So what’s for dinner? Need some fresh ideas? Take a look around, and please do leave some ideas of your own in the comments!
Sorta Broscht: Beef, carrots, onions, garlic, with a jar of garden potatoes and a jar of garden beet root (not pickled). Dill added. There is no cabbage, so we can’t claim it as legitimate borscht.
With the cabbage, and served with rye bread and sour cream, a proper borscht is a nourishing comfort food appropriate for sick days or freezing nights.
Borscht is good for pregnant ladies who are feeling peaked, as well.
Souper Simple: Ground beef, Mexican stewed tomatoes, and drained black beans.
Shallow Stew: Ground beef, potatoes, celery, carrots, and vegetable oil. After this pic I did add some rice flour and water make a sort of gravy over everything. All the goodness of a beef dinner.
Fried Rice: Cook vegetables until tender. Add a good bit of oil and cooked rice. Once that is hot, add two eggs and get stirring. Once the bits of whites are set, serve with soy sauce. Since I don’t use soy, I just add extra salt. “Nummy!”
Potatoes au Gratin: Melt butter in a saucepan, add flour, and let it bubble. Pour in milk (or half-and-half, or cream) and bubble till thickened. Add cheddar cheese and melt. Pour cheese sauce over sliced potatoes and onions and bake at 350*F for 1 1/2 hours. I overcooked mine, so you can’t see the full garnish of dill, but it was good!
Chicken Casserole: Cooked chicken chunks, rice, bell pepper, onion, or any veggies you like. I mixed this in a hot pan with butter first, before thickening the liquid with rice flour and pouring into this dish to bake. Next time, I want more veggies in there.
Talapia Bake: Throw frozen fish and frozen broccoli on a pan with sea salt, pepper, and butter. Thrive pepper blend is the best! Bake as instructed on the fish package. I had mashed potatoes prepped, so I baked them in the oven at the same time.
Always put cold glass dishes in the oven BEFORE preheating.
Chicken Fried Steak: Dip cubed steaks in an egg and milk wash before breading in a mixture of corn meal, flour, and seasonings. Shake off excess breading; too much loose flour in the oil makes a burnt-tasting mess. Fry breaded steaks in hot oil until desired doneness.
If you use almond milk and almond flour, the gluten-free/dairy-free version is just as good. My husband didn’t notice the difference!
Add green chilies and cheese for something extra!
Enchiladas: Meat, veggies, and chili powder in tortillas and topped with cheese sauce. Served with refried beans and Spanish rice.
Breakfast for Supper: Pancakes, pure maple syrup, t-bacon, eggs, fruit, the works.
Filling Breakfast: T-bacon, bell pepper, onion, tomato, mushrooms, eggs fried on top of the veggies, and a side of avocado.
Bed of green leaf lettuce, reheated chicken rice casserole, and grapes. I wasn’t sure about the grapes, but they made everything else taste great!
Tuna Salad: Tuna, boiled eggs, tomato, green onion, and cucumber. Serve in a wrap, salad, or sandwich.
Kids tend to eat better when they get to help whip their own food together!
Mix up your salads with a variety of veggies, boiled eggs, hummus, chips, and diced meats. Lately I’ve been keeping a stock of things to choose from, and it’s easy to choose when everything is already cooked and chopped, ready to plop on a paper plate. See my Meal Prep post for more about that.
Hummus: Usually, homemade hummus is made in a blender, but my current blender isn’t up to the task. Instead, take a bag of dried garbanzo beans, rinse them, check for rocks, dump them in a slow cooker with some garlic, and cover them with water. Cook on high, adding water as needed, until softened. Mash with a potato masher and add oil until you have your desired consistency. Add ground sesame, salt, or a prepared package of seasoning. This batch I made has tumeric.
Ants on a Log: Celery, peanut butter, and raisins, that’s all. I used this as an appetizer one night, and people were surprised how tasty a simple thing could be!
Challah Bread This batch, I only braided half of the recipe and baked the rest as a regular loaf for sandwiches.