Reviving Motherhood

Learning on the Journey

What’s for Supper?

4 Comments

I’ve had a great request for this week’s question.  Tell us what you make for supper!  It’s easy to get in a cooking rut, and sometimes a recipe from someone else is just the thing to inspire.

We’ve been enjoying chicken salad on these hot days.

Chicken breast, boiled (or whole chicken, cooked and deboned)

Hard boiled eggs, chopped

Sweet pickle, chopped

Mayonaise

Salt and pepper

Mix all ingredients to taste.  I make mine so it’s moist but not soupy.  Billy also likes chopped apple in his.  I’ve had chicken salad with halved grapes–yummy!

We also enjoy meatloaf.  This recipe is eeeeaasy.  And it passes the husband test–my husband, anyway.

• 2 pounds ground beef

• 1 cup 2% milk OR 2 eggs

• 1 tablespoon Worcestershire sauce–I put in a lot more!

• 1/2 teaspoon dried sage

• 1 teaspoon salt

• 1 teaspoon dry mustard

• 1 teaspoon fresh ground pepper

• 2 T. or so minced garlic

• Generous shake onion powder

• Handful dry oatmeal–about 1/2 c.

• 1/2 cup ketchup or barbecue sauce

I also add a good shake of dried parsley. Mix everything together except the ketchup. Put into a big loaf pan or shape into a loaf in a baking dish, pour ketchup or bbq all over the top. Bake at 350 for about 1 1/2 hours or till it’s no longer pink in the middle.

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4 thoughts on “What’s for Supper?

  1. In the past week, I’ve made meatloaf, taco salad, grilled pork chops, and a new recipe for orange ginger sesame fried rice that used up the leftover pork chops. One night I was running low on time and inspiration so made mac and cheese. Tonight we’re doing something on the grill…it’s really too hot to cook much inside. I’d be interested to hear others’ ideas for cool summer recipes.

  2. I cook a low-fat chicken stew that my family really enjoys. The recipe is:
    -1 fryer, cut up or 1 package chicken parts.
    -1 can cream of mushroom soup.
    -1 can cream of chicken soup.
    -1 tablespoon kitchen bouquet.
    -season to taste.

    clean chicken parts. Remove skin and trim fat. Season chicken and place in bottom of baking pan sprayed with Pam. In a bowl, mix the two cans of soup with 1/2 can of water. Stir in Kitchen Bouquet and add seasonings to taste. Mix well and pour over chicken. Cover and bake @ 350 for one hour. I usually throw everything into the crock pot for this recipe. It tastes just like chicken stew without all of work!

  3. How about…italian beef sandwiches…crock pot meal. Pick any ol’ piece of cheap beef (roughly 3 lbs.), throw in the crock pot with 1 package of dry italian dressing mix (little envelope, by the dry ranch packages) and a can of beef broth (or just water…same either way). If you want to kick it up a notch, throw in a jar of peppercinis. Cook overnight, shred in the morning…

    Now, if you want, pull all the meat out and put into rubbermaid or serving dish, whatever. Save the juice in the crockpot! Throw in a few pasta, some chopped celery, potato and veggies of choice and it makes an excellent soup. If you are skipping fat, let the juice chill, skim off fat and reheat with veggies. I always opt for the beef broth, simply ‘cuz for the price of a can of broth, you get a delicious beef base for any other kind of dish.

    Serve with tortillas or your favorite sandwich bread/bun.

    bon apetit!

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