<p>We are having leftover beef brisket. I covered it with a spice mixture of cayenne, coriander and cumin then cooked it with water, a chopped tomato, a head of garlic cut in half and baked at 325 for 1.5 hours. Then I added a sweet potato and some prunes and apricots and cooked it for another half hour. You fish the garlic out and spread it out on french bread. (Recipe is more or less from Bittman’s The Best Recipes in the World.) We ate it with asparagus. I make enough of every meal for two nights. We don’t usually eat them two nights in a row, though we will this week as I have a zoning board meeting tonight and no time to cook.</p>
<p>I’m a fan of my world famous chicken tortilla soup although I think everyone in my family is sick of it. </p>
<p>1 lb. boneless chicken breasts; 15 oz. black beans; 4 cans Ro-Tel tomatoes (with chiles), large jar of salsa (I like hot). Put it all in a crock pot and cook on low for 8 hours. Shred the chicken, serve over tortilla chips and top with cheese.</p>
<p>I’m eating this as we speak:</p>
<p>[PCC</a> Moroccan Chicken with Lemon and Green Olives | PCC Natural Markets recipes](<a href=“Recipes | PCC Community Markets”>PCC Moroccan Chicken with Lemon and Green Olives recipe | PCC Community Markets)</p>
<p>Delicious!</p>
<p>peanut butter and jelly sandwich and a diet coke</p>
<p>Thanks for some new ideas. The Moroccan Chicken looks good. As does the brisket. D loves brisket. The chicken satay is also something I had forgotten about.
Some of the ideas are things we already eat. Last week we had ground beef soft tacos and I made mine into a taco salad. Chicken burritos and chicken soft tacos are staples of our diet. My H could eat something in a tortilla every night of the week.
I have fallen into the rut of grilling chicken breast and adding bbq sauce or teriyaki sauce at the end of the grill time. I think we are all tired of it.
I love breakfast for dinner. H is not a fan of breakfast food.</p>
<p>mom60, you could also try grilled chicken cabobs. Marinate chicken breast peieces in Italian dressing, add colorful peppers, chunks of squash, onions etc. in between chicken pieces, and grill. The picky eaters can eat whatever they want, and you can have your grilled veggies.</p>
<p>I am making steak fajitas. There will be choices for what goes in the tortilla: avocado slices, salsa, sweet red pepper strips, onions (cooked), black beans, baby beet shoots (I thinned the beets today), cheese, shredded steak. All in separate bowls so each of us can make fajitas as we like them.</p>
<p>dmd77- do you marinate the steak? How do you cook it?</p>
<p>It’s warm here, so we’re having a large mixed green salad topped with cold chicken curry salad and fresh fruit (watermelon, strawberries and pineapple.). I made the curry chicken salad yesterday, so it will be a pretty easy dinner tonight. The recipe is just a simple chopped chicken salad with apples, celery and chopped pecans with a light mayo and yogurt dressing that has been spiced up with curry powder. Simple. We love all things curry.</p>
<p>mom60: no, I’m too lazy to marinate. I just slice it into little shreds then cook it very fast in a very hot pan.</p>
<p>Definitely getting hungry here reading this thread. </p>
<p>What about jambalaya? Popular item here. Second the kebab idea- we just had beef kebabs for Mother’s Day- eat what you like. H cooks veggies on one skewer, meat on another so no one is stuck with something they don’t like! </p>
<p>Curried chicken salad is good. Also try tarragon with it instead of the curry.</p>
<p>I do not eat beef. So not sure what kind of beef you would use for the strips. Sounds like something my family would like. I look at the beef in the store and I am so confused.</p>
<p>I love curry chicken salad. The one from the deli at Whole Foods is delicious.
I am making a list. The market had ripe avocados so tonight will be bean/cheese tostadas with the leftover chicken from last night. D has a sandwich from the deli that she didn’t eat today so she can have that.
Tomorrow night I am going to try NortheastMom’s recipe of the chicken breast with tomatoes and white beans. I can make some pasta for D to go with her chicken.</p>
<p>mom60, I hope you enjoy it, but I can’t take credit for that recipe. The credit goes to Perdue.</p>
<p>We do chicken and fish fajitas quite often. Avocado, red peppers, light sour cream, light cheese. You top with what you want (lots of little bowls!), Serve with beans and brown rice. </p>
<p>How about pizzas? I buy whole wheat flat bread from TJs or Whole Foods. Top with sauce (smooth is OK!) and maybe they put on the toppings they like ( I use feta or cheddar or other cheese, sometimes chicken, spinach leaves, sometimes mushrooms, artichokes). Real easy. </p>
<p>Also use the crock pot when it feels cool out. High quality tomato sauce, boneless chicken breasts, frozen artichokes, mushrooms, zucchini, red peppers. Serve on whole wheat pasta or brown rice with a sprinkle of fresh parm. Remove veggies for picky eaters! </p>
<p>And we do lots of salads. Don’t like veggies? Try fruit. Chicken strips over romaine, with sliced apple, feta, walnuts, dried cherries or cranberries. Yum.</p>
<p>MHETTmom: if you don’t like beef, you can make the recipe with chicken or pork too. Just cut the meat into little strips (about 1/4" by 1") or so. As for what kind of beef, I just use whatever steak looks cheapest–when you cut it that fine and cook it very fast, it doesn’t get tough.</p>
<p>Our favorite salad: 1/2 Romaine, 1/2 fresh spinach; fresh or dried blueberries, dried cranberries, raspberries, strawberries (all or whatever you have); walnuts, pecans, sunflower seeds, mandarin oranges and ripe tomatoes. Marinate chicken in “Naturally Fresh® Pomegranate Mixed Berry Vinaigrette” dressing about 30 minutes, grill (or cook however you like, but grilling is very good!), cut into small chunks, and serve with extra dressing. I serve with whole wheat croutons or little toast rounds, bran muffins, or whatever you like.</p>
<p>mom60, I hate cooking, and I especially hate to think about dinner when it’s not even dinnertime. Aside from the (waste of) time it takes to cook, I also dislike spending my time figuring out what to cook for dinner. Within moments, literally, my kids have inhaled whatever I’ve fixed and scurried off. Honestly, it takes them longer to set the table than to eat. What fun is that?</p>
<p>The only thing: I’m pretty creative and actually a good cook. My kids have “graded” us. I won! Sometimes I go to TJ’s for ideas and also for marinades, but if I really want to cook-to-please, I use Joy of cooking. My best meals are those comfort meals, like my recipe for homemade chicken pot pie:</p>
<p>Start with melted butter, 2tsp, add flour 1+Tbl, then whisk in homemade stock (about 1 cup) so it’s like gravy. Spices: salt, rosemary, parsley, basil. Lots of cubed chicken (right off the bone of a roasted chicken is best). Potatoes, carrots, corn, peas, onions. (precook via microwave carrots and potatoes! Add the water into gravy as needed.) Mix these together, roll Pillsbury Pie Crust into pie plate, pour in the mix, add top layer crust. Cook about an hour (put aluminum foil over the edges for the first 45 minutes). Enjoy</p>
<p>Mmmmm. Had one of my favorite meals tonight. Curried eggplant. Used baby eggplants, red pepper, onion, tomatoes, minced ginger, and cumin, coriander, fenugreek, garlic. So good. Over brown rice. </p>
<p>Tomorrow, I will chop it in blender and serve with hummus,</p>
<p>WP, that sounds delicious. What do you do to make this? Just saute it all together after perhaps softening the onion with some of the ginger, and garlic?</p>