Category: dinner in 30 minutes

Dinner · dinner in 30 minutes · Make-Ahead · Sunday Dinner

(L)Oven Monday – Three Steps to a Successful Sunday Dinner

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Sunday dinner table 1.jpg

Happy Monday, friends, and welcome to the beginning of the posts to help get you ready to prepare a  Sunday dinner that provides for the needs of your guests, is delicious, and ready in a hurry! Thank you to so many of you who shared your Sunday dinner struggles with me!  I’m going to try to help you solve those difficulties as we touch on this subject for the next several Monday’s.

Today I want to lay out the three steps that are crucial for your Sunday meal to be a success.  What constitutes success? I believe it’s the three things listed in the previous paragraph – a meal that

meets needs,

is delicious,

and on the table quickly.

But that doesn’t happen all by itself, of course! I need to start by saying, anything that is worth doing, is going to take effort and it’s going to take being intentional.  There is work involved, but it’s so worth the efforts!  Here are the three crucial things you need to consider so that your Sunday dinner will be a success:

  1. Ponder the needs – That simply means that you must consider what the needs of the day are, your budget and what your guests will need.
    1. Is there a time constraint?
    2. Do you only have xxx amount of dollars to feed a crowd?
    3. Is there a dietary need – ie. Gluten-free?

      Consider whatever needs are necessary – A baby that will need to be fed, a child will need a nap very soon, someone with low-blood sugar will be shaky at this point, etc.  Then, considering those needs, you move to #2.

  2. Plan the menu – Considering your needs, you can now pull out this blog’s Recipe page, your Pinterest boards, your cookbooks – whatever will help you find a menu to meet those needs.
    Determine how extensive you want the menu for Sunday to be.  If you’re not into the routine of fixing a fresh meal for Sunday, I’d encourage you to start with a simple menu – a Taco Soup in the crock pot, some tortilla chips, and a dessert like the pie linked here, or go with something super easy like a purchased Angel food cake and fresh strawberries.  Don’t overwhelm yourself.  Take baby steps. 
    My recipe page has a list of 30-Minute meals, but if you wait until you get home from church to even prep those things, you are going to be frustrated, so stay tuned for #3.

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3. Prepare ahead – I can’t tell you how important this step is!  As early in the week as possible, start preparing.  The earlier you start, the less stressful it will be!  Consider doing these things ahead of time:

  1. Prepare the table.  Set the table – The family will know that something good is on the way!  Even if you can only do it after breakfast on Sunday, do it before you leave for church.  If everyone can eat breakfast at the kitchen island, set the table on Saturday night.
  2. Prepare Foods.  Make ahead anything that can be made ahead of time!
    1. Salad – I love frozen salads for this purpose, also green salads without the dressing can be made the day before.
    2. Dessert – If you were serving Angel Food cake and berries, make the sure the berries are washed, sliced and ready ( or thawed from their frozen state) on Saturday night.
    3.  Vegetables – Peeling potatoes and putting them in water overnight will make them ready for the crock pot.  If you’ll need onions, get them sliced and put into a ziplock bag.
    4. Dishes and pans – On Saturday night, set out the crock pot you’ll need, or the pan for the roast chicken.  Have them out on the counter and ready.
  3. Prepare an hors d’oevre – Make something ahead of time that everyone can snack (lightly) on as soon as you get home.  This is especially wise if you have little children that are fussy and need something to eat right away!  Make life easier for you and them and make something they can munch on while you get dinner on the table.  It could be something as simple as crackers and peanut butter, celery and peanut butter, apple slices, tortilla chips and salsa.  Set out little plates and limit the little ones, so they’ll be ready to eat dinner, of course, but this will make them much happier while they wait.

So, there you have it – Ponder the needs, Plan the menu and Prepare ahead.  These three steps will get you on your way to Sunday dinner success!

Can I give you a challenge for next Sunday?  Do one thing ahead of time – perhaps set the table, or prepare an hors d’oevre, or get the vegetables prepped on Saturday, and see how much smoother Sunday dinner is next week!

Next Monday we’ll talk about some specific meals that are doable for prepping ahead and eating very soon after getting home!  This will include Crock Pot entree’s and sides!  Be sure to come back so you don’t miss any tips!

Which of these three steps of success is the most difficult for you?

With love from my country kitchen,

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Dinner · dinner in 30 minutes · Family life · main dish

Make Your Own “Dream Dinner”

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Have you heard of Dream Dinners?  You can check out this video if you’re unfamiliar. The basic idea is that you go to a Dream Dinner store, where they have prepared ingredients for you to assemble meals into freezer bags to make up complete dinners for your family for the month.  I heard about it through a gal I watched on You Tube.  While I’m sure it’s really convenient, it can’t be cheap!  She also said there were some meals they had they didn’t like and wouldn’t have again.

