Food RUT! help meee??????

Lauren - posted on 10/22/2009 ( 11 moms have responded )

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Im soooo stuck for dinner ideas! I've got into a bit of a food rut. Almost to the point of having meal nights, like spag bol Monday, Steak Tuesday lol. I do a roast every Sunday, which I love doing, But.... I really struggle the rest of the week, help me???? Whats different, healthy, and suitable for a 19 month old as well as me and my hubby???

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Donna - posted on 11/20/2009

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Oh wow do i have some recipes for you i get tired of the same ol stuff and i try all kinds of recipes i make chicken fajitas so so easy you'll need 8 6" foulr tortillas 1 or 2 cans of cream of chicken tub of sour cream 16 oz cheedar chees or mexican what ever you like 1 1/2 lb of chicken cook and cut up small peices heat the soup,sour cream till warm take your tortillas and spread the chicken down the middle sprinkle some cheese then roll up laying seam side down in a 13" x 9" baking dish then pour sauce over top and the rest of the cheese bake til heated through and cheese has melted.


lasagna roll ups are good to all you need is lasagna noodles ricotta cheese an egg,itialan cheese some italian seasoning cook the noodles til soft mix the ricotta cheese,egg and itialan cheese spread on the noodle and roll place them in a baking dish and pour a jar of spaghetti sauce over top bake for about 30 min.

if you want any more let me know i hope this helps you.

Marilyn - posted on 11/20/2009

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Recipes for crock pot roastbeef with creamof mushroom soup to put over egg noodles or mashed potatoes thank you, Marilyn..

Lanye - posted on 11/08/2009

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When I make our family taco's I fix the kids quesadillas. They dont like all that stuff on the taco's and I dont mind making them.

Lisa - posted on 11/03/2009

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How about using the crock pot?

Or how about this for a quick and easy and yummy dinner

get a lidded casserole dish



add

some finely chopped onion

some butter

some chopped up pumpkin

a chicken stock cube or powder

some rice and

water - twice the amount of the rice

salt and pepper



Put the lid on and stick in the oven at about 180 celcius.

after about 30 minutes, you should start to smell the dish cooking

check it, if the pumpkin is cooked the rice should be too

add some grated cheese and chopped fresh parsely

Sarah - posted on 10/27/2009

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This recipe is so simple and so good. Take some bertolli pasta in the refrigerated section or just regular pasta cooked. take some jar alfredo sauce, add some dried sundried tomatoes (doesn't matter how much), and bacon bits to the afredo sauce and cook to a slow boil. When pasta is done, cover it with alfredo sauce and serve with cheese/garlic toast. My husband thinks this is restaurant quality and it is so easy and quick to make. hope you like it.

Cathy - posted on 10/27/2009

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Hey Lauren!



I think we have all been in that food rut! ha ha. I have a great cookbook called Down Home cooking without the Down Home Fat. There are so many great recipes that are easy, healthy and delicious! I copied two of my favorites for you that I think your whole family will enjoy. You might also want to check out their Cooking for Busy People website. There are alot of free recipes there as well. I hope you like these!



Beef & Rice Casserole

This is so good, your family will be sitting with fork in hand asking for more, more, more!



1 pound ground beef (eye of round)

2 1/2 cups water

8 ounces fresh mushrooms, sliced

1 (1.2-ounce) envelope dry onion soup mix

1 tablespoon minced garlic or bottled minced garlic

2 cups instant rice

1 (8-ounce) container fat-free sour cream



· Combine the ground beef, water, mushrooms, soup mix, and garlic in a large nonstick 3-quart saucepan.

· Bring the casserole to a boil and stir in the rice.

· Remove the pan from the heat.

· Cover the pan and let it stand 5 minutes.

· Stir the sour cream into the casserole.

· Let it stand for 2 minutes before serving.



Note: You may substitute boneless, skinless chicken breast or pork tenderloin cut into bite-size pieces for the beef.



Yield: 6 (1-cup) servings



Chicken Skillet Cobbler

If you like pot pie, you’ll like this.



