What is for dinner? It is one such question that I know that has haunted so many of us. I know it can scare some to their core, others can raise their hands in defeat before starting. I think it is like that test you had when you went to school, you knew it was coming,
but you just were never prepared for it. You look at the clock each day, and think oh no what am I going to cook for dinner tonight? Cause no one would have guessed dinner was coming again in 24 hours after the last one.
I totally get it, just because I love to cook I know what it's like, everyday it is the same thing, as usual it is a hard to decide what to cook, who to please, and who is on what diet this week.
If I were to subscribe to my mother's way of thinking I would perpetually make reservations, or learn take out is my best friend. Let me make this clear, I enjoy take out and love to eat out, but is cooking really that scary? Has the daunting question of what to make really have got the best of us?
So the fix, now don't hate me, just a little menu planning. It is not as bad as it may seem, it can be a good thing, really. Because if you know what’s for dinner, don't you think that your stress level might just be oh so much better.
If you think about it, shopping last minute, trying to gather everything together, then realizing, DAMN I don't have this or that what you needed for a meal. Try a baby step, try a I only plan five dinners for one week's worth of meals. The other two nights are whatever you chose either leftovers, dining out, or a meal from the freezer what makes you happy. Then see if the what is for dinner question is as bad as all that?
- Lightly salt & pepper both sides of pork chops. In a large skillet, sauté pork chops in 1 Tbsp of butter about 6 minutes per side or until cooked through. Remove pork chops to a serving platter.
- Melt the additional 1 Tbsp. of butter and gently sauté onions and garlic until soft. Sprinkle flour over onions and stir through. Turn the heat to medium-high and slowly add the chicken broth; stirring continuously.
- Add the Dijon mustard, chives, parsley, and salt. Bring to a light boil; reduce heat and simmer for 5 minutes. Add half-and-half; stir through and cook and additional 1 minute or until sauce is thick.
1-16 oz bag whole green beans (thawed)
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp almond slivers
salt & pepper
- In a large skillet, sauté green beans in butter and olive oil for 4-5 minutes. Salt and Pepper to taste.
- Add almonds and continue to sauté for an additional 2 minutes. Can also add a squeeze of fresh lemon juice.
- Preheat oven to 375 degrees. In a medium sized bowl, stir together honey, mustard, vinegar and sour cream. In a second large shallow bowl, add Panko bread crumbs and dried herbs.
- Swirl your chicken breasts on both sides in the honey mustard mixture. Leave sit in the mixture for a couple of seconds. Dip in the breading mixture coating both sides well.
- Spray a cookie sheet with non-stick spray and lay chicken pieces evenly on the sheet. Bake for 30 - 35 minutes. Garnish with parsley.
2 lbs medium baby red potatoes, washed, unpeeled, and quartered
3 large cloves garlic, peeled
1 tsp chicken flavored soup base
2 Tbsp butter
3/4 cup milk
1 tsp salt, divided
1/4 cup grated parmesan cheese
1/2 Tbsp dried chives
- Place potatoes and garlic in large pan and cover with water. Add 1 tsp. chicken flavored soup base and 1/4 tsp. salt to the water. Bring to a boil; reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Drain well . Mash potatoes with butter, milk, and 3/4 tsp. salt. Stir in parmesan cheese and chives. Add additional milk if necessary.
1/2 cup flour
1 Tbsp dry mustard
2 Tbsp canola oil
1- 14-1/2 oz. can diced tomatoes
1 medium onion, sliced
1/2 cup diced celery
3 carrots, diced
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar, firmly packed
1/2 tsp salt
1/4 tsp pepper
- Preheat oven to 350 degrees. Stir together mustard and flour in a small bowl or cup. Sprinkle flour mixture over steak and pound it in with a meat mallet. Cut pounded steak into serving-size pieces.
- Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook, turning once, until browned on both sides.
- Transfer to a baking pan. In a medium bowl, stir together tomatoes, celery, carrots, Worcestershire, sugar, salt, and pepper. Pour over beef. Cover and bake until meat is tender when pierced, about 1-1/2 hours.
8 ounces medium egg noodles
2 tsp. chicken flavored soup base
3 tablespoons butter
1 Tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. pepper
- Bring a medium pot of water to a boil and stir in chicken bouillon. Add the noodles and cook according to package directions.
- Drain noodles reserving 1/4 cup of liquid. Leave noodles in colander. Pour the 1/4 cup of the noodle cooking water back into the pan.
- Over low heat, stirring constantly, add the butter and bring to a light simmer. Stir in parsley, salt and pepper. Place noodles back in the pan and mix through.
1 head broccoli, using florets only
2 Tbsp. olive oil
2-3 cloves garlic, diced
- Preheat oven to 450 degrees.
- Line a cookie sheet with foil and spray with nonstick spray. Place olive oil and garlic in a large resealable bag. Add broccoli florets and shake well to coat.
