In my effort to purchase minimal groceries this month (and try to use up what we already have), tonight’s dinner was an experiment. However, it turned out to be a very tasty experiment.
1 lb of ground turkey
3 Cups minute rice (We use Minute Brown Rice)
1 1/2 Cup Chicken broth
1 tsp salt
1 tsp sugar
1/2 tsp garlic powder
1 Tbsp chopped garlic
1 Yellow Bell pepper, chopped
1/2 yellow onion, chopped
1 Tbsp olive oil
1 Cup sour cream
1 pkg Cream Cheese
1 Can diced tomatoes in juice
1 Tbsp Italian seasoning
1 1/2 to 2 cups shredded cheese
1/2 8oz can of tomato paste
- Preheat oven to 350 degrees.
- Saute onion, bell pepper and garlic in the olive oil for a couple of minutes and then add the ground meat and Italian seasoning. Keep cooking until meat is browned.
- Add sugar, salt, , garlic powder, diced tomatoes, and tomato paste and keep cooking for a few more minutes (you want the flavors to blend together).
- Then add the cream cheese and sour cream and cook until melted into the sauce.
- Put the dry rice into a 9×13 casserole dish and pour the chicken broth over the top.
- Pour meat/sauce mixture on top of rice. The sauce does not have to completely cover the rice.
- Top with the shredded cheese of your choice.
- Cover with foil and bake for 40 minutes.
- If there is too much liquid in the casserole then remove the foil and cook another 10 to 15 minutes.
Grilled smoked sausage, sautéed purple cabbage, and brown beans. #familydinner #toddlermeals #blog #dinnertime
Tonight’s dinner was a simple one, but it was very difficult to get cooked because Michael didn’t get home until late and Genevieve refused to let me set her down. She also happened to be super cranky in the general nothing makes me gapoy, let me randomly cry regardless of what you do kind of way.
I picked this dinner because it was simple since I knew Michael would be late and I would have Genevieve by myself. …. even so, I nearly gave up on it several times because evidently it wasn’t simple enough!
Dinner: Stir fried cabbage with sausage, the remaining sausage pan fried on the griddle, and brown rice with quinoa.
Genevieve ate great! Better than she has eaten in a while! She refused the cabbage (I wasn’t surprised), but ate all her rice and most of her sausage. She also shared Michael’s plate with him when he got home.
16 Oz chicken broth
2 chicken breasts (cooked and chopped )
10 Oz frozen corn
1 pint heavy cream
1/2 stick of butter
1/2 an onion
1/2 a bell pepper
2 Tablespoons garlic
Rosemary, thyme, dalt, and pepper to taste
Shredded cheddar – optional
Sautee garlic, onion, and bell pepper in onion until cooked through.
Add corn and chicken broth and cook on Medium until corn is defrosted and cooked. Add chicken and continue to cook for 20 min. Add seasonings as desired.
Add cream, stir, and cover. Simmer on low for 30 minutes. Stir frequently to prevent burning or sticking. Add cornstarch if thickening is desired.
Serve topped with shredded cheese
Tonight dinner was a challenge. My husband is out if town and Genevieve has been crying since we got home ( she cried and fussed this morning too). The poor thing is teething and our household has been off kilter for 2 1/2 weeks – first I was out of town for work and the day I got back my husband had to leave town for his job.
Tonight’s dinner was whatever I could grab and put in front of her quickly. The result was shredded cheese, a Triscuit cracker, leftover chicken, freeze dried pear slices, unsalted pumpkin seeds (a never before tried item and she LOVED them!), and Minute brand Multi- grain medley…. And water – she was very thirsty. It ended up just tossed on her tray as I grabbed it; one item at a time.
Dinner was punctuated every few minutes with a mess if crying…
Which I was finally able to stop by reading her one of her favorite books – at least long enough for her to finish eating.
Book Read: Sweet Child of Mine by Caroline Jayne Church
Tonight I tried something new. I created a gluten free Parmesan crusted pork chop (boneless). It was super delicious, although I think the pork was a little tough for Genevieve (she normally loves meat, but wasnt a big fan tonight)!