Testimonials on the Dream Dinner’s site said their families were now able to eat together and have become closer as a result.  Family mealtimes are important, and they do strengthen families, but if you’re on a budget, there are creative ways to make family meals happen in a much less expensive way.  Here’s one suggestion…

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Recently while putting away leftovers from a meal I’d made, I had the idea to bag it together just like I’d seen on the Dream Dinners.  I had made Pork Tacos, Refried Beans and Spanish Rice -all from scratch and I had enough for another supper meal for my husband and me, but rather than eating it two nights in a row, I pulled out the freezer bags.  I put the Rice in one, the Beans in another and the Pork in another, then I put all the small bags together in a large freezer bag and labeled it, “Pork Taco Dinner.”  How great it will be on a busy day to pull this out in the morning and let it thaw, then simply warm it up that evening!  It’s better than having leftovers two nights in a row, and it’s better than paying someone twice what it would cost me to fix it!  I’ve always been a huge fan of freezing food, but having the whole meal together in one bag is a great plan!

I plan on doing this more often!  You could simply double whatever you’re making and eat one for supper tonight and put the other into freezer bags for another day.  There’s no need to have to do a month’s worth, or even a whole week’s worth at one time!  Wouldn’t it be nice just to know you have a whole meal in a bag all ready to eat for ONE day?  Start there, then perhaps you can build on that.

That’s my challenge to you – see what you can pull together to make and freeze ahead.  Have the elements for that meal in one large bag. It will eliminate calling out for pizza, or running up to a local restaurant because you’re too tired to cook.  Become your own Dream Dinner maker; it’s really doable, it’s cheaper, and you’ll be making things you know your family loves!

My mind is whirling with several ideas.
Swiss Steak
Taco Casserole
Turkey Meatball Sandwiches with Honey Chipotle Sauce

What would you make and freeze?

Dream on!

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baking · dessert · Dinner · dinner in 30 minutes · Fall · home · Home making · Uncategorized

Fall/Winter Pantry Essentials

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pantry.jpg

Last week I shared three of my Go-To meals when I’m in a pinch for time (and money!).  I also shared the items I keep stocked so those meals can happen.  I hope you’ll check out that post if you missed it.  But when it turns cooler my menu changes, as I bet yours does too.  We think about soups, stew, cobblers, and comfort foods to fill us when fall and winter approach.  Since I know those are the kinds of foods we’re going to want for supper, there are certain items I know I need to keep on hand.

Let me share some of the essential items I like to keep in my pantry so I can cook and bake at a moment’s notice.

  • Chicken stock or broth – I love to make my own stock after I’ve roasted a chicken.  You can find my method here.  I’ve even updated my method by putting all the ingredients in the crock pot and letting it simmer all day.  It’s so much easier than doing it on the stove!  I freeze my broth in Ziplock bags (double-bagged for fear of leakage), lay them flat and stack them so they don’t take up much room.
    Chicken stock is necessary for soups, but also many other dishes – enchilada sauce, and roasted chicken, for example.  It’s great to have it on hand. This soup is a ten minute soup, and great for flu victims!
  • Minute Rice
  • Baking Mix (Like Bisquick).  This mix can quickly be turned into pancakes, waffles, biscuits, Cheddar Biscuits, muffins, dumplings and more!  Check out these recipes!
    Here’s a homemade version  you can make and keep on hand:
    Homemade Baking Mix
    6 cups All-purpose flour
    3 tbl baking powder
    1 tbl salt
    1 cup shortening
    Sift flour, baking powder and salt three times into a large bowl.  Cut in shortening with a pastry blender until mixture resembles fine crumbs.  Store mixture in airtight container in the refrigerator up to 4 months.
  • Canned Goods – Right now is a good time to stock up as many stores have sales events going on for the holidays.
    • Beans
    • Tomatoes
    • Corn
    • Green Beans
    • Pie fillings
    • Pumpkin
    • Cream Soups
    • Pasta sauce
  • Pasta
  • Taco Seasoning – Here’s my homemade version
  • Olive oil
  • Vinegar – Balsamic, White, Apple Cider – I love making my own salad dressings and if I have a good olive oil and choices of vinegar, I can mix one up in a minute!
  • Sugars – White, Brown and Powdered
  • All-purpose Flour
  • Shortening
  • Baking chocolate – Cocoa and chocolate chips
  • Oatmeal
  • Cake Mixes – Again, I stock up three or four when they’re on sale and keep for the Quick Cakes or desserts.

Of course I keep potatoes, onions. fruits, etc., but I’m only mentioning the dry goods here on this list.

There were lots of years that I couldn’t stock up my pantry, but had to purchase only what I needed that week.  If you can only add one or two extra items a week as you shop, keep an eye out for the sales and grab them when they’re marked down.  It will truly save you in the long-run!

Did I miss an item that you try to keep in your pantry?  What is it?

