View Full Version : What's for Dinner?
decemberlov
9-18-12, 1:59pm
Working 40+ hrs a week and cooking dinner every night can be a struggle sometimes. Not to mention trying to come up with new meals and not just the same thing every week. I thought starting an on going dinner thread might inspire some new dinner ideas and just be a fun thing in general.
We're doing BLTs on rye with sliced avocado tonight.
How about you? What's for dinner?
treehugger
9-18-12, 2:12pm
My first question is, why do you feel like you have to cook dinner every night? My strategy is to make extra food for planned leftovers. I only cook every 3rd or 4th night. In between, we eat leftovers and also meals I have previously made and frozen. I work about 50 hours a week and go to school, so I utilize weekends to cook extra and get ahead of the What's for Dinner? game. These methods are what enable us to avoid going out to eat, and still have cooked-from-scratch food every night. For me personally, planning to cook every night would be setting myself up for failure.
That said, what's for dinner tonight is leftover roast chicken, corn salad, green salad, and goat cheese on crostini. The chicken, corn and bread are all leftover from a party I catered Saturday night (not a usual occurrence, so I am making the most of it). Tomorrow night I have class, so dinner will probably be bean burritos from pantry staples. Thursday, I will cook again, but don't know what yet. I have peppers and carrots and corn from our CSA, so something utilizing those items.
A blog you might enjoy: Dinner: A Love Story (http://www.dinneralovestory.com/)
Kara
I see meat loaf and fauxtato salad in the offing, but I'm hoping we can hit an as-yet untried Ethiopian restaurant in the next couple of days.
ApatheticNoMore
9-18-12, 2:39pm
The making everything on the weekend strategy is what seems like a nightmare strategy to me. I've done some cooking on weekends (lunches for at least part of the week is a good idea for instance). But weekends are mostly for doing nothing and resting, doing a few things you want to do (puttering in the garden etc.) and socializing. Period. That's what weekends are for. Pressure to cook a weeks worth of meals on the weekend seems like a nightmare to me.
Yesterday was a piece of salmon and some prepared rice dish from Trader Joe (I really bought it because I wanted the ingredients so I can take a shot at making that rice myself). Today I don't know. It would be better if I was better at planning huh? I'm thinking Mexican, I have frozen ground beef, lettuce, salsa, avocadoes, sour cream. Or I could just open canned beans (with the lettuce and avocado and salsa and sour cream). Of course I might hit the store and get another small piece of fish. Yea, I know I could really improve at the organization thing ... But I don't psychologically have it in me to turn my weekends rather than as a time I really enjoy into a giant cookathon, it's enough to just get a jump on lunches for the week.
decemberlov
9-18-12, 2:39pm
Actually I guess I worded that wrong. I don't cook every night...I guess I was more so looking for different things. Maybe just things I haven't thought of. My big struggle is not cooking the same meals week after week. My dinner last night was much like yours tonight. Leftover Roast. chicken sandwiches for me & DH and some leftover couscous for the kids with chicken and spinach.
Thanks for the blog :)
decemberlov
9-18-12, 2:46pm
The making everything on the weekend strategy is what seems like a nightmare strategy to me. I've done some cooking on weekends (lunches for at least part of the week is a good idea for instance). But weekends are mostly for doing nothing and resting, doing a few things you want to do (puttering in the garden etc.) and socializing. Period. That's what weekends are for. Pressure to cook a weeks worth of meals on the weekend seems like a nightmare to me.
.
I agree! I value my weekends way too much to spend them in the kitchen. However I am sort of interested in prepping and freezing a bunch of crock pot meals on a Sunday and seeing how that goes. Especially since the weather is getting a little more chilly :) I was thinking the best strategy would be to buy a bottle of wine and invite a friend over to talk my ear off to distract me :laff:
treehugger
9-18-12, 2:53pm
But weekends are mostly for doing nothing and resting, doing a few things you want to do (puttering in the garden etc.) and socializing. Period. That's what weekends are for. Pressure to cook a weeks worth of meals on the weekend seems like a nightmare to me.
