The thing is, I’m not a terrible cook when someone tells me what to make, or if I am following a recipe. I am just terrible at deciding what to cook every night for dinner.
Now that we are falling into our back to school routine, and fall is almost here {for some reason, I enjoy cooking more when the temperature is cooler!}, I have vowed to plan a menu each week and cook my family delicious, well-balanced meals instead of standing at the fridge in utter confusion, declaring it another pizza night. I really think it’s about time I stretch beyond the perogies-with-onions-and-sour cream dish I tend to make weekly.
However, I am a no-fuss cook {and luckily, for me, DaddyMac is a no fuss eater!}. I don’t like recipes with loads of ingredients {especially rare ones that cost a fortune that you don’t normally use}. I don’t like recipes that call for hours of prep time {ok, I’m exaggerating…but if I’ve gotta prep for more than 15 minutes, I loose interest}. I like simple, delicious dinners that are sure to be a hit every time I cook them.
I just ordered myself an adorable paisley recipe box from One of a Kind Creation’s but I need your help filling it! My goal is to put recipes for 20 dinners in it so that I can rotate them throughout the month. Everyone who links up {or posts in my comments!} their favorite “go-to” dinner recipe will be entered for a chance to win a handmade wooden recipe box of their own–you know, the one you could totally eat once a week! I love the antique’ish one-of-a-kind look of this recipe box, and I assure you that when I see it on my countertop, I’ll be eager to cook dinner! Really!
So, get going! Link up–I am sure we can all use a new recipe or two! I’ll keep the linky open until next Friday, September 10th and I’ll pull a random winner from all entries on Sunday, September 12th!
{ 5 comments… read them below or add one }
Thai Chicken Stir Fry….delish and low fat!!!!!
1tbsp oil
1lb boneless chicken breast-cubed into 1/2-inch pieces
1med scallion
1 clove of crushed garlic
1/2lb fresh string beans (ends clipped)
1/2 bottle of Taste of Thai Sweet Red Chili Sauce
Cook chicken in oil and garlic til browned. Add string beans and Thai sauce, cook for 15min until string beans are soft and tender (cover pan with lid while cooking) Add scallion before serving. I enjoy this meal with brown rice and maybe a dash of soy sauce.
I father-in-law made this for us when we came for dinner after out engagement. Its easy and light and goes great with a bottle of wine! We love this and its really quick. Beans are a healthy substitute for ground beef.
Cannellini Beans & Tomatoes with Pasta
1 lb. of a tube shaped pasta (i.e. ziti)
2-3 cloves of crushed garlic (can be more if you love garlic!)
2 cans of cannellini beans (white beans), drained
2 cans of diced tomatoes
1/2 c. fresh basil, roughly chopped. (You can substitute 1 tsp. dry basil)
1/4 c. olive oil
salt & pepper to taste
Grated parmesan
Cook pasta following directions on the box. In another large pot and 1 tbsp. of olive oil and the garlic on medium-low heat. Cook garlic 2 minutes just to warm it. Do not brown it. Add the beans and tomatoes keeping the cooking temp the same for 5 minutes. Add salt and pepper. Turn down to simmer to keep warm until the pasta is done.
After you drain the pasta pour it into the pot with the vegetables. Add basil and olive oil. Toss together. Serve family style in a large pasta bowl or platter. Top with parmesan cheese and basil to garnish.
You can also serve with sliced grilled chicken if you want to bump it up more.
This is a VERY EASY and VERY YUMMY reicepe!
Chicken Murphy
1 package of chicken breasts
2 cans of mushrooms
olive oil
flour
pepperoncini peppers
garlic – chopped
brown rice
Cut chicken breasts into bite size pieces, flour and saute in olive oil until brown
Remove chicken and add a little more oil into the pan and saute the garlic for about 30 seconds or so.
Place chicken back in pan and mix with garlic. Add the two cans of mushrooms and about 3/4 can of water (to make the “gravy”)
Mix in peppers (about a half jar and a little juice) I add a lot because I like it spicy!
Cook the brown rice an serve chicken over rice.
I guess I am the only one – I don’t use a recipe most nights – recipes are reserved for exploration at my house. I grew up eating home cooked meals that consisted of one protein (we like pork chops, chicken or beef) with various side dishes…we make everything from salad (almost every meal), baked potatoes, veggie sautes and I love to make rolls. I buy Rhodes rolls and let them rise in the oven with a boiling pot of water at 200 degrees for an hour and then bake off at 350 for 18 minutes and slather the tops with butter. I have found over the years if you are trying to cook from a recipe that it becomes too tedious. So I might use a recipe once of twice a week to try something else – but mostly it’s simple food the other 5 nights.
I love making soups in the fall. Our family favorite is a WW-friendly Cauliflower Soup that I found on skinnytaste.com. It’s only 1 pt for 1/4 of this recipe. I also like to add garlic and leftover rotisserie chicken to ours.
CREAMY CAULIFLOWER SOUP
1 tbsp butter
2 tsp unbleached flour
1 head cauliflower – chopped
1/2 cup chopped onions
4 cups fat free chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste
In a medium saucepan, make a roux by melting the butter on low heat. Add flour and stir about 2 minutes. Add chicken broth, onions and cauliflower and set heat to medium. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper