I just did a run-down of last year’s New Year’s Resolutions and — shocker — I barely batted 200. Still don’t drink enough water, still eat too many “incidental” French Fries off the girls’ plates, haven’t gotten any better at forcing myself to call friends instead of text them, never read The Hobbit, which was going to earn me big fun Mom points with Phoebe, which at the time was her favorite book. (I did, however, manage to see the movie — part 2 — last week, so I might just have to put that in the W column.)
It seems that the only thing I manage to accomplish every year, without even resolving to do it, is finding new healthy, one-size-fits-all recipes for the dinner rotation. In 2013, there was the ever-popular Burrito Bowl. There was the Indonesian Chicken Salad. (Which has the added bonus of being just luxurious enough for entertaining.) There was that Mongolian Tofu Stir-fry that falls into the category of Kids Won’t Touch, But I Don’t Care, It’s Just Too Good to Banish.
So the question is: Where should my 2014 Healthy Family Dinner experimenting begin? I’ve been eyeballing that Slow-Roasted Salmon with Citrus, Fennel, and Chiles in the current issue of Bon App, and I’ve been flipping (and flipping) through my go-to Feel Virtuous cookbooks shown above, but I want you guys to weigh in. I mean, it’s January after all and I know I’m not the only one attempting to lighten things up for a little while. So what’s on the menu for your family this month? What’s your favorite go-to easy family dinner that you know will be loved in the DALS house (and in the DALS community)? What’s America’s Next Top Family Dinner? Please swap thoughts in the comment field below and then…let’s all get cooking.
And since it’s not fair to just ask for your help without returning the favor, I thought I’d just share this week’s menu plan with you. I haven’t been in the habit of writing out the week in my Dinner Diary for a while, but for some reason, I’m anticipating post-vacation re-entry to be harder than usual this year (thanks to single-digit temps up here in the Northeast) and simply making a dinner road map for the week already makes me feel a little more in control. Which, of course, is all one big farce.
Anyway, the line-up:
Monday: Andy I and have plans in the city, so we won’t be home for dinner. I have leftover turkey bolognese (page 98 Dinner: A Love Story) in the freezer, so the sitter will thaw that for the girls. (Abby will have it over pasta; Phoebe, pasta-hater still, will have it sloppy-joe style on a bun.) I’ll toss some bagged arugula with feta and a homemade vinaigrette before I leave. That will be their veg.
Tuesday: On our Sunday Shop, we bought a head of cabbage and all the ingredients for a Post-Vacation Guilt Eraser, aka Asian Cabbage Salad with Shrimp or Chicken. (We’ll use shrimp, Trader Joe’s wild frozen shrimp if we don’t have time to pick up fresh.) I’ll try to make the vinaigrette before I take off for the day. (Reminder to NY-area readers: I’m speaking at Asphalt Green at noon on Tuesday!)
Wednesday: We also bought one of Maya Kaimal’s simmer sauces, so I’ll do that with chicken and rice. What I’d really like to do is make it with tofu, but the girls disdain towards bean curd in any form remains as steadfast as it was in 2013.
Thursday: I’ve been craving Anna’s Sausage-Kale-Bean Stew. We might be out of kale by then (there was only one bunch left at the market), but I have some frozen spinach I can use, too. Will try to pick up some kind of crusty bread for the crucial sopping.
Friday Not sure yet. Usually we go out, but since we are out on Monday — and trying to bunker down a bit after all the holiday cavorting — we’ll probably stay in. We have leftover short ribs from entertaining this past weekend, but I’ll probably want that as a fall-back plan next week. In other words, I’ll leave this night in the play-it-by-ear category.
Happy New Year Everyone!
Photo credits: Salmon top right, Ditte Isager; Short Ribs bottom right, Christopher Testani.
We did try the bon apetite slow roasted salmon and it was great. Highly recommended!
Our menu for this week:
Monday and Tuesday: slow braised leg of lamb in lemony broth with peas/carrots/cilantro pesto and basmati rice that I cooked Sunday night
Wednesday: homesick texan’s mexican chorizo made with ground veal plus baked potatoe fries from DALS and a salad
Thursday: chicken curry with veggies plus rice
Friday: still up for debate
I just made two Wintery hits:
1. Giada’s beef and cannellini bean minestrone (http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe/index.html). I added ditalini while simmering. It was delish!
2. Basically mac&cheese with broccoli and ham using mini penne, sharp white cheddar and Parm with Dijon and nutmeg. Kids devoured!!
With all this cold weather, I’m loving my crock pot right now and my 2 favorites are:
1) potato soup: http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html
2) ham & beans: http://www.plainchicken.com/2012/01/slow-cooker-ham-white-beans.html
Easy and lots of yummy leftovers for lunch!
I know I just posted a comment but I also really love these oven-baked chicken tacos: http://eatathomecooks.com/2013/08/oven-baked-chicken-tacos-our-newest-family-favorite.html
I have a fabulous recipe for an imitation of PF Changs chicken lettuce wraps. They are pretty much wonderful and are filling & light at the same time. Also, made in the slow cooker which is a win.