Definitely not trying to convince you (or anyone else) to turn your weekends into nightmares. Personally, I enjoy cooking, as long as I have the time and energy for it, and weekends is when I have the extra time and energy. I was just suggesting my strategies to the OP, not trying to ruin your weekends, ApatheticNoMore. ;)
I don't cook a whole week's worth of meals on weekends, anyway. I just always plan to cook a few things (to eat right away, over the next few nights, or stash in the freezer) so I can "get ahead." Money in the bank. This past weekend, I didn't have any time to cook, since I worked all day Saturday (that catering job) and then had other things I needed to do Sunday. So, I am a little less ahead this week, but we always have something around to eat (those bean burrito fixings, for instance), so we won't starve and we won't need to eat out, either.
decemberlov, I am glad you don't cook every night. :) That would be exhausting (to me).
Joining a CSA has definitely "forced" us into more variety. I love getting the mystery box of produce and finding new recipes (either from my cookbook collection or online) to use it all up. But again, I enjoy cooking, so this wouldn't work for everyone.
Kara
try2bfrugal
9-18-12, 3:34pm
We work at home but still I think we spend too much time preparing food. I like cooking from scratch to save money but there sure is a tradeoff with time.
One of my projects lately has been to actually try to figure out the best tasting meals for the least amount of actual work. The crock pots, roasters and rice cookers seem to help on this front.
Some of my favorites -
Rice in the rice cooker - takes about a minute of prep time and the heat automatically turns to low when the rice is done.
Poached or steamed chicken from boneless chicken breasts. The poached chicken can be shredded and used in other dishes.
Barbecue chicken breast in a Nesco roaster.
Tortillas rolled up with cream cheese, ham, lettuce and tomato served with side dishes like potato salad or soup.
Make ahead banana and blueberry smoothies.
Spaghetti with meat sauce and a side veg.
Nitrite free hot dogs with baked beans.
Root vegetables, peeled, cut in chunks and cooked on high in a crock pot with a little chicken broth for moisture.
I made meat gravy from scratch today using herbs from my garden....it is hearty enough to be chili with beans tomorrow!
IshbelRobertson
9-18-12, 4:42pm
We had kedgeree. It's getting quite autumnal here, so comfort foods are on my menu.
Tonight it's cranberry chicken, rice and cauliflower with banana cream pie for dessert.
decemberlov
9-18-12, 4:50pm
Tonight it's cranberry chicken, rice and cauliflower with banana cream pie for dessert.
I love banana cream pie!!!
I may be gaining a few pounds due to this thread!
Sounds like depending on a person's perspective, either cooking on the weekend or cooking/fixing something every night is the best thing.
If the goal is eating out/spending less is met, it's win-win.
I cook one or two dishes on the weekend and then switch them out all week. I also have a lot of staples and some prepared/sale item frozen foods if I can't stand the thought of another dip into the vat I prepared on Sunday for dinner on Thursday.
I'm at the point now where I rarely eat a meal out (once every 2 months or so) and make the vast majority of my food from scratch. I don't see how I could save much more on my food and not sacrifice quality/interest/pleasure so I'm ok with how I'm doing it.
I also enjoy cooking bc I see it as an art form/medium that you can eat when you're done!
Tonight was fried rice I made on Sunday and probably a small dish of ice cream and an apple.
Chili tonight. That should carry us through tomorrow too. Thursday I'm thinking of making a chicken and herb stew with dumplings.
I love banana cream pie!!!
I may be gaining a few pounds due to this thread!
Me too- I think the last time I ate was about five years ago. I purchased too many bananas last week and I didn't want to make banana bread/muffins again (I have plenty in the freezer!).
I try to keep some things in the freezer for those nights when we are just to tired to do scratch. Jars of frozen beans or curries saved from large batches. Those can then be served over rice or grains with a side salad. Tonight we are eating Indian out. Last night was chopped salad with chickpeas, feta and olives and a side of potatos sauteed with kale. Breakfast for dinner happens a lot too - usually a spinach and mushroom omelet with toast and fruit.
