's the way it works for me: I'm not a big believer in a set menu. I never know what the day will be like, what time Andrew will be getting home, etc, so I don't want to be stuck with a meal that I don't feel like making. Instead, I have a list of 12-13 meals that lasts us about three weeks or so. (The rest of the nights are filled with leftovers or eating out.) I only go big grocery shopping about every three weeks and buy the ingredients for all those meals, and then have to go back in between for more produce, milk, and bread. When I make a dinner, I just cross that off the list and choose something else for the next night. Here are our recipes at the moment. I usually add/remove a recipe or two every couple of months.

Fill my plate!

Chili and Cornbread
Fast and easy. Andrew and I love it. Whit eats it. Brandon usually takes a couple bites.

Two 15.5 oz cans red kidney beans, rinsed and drained
8 oz can tomato sauce
14.5 oz can diced tomatoes, undrained
1/2 Tbs chili powder
1/2 tsp ground cumin

Throw all ingredients together in a pot for at least 7 minutes, or until Andrew gets home from work. I use the Krusteaz Fat Free Honey Cornbread mix in a box and everyone in the fam loves that.

DiGiornio frozen pizza
Ah, this is one of the dinners to fall back on when it has been a crazy day or I just don't feel like cooking. I either get the half pepperoni/half cheese combo or the Spicy Chicken Supreme, which everyone in the family will eat. I serve with a salad or carrot sticks.

Chicken Penne
This is the favorite meal for the kids and Andrew.

Bake a breaded chicken breast in the oven. (I buy the big bag at Sam's club and it lasts us for months.) Meanwhile, boil penne pasta. Top the pasta with heated Ragu sauce, the baked chicken breast, and some mozzarella cheese. If we're lucky I'll bake some frozen rolls. If not we'll have bread and butter. Also served with a salad or some microwaved Green Giant veggies.

Magic Spaghetti
Another option when time is short. Boil spaghetti according to directions on pkg. Heat Ragu in the microwave. Top noodles with Ragu, but before serving, ask one or two children to help make it "magic" by waving hands above plates and saying, "Magic Spaghetti, Magic Spaghetti, Magic Spaghetti." (I have to give Andrew the credit for that one. For some reason, the kids like Magic Spaghetti more than regular spaghetti.) Serve with a salad or veggie.

Cheese Ravioli with tomato and artichoke sauce
This is my personal favorite recipe and often what I serve when company comes over because it makes enough for more than the four of us. Although my kids must be growing, because the amount of leftovers keeps shrinking.

1 bag frozen cheese ravioli(25 oz)[we've tried several brands and the generic Wal-Mart one is my favorite]
1 TBSP olive oil
1 can of Italian Style Diced Tomatoes
1 (6.5 ounce) jar marinated artichoke hearts
½ tsp salt
¼ tsp freshly ground black pepper
2 TBSP grated Parmesan cheese

Directions

1. Cook ravioli according to package directions. (The friend that gave me this recipe said to never use sausage ravioli)

2. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 TBSP oil over a medium high flame. Add tomatoes, artichokes (drained and chopped), and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

3. Drain pasta well. Transfer to a large serving platter. Add half of the sauce to the ravioli; toss gently but thoroughly to mix. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Chili Cheese Fries
I think this is my version of comfort food. Mmmmm.

1 can chili beans
Frozen french fries
Shredded cheddar

Cook fries in the oven until nice and crispy. Heat beans in the microwave when fries are almost done. Place fries on the individual dinner plates. Top with beans and cheddar.

Three Cheese Pasta Bake
The kids love this one. Usually served with a frozen broccoli, cauliflower, and carrots mixture with cheese sauce--also their favorite veggie combo.

1 can 98% fat free cream of mushroom soup
1 pkg (8 oz) shredded two-cheese blend
1/3 cup grated parmesan cheese
1 cup milk
1/4 tsp. pepper
4 cups cooked rotini pasta

Mix soup, cheeses, milk, and pepper in 2 qt. casserole. Stir in pasta.
Bake at 400 for 20 min or until hot.

Bow-tie skillet

Yes, we are pasta lovers and we eat it just about every way possible.