1 pound boneless, skinless chicken breasts, cut into bite-size pieces

2 (12-ounce) jars fat-free chicken gravy

1 (16-ounce) package frozen mixed vegetables

1 cup frozen chopped onion or 1 medium onion, chopped

1 1/2 cups pancake mix

3/4 cup fat-free reduced-sodium chicken or beef broth



· Spray a 12-inch nonstick skillet with nonfat cooking spray.

· Sauté the chicken over high heat until cooked through.

· Add the gravy, mixed vegetables, and onion, stirring until well mixed.

· Bring the chicken mixture to a boil and cook for 2 minutes.

· Combine the pancake mix and broth in a bowl, stirring to make a thick batter.

· Spread the batter over the boiling gravy. (The batter will spread to cover the gravy as it cooks.)

· Reduce the heat to a low boil.

· Cover the skillet and cook for 5 to 7 minutes or until the batter is fully cooked.



Yield: 4 servings

Jenny - posted on 10/22/2009

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I started making cheesey chicken strips (crushed cheetos coating the chicken tenders) and you just bake em. And you dont have to use the reg. ones. You can use the natural or the baked ones too. My son LOVES them. You should try a shepards pie too. Its really easy for kids to eat and it has mashed potatoes on top so kids love it!! And i love to make Chicken and dumplings. Cant go wrong with creamy broth with chunks of chicken and gooey dumplings. The best thing about that is you can make it in the crock pot while your at work and then just do the dumplings when you get home. You should check out kraft.com and stuff like that. I get a lot of ideas from there. Oh, yeah even better then tacos, for kids at least, you use the premium mac n cheese and put a layer of taco seasoned ground beef in the middle and then add extra cheese on top. My son and my husband will finish off the pan if i dont get mine out first!!

Julie - posted on 10/22/2009

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We love risottos, because they are quick, easy, yummy, and best of all our 11 month old loves them!

Basic recipe (serves 4, so enough for all of you + one left over for lunch)

1 litre chicken stock
few saffron threads
1 tablespoon oil
20g butter
1 onion, finely chopped
2 cloves garlic, minced / crushed
1 and a half cups arborio rice
1 cup white wine (the alcohol will be cooked off, so it's suitable for your baby)
1 chicken breast
1 cup peas (frozen are fine, fresh are of course best)
1/2 cup Parmesan cheese

Poach the chicken breast in simmering water (just enough to cover the chicken). Cook for about 15 minutes. Remove and let cool. When cool, 'shred' (just cut up into bit sized pieces).

Put chicken stock and saffron in a saucepan and bring to boil. Turn the heat down so that it remains hot.

Melt butter and oil in a large frying pan over medium heat. Cook onion and garlic until translucent (about 3 to 5 minutes). Add rice. Stir until rice is coated with butter / oil, and changes colour slightly so that it's translucent. Add white wine - it should bubble and a bit will evaporate off (this is the alcohol being evaportaed off). Stir so that the rice doesn't stick to the bottom. Add a ladle full of stock and stir. Repeat this process when the rice starts to look dry (ie nearly all the liquid has been evaporated). This should take about 20 minutes. You don't need to keep stirring it all the time, just when the stock has been added.

Add the peas and chicken. Mix through and cook for about 2 minutes, until peas are cooked.

At this point, I usually serve up my sons, as he doesn't need the Parmesan cheese (it's quite salty, and he has a milk intolerance anyway). I then add the cheese and a fair bit of pepper to ours (if you use salt, then add it now), mix it well and serve. It's nice with garlic bread and a green salad.

Laurel - posted on 10/22/2009

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yeah i say tacos but has the soft taco shells for the little one that is what i do for my daughter.

Debra - posted on 10/22/2009

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One of my favorite meals for my family is chicken alfredo. This meal is so simple and yummy it is always a good go to and most kids love pasta. You can either slice your chicken into thin slices and saute e it on top of the stove or bake it in the oven ( I season my with lemon juice and Italian herbs). Then boil alfredo pasta and warm some sauce (I prefer Bertolli alfredo). I hope this helps you out.

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