Dinner Time Without Losing Your Sanity

Most nights, in high school, my mom and I had a dinner time ritual. About 5 p.m. she would come into my room, sit on my bed and ask, "what should we have for dinner". The majority of these nights I gave her some ideas (sometimes I even cooked!).  While my mom occasionally cooked elaborate meals, most of the time we ended up eating tacos, spaghetti or we got take out! She hated dinner time because she couldn't stand figuring out what to make.

So many people out there struggle with what to make for dinner. The brutal aspect of the situation is that it is something reoccurs EVERY SINGLE NIGHT! Dinner time never lets up. 

I found myself desperate to taper this daily stressor. About 4 months before I was married I collected all the recipes I could. My cooking skills got put to good use and I tried out all these recipes. The ones that tasted good went into a large green binder; the ones that tasted horrible were chunked into the trash. There were stacks of cookbooks full of recipes that still needed to be sampled!

So far, I have found myself to be fairly stress free when it comes to dinner time. Here are some of the things I do:

Make a Weekly Plan

While I am not ambitious enough to take on month long freezer meal cooking, I do plan out our dinner menu each week. I write out a detailed grocery list and at the start of the week. I go shopping for the items on the list and try my best not to stray from it. This helps me stay healthy and within a budget too!

Don't Be Overly Ambitious
I don't try to cook a gourmet meal every night. Generally I make 1 or 2 elaborate meals a week and the rest are moderate to easy meals. I plan for weeks that I know will be crazy. For example it helps me a lot to go with simple recipes like quesadillas or spaghetti and canned sauce during midterms.

Mix it Up, But Not Too Much
This tip is a little different than the one above. When I cook a new meal I often feel uncertain about what I am doing. Generally the recipe takes a little longer than it should. It becomes extremely overwhelming to cook many meals that I have never made before all in the same week. When I first started on my dinner time recipe-hunt I did this: a new recipe everyday. Now that I am in the swing of real married/mommy life I would collapse from exhaustion if I did that. I find it enjoyable to find new recipes and even create some, but I limit it to one recipe a week. This keeps me feeling creative, but still sane!

Get Input From Others
A lot of the stress families experience surrounding dinner time comes from family members not agreeing about what they like. It makes wives and mothers feel beaten down if they spend the afternoon in the kitchen cooking only to be told that no one in the family likes the dinner. Sometimes you try new recipes and there is no avoiding how horrible they taste. Other times, different people just have different preferences. I try to listen to my husband when he tells me what he likes and what he doesn't like. I also try to cook meals that I know my daughter will eat. No one can be happy with every meal, every night. Keeping people's (including yourself) preferences in mind helps your family stay happy with dinner time over all!

Eat Out Once a Week/ Enlist Others
I love cooking, really I do. But I loathe cleaning up the kitchen afterwards. If I had to clean up the kitchen every single night, I think I would completely lose it! I only have 3 plates to clear! My husband knows this about me and he helps often helps me clean up. On weekends he also helps by preparing lunch or dinner. It is so wonderful to get this break. If you start to feel overwhelmed with dinner, try to get the rest of your family onboard. It really can do wonders for you and they can learn a new skill!

 We also eat out once a week. We have a small family, but also small budget. My husband and I decided that the change of scenery and the lack of dishes is worth the extra money. We mostly like to spend the money we do have on experiences and making memories, rather than on things. Eating out definitely qualifies as a fun experience! As our family grows we know we may have to limit ourselves to eating out only once every 2 weeks or a month.

Is meal planning one of the major stressors in your life? What do you do to make your dinner time less stressful?
I'm linking up with We Are That Family today!

Potato and Leek Soup

It officially dropped below 50 this weekend! So I made one of my favorite soups!

Recipe:

• 5 large potatoes (red or russet), peeled and chopped into chunks
• 3 tbsp butter
• 1/2 cup milk
• 1 onion chopped
• 2 leeks chopped (don't use big bulbs at end)
• 1 tsp garlic
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 can chicken or vegetable broth
• 2/3 cup water
• Extra water of boiling potatoes

Directions: 

• Boil enough water in large pot to cover the potatoes
• Add in potatoes and boil until they are cooked through
• Drain potatoes,  and in a separate bowl, combine with milk, butter, salt and pepper and blend until smooth- mashed potato like consistency 
• Meanwhile, add olive oil, garlic, and onions to pot and cook over medium heat until tender
• Once tender add in water and the broth to the pot, cover and let simmer for a few minutes
• Scoop all potatoes into the pot and stir to blend them with the other contents 
• Cover and let simmer a few more minutes (if you like your soup thinner you may want to add more water)
• Enjoy! 

Garlic and Tomato Pasta

I came up with this recipe after seeing some pasta on TV, that I wanted to replicate. I pretty much just used ingredients I already had around the house and it turned out great!

