Now that we’re a couple of weeks into this social distancing thing, how is everyone doing? I feel like I should start this article off with “Captain’s Log: Stardate 73710.6”, because I feel like we’ve all been on a long weird trip through outer space! I’m not sure how many of these articles I’ll write, but I’m sharing what we ate last week, again. I hope it gives you a few menu ideas for your own families in these trying times, and I’ve also found it personally helpful with meal planning and grocery budgeting.
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:
Toad in the Hole
As you found out last week, Sunday at our house is typically “breakfast for dinner”. Tonight, my husband made “Toad in the Hole”. My daughter learned how to make it at a “Kids in the Kitchen” class and it quickly became one of her fav’s to make and eat.
1 slice of bread
1 tsp butter
1 Large egg
Salt and pepper to taste
Cut a 3-inch hole in the middle of the bread and discard. In a small skillet, melt the butter, place the bread in the skillet. Place egg in the hole. Cook for about two minutes over medium heat until the bread is slightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Veggie Spaghetti and Meatballs
If you’re trying to work a few more veggies into your kids’ diet, one great way to do it is to substitute spiralized veggies for pasta. Unfortunately, my kids turn their noses up at a full plate of just “zoodles”. So, I compromise and combine spiralized zucchini with our usual whole wheat spaghetti.
Premade turkey meatballs
6 oz. (1/2 box) whole wheat spaghetti
2 – 12 oz. packages frozen zucchini spirals
3 cups marinara sauce
1 tbls olive oil
½ cup grated Parmesan
Bring a large pot of water to boil. Add the spaghetti and cook according to package directions. Cook frozen zucchini spirals according to package directions. Heat oil in large pan on medium. Add meatballs and cook, turning occasionally until brown on all sides. Add marinara sauce and gently stir to coat. Add spaghetti and zoodles to meatballs and gently stir to combine. Serve topped with Parmesan.
“Taco Tuesday”, a family favorite. These are just old school ground meat tacos. I’ve included the ingredients for a DIY Taco Seasoning, but store bought is good too! I typically serve black beans as a side with tacos.
1 tbls canola oil
1 lb ground turkey
1 tbls taco seasoning (or store-bought taco seasoning packet)
8 crunchy taco shells (or tortillas)
Heat oil in a large skillet on medium heat. Add turkey and cook, breaking up with a spatula until nearly brown. Add taco seasoning and ¾ cup water and simmer until reduced by slightly more than half. Fill taco shells with turkey and top with lettuce, shredded cheese, sour cream, avocado and salsa.
DIY Taco Seasoning:
10 tbls chili powder
6 tsp ground cumin
2 tsp onion powder
2 tsp ground coriander
2 tsp ground black pepper
1 tsp garlic powder
1 tsp ground paprika
1 tsp ground oregano
¾ tsp ground red pepper
Combine all ingredients. Store in airtight container.
I’m not sure I really thought through serving turkey chili the night after turkey tacos. It seems a little redundant. I’m pretty sure I yelled, “What’s everybody want for dinner next week?” and I wrote down their answers…” tacos and chili”. Oh well, nobody complained about what was for dinner! You can find the chili recipe in our article Pre-Trick-or-Treating Chili.
Baked Breaded Fish with Potatoes and Broccoli
My husband doesn’t really like to eat fish, but the kids and I really like it, so unfortunately for him, I fix it fairly regularly. I’ve found the key to making fish palatable to him, is finding “mild” tasting fish i.e. fish that isn’t too fishy tasting (or I just cook him a chicken breast;). If you can find it, Sole works great for this recipe. My next go to is Flounder, which seems to be easier to find. (You want a thin fillet, that will cook quick in the oven.)
4 tbls olive oil
4 medium sized potatoes, diced
1 bag of frozen broccoli florets
Salt and pepper
½ cup breadcrumbs
4 6-oz fish filets
Heat oven to 425 degrees. Evenly coat a rimmed baking sheet with two tablespoons olive oil. Add potatoes and roast for 10 minutes. Stir potatoes, add broccoli, drizzle with two teaspoons olive oil, season whole tray with salt and pepper and roast the vegetables another 10-15 minutes. Meanwhile, brush fish with remaining olive oil, salt and pepper and coat with the breadcrumbs. Roast fish until it is opaque throughout about 6-10 minutes. (I add the fish to the oven about 6 minutes into the broccoli cooking.)
We ordered pizza from Marco’s Pizza tonight. Both of my kids requested it and I’m always amazed when they both agree on something! Bonus: We ordered enough, so we could have leftovers for lunch on Saturday.
We take turns choosing where we eat on Saturday nights. We typically eat out, but since that currently isn’t an option, we still take turns choosing where we order take out from. Tonight was my daughter’s choice and she chose to order BBQ from Kue’d in Waukee. She likes their brisket, but she loves their cornbread muffins!
Another week down and nobody starved!