I live in Australia where it is ostensibly summer so my warm weather meals feel a little bit out of place here.
I try and go meat-free (fish excepted) for weeknight dinners during January and find this lightens things up a bit – although it means a lot of pasta as these are the veg meals my husband will embrace.
Monday: Farfalle with peas, asparagus, mint and ricotta
Tuesday: Grilled barramundi with this lemony aubergine & potato side & leftover steamed asparagus and snap peas from Monday night.(http://www.rivercottage.net/recipes/roasted-aubergine-and-potatoes-/)
Wednesday: expecting more aubergine & some basil in my CSA box, so will make a tomatoey-eggplant-basil-y pasta thing with wholewheat penne
Thursday: Use chard from CSA in some sort of pasta dish (probably with preserved lemon, some caramelised onion and spelt spaghetti)
Friday: Fish tacos and a slaw
I sat down in front of Downton Abbey last night with a stack of cookbooks and files and came up with this http://www.marthastewart.com/313336/baked-chicken-with-onions-potatoes-garli
from Everyday Food (RIP) for tonight’s dinner which I submit as imminently DALS-ian because it was so streamlined and customizable. I picked up a whole chicken and potatoes while my daughter was in her fiddle lesson, an hour later it was making my kitchen smell good and I had thrown the rest of the chicken in a pot with the dregs of the crisper drawer for stock. While it was cooking I had time for a glass of wine with my husband homework wrangling. When it was time to eat the kids skipped the roasted garlic and onion but ate the chicken and potatoes. Success!
Imagine my delight when tonight my hubby made pork fried rice based on a recipe he found on this website! So, that was tonight AND it was yummy.
Tues: chicken fajita/soft taco kind of thing
Wed: TJ’s panko crusted tilapia ( we are addicted) topped with avocado salsa, salad, baked sweet potato wedges
Thurs: vegan lasagna using Quorn grounds (great stuff) and homemade cashew cheese. I will be making this one up as I go along but hopes are high, as I had to give up dairy last summer
Fri: black bean soup, homemade breadsticks
Sat: OUT!
My entire week was fashioned from your cookbook: butternut squash soup, kale salad, turkey chili and starter curry. You’re who I turn to when I don’t feel like searching for a new recipe. There are so many winners in DALS.
Love the following: http://food52.com/recipes/8531-spiced-salmon-over-coconut-lentils
My 2-year old will take only a bite of the lentils but can’t get enough salmon; my 4-year old will protest the salmon but will have two bowls of lentils – win/win.
We made the Charred Corn Salad from “For the Love of Salad” by Jeanelle Mitchell more times than I am able to count this past summer, and it is easy to throw in whatever protein is on the grill, or just add some black beans. http://www.shutterbean.com/2011/charred-corn-salad/
My week (cooking for husband and I)
M: Husband makes Skillet Mushroom Pasta (with added broccoli and sausage) from the Cook’s Illustrated Skillet Cookbook. We make this probably every other week, and it’s always good, fast, easy. You gotta love when pasta, sauce, meat, and veg cook together in one skillet.
T: Sauteed shrimp and roasted broccoli. An old standby for quick healthy dinner. The broccoli is the barefoot contessa recipe. The shrimp is no recipe in particular, just flavored with butter and whatever spices.
W: We get home laaaaate, so dinner is Cassoulet in the Crock Pot, from the Slow Cooker Revolution cookbook.
Th: Either cassoulet leftovers, or Chicken Taco Salad. The key is chipotle ranch dressing – mix some minced chipotle, some of the adobo sauce, and some lime juice with ranch dressing to taste.
F: Whichever option we didn’t use Thursday.
Sa: Some sort of Thai curry with pork, either red or massaman, depending on whether I have time to go to the store for red curry paste.
Su: FINALLY OUT TO EAT
This lemony soup! http://kidcaneat.blogspot.com/2013/11/lemony-chickpea-soup-with-parsley-and.html
It started as a throw-together meal, and I’ve made it a million times since. My partner and I and our 2-year old son all love it.
I can’t stop cooking these kidney bean tostadas, which I consider very DALSian: http://flavorrd.com/2014/01/kidney-bean-tostadas/
Also on my list, your Sunday minestrone!
“Honey-Baked Curried Chicken” (pg. 85) adapted from this old and well worn book:
http://www.amazon.com/One-Bite-Wont-Kill-You/dp/0395901464
2 Tbs. unsalted butter
1/4 c. honey
1Tbs. stone ground mustard
1 tsp. curry powder
1 tsp salt
3-4 chicken breasts – cut into large chunks
3-4 servings of cooked basmati rice
1 c. frozen peas
Melt butter in baking pan in 325 degree oven
Add honey, curry, salt, mustard and mix well
Drop in chicken and coat well
Bake uncovered for 25 minutes
In the interim, cook your rice and heat the peas. We mix the whole deal together and eat in “rice bowl” fashion. If you like it more saucy, add a Tbs. or two more butter. If you like more veggie, add more peas!