I served this with Annie’s Gluten Free Mac and Cheese (the frozen kind) and sauteed zucchini.
I think the only thing I would change about this dish is that next time I will use a thinner pork chop. The pork chops I bought were really thick and they were hard to cook on the stove without burning the breading.
Recipe for Gluten Free Parmesan Crusted Pork Chop (boneless):
Ian’s Gluten Free Panko Breadcrumbs
4 Pork Chops
2 eggs – beaten
1 Cup Parmesan Cheese
2 Tablespoons Italian Seasoning
Garlic Powder, Onion Powder, Pepper, and Salt to taste
Put the breadcrumbs, cheese, and egg into separate bowls. Add seasoning as desired to both sides of the meat and into the breadcrumbs. I added salt and pepper directly to the meat and added the garlic powder, onion powder, and Italian seasoning to the breadcrumbs. Dredge and press the meat into the cheese, then the egg, and finally the breadcrumbs. Make sure that during each step the meat is well covered. Heat oil in a skillet and then fry the meat until brown and then flip. Cook it until it reaches 160 degrees in the thickest portion of the meat. Let cool and then serve.
Tonight dinner is chicken, purple hull peas, and mashed potatoes. The peas were her favorite. Genevieve normally loves chicken, but I guess she loves purple hull peas more, because she ate the peas first!
Spaghetti squash, black beans (cooked from dried beans, not canned), and tilapia sauteed in salsa and chicken broth.
She ate: the fish and 2 beans.
Spaghetti squash is one of our family’s favorite vegetables. It makes a TON of food, its easy to cook, its very versatile, and its so yummy! It does however, take a while to cook, especially if you are doing something with it like making a casserole. There are tons of dishes you can make with it. My favorites are pesto shrimp “pasta” and mexican casserole. I have included the recipe for the mexican casserole below.
Basic Spaghetti Squash
- 1 Spaghetti Squash
- Some olive oil
- Preheat your oven to 375
- Cut squash in half, lengthwise. This is fairly difficult because the squash is kind of hard.
- Use a spoon to scrape out the seeds.
- Rub with olive oil (all over!)
- Place face down on a cookie sheet and bake for 1 hour
- Use a fork to “shread” the inside of the squash. The result should look like angel hair pasta.
*note: my picture below only shows one half of the squash, but cook both halves.
Spaghetti Squash Mexican Casserole
- 1 Cooked and shredded spaghetti squash
- 1lb ground turkey
- 1 bell pepper (chopped)
- 1/2 yellow onion (chopped)
- 2 Tablespoons chopped garlic
- 1 1/2 Tablespoons taco seasoning
- 2 cups or 1 can black beans (rinsed and drained)
- 1 cup re-fried beans (I prefer re-fried black beans)
- 2 cups salsa
- 2 Cups shredded cheddar
- 1/2 shredded mozzarella
- Cook the meat, onion, bell pepper, and garlic in the olive oil.
- Add the taco seasoning and cook for a few minutes
- Toss in both types of beans. Cook and stir until well mixed.
- Put the spaghetti squash in a large casserole dish
- Top with meat/bean mixture
- Top with salsa
- Bake at 350 for 45 minutes
- Top with both cheeses and bake until melted.
We love fried cabbage so much that it is part of our regular menu. I hope you love it too!
- 1 Head Purple Cabbage
- 1/2 Yellow Onion
- 1 to 2 Tablespoons chopped garlic
- 1 pkg Smoked Sausage (we prefer Simple Truth)
- Chicken stock
- A few Tablespoons of Extra Virgin Olive Oil
- Salt and Pepper to Taste
- 2 slices of bacon (optional)
- Core and chop the cabbage. Separate the sections.
- Dice the onion
- Heat olive oil in a large pan. Saute the onion, garlic, and the bacon for a few minutes.
- Add the cabbage and toss with the onion, garlic, and bacon.
- Cook until cabbage starts to soften.
- Slice sausage and add to the skillet, tossing it with the cabbage mixture. Cook for a 10 or 15 minutes.
- Add chicken stock (just enough to cover the bottom of the pan) and cover.
- Stir occasionally and cook until desired softness. (we like ours very soft). Add more chicken stock as needed.