I'm up to 17 different meal ideas and would like to get to about 25 to circulate through for the rest of the spring season and throughout the summer. Here's my list, and at the end of it, I'll post one of our favorite recipes. Let me know if you want recipes for any of the other things on this list. You will see, though, that my list is rather simple. Most of these things do not require a recipe; they're intuitive. It's almost embarrassing to post my list, but for any other mommas out there of young kiddos, you may appreciate seeing the reality of our very meager dinner options over here.
1. Pizza Bagels
2. Tomato Soup with grilled cheese--I have a special recipe for the tomato soup
3. Zuchinni Chowder
4. Taco Salad
5. Grilled Chicken Salad
6. Shrimp Salad Sandwiches--I have a great recipe from Doug Shriner
7. Spaghetti with meatballs
8. Pork BBQ sandwiches
9. Grilled meat with fresh fruit and veggies
10. Chicken Pot pie--I have a yummy new recipe I got from Allrecipes.com
11. Tortellini--I usually put it with spaghetti sauce, but I'm going to try a new recipe I found in Real Simple
12. Tuna melts
13. Egg salad pitas
14. White Chili--I have several recipes, but am still trying to find the best all around.
16. Quesadillas with egg, beans and avocado--This might sound like an odd combination, but I had it on a get away with my husband down at a little cafe in Solomon's Island, and it was amazing. Now, I make my own version of their dish.
17. Tortilla soup: recipe on Allrecipes.com
I can't remember if I've posted this recipe already or not, but it's for Zuchinni Chowder. It's a recipe my mom gave to me, and it is one of our all time favorite meals.
2 medium zuchini, chopped (I like larger chunks)
2 T. minced fresh parsley (or 1T. dried)
1t. dried basil
1/3 cup margarine or butter
1/3 cup flour
1/4 t. pepper
3 cups water
3 chicken bouillon cubes
1 t. lemon juice
1 (14 oz) can diced tomatoes, undrained
1 (12 oz) can evaporated milk
1 pkg (10 oz) frozen corn
1/4 cup grated Parm. cheese
2 cups shredded cheddar cheese (I NEVER add this b/c the soup is thick and rich enough without it, but it's in the original recipe, so I made sure to put it here).
pinch of sugar, optional
In a dutch oven or soup kettle, over medium heat, saute the zuchinni, parsley and basil in butter until veggies are tender. Stir in flour, salt, pepper. Gradually stir in water. Add bouillon and lemon juice; mix well. Bring to boil; cook and stir for 2 minutes. Add tomatoes, milk, corn; bring to boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.
Yields about 2 1/2 quarts.