glenolam
Loving the herd life
My husband only wishes my place was in the kitchen! He pretends he's the boss, but we all know who really is!!!
Dinner ideas for busy evenings?
- Thread starter Lil-patch-of-heaven
- Start date
the funny farm6615
Chillin' with the herd
if my husband was the boss, NOTHING would get done.
SweetDreams
Chillin' with the herd
(Back on topic)
We make alot of "pea-salad"- basically the same as tuna salad, but with canned olives, frozen peas, carrots. Noodles and mayo all mixed together. Yummy!
Once a month we do a finger food night. Once again, canned olives (Chilled) with pickels, crackers, cold-cuts, tomato slices....you get the idea. Think chilled appetizers.
I like to just do simple cuts of meat, seared in a skillet for a few mintues (Beef), or Chicken breasts or pork chops in a little water the same way (it helps keep it moist); baked potatoes in the microwave, and a side salad.
We don't use the oven much during the summer- the heat tends to linger with it.
Sometimes its just a plain sandwich. My DH has learned to appreciate the small differences mayo or mustard can make...
I will think of more later....
We make alot of "pea-salad"- basically the same as tuna salad, but with canned olives, frozen peas, carrots. Noodles and mayo all mixed together. Yummy!
Once a month we do a finger food night. Once again, canned olives (Chilled) with pickels, crackers, cold-cuts, tomato slices....you get the idea. Think chilled appetizers.
I like to just do simple cuts of meat, seared in a skillet for a few mintues (Beef), or Chicken breasts or pork chops in a little water the same way (it helps keep it moist); baked potatoes in the microwave, and a side salad.
We don't use the oven much during the summer- the heat tends to linger with it.
Sometimes its just a plain sandwich. My DH has learned to appreciate the small differences mayo or mustard can make...
I will think of more later....
miss_thenorth
Overrun with beasties
Slowcooker meals--when it is really hot, I put the crock pot outside, cuz even that will heat up the house.
Potato salad, noodle salad, regular lettuce salads.
hardboiled eggs, veggies and dip.
Soups--made in advance and reheated when it's time to eat.
BLTs--precook bacon and keep in fridge until ready to use.
And of course, the barbecue can be your best friend-- get hubby to do the barbecuing though, I have convinced my dh that it is a manly thing to do, so I get alot fo the summer off as far as cooking goes--he does the grilling.
Potato salad, noodle salad, regular lettuce salads.
hardboiled eggs, veggies and dip.
Soups--made in advance and reheated when it's time to eat.
BLTs--precook bacon and keep in fridge until ready to use.
And of course, the barbecue can be your best friend-- get hubby to do the barbecuing though, I have convinced my dh that it is a manly thing to do, so I get alot fo the summer off as far as cooking goes--he does the grilling.
- Thread starter
- #15
Lil-patch-of-heaven
Ridin' The Range
Thanks so much for the great ideas! I can't wait to try some of them. .
Y'all reminded me of a few things I used to do too. I guess the heat has cooked my brain, lol. I used to buy extra-large packages of boneless skinless chicken breasts or ground turkey and I'd go ahead and cook the whole thing. The turkey I'd freeze up in small packages, usually spiced for either Mexican or Italian, and then pull them out and have most of the cooking done for spaghetti, burritos, etc. The chicken I would spice for Mexican in the same way for quesadillas, enchiladas, etc. Or Italian for an Alfredo sauce and fetuccini. Or with barbecue sauce for sandwiches. Or with something simple like lemon juice for a chicken-veggie-fruit salad (my favorite -- I kept about 20 different ingredients to toss into the salad).
I have a few times put leftovers up and frozen them on a plate for homemade frozen dinners -- especially holiday leftovers. It worked well, but always got eaten pretty quickly so I don't know how it would keepl long- term in the freezer.
I always think of crockpot meals as cold weather food but I believe I'll try some of them anyway. And I picked up a nice pork roast today to put in tomorrow for BBQ sandwiches. Speaking of BBQ. Yes of course we have a grill living in Texas. I think BBQ grills and trucks are required to live here lol. Dh has not bbq'd much but he's one of those guys that likes to learn to do things and improve on things, plus he's a pretty fair cook with many dishes anyway, so he has done it a few times and would be willing to do more.
