meals

Commonly Prepared Meals

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Originally published on: Apr 11, 2005. I’m updating this list because Stephanie is going back to work next week, and I’m going to take over many of the cooking responsibilities because she has a long commute. I’ve been looking at various recipe and grocery shopping apps, but I haven’t discovered quite the right combination that will work for me yet, so I’m trying to clean up many of the recipes I have already on my website. I’m updating links, going through recipes I’ve not yet made and adding them to the “to make or delete” list, and I plan on adding many of Stephanie’s “go to” meals. I’m hoping to put together a grid of “next week” meal planning, so can shop on weekends and have everything I need during the week, instead of throwing things together.

Entrees

Pasta Dishes

Baked Ziti (variation: vodka sauce)
Lasagna
Spaghetti
Baked shells
Spinach Mastachioli Bake
Chicken Saltimboca

Baked or Roasted Dishes

Elizabeth’s Cheap Drunk Chicken
Home Made Pizza
Pot Roast
Southwestern Pork Tenderloin
Baked Chicken Breasts with marinade
Baked tilapia with marinade
Baked salmon with marinade
Meatloaf
Spaghetti Squash with Lemon and Capers
Classic Baked Acorn Squash

crock pot / slow cooker

Crock-Pot BBQ Ribs Recipe
Beer Slow-Cooker Chicken
Baked Lemon Chicken
Lemon Rosemary Chicken
Low Carb Texas Chili
Crockpot Chicken And Noodle Soup

Soups & Stews & Chili

Pea soup
Bean soup
Stephanie’s Dad’s chicken soup

Southwestern

Mom’s Taco Salad
Chicken Verde Enchilada Casserole
Spicy Beef Tacos
White Chili
Super Nachos
Skyline Chili
Cheese enchiladas
Chicken Fajitas
Hot Cuban Sandwiches

sandwich dishes

Cheese Burgers
Hot Dogs
Sausages
Veggie Burgers
Chicken patties
Sub sandwiches
Wraps

Breakfast

Eggs and Sausage Casserole
Aunt Chris’ Ham and Egg Casserole
Scrambled eggs
Waffles
French Toast
Pancakes
Steel-cut Oats
Cereal

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Tuscan-Style Baked Pork Chops

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  • 4 or 5 thick center-cut pork chops
  • 3 garlic cloves, crushed
  • 4 teaspoons olive oil
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 freshly ground pepper
  • 1/2 cup white wine

I adapted this recipe from one in the Weight Watchers cookbook – theirs was for a pork roast with this marinade, which I picked because Stephanie and I love rosemary dishes. I chose to bake the pork chops according to the instructions from a different recipe, but with this marinade instead. I suspect I might also use this marinade for a chicken recipe soon, because we loved it.
Cut excess fat from pork chops. Stir together the garlic, olive oil, rosemary, salt and ground pepper, baste over pork chops in a baking dish, then pour the wine into the bottom of the dish around the chops. Let the chops marinade in the refrigerator for several hours.
Pre-heat the oven to 350 degrees. Bake for 40-45 minutes. Serve with a side dish, vegetables and the rest of the bottle of wine.

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Dan’s Turnovers

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These were one of the main dishes served at our friend’s wedding reception, and we enjoyed them, so we asked for the recipes.
6 filling types, recipes for 16 turnovers each.

Dough:

1 lb (3.25 C) flour
1/4 lb (one stick) butter
1/4 lb (1/2 C) vegetable shortening (contains soy)
1 t salt
3/4 C ice water
The dough is mixed as a short crust (butter and vegetable shortening at room temperature before being cut into the flour to consistency of course meal, then add ice water). The fillings were fully cooked before putting in the turnovers.

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Chicken Over Caesar Salad

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  • Two boneless, skinless chicken breasts
  • red wine vinegar
  • Herbs de Provence
  • Dole Caesar Salad Kit
  • Walnuts

Sprinkle two boneless, skinless chicken breasts with Herbs de Provence seasoning on both sides. Pour a little red wine vinegar over each. Bake at 350 until done, turning at about 25 minutes. Slice. Divide one Dole Caesar salad kit into two bowls and add dressing, Parmesan, and croutons. Place one chicken breast on top of each. Serve.

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