ShE's NoT yOuR aVeRaGe MoM: wHaT's FoR dInNeR?

Thursday, May 6, 2010

wHaT's FoR dInNeR?

How many of you heard this today? "Mom, what's for dinner?" Some days it's just enough to try not to tear your hair out! Okay, well maybe not that bad...but, doesn't it seem like you eat the same things over and over again? I know it most likely true at my house...the kids only willingly eat certain things, my man has Celiac's along with a few different food allergies...I'm never hungry. So what do you do? I asked my FB friends for a little help with the what's for dinner question and here's what I got:
Jessica Johnson Lamb: I know it's a tad early...but, what's for dinner? (I need some help for blog purposes BTW!)

Janae Yorgason:
Nachos - Chips, refried beans, cheese and sour cream. Doesn't get much better than that!

Jessica Johnson Lamb:
my kind of dinner! yum!=0)

Mary Harshaw Rindlesbach:
a variation on the campbell's three cheese pasta skillet (you can look it up on their site) - I add cooked chicken and broccoli for a one-pan dinner. my husband LOVES this.

Jessica Johnson Lamb:
sounds delicious! thanks Mary! =0)

Jamie Willden Schoppmann:
frozen shrimp sauted with some garlic and then rice and probably corn or some other side, kids love it!

Jessica Johnson Lamb:
if I could get the kids to eat shrimp that would be great...my man would LOVE it though! ;0)

Dorey Pierce Ponce:
MMM! I made Navajo Tacos on Sunday and I am craving some today! :D So easy...Let Rhodes Rolls rise for 3-4 hours and then throw them in a fry daddy! Yum! :D

Jessica Johnson Lamb:
Awww...I totally miss me some Navajo tacos...yum!;0)

Lura Dulaney Glover:
Salad w/ chicken on top...too hot to eat hot food!

Jessica Johnson Lamb:
yeah, we go for the non-cook type meals frequently in the heat! =0)
3 hours ago ·

Bernita Mckinney:
So what's for dinner? Desiree and I will be on the next flight ha ha!!

Jessica Johnson Lamb:
nah, I wouldn't worry about it B...we went for the Wendy's all the way! Go Mom of the year! ;0)

Bernita Mckinney:
Woo hoo! LOL McDonald's is right around the corner. Desiree says that I am her "best mom!" LOL

Jessica Johnson Lamb:
I love it! LOL! =0)

Bernita Mckinney:
We're suckers for their pies, ice cream and sweet tea!

Sometimes life gets in the way of actually making dinner...like it did tonight, I had a child who had a concert this evening and it was much easier to stop on the way home than it was to try to make something afterwords! I have a few ideas for always kid friendly ideas that even my picky brood will eat and I'll put them over on the quick recipe guide to the right of the page for you to try! Chin up we all have to have dinner at some point and don't feel bad if that includes a drive-thru window occasionally! =0)

2 comments:

Cara said...: That question is practically the first question that comes out of Ainsley's mouth when she gets home from school. I hate it because if I tell her we're having something she doesn't like then I'll hear about it for the rest of the evening. :S; May 7, 2010 at 12:40 PM
jgirl said...: I respond with "food" and when I get what kind? I say edible...lol! =0); May 7, 2010 at 6:12 PM

qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Thursday, May 6, 2010

wHaT's FoR dInNeR?

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