AmeliaJane
9-18-12, 6:38pm
Dinner tonight: crockpot massaman chicken curry over steamed spinach.
Per the crockpot, I read an intriguing idea to prep ingredients ahead of time and freeze them--then day of you just dump your freezer container in the crockpot before you leave for the day. (You could also do prep the night before and refrigerate). For some reason this had never occurred to me. I love coming home to something in the crockpot, but I am not the kind of person to do any kind of kitchen work in the morning. I am a "cook weekends, eat weekdays" kind of person. When I get home from work, I want to eat, not cook!
Last night, a black bean sauce stir-fry with chicken, broccoli, carrots, shiitake mushrooms.
Tonight, broiled salmon with miso-honey glaze, steamed broccoli and carrots, and sliced cucumbers.
On the above comment about the crockpot, it is not recommended to dump frozen ingredients, particularly meat, into the pot and cook. Should be thawed first so that ingredients reach a safe temp faster, cooking time is predictable, and there isn't a huge temp gradient across the ceramic insert which can cause cracking. Also, my experience is that modern slow cookers cook at a higher temp than older ones, and most foods are completely overcooked if left on all day, even on low. When we're having a slow cooker dinner I usually start it after lunch. The newer auto-switching models might help with this issue, as they can switch to "keep warm" when the food is done.
rodeosweetheart
9-18-12, 8:16pm
A salad with hard boiled eggs and poppy seed dressing.
Last night was angel food pasta with fresh pesto made with basil from the garden.
Blackdog Lin
9-18-12, 8:27pm
I don't specifically cook on weekends for the week, but we do freeze/save all leftovers, so my cooking life frequently feels like, not "what sounds good for supper?" but "what's in the fridge/freezer that needs recycled for supper?"
This morning when thinking about tonight's meal, I knew the kitchen would be covered with DH's dehydrators full of jerky - it's a jerky-making day. So need to keep it simple and easy. Found a bag of leftover taco meat in the freezer, we have hot dogs and cheddar and a loaf of bread on hand: coneys. I have carmelized an onion which is gonna be oh so good on them, shredded cheddar, and the veggie, forgive me, will just have to be pickles (albeit I got down and chilled a jar of this summer's homemade/homecanned pickles). Homemade fast-food: wonderfully unhealthy and delicious.
Tonight I'm making a hamburger soup in the crock pot. I have to work from 12-7 and my husband and our house guest need to eat around 6 in order to be at a meeting at the church at 7. This gets them dinner on time, even though I won't be home yet.
When I cook I try to double batch certain meals and then freeze them for a later date. I'm working a 12 hour day tomorrow so I just took out a container of my homemade chili for tomorrow night's dinner. Double batching allows for me to have meals on hand for those nights that I just don't want to cook and takes no longer to make than a normal meal does.
We ate out at my favorite local restaurant.
It's a pizza oven in a farmer's field. The toppings are almost all from the farm.
https://lh6.googleusercontent.com/-JB8iGY4V4nw/UF03VFfUFhI/AAAAAAAAGPo/KPHRrQM5TUI/s640/Awesomized.jpg
They often have loud music though:
https://lh4.googleusercontent.com/-dpRfE2YZmxI/UF03KC36DfI/AAAAAAAAGPI/2Z45mftifV8/s640/Awesomized.jpg
bae, that looks like a fabulous time!
We hosted our annual farmers' market dinner last night. We offer this at our UU fellowship's annual fundraiser. The menu:
zucchini-cilantro soup with roasted chiles
spinach salad with feta vinaigrette
roasted root vegetables
grilled eggplant - fresh mozzarella - pesto stacks (eggplant was grilled, the stacks created on a bed of tomato sauce, then everything was baked. Delicious. Made the pesto from our garden basil yesterday.)
Pumpkin-pecan cheesecake.
IshbelRobertson
9-23-12, 9:19am
We had salmon roulade with a spinach and creamed cheese filling, sweet stemmed broccoli, chantenay carrots (With rosemary and honey glaze) abandon boulangere potatoes.
Man, that pizza event looks phenomenal! And cool--based on clothing.
