Mealtime is happening around the clock with all of our families home during quarantine, and I wanted to share a few of our family dinners with you. I usually take photos of the recipes, but I am skipping that step on most and just trying to get the recipes to you with hopes it will help a little. If you would like more dinner recipes click here.
Add salt, pepper, clove of garlic diced to tenderloin.
Add 1/4 cup white wine to pork in Crock Pot.
Cook 6 hours or until meat is done on low setting. Cut into smaller pieces during cooking. Shred the pork with forks or knives near end of cooking process.
Mix the mayonnaise, red wine vinegar, salt, pepper, and crushed red pepper then stir these ingredients into the cabbage.
Put cabbage and pork into warmed corn or flour tortillas. (You may want to make a little bit of extra sauce to add to carnitas.)
Eat and repeat.
5. Easy Greek Chicken Thighs
This recipe is quick and tasty! You can use drumsticks and/or thighs. I make it often because of how fast I can make it and how much my kids enjoy it. The recipe is Greek Marinated Chicken from Budget Bytes.
As we are all making the very best of staying home during the Corona Virus Pandemic, some of my mom friends and I shared what we are doing to keep up with the demands of feeding everyone 3 times a day (with snacks in between). I thought you all might be feeling the same and so I wanted to share some of the recipes that my husband and I make that are typically big hits with our kids. They have been helpful to have on hand while we are all gathering around the table several times a day!
One of the most requested by my kids is Baked Cheesy Chicken Burritos. This is a dish that serves several- it works well for serving for dinner and then saving half the dish to serve for lunch the next day. It reheats in the microwave easily- or you can put it in a conventional oven to re-warm.
1pkg.Monterrey Jack shredded cheese(or Mexican cheese mix)
8Flour Tortillas(8 inch)
In a large pan, melt butter and sauté onion.
Stir in cream cheese and chicken.
Spray 9×11 casserole dish with Pam.
Put 3-4 tablespoons of chicken mixture in tortillas and roll up tortillas.
Place the rolled tortillas in the casserole dish.
Drizzle half-and-half over the rolled tortillas in the casserole dish.
Cover with foil and bake at 350 degrees (F) for 45 minutes.
Uncover burritos and sprinkle cheese over top. Bake for another 10-15 minutes or until cheese is melted.
To serve, use a knife and go around the outside edges. Cut burritos in half to make 16 servings.
Side items that work well with this dish are homemade salsa, black beans, guacamole, and yellow rice.
2. Sheet Pan Fajitas
This recipe is one of my very favorites to make because it is SO easy to prepare and everyone loves it! This recipe is from Balancing Motherhood, and I always receive messages about how much families enjoy it when I suggest it. The recipe can be found here >> Sheet Pan Fajitas
3. Ron’s Marinara Sauce & Meatballs
My husband has a family friend who owned an Italian restaurant, and he would invite Ron to the kitchen to learn the recipes. Between that experience and having a mom who is a great cook, Ron developed his own love of creating in the kitchen. Mostly, he just likes to eat, and so he makes food he loves. If I’m lucky I will catch him in time to get him to write down how he made something. It took me awhile to get this one on paper, but he finally stopped long enough to write it out for me. Our family loves this meal- and I have to admit…I was never a spaghetti and meatball kind of girl before he converted me! The recipes make enough for 6-8 servings. Here are the recipes in his words…
26 to 27oz.finely chopped tomatoes(Pomi brand is my fav)
1 to 1 1/2lbs.ground beef
1/2cupItalian bread crumbs
10 to 15larger fresh basil leaves finely chopped
1small sweet onion diced finely
3large cloves garlic diced finely
Cook onion for a few minutes in olive oil. Add garlic continue until garlic is barely turning golden. Add wine and cook until reduced about half in volume or near there. Add all other stuff and cook on low while stirring occasionally until you think it’s right for you. 10 or 15 min should do it. Serve with spaghetti, ravioli, manicotti, etc.
Mix the above thoroughly then add 1 to 1 1/2 pounds of ground beef and mix thoroughly. Form meatballs and cook in cast iron skillet over medium low heat turning every few minutes until done.
This dinner comes together quickly and can be eaten “deconstructed” to suit the tastes of our sometimes-picky families. Our kids gobble this one up and I am always happy to serve something that cooks quickly and is enjoyed by everyone!
Place bacon in pan and cook until desired crispness.
Remove bacon from pan and set aside on plate with a paper towel to absorb oil.
Using same pan, cook salmon fillets in oil left from cooking the bacon. Depending on thickness of salmon fillets, cook about 3 mins. on each side.
Remove salmon from pan and set aside.
Add white wine to same pan and simmer- let reduce to about half its volume.
Remove wine mixture from pan and pour into a shallow bowl.
Add mayonnaise and capers to wine mixture and stir. Use as a sauce for the Salmon BLTs.
Spread mayonnaise mixture on bread.
Assemble salmon with bacon, lettuce, and tomato on bread.
5. “Grammy Soup”
This soup is named after my husband’s step-mom. She made this for us several times when our kids were born, and it was a life-saver for many meals! It is a simple recipe but so filling and satisfying! It has become a go-to for our family. We like to serve it with Pepperidge Farm 3-Cheese Bread (freezer section).