Recipe: 

• 12 oz penne pasta
• 1 onion chopped
• 1 1/2 tsp minced garlic
• 1 red pepper, chopped
• 1 tbsp olive oil
• 1, 15 oz can died tomatoes
• 1, 6 oz can tomato sauce
• 1/4 cup milk
• 3 tbsp unsalted butter
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried marjoram
• 1 1/2 tsp salt
• Shredded parmesan for sprinkling

Directions:

• Cook pasta according to directions
• In large pot or deep skillet add olive oil, garlic, pepper and onion- cook over med heat until veggies are tender
• Add in all other ingredients except parmesan and pasta, stir to make a sauce
• Add in pasta and cook until heated through
• Serve and sprinkle parmesan on top!

Chicken Fajitas

Here is a wonderful recipe my aunt gave me, that I modified a little to my taste.

Recipe:

• 3 lbs chicken breasts
• Variety of veggies sliced (onions, peppers, zucchini, etc)
• 1 cup pineapple juice
• 1/2 cup lime juice
• 2 cups soy sauce
• 1 1/2 tbsp cumin
• 1 1/2 tbsp chopped garlic
• 1 tsp onion powder

Directions: 

• Combine all ingredients except chicken and veggies
• Put chicken in large plastic bag and pour in liquid ingredients, leaving a little extra out
• Chill in fridge for 6-8 hours, turning occasionally 
• Grill all chicken and veggies over medium heat, basting veggies with marinade prior to grilling
• Grill until chicken is cooked through and veggies are tender
• Enjoy!

Budget Grocery Shopping

I am personally interested to know about other family's grocery shopping habits. How much do they spend? What do they typically buy? Sometimes I am astounded at what I see in other people's carts for a variety of different reasons. So I thought I'd share my family's grocery shopping habits, because maybe YOU'D be interested, the same way I am.

We are a family of 3 and spend about $55 every week on groceries and toiletry items. Sometimes a little more and occasionally a little less. I generally don't do coupons, except for the ones that are located directly on the item. We eat mostly generic foods, and not that many prepackaged things. We eat meat, but try to do at least 1 meal per week with no meat. I plan out all dinners for the week prior to going shopping.

The prepackaged stuff I do splurge on includes:

• Crackers
• Cereal 
• Granola Bars
• Baby carrots (I can't stand cutting carrots)

Otherwise my typical grocery trip includes the following:1 tub plain yogurt, 3 kinds of meat (ground beef, ground turkey, some kind of chicken- 1 of which usually comes from our freezer), Peanut butter, Block of cheddar cheese, Jelly, 1 jug of juice, Gallon 2% milk, unsalted butter, Dozen eggs, Pasta, Rice, Fruits and Veggies (what ever is on sale), Canned beans or dried beans, Frozen veggies (green beans and broccoli)

For toiletry items I also buy generic brand, and we usually use suave shampoo/conditioner. There are other different items that get added per week.

To sum up, here are the points I try to remember when grocery shopping (they make my life a whole lot easier):

• One: Don't shop when hungry. When you do (because we all do) go during a time when they give out free samples, then politely decline when asked to purchase the item

• Two: Make a week long list of dinners BEFORE you go grocery shopping. This way you don't miss anything for the week, and your dinners are set. This helps me to feel on top of at least one thing during the week, and I am not scrambling to get dinner on the table.

• Three: Be thoughtful when creating your dinner list. I try to plan out quick meals for days that I know I won't be home until late. This helps the week go smoothly.

• Four: Buy generic, just about everything! It saves tons of money. 

• Five: Now this one may be controversial, but don't use coupons unless they are taped to the item at the store. From my experience most of the items that coupons can be used for at the grocery store are garbage anyway, and couponing takes precious time away from your life!

How do you do your grocery shopping? Do you have any tips?

Dinner Menu Week 2

Day 1: Lemon Chicken and Salad

Day 2: Caribbean Jerk Chicken, Bread and Cheesy Broccoli

Day 3: Turkey and Veggies

Day 4: Quiche

Day 5: Quesadillas (combine left over Turkey and Veggies with cheddar cheese and grill between tortillas)

Day 6: Breakfast for dinner
Day 7: Leftovers/eat out

Dinner Menu Week 1

Day 1: Meat Loaf with Roasted Red Pepper Hummus and Raw Veggies

Day 2: Spaghetti (canned sauce)

Day 3: Red Beans and Rice (except I usually use store bought sausage)

Day 4: Oven Fried Chicken with Green beans and onions

Day 5: Tamale Pie

Day 6: Not so Common Grilled Cheese Sandwiches and fruit

Day 7: Leftovers/ eat out

Not So Common Grilled Cheese

Recipe makes 1 sandwich

Recipe:

• 2 slices of bread
• 2 large slices of cheddar cheese
• 4 slices of roma tomato 
• 1 slice of deli chicken or turkey
• softened butter

Directions:

• Butter one side of sliced toast, put it face down
• Add 1 slice of cheese
• Add 4 tomato slices
• Add deli meat
• Add other slice of cheese
• Finish with other slice of bread
• Butter slice side up
• Grill it and enjoy! 

