Our family had its third dinner themed night of the year, and we fully enjoyed Mexican night. I was the master chef for the feast that featured Steamed Tamales, Mini Chicken Tacos, Chips with Queso Dip and Cheese Quesadillas.
First repeat
The only minor changes from last time was that we had the full cup of broth and cut the beans in half to make them easier to eat. It was still tasty, but we think the mushroom sauce was better with the Better Than Bullion. I knew it was a keeper!
Beef & Broccoli
We followed a new recipe for Beef and Broccoli, and sautéd it in our Stainless Steel Nonstick Skillet. It was a little bland once it was supposed to be ready, so we made it our own by adding a “bit” of Teriyaki Sauce with Honey. It gave it just what it needed to make it tastier. I think if I tried it again, next time I’d find another recipe where we marinated the meat to give it a bit more flavor.
Chicken Noodle Soup with Multigrain Bread
While our fresh-baked multigrain bread was in the oven, I started the Chicken Noodle Soup. Jennifer chopped the ingredients, and I tossed them into the Quick Cooker and set the timer for 6 minutes! I was concerned the raw chicken wouldn’t get done in that short amount of time, but it was perfect! The noodles were tender and not mushy. The chicken was juicy, and the blend of flavors were outstanding!
Lasagna with Greek Salad
Tonight for dinner, we had lasagna à la Stouffer’s. The cardboard pan held in all the tasty meat sauce. I paired my slice with a small Greek Salad. Nice and filling.
Three Cheese Garden Pizza & Classic Cobb Salad
Tonight’s dinner was made at my monthly Pampered Chef meeting. It featured Three Cheese Garden Pizza and a Classic Cobb Salad. Both were amazing and must be added into our food rotation.
Taco Lettuce Wraps
Jennifer mixed the spices and even pressed the garlic before adding it to the diced onion and burger sautéed in coconut oil. I was in charge of scrubbing and preparing the green onions, cherry tomatoes as well as shredding the cheddar cheese. We didn’t have the Boston lettuce the recipe called for, so I prepared romaine hearts in their place. For the ones that were extra small, I chopped them into a bowl in case anyone only wanted a taco salad instead of the taco wraps.
Circus Night
Sophie chose a “circus” theme and made us her signature corn dogs right from the freezer. She baked them to perfection, and I paired mine with just the right blend of ketchup and mustard. Jennifer guided Morgan in making her famous Kraft Mac & Cheese. The noodles were once again the perfect al dente in their creamy cheese sauce!
Grilled Chicken Greek Salad & Tzatziki Sauce
After cubing chicken breasts and marinating them in the special sauce, I used my Stainless Steel Nonstick Skillet to grill it just right. Meanwhile, the family sliced, chopped and stripped all the ingredients for the salad including the Kalamata olives. And, they made homemade Tzatziki sauce to go with it.
A little something
Tonight’s dinner featured a grape Uncrustable, six fresh mozzarella balls, a handful of Parmesan crisps, a fortune cookie and (for dessert) a Reece’s Christmas tree.
Just Dad’s Dinner 