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What's For Dinner? MOC 2015 Style!

Right now we are following the Super Shred Diet so it is all pretty much laid out for us to do which in a way is good because I need structure in my eating otherwise I will snack all day everyday
 
Yum, baked spaghetti sounds so good! For me when I'm super busy, the kids have lots of grilled cheese sandwiches, quesadillas filled with whatever is in the fridge (cheese and leftover rice, leftover pasta, lunch meat, pepperoni, black beans, etc). Hashbrowns with some sausage and egg, pancakes, just easy and quick things! Oh, and for my kids, pasta and sauce is a standby they always love too.
 
Um... did someone say dinner? This is an all-time fave from the Pioneer Woman:

Sour Cream Noodle Bake
Prep: 10 mins Level: Easy
Cook: 20 mins Serves: 8
Description
A lovely weeknight standby. Flavorful, cheesy, and satisfying!
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon
salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the
other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly
ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture,
then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer
of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.
 
And this is my all-time favorite soup to make. It comes from Chef Sam Talbot. I don't follow the recipe anymore since I have made it so many times. It is great as written or changed up according to your liking! Sam is a T1 diabetic and has written a book called The Sweet Life which I highly recommend, especially to diabetics and those who care about diabetics.

Chicken Noodle Soup with Collards and Soul

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
6 celery ribs, diced
2 turnips, peeled and diced
2 carrots, diced
1 medium onion, diced
4 garlic cloves, finely chopped
1/4 cup finely chopped fresh ginger
2 teaspoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 large bunch collard greens, stems and ribs removed, cut into 1/2 inch wide ribbons
2 1/2 quarts low-sodium chicken broth
1 tablespoon white wine vinegar
4 dashes hot sauce
2 large boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 cup whole wheat pasta bow ties
1/2 cup loosely packed hand-town flat-leaf parsley
Salt and freshly ground black pepper

Directions

In a large soup pot, heat the oil and butter over medium heat. Throw in the celery, turnips, carrots, onion, garlic, ginger, Old Bay seasoning, paprika, and cumin and cook, stirring constantly, until the onion is translucent and the vegetables have softened, about 3 minutes.

Add the bay leaves and collards and cook for 2 minutes. Stir in the broth, vinegar, hot sauce and chicken. Cover the pot and bring to a boil. Reduce to a simmer and cook fro 50 minutes.

Add the pasta and cook until the pasta is tender, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.
 
My DH loves to go out to eat so that's what we'll do. I don't mind the cooking but hate the waste of time doing cleanup.
 
I have to cook before I sit down after work. If I sit, forget it--fend for yourselves! Tonight I browned some chicken & used a new Campbell's skillet sauce, parmesan chicken. I served it with some penne. It was so good. I'm craving brownies so I might have to bake some later.
 
SmallMoments said:
Joel has been doing keto since October, so it's extra hard for me to find stuff. I found this the other day on Pinterest and will be making it this coming week.
Click to expand...

oh my ... that looks yummy, thanks for sharing. lots of soup is going to be on my list for dinners this month as well.
 
These sound like great recipes. I'll pass them on the my husband. He already knows he'll be doing the cooking this month!:yesss
 
I've been trying to do my scrapping in the morning or mid-day. But dinner is an ongoing topic of the highest priority at my house even when it isn't MOC.

Tonight is Chili in the crockpot.
Monday: Left Over Chili with grilled cheese sandwishes.
Tuesday night is eat out - Burger King - it's Dance night. I always get the Cranberry Apple Grilled Chicken salad with Ranch dressing.
Wednesday is Taco night at our F.O.E. club - gotta support the club and all the good they do!
Thursday will probably be Spaghetti and Garlic Bread with some sort of veggies on the side.
Friday - I'm not sure yet.
 
mollyscraps said:
Um... did someone say dinner? This is an all-time fave from the Pioneer Woman:

Sour Cream Noodle Bake
Prep: 10 mins Level: Easy
Cook: 20 mins Serves: 8
Description
A lovely weeknight standby. Flavorful, cheesy, and satisfying!
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon
salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the
other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly
ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture,
then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer
of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.
Click to expand...

We love this and it is pretty good as a freezer meal as well, so you could theoretically make two instead of one, just freeze one before baking.
 
Today I managed to both cook and scarp although dinner ended up being rather late LOL

Tomorrow we are popping to the cafe down the road!

Monday I'll scrap as early as possible as dinner will need to be cooked early as its karate night!

From Wednesday I will plan a bit better as I'm joining slimming world eeeeekkk
 
tonight it's leftover stuffed peppers! I made a double batch last night, so those of us that didn't have it for lunch today can have it for dinner!

Stuffed Red Peppers

1 1/2 lb ground meat
1 jar fave spaghetti sauce
2 cups cooked quinoa
red chili pepper flakes
salt and pepper
6 red peppers cut in half and cleaned
grated cheese

cook up meat, add sauce and seasonings. simmer for 10 min. Add cooked quinoa and then fill peppers. Top with cheese, cover and bake at 375 for 60 min. Take cover off and bake an additional 10 - 15.

Super easy and it's a crowd pleaser here.
 
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