Anonymous wrote:

Anonymous wrote:I plan to make the NYTs Creamy Chicken and Artichoke Stew tomorrow (will double the recipe - see below) and then take it for lunches all week. For dinner this week, eggroll in a bowl on Monday (ground pork), chicken parm on Tuesday, sloppy Joe's with ground turkey on Wed, going our with friends on Thursday, leftovers on Friday.

https://cooking.nytimes.com/recipes/1021794-creamy-spinach-artichoke-chicken-stew?te=1&nl=the-morning&emc=edit_nn_20231227

Can you post recipe?

Please just get a subscription. It will be worth it, I promise.

Sun - we had 3 bean chili and corn bread
Mon - we had spaghetti with Smitten Kitchen’s cannelli beans aglio olio and roasted broccoli
Tues - roasted sweet potato and black bean tacos with guacamole and chips
Wed - pesto salmon with roasted potatoes and brussels
Thurs - chana masala
Fri - pizza
Sat - out

Anonymous wrote:
Sunday: spaghetti with meat sauce and salad
Monday: roast pork loin, roast broccoli, rice
Tuesday: vegetable soup I made over the weekend
Wednesday: taco salads for adults, tacos for kids
Thursday: something with boneless, skinless chicken thighs, please help
Friday: family in town, probably take out

For your chicken thighs, I recently made the NYT Vinegar Chicken - they were dead easy and very moist. Gift link here

https://cooking.nytimes.com/recipes/1019404-chicken-braised-in-two-vinegars?unlocked_article_code=1.Pk0.t8ZQ.WdgQMBy9kdjh&smid=share-url

-Korean style soy/sesame flavored ground beef and veg... haven't decided if over rice or in rice paper rolls

-Pasta with Costco pesto, side of steamed veg

-Spam fried rice

-Rice with whatever we have in freezer. Maybe tempura shrimp and mixed vegetables?

Mon: Beef Bulgogi with rice and broccoli

Tues: Stuffed Shells with ricotta and spinach

Wed: Mississippi Pot roast with pork with mashed potatoes and salad

Thurs Mediterranean Chicken with tomatoes and artichokes and some kind of extra veggie

Fri Pizza, always. Sometimes sushi for DH and me.

Sunday: spaghetti with meat sauce and salad
Monday: roast pork loin, roast broccoli, rice
Tuesday: vegetable soup I made over the weekend
Wednesday: taco salads for adults, tacos for kids
Thursday: something with boneless, skinless chicken thighs, please help
Friday: family in town, probably take out

Chicken Caesar wraps, roast cauliflower
Karaage, cucumber salad, mixed rice
Honey miso roast salmon, cucumber salad, green salad, mixed rice
Paneer tikka masala, basmati rice, roast cauliflower, spinach salad
Pot roast, twice baked potatoes, roast Brussels sprouts
Pad see ew with tofu, chicken, veggies, sautéed green beans
Middle eastern takeout because I am tired of cooking after just writing all of this and I want falafel.

I aim for lots of leftovers, will freeze extra portions if the kids don’t eat it all.

Honey mustard chicken, rice pilaf, peas

Shrimp fried rice

Peanut/tofu/veggie bowls

Maybe goulash? Maybe spaghetti? Haven’t gotten beyond the next three big cooking nights.

OP you clearly enjoy cooking more than I do lol. I appreciate your candor with kids eating/not eating.

Tonight we’re having the just bare chicken breast bites with rice and broccoli.
Tomorrow black bean/cheese quesadillas with avacado and tomatoes on the side. My kids don’t like guacamole so I just mash the avacado with salt.
Wednesday roast chicken, roast potatoes, gravy, with broccoli and carrots.
Thursday salmon marinated in pesto, baked. With rice and mixed veg( Birds Eye frozen)
Haven’t gotten to Friday yet.

Made flounder soup and will be eating it three days.
Gambas al Ajillo for fast snack with crispy plantains.
Love TJ Greek salad and will add sauteed salmon to it.
Black rye bread open faced sandwiches for snack.
Plain fried potatoes with an egg.
Oatmeal porridge.
Three days a week my job feeds me.
I cannot cook.

I've only got a few things firm so far.

Tonight: Salmon - either Ina's panko-crusted, or wrapped in prosciutto. DH is a big dude so we'll have some leftover smoked spareribs in apple sauce for him as a starter. Broccolini, and some Kale/Sausage pasta bake for the sides. Emeril's arugula salad

Lunches: a chickpea soup my mother made a big batch of to share

Thursday: takeout because I have an OOO work event that afternoon, will just pick something up on the way home

Another night: the SL Citrus Braised Chicken and a butter lettuce salad, not sure of carb yet

Dessert/treats: I made Martha's Chocolate Peanut Butter cake yesterday and it's a 9x13, so we'll have that throughout the week when we want a sweet treat

Anonymous wrote:I plan to make the NYTs Creamy Chicken and Artichoke Stew tomorrow (will double the recipe - see below) and then take it for lunches all week. For dinner this week, eggroll in a bowl on Monday (ground pork), chicken parm on Tuesday, sloppy Joe's with ground turkey on Wed, going our with friends on Thursday, leftovers on Friday.

https://cooking.nytimes.com/recipes/1021794-creamy-spinach-artichoke-chicken-stew?te=1&nl=the-morning&emc=edit_nn_20231227

Do report back on that chicken artichoke stew—I just bookmarked that recipe last week.