Dinners We Have Loved
There are a few meals that are requested over and over again in our house. They are pretty easy meals to prepare, which is probably the real reason why we eat the so often.
Mexi Bake
I found this dinner idea over at Planning With Kids and immediately knew it would appeal to my tex-mex loving family. Look away all my vegan and dairy intolerant friends, while we do a great version with beans instead of meat the reason this tastes so good is undoubtedly the sour cream and cheese! We do a slightly different version and add crushed up corn chips to the top!
Chicken and Mushroom pasta
I sometimes cheat a little with this meal and use a packet of cream of mushroom cup-a-soup to make the sauce extra easy and extra good. Add chicken (or not) mushrooms, broccoli and some sour cream and you’ve got a delicious pasta sauce. Added bonus – mushrooms are easy for little hands to cut with a butter knife so the kids can help too!
Easy Freezer Meatballs
Make a big batch of these meatballs and throw them in the freezer, then just grab out as many as you like, add the sauce and let them simmer away in the oven for a few hours and dinner is done!
Chicken Noodle Soup
Some stock with lentils, split peas or rice, throw in whatever veggies you have around, and some chicken if you have it (or not – it’s still called chicken noodle soup in our house even if it doesn’t have chicken in it). Add some noodles right at the end and you’ll be loved forever if you have some bread to dip in too!
Pot Pies
Usually meat and veggie pies with a pastry disc on the top. Sometimes shepherds pie with fluffy mashed potato and cheese on the top. Either way there is never enough when I make this meal.
So what are you cooking for dinner tomorrow?
I love this Mexibake and I am going to try it out on the weekend. We love our tacos and enchiladas here, and this recipe looks so yummy. I will let you know how it turns out…. Love the pic too!
My kids would have Mexibake every week if let them. The chick nood soup sounds tasty and easy to make, will give it a go.
I am embarassed to admit my use of tinned soup in some circles, but one of our easy favourites is a creation called “stroganoff meatballs”. I like to have cooked meatballs in the freezer, portioned in meal sizes in ziplock bags. On a busy night I can get out a bag of meatballs, heat a frying pan, saute some onion and mushrooms, add the meatballs, add a tin of cream of mushroom soup, a bit of smoked paprika and worcestershire sauce. Let it simmer until the mushrooms are cooked and the meatballs are heated through. Stir in a tablespoon or two of sour cream and serve with rice. In our house I keep some meatballs aside before adding to the sauce, since my children are having various fussiness over food. They get plain meatballs with rice, everyone else gets the good saucy stuff!
PS I grate vegies into the meatballs when making them, yumm!