With love from my country kitchen,

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Dinner · dinner in 30 minutes · Fall · home · main dish

My Three Go-To Meals

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Three Go-To Meals.jpg

There are always busy fall/winter days that demand a fast supper meal.  For those days, I try to keep the ingredients on hand for the entree’s  listed above  because they are:

  1. Done in under 30 minutes
  2. Filling
  3. Delicious!!!

To make White Castle Sliders, Cheese Ravioli with Tomatoes, and Sausage Corn Chowder, all I need to keep on hand is:

2 pounds hamburger
Hawaiian Rolls – I freeze these
Frozen Cheese Ravioli – I recently tried Aldi’s brand and it was very good!
Tomatoes (I freeze the cherry tomatoes and use them for this dish if I don’t have fresh on hand)
Red Onion
Parmesan Cheese
Canned Corn
Cream Corn
Evaporated milk
Potatoes
1 pound Sausage

These are all very basic staple items to keep.  Having them on hand allows me to put a great meal together so quickly!  

White castle sliders.jpg

White Castle Sliders
2# hamburger (80/20)
Dried Onion Flakes
Seasoned Salt
Sister Shubert Rolls
Sprinkle dried onion flakes in the bottom of a 9 x 13 dish.
Press beef over onion flakes, make a one huge patty.
Sprinkle with Seasoned salt.
Bake at 400 degrees for 20 minutes, or until done.
Drain and Pat grease off.
Top with cheese slices.  Place back in oven for 2 minutes to melt.
Remove and slice into hamburger patties, the size of your buns.
Pasta dishes are great for quick meals, but this one isn’t your normal Spaghetti and pasta meal!  This is one of our favorites – in a hurry or not!  Add some toasted French Bread and a salad and your meal is complete!
ravioli

Cheese Ravioli with Tomatoes

Ingredients:

1 pound cherry tomatoes
2 shallots, cut into wedges (I use red onion instead)
Cooking spray
3 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces frozen cheese ravioli

2 tablespoons chopped fresh basil

Preparation

1. Preheat oven to 425°.
2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray.  Drizzle with 1 tablespoon oil; toss.
Bake at 425° for 35 minutes.
3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes.
3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.

 

This chowder is so hearty and comforting!  It’s been a favorite of our family for years! You could add some quick biscuits or just crackers and a salad to round it out.

corn-choweder

Sausage Corn Chowder

1 LB Bulk Pork Sausage
1 med onion
3 medium potatoes, cut into 1/2 cubes
2 cps water
1/2 tsp dried marjoram
1 tsp salt
crushed 1/2 tsp pepper
1 15 1/4 oz can whole kernel corn, drained
1 14 3/4 oz can cream style corn
1 12oz can evaporated milk

Preparation:
Crumble pork sausage into 4 qt dutch oven; cook over medium heat for 5 minutes. add onion; cook about 5 minutes more or until sausage is brown. Add cubed potatoes, water, seasonings, bring to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are tender. Stir in the whole kernel corn, cream style corn and evaporated milk. heat chowder through.
6 Main dish servings

There are other meal ingredients that I have kept ready for those busy days and I’ll share some of those next week.  In the meantime, tell me what  ingredients do you keep in your pantry and freezer and what meal do you make with them?

With love from my country kitchen,

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dinner in 30 minutes · Main dish.

Did Someone Say Shrimp Sauce?

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shrimp sauce.jpg

During our recent sabbatical, my husband and I were blessed with the opportunity to eat out quite a bit, thanks to the gracious gifts of our church family. One evening we ventured out to a local Asian restaurant that we hadn’t been to in a very long time. The meal we ordered was a mixed meat grilled on a hibachi and served with a side of Shrimp sauce. The meat was great. The vegetables were flavorful, but the shrimp sauce was OUT OF THIS WORLD! We doused added it to every bite!

Last week when I was making beef stir fry at home, the memory of that glorious sauce popped into my head and I Googled it in search of a recipe. I was shocked at the simple ingredients that are used to make the sauce. I had every ingredient on hand! This meal was so good, and it made me happy to be whipping it up in my own kitchen!

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Let me share with you the way I make my stir-fry and then I’ll add the simple recipe for the shrimp sauce.

Stir Fry
½ lb. your choice of meat – chicken, beef or shrimp
2 Tbl. Oil

In a wok, stir fry the meat until it Is cooked through. Remove meat and cover to keep warm. Add a little more oil to the wok and cook vegetables of your choice, starting with the vegetables that take longer to cook, then adding the other vegetables a bit later. The list below is the order I add my vegetables.

Zucchini
Red, green or yellow peppers – I like to ad a variety of these
Snow peas
Onion
Stir fry until crisp-tender.
In a small bowl, mix:
1 cup chicken broth
2 Tbl. Corn starch.
2 Tbl. Soy sauce

Add this mixture to the vegetables and stir to thicken. Add meat and stir to cover with the sauce.
Serve with Shrimp sauce.

Shrimp Sauce
1 Cup Mayo – I used reduced fat
¼ cup ketchup
1 tbl sugar
1 tsp garlic powder
½ tsp salt
¼ tsp cayenne pepper
Dash of hot sauce

Mix all ingredients in a bowl. If you can make it an hour ahead and refrigerate it, the flavors will combine even better. I served mine immediately and it was still delicious, so don’t let that hinder you!

We won’t have stir-fry in the future without this sauce, I can promise you! This is great with any Asian food, so whip this up and dunk away!

If you could recreate any restaurant food you’ve had, what would it be?

With love from my country kitchen,

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