I am going to cave and make chili and cornbread tonight. I am NOT psyched by this thought. The last time I made chili (about 8 months ago) I was so sick of it by the 1st bowl that I had to use it for taco salads. In anticipation of a disaster, I have purchased some elbow mac and cheddar cheez to turn it into some kid of chili-mac-like dish. Hopefully this time I'll like it better.
On the plus side, the apple butter I made last weekend is great! I thought it wouldn't be good because when I was cooking it all I could smell was the apple cider vinegar but now that it's done and cold, you can just taste a little bit of tangy-ness from the vinegar. I will definitely be making this from now on instead of buying premade from the store. Homemade is no cheaper but it is much better.
SteveinMN
9-23-12, 11:39am
I think dinner tonight will be a beef and portobello mushroom stew. That was meant for the end of last week, but schedules didn't quite work and I need to get to the mushrooms. With DSD gone this weekend, it likely will feed us a couple of times and a lunch for me.
bae, that "pizza party" looks like a lot of fun!
happystuff
9-23-12, 4:19pm
My plans for today were cancelled so I am trying to get a head-start on the week (schedules are getting busier and busier!). For tonight there is a leftover concoction in the cp - leftover salisbury steak, cut up bite-size, with potatoes and peas all in the salisbury steak gravy. I've got spaghetti pie, meat-and-cabbage pie, and two pizzas prepped for later in the week. Hoping to get at least two more meals prepped to "easy" stage or ready to pop into the oven the night of, but I'm not sure what else I want. I've also managed to get some of the lunch foods ready for school - it makes my mornings so much easier to have these things ready to pop right into the lunch bags.
I don't do this often any more, but I am rather enjoying doing it today - in between watching football, of course! LOL.
Pho last night. Tweaked the recipe for years, was always close, but never quite as good as the local hot spot. They were finally kind enough to let me in on their secret so now we have it dialed in at home! Always makes for a happy day!
Was the secret star anise? I made an excellent pho broth exactly once. I never write stuff down, so I don't know what the winning recipe was. Now what I want to learn to make is durian puree for ice cream.
SteveinMN
9-24-12, 11:55am
what I want to learn to make is durian puree for ice cream.
Wow, Jane! I've tried durian twice and, though the taste was enjoyable, I just could not get past the smell. Maybe it's less intense if the durian is frozen? I know they sell them that way to keep down the smell, but I don't know if that holds true once the hull is removed.
There was star anise in the broth Jane. For me the tipping point was pretty simple: double the amount of Thai basil. That plant just happens to be the most robust spicimen in the garden this year. We love it and so, with a bit of coaching, I went a little crazy with it and there it was!
Durian, huh? I've seen durian ice cream before, but haven't tried it. I'm with Steve, I just can't get past the smell. Will be curious to see how much that gets mitigated in a frozen puree.
Lately we're doing tons of garden stir fries with tofu. We supplement with bok choi or carrots from the farmers market, but most of the rest comes right from the yard to our table.
Wow, Jane! I've tried durian twice and, though the taste was enjoyable, I just could not get past the smell. Maybe it's less intense if the durian is frozen? I know they sell them that way to keep down the smell, but I don't know if that holds true once the hull is removed.
I don't mind the smell; it adds to the experience. But I love asoefetida (hing) and truffles too.
There was star anise in the broth Jane. For me the tipping point was pretty simple: double the amount of Thai basil. That plant just happens to be the most robust spicimen in the garden this year. We love it and so, with a bit of coaching, I went a little crazy with it and there it was!
I bought an armful of Thai basil yesterday. It's heavenly, isn't it? I've thought of trying an herb garden in my sunny living room, and including that and tarragon for sure.
Last night we had hamburger patties, steamed green beans and a large tossed salad. Uninspired, but we needed to eat quickly.
Tonight will be homemade chili. I like mine with chopped fresh tomatoes and onion. DH might have a little cheese on top. The first night we eat it plain in bowls, but like others have mentioned - it gets mutated into taco fillings, spaghetti toppers or chili mac later in the week. Or, just frozen for a later meal.
