What are you making for dinner this week?

Re: What are you making for dinner this week?

• emeraldcity603 member

  August 5

  I had sushi yesterday because that’s all that didn’t sound disgusting. 😅😅 I eat sushi during all my pregnancies. 

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• danglangcat89 member

  August 5

  The foods my body is willing to take in change so quickly, prepping is hard, and energy is lacking. So, I made a huge pot of beef stew and drop biscuits Sunday night (when I had some energy) that we've been working through. I threw chicken breast in the crockpot tonight with broth and Creole seasoning, and that can easily be made into a few different things later this week (pulled chicken bbq sandwiches in particular). Luckily it's just me and the husband, so we can scrounge or get take-out if all else fails. 

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• thescarletmom member

  August 5

  @emeraldcity603 i had sushi this passed weekend! I'm not a raw fish sushi person in the first place, pretty much crab and cucumber rolls are my jam, so I've always eaten it too!
  
  @danglangcat89 totally valid. It can be hard for me to meal prep too because if something doesn't sound good I just can't make myself eat it right now. 
  
  DH made salmon, broccoli, and jasmine rice for dinner yesterday and it was so amazing for no good reason. I was worried because with my 2nd, the smell of cooking salmon would make me puke for hours lol. But it didn't get to me really and hit the spot with a dash of soy sauce. Planning on a big pot roast and chicken pot pie soon. All I want are warm, rich, comforting foods while I'm pregnant. Soup has been my one constant craving every time! 

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• fifilala516 member

  August 6

  I am a sushi addict. I won’t eat anything raw while pregnant but avocado rolls, California rolls and sweet potato rolls are a fave.

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• knottie1ff1fc065256bdcc member

  August 19 edited August 20

  Between nausea and cravings, some days it feels like deciding what to eat is a full-time job. I’m trying to keep things simple this week – pasta with a quick sauce one night, grilled chicken and veggies another, and I made a big pot of soup that can last for a few days so I don’t have to think too hard about dinner every evening. I’m also planning a taco night because it’s easy and everyone loves it, plus you can mix and match toppings depending on what you’re craving. On the nights I really don’t feel like cooking, I just always give myself a break and order in – contact grubhub has been a lifesaver for me when I just want something warm and ready without the effort.  Comfort food has definitely been my go-to lately, it just makes things easier and more enjoyable.

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• thescarletmom member

  August 20

  Somebody!!! Give me a good crockpot recipe, but it can't be ground beef or soup 🫠 or pot roast or pulled pork lol because I already have the best of those. My husband and kids are devastatingly anti-soup and none of us are fans of ground beef but I am desperate for some crock pot meals now that the kids are back in school and the busy season is upon us and I'm just so friggin tired.

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• babymooney1218 member

  August 21

  My hyper fixation meal this week has been vietnamese spring rolls with sushi crab meat instead of shrimp. It’s just lettuce, rice noodles, crab meat, and cucumbers but I’m obsessed with them because they taste like california rolls. I’m also obsessed with the peanut sauce I dip them into, I could eat a bowl of that sauce, I’ve been averaging 4 spring rolls a day and I know I’m totally gonna be grossed out by them soon but I’m enjoying while it lasts

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• midnightatsunset member

  August 26

  @thescarletmom my go-to crock pot recipes are both chicken that can be served with separate sides.
  
  Lemon Garlic chicken:
  

  -2 lb Chicken Thighs

  -1-2 lemons

  -3 tsp minced garlic

  -¾ tsp salt

  -¼ tsp pepper

  -½ cup chicken broth

  -3 tbsp cornstarch

  -½ Cup heavy whipping cream

  1. Place chicken thighs in slow cooker; sprinkle w/lemon peel, garlic, ¼ tsp Salt & ¼ tsp pepper. 

  2. Pour chicken broth over the chicken.

  3. Cover and cook on LOW for 4-5 hours.

  4. Remove chicken from slow cooker and keep warm. In a bowl, mix the remaining salt, cornstarch, lemon juice, and cream until well blended. Stir into slow cooker and cook on HIGH for 15-20 minutes or until thickened.

  5. Serve. 

  Honestly I often skip the sauce and I’ve made this so many times I just make as many chicken breasts as will fit in my slow cooker with enough liquid to keep it covered and eyeball “jarlic” (because I cannot be bothered to mince fresh) and lemon juice from a bottle (again, can’t be bothered to make fresh). I usually serve with potatoes.

  
  

  Chicken fajitas

  -chicken breasts

  -seasoning of choice (eyeball) 

  -some combo of water or chicken broth and taco sauce to taste

  -cook on low for 6 hour or high for 4 hours. Serve with any combo of veggies/salsa/tortillas/cheese. I’ve used leftover chicken to serve with alfredo sauce and pasta, too.

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• thescarletmom member

  August 30

  Loaded potato soup! This recipe has you blend the potatoes partially with an immersion blender but imo its just aa good if you don't/don't have one https://sugarspunrun.com/creamy-potato-soup-recipe/

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• thescarletmom member

  August 30 edited August 30

  The chicken noodle soup is my mom's recipe, so we do a lot of eyeballing and measuring with our hearts but here's an approximation:
  1-2 chicken breasts (or rotisserie chicken) shredded
  1/2 white onion, diced
  4-6 celery stalks, diced
  1/2 cup carrots, diced
  1 bag reames egg noodles (MUST be reames)
  1-2 16 oz boxes chicken broth (enough to cover)
  6ish cloves garlic, minced
  Season as you wish, but we tend to cook our own chicken breasts seasoned with lowry's garlic salt and white pepper. Then season the soup with Italian seasoning blend, salt, pepper, onion powder and garlic powder to taste, plus 1-2 bay leaves.
  
  -Cook onion, celery, carrots, and seasonings in stock pot with either a tbsp olive oil or butter, for about 8-10 minutes or until softened and ideally a little browned. Add garlic and sautee for another minute. 
  -pour 1 box of chicken broth in, then add egg noodles and cook according to package (i believe the broth should be boiling before adding iirc). Add extra broth if needed to cover by an inch, you can eyeball this. I usually taste and add salt and pepper at this stage as well.
  -if your chicken is still warm, add when noodles have about five minutes left. If it's from fridge, add when there's 10-15 minutes left. 
  
  My family serves this soup over top of creamy mashed potatoes! It's the BEST.

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• blossomingmama member

  August 31 edited August 31

  How did I miss this entire thread 🙃
  
  I found a pretty solid stuffed shelled recipe, but I substituted ricotta for cream cheese and it was a hit in my house. It's a crock pot recipe too, Pinterest is helpful but it's turned into a lot of click bait lately so reading about recipes that are good and worth the ingredients helps a lot. 

  
  

  https://pin.it/28dn7eudG
  

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