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| Eva resting next to me as I drive. Lazy dog. |
I've been cooking the same list of meals for the last year. I'm bored and looking for some new things to try. I could read one of our cook books but I would appreciate a few suggestions of simple and quick to cook meals. Got an idea, what's for dinner?
Yes, I am the cook in our family and Terri is the cleaner. Neither of us is good at new ideas. We're both bored with my variety.
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| Driving down the road the other day. We added Ohio and Michigan to our list. |
Our go-to dinner is fajitas. 1/2 red bell pepper, 1/2 yellow bell pepper (or mathematically 1 whole pepper of any colors you like), 1 sweet onion, small pack of flour tortillas (8-10), 1 pkg, dry fajita mix (I think we use McCormick), 1 lb. chicken tenders or breasts, sliced.
ReplyDeleteSlice peppers and onion and cook in fry pan or wok with a little oil. Remove from pan and set aside. Cook chicken in the same pan, no oil. When chicken is done, dump fajita mix and 1/4 cup water in and mix with chicken, then add peppers and onions.
Serve with warm or cold tortillas. (Add sour cream, cheese, avocado, tomatoes or any other basic taco toppings if you like. They're pretty tasty just with the mix.)
Takes about 20-25 min.
From Bob and Ronna
Mo usually goes with French Dips when she needs something easy.
ReplyDeleteFish Tacos
ReplyDeleteColeslaw: 1/2 c mayo, 1 T sugar, 1 T cider vinegar, 1/4 t sale, 1/4 t dry mustard. This makes more than enough for 1/2 head cabbage.
Pan-fried sole: dredge sole in flour and egg. Fry for one or two minutes.
Put sole and coleslaw in a warm flour tortilla.
I want to eat at Matt's house. French dips.....yum.
I have this for lunch often. It's great in my mini-crockpot if it's just for me. Originally, Charity taught me this. Throw in some refried beans, shredded cheese, and (this'll freak her out, I'm sure) cilantro, onion, salsa, chiles, corn, etc. Dip tortilla chips for a snack, throw in a small tortilla for lunch, or make big dinner burritos with rice, zucchini, etc.
ReplyDeleteOh, and make it cholesterol-free by using vegetarian refried beans & Daiya cheese shreds (vegan, so possibly harder to find - most bigger grocery chains here near Seattle carry it).
My go to summer salad: Serve with hearty bread and fruit.
ReplyDeleteVersion 1: Cut up lots of veggies. I use broccoli, carrots, zucchini, red pepper, green onions, kale, fresh basil, etc. Saute sliced chicken sausage of any flavor. Cook pot of rotini pasta. Add all ingredients and mix with Italian dressing. Cool. Can add fresh parmesan. Will last for several days.
Version 2: Roast sweet potato, carrots, and peppers in EVOO. Add sausage to roasting veggies after 20 minutes. Add to the above recipe. Sweet potatoes are delicious in this.
Always good: Meatloaf. Cook in muffin tins for shorter cook time. Serve with your favorite side. Dave loves leftover for sandwiches.
ReplyDeleteGarlic ginger shrimp - start with1 lb bag of frozen medium shrimp, thawed, peeled and deveined. Saute 2 tablespoons minced fresh ginger and 3 minced garlic cloves. Add the shrimp and 1/4 cup dry white wine or sake if you have it, raise the heat to med-hi and cook 3 minutes more or until the shrimp turns pink on both sides and becomes opaque. Add 1/2 cup chopped scallions or green onions to pan, toss well. Pour into serving bowl or the little delicious stuff stays in the pan. Serve with brown or white rice - serves 4. Good with salad. Enjoy!
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