I want to add one of my favorites - fruit ambrosia. Dice a few apples of different colors, slice bananas (I dip those two in lemon juice), fresh strawberries and blueberries, different melons, kiwi, pineapple. My grandma used to add canned fruit cocktail or peaches but I usually avoid canned except maybe mandarin oranges. I don't like a dressing on mine. If it goes with the fruit I've selected I usually garnish with sweet coconut flakes, sliced pecans, and/or dried cranberries. A lot of people like canned cherries for garnish. It's best to keep it as dry as possible when mixing (not too much fruit juice) and it will keep covered tightly in the fridge up to 3 days (but sometimes less than a day -- you don't want to make it far in advance if you're planning it for company).
I've also been blending us smoothies pretty often. Not a meal but I usually will skip a meal or two snce they are pretty filling -- especially if I add banana. My basic method is to fill the blender about 2/3 with sherbet (I like pineapple) and add 7-10 frozen strawberries cuz I have a lot of them. Maybe a few blueberries or a banana or some other fresh fruit and a few ounces of juice (my favorite is fresh pineapple and some pineapple juice) and blend.
I do bake a lot and except maybe to do it all just 1 or 2 days a week I don't know what to do about that. I like to make breads and we do a baked dessert about once a week. If only I could move the oven outside lol. I like the idea of setting even the crockpot outside!
Thanks again for the ideas. I gave back what I could think of cuz i really think many of us are probably looking for ideas like that.
Oh yeah, and I remember that "I can bring home the bacon, fry it up in a pan" commercial. The thing plays in my head sometimes -- ugh!!! (LOL!)
. Y'all reminded me of a few things I used to do too. I guess the heat has cooked my brain, lol. I used to buy extra-large packages of boneless skinless chicken breasts or ground turkey and I'd go ahead and cook the whole thing. The turkey I'd freeze up in small packages, usually spiced for either Mexican or Italian, and then pull them out and have most of the cooking done for spaghetti, burritos, etc. The chicken I would spice for Mexican in the same way for quesadillas, enchiladas, etc. Or Italian for an Alfredo sauce and fetuccini. Or with barbecue sauce for sandwiches. Or with something simple like lemon juice for a chicken-veggie-fruit salad (my favorite -- I kept about 20 different ingredients to toss into the salad).
I have a few times put leftovers up and frozen them on a plate for homemade frozen dinners -- especially holiday leftovers. It worked well, but always got eaten pretty quickly so I don't know how it would keepl long- term in the freezer.
I always think of crockpot meals as cold weather food but I believe I'll try some of them anyway. And I picked up a nice pork roast today to put in tomorrow for BBQ sandwiches. Speaking of BBQ. Yes of course we have a grill living in Texas. I think BBQ grills and trucks are required to live here lol. Dh has not bbq'd much but he's one of those guys that likes to learn to do things and improve on things, plus he's a pretty fair cook with many dishes anyway, so he has done it a few times and would be willing to do more.
I want to add one of my favorites - fruit ambrosia. Dice a few apples of different colors, slice bananas (I dip those two in lemon juice), fresh strawberries and blueberries, different melons, kiwi, pineapple. My grandma used to add canned fruit cocktail or peaches but I usually avoid canned except maybe mandarin oranges. I don't like a dressing on mine. If it goes with the fruit I've selected I usually garnish with sweet coconut flakes, sliced pecans, and/or dried cranberries. A lot of people like canned cherries for garnish. It's best to keep it as dry as possible when mixing (not too much fruit juice) and it will keep covered tightly in the fridge up to 3 days (but sometimes less than a day -- you don't want to make it far in advance if you're planning it for company).
I've also been blending us smoothies pretty often. Not a meal but I usually will skip a meal or two snce they are pretty filling -- especially if I add banana. My basic method is to fill the blender about 2/3 with sherbet (I like pineapple) and add 7-10 frozen strawberries cuz I have a lot of them. Maybe a few blueberries or a banana or some other fresh fruit and a few ounces of juice (my favorite is fresh pineapple and some pineapple juice) and blend.
I do bake a lot and except maybe to do it all just 1 or 2 days a week I don't know what to do about that. I like to make breads and we do a baked dessert about once a week. If only I could move the oven outside lol. I like the idea of setting even the crockpot outside!
Thanks again for the ideas. I gave back what I could think of cuz i really think many of us are probably looking for ideas like that.
Oh yeah, and I remember that "I can bring home the bacon, fry it up in a pan" commercial. The thing plays in my head sometimes -- ugh!!! (LOL!)
elevan
Critter Addict ♥
I'm resurrecting this old thread because I'd love to hear what everyone cooks on busy evenings!
