What’s For Dinner? – Two Weeks Worth!

I’ve got FOURTEEN dinners for you this time! I didn’t get around to doing a What’s For Dinner post last week but since I did remember to take a picture every night I thought I’d go ahead and share them all. I know we are all eating at home all the time now and could probably use a little inspiration about now. 

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I’m trying to be very careful about using up leftovers. Most of the time I send them with David for his lunch the next day. 

We also are using items we have on hand. I found a package of breakfast sausage in the freezer and that became sausage gravy over biscuits. So let’s take a peek at what we’ve been eating around here.

 

Let’s kick things off on St. Patrick’s Day. I was able to get a corned beef the last day I went to the grocery store before I self-quarantined. I used some apples from the fridge that were getting a wee bit past their prime. It was all quite delicious. 

Corned beef, cabbage, mashed potatoes, cooked apples, biscuits

 

 

I had some buttermilk left over from the Pepsi Cake I had made so I figured waffles would be a perfect way to use it. 

Homemade waffles, scrambled eggs, fruit smoothies

 

 

On the first day of spring our dear friend, Bryan, makes Debi’s Cajun Style Jambalaya in memory of his wife. He encourages friends and relatives to make it in her honor, too. Click on the link to read the story about how I got this wonderful recipe. 

Debi’s Jambalaya, potato salad, crusty bread

 

I had a lot of vegetables on hand that needed to be used. I cut them all up, drizzled with olive oil, seasoned well and roasted them in the oven. I served these with brown rice and toasted bread with butter. 

Roasted vegetables, brown rice, toasted bread and butter

 

David and I both grew up on this next meal, as children of the 60s and 70s. I’m not sure how his mom made it but mine used a gravy mix. I made it from scratch, however. I’ll try to share the recipe soon. I served it exactly as my mom would have – over mashed potatoes with canned French style green beans, iceberg lettuce salad and canned pears. 

Hamburger gravy over mashed potatoes, French style green beans, iceberg salad, canned pears

 

I hadn’t made split pea soup in ages. I pulled out a piece of leftover ham from the freezer, chopped it and added it to the split peas, along with carrots and potatoes.

Split pea soup with carrots and potatoes, toasted and buttered bread

 

I cooked dried pinto beans in my Instant Pot for these burritos.

Bean burritos, salad, chips and salsa

 

Boneless chicken breasts were seasoned and lightly floured, browned in butter and olive oil along with some onions and then simmered until tender in a bit of white wine. Just before serving I added a splash of heavy cream.

Chicken breasts in wine cream sauce, baked potatoes, coleslaw, steamed vegetables

 

I found a single Black Angus hamburger patty in the deep freezer and two turkey burgers in the kitchen freezer. Unable to find hamburger buns, I decided to make my own. I usually use my daughter’s recipe and they turn out really well. This time I opted for a recipe that used oil and water rather than use up my dwindling supply of butter and milk. They tasted okay but they were flat and kind of dense. Still, they worked fine for the burgers. 

Burgers (turkey, angus). homemade buns, coleslaw, corn on the cob, chips

 

This next recipe again used up veggies on hand, along with some noodles. I topped it with cheese and finished in the oven. It was somewhere between a soup and a casserole and we all really enjoyed it.  

Vegetable and noodle soup, toasted homemade buns

 

My quick, go-to meal when I really don’t feel like cooking is spaghetti with sauce from a jar. I try to always have a couple of jars of sauce and a couple of packages of spaghetti in the pantry. 

Spaghetti, salad, mixed vegetables, garlic toast

 

There was a lot of sauce left and a few noodles. I cooked up some more noodles, mixed with the sauce and put in a casserole dish. I topped it with grated mozzarella cheese and baked until hot and bubbly. I added a bit of shredded parmesan before serving.

Leftover spaghetti casserole, salad, mixed vegetables

 

I don’t make this very often but when I found the package of sausage in the freezer I knew what I’d be doing with it. Not the healthiest meal but ever so delicious!

Sausage gravy over homemade biscuits, orange juice

I still had some leftover spaghetti casserole and really didn’t want to waste it. I looked up recipes using leftover spaghetti and found one on YouTube that looked good. You can click here to see the video that inspired this recipe. 

Spaghetti frittata, salad, leftover biscuits

 

And that’s all folks. I hope there was some bit of inspiration for you in there somewhere. I’d love to hear what you are cooking these days.