What’s for Dinner? A Link List of What We Are Eating This Week

I spend quite a but of time looking for new dinner inspiration, because my house full of picky eaters must find a balance with my need to try different recipes while also having a modicum of variety in my diet. The Heathens have come a long way, (and the Hubs, if less so), but I still often find myself fighting the need to stab someone with a fork when my answer to “What’s for dinner?” is met with the pained groans of children who think my lovingly prepared meals are a direct and premeditated form of torture.

So, I decided to throw up my plan for dinner this week, just in case you need a little inspiration.

Today: Slow Cooker Korean Beef with rice and sugar snap peas. (This recipe can easily be made in the Instant Pot, and she may have even posted a how-to on that. Kroger had chuck roast on sale this week, so this was a no-brainer for me. The savory-sweet-mild spice of this recipe offers a good compromise for everyone. As for the peas, I just steam them and toss them with a little butter and plenty of salt.)

Tuesday: Glazed Pork Chops with Crash Hot Potatoes and lima beans. (The glaze for the pork chops for this recipe is wayyyyyyyyyy too much, and read the reviews if you don’t believe me. I cut it down by half, which is good for the 6 chops I make with some leftover if needed.)

Wednesday: Sticky Apricot Drumsticks with rice and a yet-to-be determined veggie, probably something for the CCTT post. (Rather than use drumsticks in this recipe, I am going to use boneless, skinless chicken thighs to make it easier for the kids to eat.  This recipe seems weird, but trust me, it works.)

Thursday: Maple-Mustard Flat Iron Steaks with Blue Cheese-Pecan Confetti and Butternut Squash and Caramelized Onion Galette. (Yep, not really kid friendly, so I may add a more appealing side and leave off the blue cheese and pecans on the kids’ plates. However, every once in a while, the person doing the cooking gets to cook something she wants. Using pre-cut butternut squash in the air fryer cuts the prep time on the galette way down).

Friday: Probably going to try this version of Indian Butter Chicken for the Instant Pot. (I am fairly sure skepticism will cause Heathen bitching, but I at least know the husband likes Indian food, or at least what version we can get in NW Louisiana. This recipe seems to have great reviews, so maybe it will be a good gamble.)

So, there ya have it. A few ideas that may be worth checking out, but remember, if you are doing the cooking, it’s ok not to be the picky eater caterer on occasion. They will live, I promise.

Spaghetti Casserole for a Faux Snow Day

Today is yet another Louisiana “snow day.” Unlike last week, when we had an actual real snow day, today was once again a day when school was cancelled under a threat of mythical snow that never materialized. I guess the real snow we had on Friday made everyone a little overly optimistic. I am not complaining, however. I’ve managed to tackle my sentient laundry pile, bake some bread and brownies from scratch, and talk to my mom for longer than five minutes at a time.

Work has been so busy lately that our meals, though homemade, have been the thrown-together variety. Yes, I am the mom who served her family French toast and sausage for dinner last night…sue me.

When I do actually have longer than thirty minutes to feed the heathens, I try and make food we all can agree on, and Spaghetti Casserole certainly fits the bill. Want to satisfy three hungry, excessively picky guys? Here’s what you need:

Spaghetti Casserole


-1 pound lean ground beef
-1-1/2 cups of your favorite pasta/spaghetti sauce
-a small onion
-8 ounces of spaghetti noodles
-1 can cream of mushroom soup
-2 cloves garlic
-1 cup shredded cheddar cheese (yes, I cheated and used the Velveeta crumbles…I was feeling especially lazy)
-1/2 cup water
-2 tablespoons grated parmesan cheese
-wine of your choice
To get started, pour yourself a glass of wine…and celebrate the fact that it's Tuesday, five o-clock, sunny outside, the Mardi Gras season or whatever other reason you can think up:
While you are at it, get a large pot of water boiling to cook the spaghetti noodles in. Next, chop up the onion:
In a large skillet over med-high heat, brown the ground beef and onion together, stirring occasionally:
While the meat is browning, chop up the garlic cloves, have a sip of wine, and crank up the music:
Once the ground beef is browned, add the garlic to the skillet and cook for a minute or two:
In the meantime, cook the spaghetti noodles according to the package directions:
While the noodles are cooking, add the cream of mushroom soup, ½ cup of water and 1-1/2 cups of the pasta sauce to meat mixture:
Reduce the heat to low, stir and simmer until the beef mixture is well-combined and looks like this:
By now, the spaghetti noodles should be about done. Drain them and add them to the skillet with the beef mixture, stirring gently to combine:
Pour the spaghetti mixture into a lightly greased 9x13-inch casserole dish, and spread it around evenly. Sprinkle casserole with both the cheddar and parmesan cheeses:
Bake the casserole at 400 degrees for about 20 minutes, or until bubbly.
Tried this recipe?Let us know how it was!
As you can see from the top picture, I just served it with green beans, garlic bread and called it a done deal. Sure, the heathens complained about the green beans, but I did get super-mom credit for the casserole.

That’s about all a girl can ask for, I guess.