Caribbean Jerk Chicken

This recipe is from The Taste of Home Cookbook- the All New Edition.

Recipe:

• 1.5 lbs of bone-in chicken legs and thighs, skin removed
• 1/4 cup olive oil
• 2 tbsp brown sugar
• 2 tbsp reduced-sodium soy sauce
• 1 envelope italian salad dressing mix
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper

Directions:

• Mix all ingredients, except chicken. 
• Pour chicken and mixture into a plastic bag, shake to coat.
• Refrigerate for 2-4 hours (I sometimes leave it over night)
• Grill chicken over medium, turning occasionally for 35-45 minutes.
• ENJOY!

Roasted Red Pepper Hummus

I came up with this recipe, because all the recipes for hummus I have tried, haven't been creamy enough for me. I think the yogurt really adds to this!

*Before starting this recipe, cut 1/2 red pepper off stem into large slices. Lightly baste the pieces with olive oil and roast them in the oven for 15 minute (until tender) at 350 degrees F.

Recipe:

• Can of chickpeas, drained
• 2 tbsp tahini 
• 1/4 cup plain yogurt
• 1/2 roasted red pepper chopped into tiny pieces 
• 1/4 cup lemon juice
• 1/4 cup olive oil 
• Salt to taste
• 1/4 tsp cayenne pepper

Directions: 

• Combine all ingredients, except for roasted red pepper, in food processor
• Blend until smooth and creamy
• Stir in chopped red pepper
• Refrigerate before serving, and if there is any extra
• Serve with veggies, pita chips, crackers, tortillas, etc

* Tahini (sesame oil) can be found in the international section of the grocery store. It is on the expensive side, but the cost is well worth it for all the hummus you can make with a large jar!

Turkey and Veggies

Here is a recipe that my sister-in-law gave me. However, I am not sure where she originally got it from.  So if you happen to know, I will gladly credit that person.

Recipe:

• 2 lbs of ground turkey
• 2-6 cloves of minced garlic
• 2 cups of salsa
• 2 cups julienned red pepper 
• Minced cilantro
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 cup chopped red onion
• 4 cups julienned zucchini
• 2 cups frozen corn 
• 2 cans green chilies 
• 1 tsp dried oregano
• 1 tsp ground cumin
• Brown rice to serve over

Directions:

• Cook turkey, onions and garlic in stock-pot over med heat, until meat is no longer pink. 
• Drain fat out. Add zucchini, salsa, corn, red pepper & chilies. 
• Reduce heat. Cover and simmer until veggies are tender. 
• Stir in seasonings and serve over brown rice. 

Quiche

Makes 2 Quiches

Recipe:

• 16 oz of frozen chopped spinach (thawed)
• 1 lb cooked sausage chopped (or mushrooms chopped)
• 2 cups of shredded cheddar cheese 
• 6 eggs
• 1/2 chopped onion
• 1 tsp chopped garlic
• Salt and pepper to taste
• tbsp olive oil
• Ingredients for this pie crust

Directions:

• Combine ingredients as pie crust directions list
• Roll 2 crusts out into pie pans 
• Add olive oil, onion and garlic to a pan and cook over med heat until onion is translucent
• Then add sausage and spinach to pan and stir frequently until heated through
• Divide mixture evenly into 2 parts and pour into the 2 pie crusts
• Mix in 1 cup of cheese per pie pan
• Whisk 6 eggs together and add salt and pepper to taste
• Pour half of egg mixture over each pie mixture
• Cook at 350 degrees F for about 30 minutes 

BBQ Meatloaf

The following recipe was adapted from this recipe:

Recipe:

• 1.5 lbs ground beef
• 3/4 cup ground oatmeal 
• 2 eggs
• 1/3 cup BBQ sauce
• 2 cloves of garlic minced
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp celery seed
• 1/4 tsp red pepper flakes
• 1 tbsp worcestershire sauce
• 1 onion minced 
• 2 tbsp BBQ sauce

Directions:

• Preheat oven to 350 F and spray 9x 5 loaf pan with cooking spray
• Whisk eggs in large bowl 
• combine all ingredients in bowl, except last 2 tbsp of BBQ sauce
• Knead with hands and form into shape of loaf
• Place loaf in pan and cover with last 2 tbsp BBQ sauce
• Bake in oven for about an hour or until meat is cooked through