3 cups farfalle (bow-tie) pasta, cooked and drained
1 jar (14 oz) spaghetti sauce
1/2 cup ricotta cheese
1 cup shredded mozzarella, divided
1/4 cup parmesan cheese, divided

Combine pasta, spaghetti sauce, ricotta cheese, 1/2 cup of the mozzarella and 2 Tbsp of parmesan in large skillet or saucepan. (I usually use the pan I cooked the pasta in.)

Cook on medium heat for 10 min or until heated through, stirring occasionally. Remove from heat.

Sprinkle with remaining mozzarella and parmesan. Let stand about 5 min or until mozzarella is melted.

Pasta Primavera
Yea, that's just a fancy way of saying mac and cheese with veggies. :) Another hit with the kids.

1 (12 oz) pkg Shells and cheese dinner made with 2% milk
2 Tbsp Italian dressing
1 cup broccoli florets
1 cup red or green pepper strips
1 cup frozen baby peas
1/4 tsp dried basil leaves
2 Tbsp parmesan cheese

Prepare shells and cheese as directed on pkg

Meanwhile, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min or until crisp-tender. Stir in peas; cook until heated through.

Add prepared dinner and basil, mix lightly. Top with Parmesan cheese.

(Ok, I have a confession to make here. This is the recipe I started with and I really like it, but the kids wouldn't eat the peas and didn't care for the peppers, either. So I've altered it. I now use the shells and cheese dinner and while the pasta is boiling, I dump in about 1/2 a bag of frozen california mix veggies and let them cook right along with the pasta. Drain them all and then add the cheese packet.)

Italian salad
Already shared this recipe, so click on the link if you didn't see it before.

Pasta and Broccoli
Andrew's mom shared this recipe in a blog comment somewhere along the way and we love it!

1 pkg penne or ziti pasta cooked and drained
1 bunch broccoli steamed (I actually use 2 bunches--we're broccoli fans)
2 Tbsp olive oil
1 clove garlic, minced
3/4 c shredded mozzarella
1/2 c parmesan
2 Tbsp butter
1/2 c chicken broth

Chop broccoli and set aside. Heat oil in lg skillet on med-high. Add garlic. Cook and stir until lightly browned. Add broccoli; cook and stir 3-4 minutes. Stir in both cheese, butter and broth. Reduce heat to low. Simmer until mixture is thoroughly heated and cheese is melted, stirring occasionally. Pour sauce over hot pasta in lg bowl. Toss to coat.

Southwest Pasta
I got this recipe from some vegetarian website when I was looking for new recipes a while back. I really like it, but it makes a very large batch and the rest of the family only tolerates it.

1 Tbsp vegetable oil
1 onion, chopped (I usually only use 1/2)
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 Tbsp chili powder (I found I have to add a little less for the kids)
1 tsp ground cumin
1 (28 oz) can diced tomatoes with juice
1 (15 oz) can chickpeas
1 (10 oz) pkg frozen corn kernels, thawed
1 (12 oz) pkg uncooked elbow macaroni
1/2 c shredded cheese (recipe called for Monterey Jack, but I use a two-cheese blend)

Heat oil in large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes or until thickened and heated through.

Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8-10 min; drain.

Combine pasta and sauce. Sprinkle each serving with cheese.


Phew. There you have it. That's how our family subsists. I think Boca tacos will make the rotation. And every once in a while we'll throw in something random like Navajo tacos or broccoli cheddar soup with rolls. Feel free to share your favorite recipe that could fit into the menu of the anti-red-meat girl.

May I suggest....

Here is one of the newest meals to make it into our dinner repertoire.

(Wow--I spelled that right on the first try. I'm surprised.)

Chopped Salad Italiano
Ok, I just call it Italian Salad.
I got the recipe from the quarterly Kraft magazine--
Food & Family

It is very tasty, really easy, but kind of a light meal. (Not "light" as low calories and fat, but "light" as in not too filling. I don't think anything with bacon is considered low fat.) Take a serving dish and top with Romaine lettuce. Then arrange in rows on top: chopped tomatoes, chopped ham (I just use the same cold cuts Andrew uses for his lunches.), chopped cucumbers, cooked whole wheat rotini, crumbled crispy bacon (this is best part according to the rest of my family), and cheese cubes. Top individual servings with Italian or ranch dressing.

I usually heat up some bake and serve rolls and we are good to go for our little family of four. Might make a nice side dish for bigger families? I also like that it's visually appealing. Let me know what you think if you try it.