When all of the 5 kids lived here, they did not like having a certain meal more than twice a month. If I added something new that they really liked, they would ask me not to make it again for a few weeks. I still have 3 here so I’m still trying to make different meals throughout the month. Lately I have been making salmon bowls - sushi rice, salmon, edamame, avocado, sriracha mayo, sesame seeds, so I don’t need so much salmon. My husband would eat a cheeseburger every day.
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Red beans and rice. I don’t eat it weekly (or even monthly) because my wife doesn’t care for it. But if I could eat it weekly, I would.
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I wish I liked salmon. No salmon meals in my house.
Grilled or baked chicken breast sliced served with beans, corn tortillas and guacamole. We go through a lot of tortillas in our house.
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I could eat salmon regularly. H isn’t such a fan but will eat it if he’s served it.
I’ve only had salmon a way I liked it once or twice, and not made by me. I just can’t get on the salmon train although i like most seafood. In retirement I cook and eat a bigger meal for lunch and do a lighter dinner. Once or more a week, with leftovers, I saute a variety of vegetables from zucchini (I love zucchini), red or orange peppers, asparagus, onion, cherry tomatoes, spinach and occasionally others. Two or more and then for leftovers I’ll sometimes add another. With small pieces of chicken breast. Salt and pepper. Sometimes over rice. Occasionally over pasta. Maybe some Parmesan. It’s simple but I can eat it frequently. And it feels healthy. Having some now with an ear of fresh corn on the cob.
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One meal I could eat once/week, but we don’t since it’s too labor intensive is homemade pizza in our pizza oven. Even though I make the dough a day or two in advance, it still seems to be an ordeal with making homemade marinara and other toppings. But with fresh mozzarella and basil, that is one meal I could eat once/week. Otherwise, there are no meals I would want to eat that frequently.
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We found a knock-off recipe online for Marks and Spencer’s sun dried tomatoes and orzo pasta salad based on the older recipe (the dressing they use changed in recent years) and we make it almost every week to serve alongside a Mediterranean style chicken or just to have on hand for lunches. My kids never seem to get sick of it and it keeps well in the fridge, so we always make a pretty large batch!
My H loves salmon cakes, made from canned salmon, but not the regular fish-looking fish. I can’t say I’m super crazy about it myself, but I would try to work it in for health reasons.
I make waffles for dinner almost every Friday. It was every Friday, but then I didn’t want H to get sick of them, so I stretch it out to every 2 weeks. Must have chocolate chips (me) - and protein powder (H).
I can eat the same thing every meal and not get sick of it. I’ve eaten a peanut butter bagel every day for lunch for probably 15 years. Exceptions are if we’re out of town, or our Saturday frozen pizza lunch. Small changes have been made. I used to eat crunchy PB, but once I cracked a tooth on a peanut and needed a root canal/crown, I haven’t had crunchy peanut butter since (13 years and counting!) I switched to whole wheat bagels some years back, and maybe 5-7ish years ago I started added a teaspoon or so of flax seeds to it. I would eat this every lunch AND dinner if I didn’t have to make something for H. And sometimes if there are dinner leftovers, I give them to H and I eat my bagel. I’m so happy on these days. And the bagel must be microwaved. I don’t like it toasted.
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You sound like me I eat the same things over and over and over. i eat out at the same places and eat the same thing while there. I like predictability, I guess.
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I eat ~6 meals per day, rather than making dinner a big, central meal. I do eat similar meals most days, and enjoy doing so. The meal I eat closest to a traditional dinner time is the one before my workout. I keep calories relatively low to avoid unsettled stomach during workout. It’s generally something in the form of:
- Fish – I eat salmon most often (several times per week) and don’t get tired of it. I do not add any toppings.
- Fruit – Varies depending on what is in season. If workout is cardiovascular, I’ll usually choose a banana, as it easy to digest. If workout is weight session, I often choose cantaloupe. I prefer the latter.
- Vegetable – I eat broccoli most often. If workout is cardiovascular, I’ll choose something that is easier to digest. Again I don’t add any toppings.