This has been on rotation for about 15 years in our house!
Spanish Chicken Pot Roast. Super easy and super yum!
http://lifeandtimeserin.blogspot.com/2012/06/recipe-of-week.html
My meal plan this week (cooking for 4 of us, including 2 very active boys):
Sunday: Ina Garten’s turkey meatloaf, southern style green beans, homemade mac & cheese. Meatloaf makes a huge recipe that will be used for meatloaf sandwiches all week.
Monday: DALS chili over rice. One of our all time favorite recipes, I swear I make it once every 2 weeks in cold weather. We never get tired of it.
Tuesday: Adults will have leftover chili, kids will have Trader Joe’s hotdogs and broccoli.
Wednesday: Shrimp tacos
Thursday: Chicken and Orzo soup
Friday: Mom out of town, Dad on his own with the boys!
Nigella’s ‘Praised Chicken’ has become a favourite at our table. It’s a simple, one-pot dish. Throw all ingredients into a big pot, and let it simmer slowly whilst you do something else for an hour or two! Come back to tender chicken and veg in a tasty broth:
http://www.nigella.com/recipes/view/my-mothers-praised-chicken-5155
I will second Zelda re Nigella… Her Italian Tray Bake from Nigellissima has become a staple in our house and turns out deliciously perfect every time, whether for tired us on a Thursday night (typical) or for friends… We sub the traditional italian sausages for turkey italian when we remember… The lemon zest plus rosemary is beyond good. Here is a reprint: http://www.ivillage.com/italian-tray-bake/3-r-525279
Wanted to add the link from our short-rib feast this weekend! http://www.diaryofanewlywedkitchen.com/2014/01/07/weekend-at-the-farm/
Thank you for the recipe and all the inspiration!!
I, too, am trying to lighten up! I made this soup from some stuff in my fridge. I imagine you could use any veg. I was craving Asian and this hit the spot.
2 cups Fat free Chicken broth
1 small zucchini quartered, and sliced 1/4 inch thick
1 handful of broccoli florets
1 green onion sliced
1 tsp reduced sodium soy
5 to 7 TJ’s pot stickers (depending on how light you want to go. 7 pot stickers have 230 cal. I used pork.)
Boil the broth add the veg, cook for a couple minutes, add the pot stickers and cook for 4 more minutes on med. The best thing is it took about 10 minutes to make.
Your website and book are fabulous! Thanks for all the great recipes. Your chicken cutlets are a staple at our house…. sadly they are not light 🙁
We started off our week thawing turkey and making DALS’ Chicken Pot Pie with Sweet Potatoes with it. This is a no-fail and easily adjustable go-to recipe! Another for us is this crunchy and satisfying lettuce wrap from January 2013’s Cooking Light: http://www.myrecipes.com/recipe/spicy-thai-basil-chicken-50400000125668/
Last night wasn’t a light dinner but it was good – leftover crepes from the freezer filled with chopped ham baked the previous night) and grated gruyere with a dab of sauce, rolled and baked with more sauce (bechamel made with half 1% milk and half vegetable stock) with more grated gruyere) – served with salad.
Tues – farro with mushrooms and spinach (farroto)
Weds – broccoli crustless quiche from Keepers
Thurs- sausage, mashed potatoes and carrots, salad
Fri – portobello mushroom burgers with salad
The last two years January has been a ‘reset’ month. This year we are doing salad for dinner every night. I change it up every night and week to week. Last week the dressing was lemon/olive oil this week it is lemon/peanut oil. I add a toasted nut (walnut and pine nuts are being alternated this week) avocado, something sweet, like raisins or roasted carrots, parsley, and any combo of radishes, mushrooms, green peppers. The key is to buy a bunch of vegetables so you have options. There is always some crumbled cheese involved. I have been keeping at least two cheeses on hand. Basically every night I mix the salad up slightly. Last night it was slivered kale with shallots, raisins, tomatoes, pine nuts, feta cheese, lettuce, dressing, parsley and avocado. Tonight it will be cucumber, mixed greens, avocado, tomatoes, goat cheese, walnuts, and the last bit of kale I have at home and our treat at the end of the week is beef and broccoli. Last week we did a stir fry and this week we are going to do steaks with roasted broccoli.
I love reading the comments – so many new ideas to pin!
Mon: My daughter sick at home requested homemade mac and cheese, but older daughter who hates mac and cheese got a baked potato – it’s all just starch and cheese – right? Served with baby spinach and tomato salad.
Tues: Slow cooker chicken tacos, served with garlicky sauteed green beans finished with balsamic vinegar.
Wed: Paul Bertolli’s Cauliflower Soup (found on Food52) and spinach/tomato salad (yup, again – my kids like it).
Thu: Roasted pork loin, potato wedges and Caesar salad (kids will have raw veggies instead of the salad).
Fri: leftover night (you should never waste a good mac and cheese, right?)
Have a great rest of the week!