With the crockpot cooking, I have been known to start tomorrow's dinner after tonight's dinner - allowing it to cook all night. Then put into the fridge while I am at work, and nuke it up for meal time. For me, this means the kitchen is only overtaken one time for two meals and the second night we are on autopilot for dinner. I prefer this method especially for items that are better after the flavors have had a long time to marry, such as spaghetti sauce.
sweetana3
9-26-12, 11:40am
Durian was an interesting experience in Thailand. I found the taste enjoyable but could still detect a slight aftertaste that was unusual. We got it fresh from the farmers market.
These days it's baked apple that's been stuffed with pecan pieces, cranberries, etc. Bake for 20 minutes, can be prepared ahead.
Asian-inspired lettuce-wrapped chicken with two dipping sauces.
IshbelRobertson
9-26-12, 2:49pm
Russian fish pie (I think the real name is koulbiac or similar, but RFP is what my Mum called it!)
decemberlov
9-26-12, 2:52pm
the shoprite near me recently started selling organic/free range rotisserie chickens for $6 which I think is a pretty good deal.
Well be having cold chicken sandwiches for dinner tonight. Quick and easy since Wednesdays are my 12 hr work.
Monday: a mushroom-cannellini bean paprikash and salad
Tuesday: a layered polenta-collard greens-pumpkin dish and salad. Pumpkin from our garden.
Today: pot roast, roasted fingerling potatoes, and steamed cabbage.
Tomorrow: leftovers.
Tonight: yogurt, blueberries and granola. And potato chips.
Trying to ride the last wave of Jersey corn and tomatoes... had big slices of tomato with fresh basil and dressing, and corn on the cob.
https://lh3.googleusercontent.com/-2byMFhtWzfA/UGUQTP6tWpI/AAAAAAAAGWg/IKyUGo4Wkmg/s640/Awesomized.jpg
ApatheticNoMore
9-28-12, 1:16am
Open faced tuna fish sandwiches, with a bit of celery chopped in, and tomatoes, onions, bread and butter pickles. Water and a little bit of wine.
Pumpkin soup. Had a craving for squash soup, but also had to use up the last 2 cans of pumpkin that didn't get to be pies last winter. Was good, but a touch boring so we made apple/cranberry/chili relish to go with it. That dialed it in.
decemberlov
9-28-12, 12:10pm
https://lh3.googleusercontent.com/-2byMFhtWzfA/UGUQTP6tWpI/AAAAAAAAGWg/IKyUGo4Wkmg/s640/Awesomized.jpg
I'll take 2 please ;)
Meat loaf and salad, I think. I'm closing in on making a good durian shake, so that will be dessert.
Most nights when I come home from work, I'll just whip up some garlic/tomato pasta that will last a couple days, or have cheese on toast or a baked potato or salad or something. I don't put as much effort into cooking for only myself as I do when I have someone else to eat with!
Tonight (Friday; a non-work day for my fiancé and I) we just had a vegetable & bean stirfry with spices and brown rice.
Most of our meals are variations on a theme and normally involve canned chopped tomatoes :)
IshbelRobertson
9-28-12, 5:38pm
Toad in the hole with onion gravy.
homemade vegetarian borscht.
Stirfried rice with diced leftover turkey, some diced onions and celery with cos lettuce and tomatoes on the side and fresh pineapple for dessert.
treehugger
9-28-12, 8:14pm
We are going OUT, to celebrate signing our mortgage re-fi papers (at long last!)! Woohoo! Yes, I am very excited and looking forward to the great treat of eating at a restaurant. We will be saving $776 a month, so we can afford one nice dinner. :D
Kara
Blackdog Lin
9-28-12, 8:19pm
Don't really cook/plan for Friday nights.....so appetizer of roasted garden okra for now - and maybe homemade macaroni and cheese for the main course in a while. Maybe not.
But in my defense am planning stuffed peppers (garden peppers have come on again, and I don't want them to go to waste) for tomorrow night. Healthy deliciousness tomorrow...