If I’m eating a traditional dinner at a restaurant, I’ll almost always either order salmon or a sandwich/burger. For the latter, I’ll usually choose the sandwich/burger that is closest to – chicken with bacon + lettuce + tomato + light avocado on sourdough (no mayo, mustard, ketchup, …). I’d be happy to eat either several days per week, unless salt is high enough to interfere with water balance.
The “chicken and red lentil soup with lemony yogurt” from NYTimes cooking is a weekly staple. I don’t have a sub but saw a reel of someone cooking it on social media and then found a Reddit thread where someone had posted the whole recipe. It’s so easy to make and gets an A+ for health and flavor.
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Do you like trout? Another fish option we sometimes do (often, but not weekly like salmon) is rainbow (I think) trout with a mustard sauce. We like it with salad and little baby potatoes.
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Not sure if this link will work
For " * 1 cup finely chopped mix of parsley, dill and mint" do you use fresh? or substitute any dried?
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I usually use a combo of Italian parsley and cilantro. I think a combo of fresh and dried would also work. I’m allergic to dill and can’t usually find fresh mint and I don’t love it anyway.
Our Sunday night curry - we make the full recipe size. It’s Sunday night dinner, Monday and Tuesday lunch for me, and probably dinner for both of us again as well for one of those nights. And it’s better the next day. But I can also eat other things regularly- my breakfast varies slightly daily, but not much. I went to school with someone that all the time I knew her (7th grade to graduating high school) had the same lunch every single day: a white bread sandwich with butter and grated cheddar, nothing else on it.
I’m trying to remember if we’ve made this one, though my husband isn’t a yogurt person. Their plainer red lentil soup is a favorite in our house and D19 often makes it too - gift link:
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I eat salad every day. I just wash it well several times and use a salad spinner. I’m not worried about cyclospora as I am not in one of the worst affected places and I don’t eat iceberg lettuce. (Call me naive…)
Salad is what’s for dinner at least 3 times a week. Mix in different ingredients, add a piece of fish or chicken or boiled eggs, or edamame, or virtually anything. Mix up different dressings. Serve it with fresh bread and good butter if you need something more filling. It’s the most versatile meal.
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We probably have salmon weekly (actually twice a week). ShawWife usually barbecues it on a cedar plank with one of several glazes. The first is a garlic/mustard heavy balsamic vinaigrette that I make. The second is a miso and maple syrup glaze. The third uses hot peppers (and probably maple syrup as she is Canadian). Occasionally, she makes salmon in a skillet, following the instructions of Thomas Keller (founder of French Laundry) in which she squeegees the skin before cooking. It looks and tastes like salmon you would get in an upscale restaurant.
I buy the salmon at Costco, which means more than two portions. We have the additional salmon sometimes on a cedar plank and sometimes in a pasta dish.
Recently I’ve have been low on iron so I’ve been buying ribeye at Costco in the US and now filet mignon at Costco in Canada. In Canada, she’s been making a variant of steak au poivre that doesn’t use dairy. One of my favorites.
When the swordfish looks really good, I substitute it for salmon. The first night is grilled on the barbecue with a glaze. The second is a Sicilian swordfish recipe with a spicy tomato sauce (capers, hot pepper) that is reduced over a day and served over pasta. This is better than almost any pasta dish that I’ve had in a restaurant in the US.
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We usually have salmon and cod for dinner weekly. I live close to a great fish market so it’s easy for me to get fish that we like.
During the summer, I’ll have a tomato sandwich daily!! Also, corn on the cob from a local farm stand is something we’ll have a few times a week. The perfect dinner for me is local corn on the cob and a tomato/cucumber salad with balsamic vinegar. We grow tomatoes and cucumbers, but if we run out there’s a local farm stand that’s got some really great tomatoes.
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Same for us! Pesto pasta. It’s simple to make the pesto, and we usually have it with penne or gemelli.
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Since so many people have mentioned salmon, I figured I’d put in a plug for what we call “freezer salmon.” Costco sells 3 lb bags of wild caught sockeye (I think, I’m not home to check) salmon that’s individually wrapped inside the package. It makes eating salmon anytime easy. It used to be we’d always eat salmon the day we shopped, but now we can defrost a couple within a couple of hours any day of the week.
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