This will be my fourth and final article on what we’ve been eating. I started chronicling our dinner menus, at the beginning of the COVID-19 crisis, thinking it might be helpful or inspirational to other families. What I figured out is that the real key to getting dinner on the table each week, is making it fit your family’s lifestyle. These menus and routines work for us. During busier times, when we’re running around to activities, our week would look a bit different. More eating out, more cereal and PBJ for dinner! As long as, everyone’s getting fed and is healthy, you’re doing great. As my kids would say, “You do You” and that includes what your family eats for dinner!
I’d love to hear what your families have been eating. If you feel like sharing, drop a Comment below!
Here’s what we ate for dinner last week:
Clean Out the Fridge Night
We had tons of leftovers sitting in the fridge from pizza night and takeout. Monday morning is trash pick-up, so it’s a good time to get rid of everything. Everybody was on their own to scrounge for something and figure out what to eat.
Dan Dan Noodles
I was trying to think up an alternative to spaghetti, but something I could still use noodles in (I stocked up;). I love Dan Dan Noodles and I haven’t had them in a while, so I thought I’d try making them at home. I used this recipe by Half Baked Harvest. I’m not sure how authentic the recipe is, but it was the best match with the ingredients I had on hand. I subbed whole wheat linguine noodles for the Chinese egg noodles, and I didn’t have any spinach, so I just left it out.
These enchiladas are a family favorite and is one of those meals that I’ve made so many times, I don’t use a recipe anymore. I also don’t measure anything. So, I’m giving you advanced warning…below is my best guess on the measurements for the ingredients! To round out the meal I serve refried black beans as a side.
1 14.5 oz can enchilada sauce
2 c. shredded COOKED chicken (I use rotisserie chicken)
½ c. sliced green onions
1 ½ c. shredded Mexican blend cheese
¼ c. sour cream
1 4 oz. can diced green chiles (or to taste)
¼ c. chopped fresh cilantro
8 6 “ tortillas
Heat oven to 350 degrees. Spray a 7×11” baking dish with cooking spray. Spread two tablespoons of enchilada sauce in the bottom of the dish. Mix together chicken, green onions, 1 cup cheese, sour cream, chiles, cilantro and ½ the remaining can of enchilada sauce. To assemble enchiladas, spread two tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas seam side down, side by side, in prepared dish. Pour remaining enchilada sauce over rolled up tortillas. Top with remaining cheese. Bake 15-20 minutes, until heated through and cheese is bubbly. Garnish with sour cream, sliced green onions and cilantro.
Grilled Greek Chicken
Originally, I had planned to cook this meal as directed by the recipe on every last bite. However, the weather was so spectacular last week, and we just got a new grill so, I just had to try it out. Instead of a Greek chicken tray bake, I ended up grilling the chicken breasts and placed the vegetables in a foil packet and grilled them also.
I prepared the sauce as directed and divided it in half. Half was brushed onto the chicken before grilling the other half was drizzled over the vegetables in the foil packet. I grilled the chicken and the veggies for 15 minutes, flipping them both halfway through. While the chicken rested, I dumped the veggies out of the foil packet into a bowl and then added the feta, chopped basil and olives and mixed everything up.
Grilled Salmon and Asparagus
One of my favorite springtime meals is grilled salmon with asparagus. I typically would serve brown rice with this combo. Unfortunately, I didn’t realize it was out of stock when I ordered groceries and I didn’t have any on hand. The meal was still good, it would have just been a little hardier with the rice.
We ordered pizza from 7 Stone Pizzeria. In addition to cheese pizza for my daughter, we ordered Buffalo Chicken Pizza on 7 Stone (Deep Dish) Crust for my son and the House 7 on Artisan Thin Crust for me. My husband sampled a slice from each pie!
Finally, it was my week to choose where to get takeout from! I chose to order from The Cheese Bar. I’ve been craving their Mac & Cheese and I also really like their Blue Cheese Side Salad (amongst other things). Their curb side pick up option couldn’t have been easier. However, I would suggest giving them a call an hour or so before you would like to pick up your meal.
We’ve made it through four weeks of family dinners. How’s quarantine cooking going for you? We’d love to hear!