(Kara - we must have been posting at the same time. Congratulations! Yes, well worth a great restaurant dinner. )
decemberlov
9-28-12, 10:13pm
We are going OUT, to celebrate signing our mortgage re-fi papers (at long last!)! Woohoo! Yes, I am very excited and looking forward to the great treat of eating at a restaurant. We will be saving $776 a month, so we can afford one nice dinner. :D
Kara
Wow that's huge!! Enjoy! :)
ApatheticNoMore
9-30-12, 2:42am
Ground beef on pinto beans with salsa (really the intent was to make a salad with this but I had no lettuce). Dessert was frozen peach pieces topped with cream.
Last night DH's Russian coworker made his specialty for us: Plov
http://www.travelcentre.com.au/FoodWineBeer/uzbek_food.htm
Along with many side dishes. It was excellent.
I contributed a cranberry-blueberry tart.
Tonight we're having chili.
SteveinMN
9-30-12, 10:15am
Last night DH's Russian coworker made his specialty for us: Plov
Oh, that looks interesting! We don't tend to think of Russian (Uzbeki) dishes even though that's part of the family heritage (Belarus, actually). I should make that.
Next week. :)
Tonight's many-vegetable chili was excellent. Ingredients: small red beans, black beans, zucchini, eggplant, tomato, red bell pepper, onion, celery, spaghetti squash, homegrown pumpkin, corn, dried ancho chili, cumin, oregano, garlic, smoked paprika, salt.
Mac and cheese with squash tonight and tomorrow's dinner is being prepared - rice and ground chicken stuffed peppers cooked in homemade tomato sauce.
With metered (time-of-use) energy costs that rise during the day on weekdays, I get a lot of cooking done on lower priced weekend rates and reheat for supper during the week.
We had 1/2 a pork chop, risotto, and green salads.
Meanwhile, today, I coked a black bean/wheatberry soup in the crock pot.
Tonight seems to be:
- goat chops, potatoes, cheese, tomatos, beer, wine
Nothing from more than 15 miles away.
Chili mac I made today and this apple crumble stuff I also made since I got my new apple peeler and had to try it out. (It's really fast and easy so I'll be eating a lot more apples this fall.)
Also, watched this video on vegan cooking that I'd frugally checked out of the library. It was called "Vegan Cooking for Animal Lovers" by the Hard Core Chef, whoever that is. But he was pretty entertaining even if his stove was FILTHY! This video was big-time low budget. Apparently they couldn't even afford Palmolive dish soap.
Anywho, he showed how to make seitan, which I've always thought of making but was too scared. It looks really easy and I'm going to have to try it. Also, vegan cheesecake--again wanted to try but scared. Really some good techniques that look interesting. So hopefully I'll be expanding my cooking repertoire soon.
dado potato
10-3-12, 7:45pm
I found a puffball today, about 7.5 inches in diameter. I plan to peel , slicet Julienne, and saute it in butter until golden. What we don't eat with turkey burgers tonight, I plan to freeze for a later date.
treehugger
10-3-12, 7:55pm
Thanks, Blackdog Lin and decemberlov. My dinner tonight? Apple and peanut butter. DH will fend for himself (which probably means a bean burrito since we always have those fixings handy). Wednesdays I have class, so no cooking. Tomorrow my parents will be here (they only visit once a year, so, I'm excited) and we will probably take them out some place cheap since. I will cook the rest of the weekend for them. Pizza, chicken adobo, and tri tip are planned.
Kara
I'm making cream or orange veg. soup-the color, not the fruit. Onions, celery, potatoes, sweet potato, carrots, squash, turnip and parsnip sweated in a little butter and add chicken broth s&p and thyme. Puree when done...yumm. May also make pizza because this soup is always better on the second day!
IshbelRobertson
10-5-12, 9:17am
Chicken Jalfrezi with pilau rice and naan breads.
We got a call last night to join SIL and MIL for dinner tomorrow. I was in the process of making spaghetti sauce for Friday's dinner, as we prefer it to be cooked and then "rest" overnight in the fridge before reheating on the day it's served. The flavors seem to intensify and marry so much with that one day delay. With that derailing change in schedule, we had spaghetti last night.
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