- Lay broccoli in a single layer on cookie sheet and sprinkle with salt. Bake for 10-15 minutes.
1-1/2 lbs. ground meat
1 medium onion, chopped
2 cloves garlic, chopped
1-29 oz can tomato sauce
1-1/4 cup water
1/2 tsp onion salt
1 tsp oregano
dash of pepper
1 cup ricotta cheese
1 Tbsp Parmesan cheese
1 cup shredded mozzarella cheese
1/2 bag medium egg noodles (about 16 oz uncooked)
- Brown the ground beef, onions, and garlic over medium high heat about 4-5 minutes.
- Season meat with onion salt, oregano, and pepper. Then drain off any excess grease. Stir in can of tomato sauce and 1 1/4 cup water and bring to a slight boil.
- Add the egg noodles and stir until all egg noodles are covered with sauce. Cover and simmer for about 6-7 minutes.
- Blend the Ricotta cheese with the parmesan cheese and drop 4 spoonfuls on top of the noodles. Sprinkle mozzarella cheese over all and cover for about 3-4 minutes until the cheese melts and is heated through.
1-3/4 lb. boneless chicken breast
1 Tbsp. butter
1 Tbsp. olive oil
3-1/2 Tbsp. flour
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup chicken broth
2 tsp. minced garlic
1 Tbsp. dried parsley
- With a sharp knife, carefully slice each chicken breast on the diagonal to make two thin breast slices. Do this to all breast pieces.
- Mix flour, salt, pepper together in a bag. Add chicken pieces to bag and shake until well coated.
- Add the oil and butter to a large skillet and turn the heat to medium-high. Let the butter melt and swirl the oil & butter with a spoon or fork on the bottom of the skillet.
- Place the chicken into the skillet and cook for about 2-3 minutes on one side. Turn chicken over and cook for another 2-3 minutes.
- While the chicken is cooking, pour 1/2 cup of chicken broth into a glass measuring cup. Squeeze into the broth the juice of 2 lemons. Add garlic and parsley, stirring to blend.
- Turn the heat to medium and add lemon broth mixture to the pan with chicken. Simmer uncovered for about 15 minutes, turning the chicken occasionally. All of the broth should be cooked away leaving a tender, moist delicious lemon chicken.
1 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
1 cup uncooked long grain rice
1/2 cup vermicelli or thin spaghetti, broken into small pieces
2-1/2 cups chicken broth
1 Tbsp dried parsley
1 Tbsp Parmesan Cheese
- In a medium saucepan with lid, sauté onions in butter and olive oil until onions are soft.
- Add rice and vermicelli sauté for an additional 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
- Remove from heat and stir through the Parmesan cheese and parsley.
10- 12 carrots (or a bag of baby carrots)
2 Tbsp. olive oil
2 Tbs. honey
Salt & Pepper
- Preheat oven to 425 degrees. Peel and cut carrots on the diagonal into 2" lengths and halved lengthwise if carrots are thick.
- Place carrots in a baking dish and drizzle with oil and honey. Lightly salt and pepper carrots and place in the oven. Bake for about 20-25 minutes.
- Remove carrots and stir. Place carrots back in the oven and bake for another 15 minutes or until carrots are tender. Remove from oven and lightly salt carrots again.
1/2 cup Butter
1 cup Brown sugar; firmly packed
1- 20 oz can Sliced unsweetened pineapple rings; drained and dried, reserving juice
1/2 cup sour cream
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 stick butter, softened
1 cup sugar
1 tsp vanilla extract
1/4 cup reserved pineapple juice
1/2 cup milk
- Preheat oven to 350 degrees F.
- For the topping, melt butter in a 10-inch cast-iron skillet placed in hot oven. When melted, remove skillet from oven, swirl to coat evenly with butter, then spread brown sugar evenly over the butter. Drain pineapple, reserving juice. Pat pineapple slices very dry between several thicknesses of paper towel. Cut pineapple slices in half, reserving one whole slice. Place whole pineapple slice in center of skillet, then arrange half-slices in spoke fashion around whole slice in center.
- To make batter, in a small bowl, sift together flour, baking powder, salt, and cinnamon. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, add the eggs, one at a time, beating well after each addition, then beat in the vanilla.
- Add the flour mixture alternately in batches with the milk and pineapple juice, beginning and ending with the flour mixture, and beating well after each addition.
- Spoon, or carefully pour batter over brown-sugar-pineapple topping in bottom of skillet, and spread evenly. Bake until top is golden and toothpick inserted into cake center comes out clean, 45 to 55 minutes.
- Let cake cool in skillet on a rack for 5 minutes, run a thin knife around edge of cake to loosen from skillet. Place serving platter over skillet, carefully invert cake onto platter. Let stand for 1 minute before carefully lifting skillet off.
- Replace any pineapple stuck to bottom of skillet, scrape any remaining glaze from skillet onto cake. Cool on platter on a rack. Serve warm or at room temperature.