Mon - ham slices and baked sweet potato wedges
Tues - ribeyes, latkes, green veggie (very excited to have steak for the first time in months as a Valentine's Day splurge)
Weds - ground turkey taco salad (DD eats hers as tacos)
Thurs - shrimp stir fry
Fri - takeout
Sat - pork chops, roasted carrots, side salad
Sun - split pea soup

Anonymous wrote:You all are inspiring! I am opposite and exhausted and hoping everyone in family will agree to just eat yogurts & cereal for 2-3 nights to get break from cooking!

Same here. I usually try to make sure that fresh dinner for husband when he gets back from work late. Today? Will make a sandwich with bread baked yesterday and pork from 3 days ago, with a cup of hot tea. I am way too tired for anything else.

Monday- Sushi, salad, tempura veggies
Tuesday- Garlic butter salmon, seasoned rice, roasted green beans
Wednesday- Shrimp Parmesan
Thursday- Burger bowls (burger of choice over a bowl of quinoa, mushrooms, onions, brussels, sweet potato with tamari)
Friday- Take-out fried chicken, mashed potatoes and coleslaw

tonight- sauteed vegetables with Japanese noodles
Tomm- steamed artichokes/grilled chicken breast
Wed-Dinner out- nice restaurant
Thurs- medditeranean salad with turkey meatballs and feta
Fri- likely a pasta dish
Sat- Dinner out
Sun- Pork tenderloin w/cherry sauce,roasted potatoes, green beans with shallots

Today we had leftover butter chicken with peppers, onions, and peas, rice, leftover dinner rolls, and fruit (activity night)

Tuesday: Ravioli and broccoli (Valentine's Day tradition)

Wednesday: leftover homemade pizza and fruit (also an activity night)

Not sure for Thursday and Friday! We have lots of green beans, carrots, sausage, beans, ricotta cheese, and some other random pantry and freezer stuff. Need to clean out freezer a bit. Maybe I'll be inspired.

Anonymous wrote:

Anonymous wrote:I made salmon with a teriyaki glaze last night. Always serve with steamed rice and a simple green veggie. A family favorite to eat and make — so easy.
Chili tomorrow
Pork BBQ sandwiches on Tuesday, pepper and onion quesadillas on Wed, and crispy mustard chicken thighs on Thursday. That is a Barefoot Contessa recipe and also a family favorite.

I love Ina, and have made her recipes many times without fail, with the exception of the mustard chicken thighs. They were WAY undercooked in the time she recommended, not very crispy, etc. I think I’m the problem because I know Ina isn’t and everyone loves them. Do you adjust the recipe at all, or have any tips?

Hmmm. I think I give them a good 45-50 minutes in the oven, which may be longer than she suggests. Is your oven good and hot when they go in? I know with my oven I need to let is preheat well past the point the oven beeps to say it’s ready.
Regarding crispness, I try to make sure the thighs aren’t touching, so they have enough space to crisp up. And they definitely don’t get crispy like fried chicken. Even so, we find them really tasty.

Also, I make the chicken thighs alone, not with the potatoes she includes in the recipe. Maybe that makes a difference? I love them with mashed potatoes.

Last night, chicken/cabbage/scallion dumplings
tonight: baked breaded chicken tenders (in lots of butter) and I threw in some cabbage and onion
tomorrow-maybe I'll take some chili out of the freezer
rest of the week, not sure but I have tofu and beef to work with-maybe tofu and broccoli stirfry and pesto pasta with shrimp or meatballs

Chicken Parm
Hamburgers

We ate healthy chicken all last few weeks..

You all are inspiring! I am opposite and exhausted and hoping everyone in family will agree to just eat yogurts & cereal for 2-3 nights to get break from cooking!

Anonymous wrote:

Anonymous wrote:Going out to dinner tonight! Last night was cod poached in coconut milk with ginger, garlic, lemongrass, bok choy.

Monday - braised white beans/greens (see the NYT white beans and greens with parmesan recipe - so good)
Tuesday - soy glazed chicken + rice + broccoli
Wednesday - roasted sweet potatoes and chickpeas with yogurt sauce
Thursday - brown lentil dal + roasted cauliflower

Thanks for the NYT recipe recommendation. I have a question about the recipe, namely:

"1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)."

Which type of greens do you prefer?

I like chard or spinach, but I’ve also used kale and it was good! I like to add mini mozzarella balls instead of shredded mozzarella. More enticing to my toddler.

Anonymous wrote:I made salmon with a teriyaki glaze last night. Always serve with steamed rice and a simple green veggie. A family favorite to eat and make — so easy.
Chili tomorrow
Pork BBQ sandwiches on Tuesday, pepper and onion quesadillas on Wed, and crispy mustard chicken thighs on Thursday. That is a Barefoot Contessa recipe and also a family favorite.

I love Ina, and have made her recipes many times without fail, with the exception of the mustard chicken thighs. They were WAY undercooked in the time she recommended, not very crispy, etc. I think I’m the problem because I know Ina isn’t and everyone loves them. Do you adjust the recipe at all, or have any tips?

Yesterday was Super Bowl spread

Today is Leek and Pancetta Orzo from a new-to-me, recommended-by-a-friend website

Tuesday Valentines so want to be a little special, but we’re not properly celebrating until the weekend, so veal picatta with couscous pilaf and some kind of veg

Wednesday unsure - have a funeral daytime so possibly leftovers at night.

Thursday out with a friend

That’s all I’ve got so far. We’re debating whether fancy takeout or homemade fondue for when we celebrate Valentine’s Day but have yet to determine whether that’s Friday or Saturday night. I got the Ad Hoc at Home cookbook as a souvenir when I was in Napa in the fall, and we’ve been wanting to make rye fried chicken from it as a project one weekend day, so maybe that on the other day?

Monday is leftover pizza and big salad with leftover roasted veggies and (new) sautéed mushrooms that I need to use up.

Tuesday is Baked "fried" chicken, roasted white and sweet potatoes, garlic bread, green salad for Valentine's day.

Wednesday DH will make his assigned meal (rice a roni spanish rice, we also have black beans) that he does when I drive carpool. I have a bean seasoning I pre-mix that he pours on the beans and adds some water and tomato paste, and then we set out some chopped veggies, cheese, avocado, and salsas when we get home and it's a nice beans and rice.

Thursday is likely pasta (frozen bolognese we have) and salad.

Friday wil be some sort of takeout because we travel early Saturday.

Monday- Racks of lamb, garlic/chive mashed potatoes, broccoli
Tuesday- Chicken thighs with mushrooms (recipe found here) +some vegetable and rice
Wednesday- Chicken larb in lettuce wraps
Thursday- Chilean seabass en papillote with whatever veg I have on hand. Probably zucchini, pepper, cherry tomatoes, and asparagus
Friday- Order in pizza

I’ve never seen so much chicken thigh representation before in my life!