It’s time for our weekly What’s For Dinner Wednesday post! Today’s post is the seventh installment in this series! I don’t know how much longer I’ll run this series, but it sure has been fun gathering meal ideas these past couple months!
You can catch up on a whole list of meal ideas from the past 5 weeks here:
I think each of us appreciates some fresh ideas now and then, so hopefully this post will be inspiring to you!
** Note: The meals I’m sharing for “What’s For Dinner Wednesday” aren’t ALL of the exact recipes I’ll be making that week, although I’ll make sure to include some of the meals in my weekly meal plan amongst the recipes in the list. 🙂 Enjoy!
Moroccan Chickpea Quinoa Power Salad:
This recipe from Little Spice Jar is an absolute favorite of mine. I try not to make it too often because I don’t want to get tired of it! 🙂 It’s that good. It’s a really nice, filling quinoa salad that makes great leftovers or lunches to take on the go! You can see by just glancing at the list of ingredients that it’s full of flavor and crunch, and good for you, too! You could serve this with a rotisserie chicken or fish on the side if you want a larger meal.
1 1/2 cups cooked quinoa (or 1/2 cup uncooked) – I personally like to make even more quinoa than suggested, to bulk it up!
1 cup matchstick carrots
4 scallions, thinly sliced
1 15-oz. can chickpeas, rinsed and drained
1/3 cup chopped dates
1/3 cup golden raisins
1/4 cup chopped pistachios
1 bunch fresh parsley, chopped
Dressing: 1/2 teaspoon cumin powder, 1/3 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1/2 teaspoon salt, 1/8 teaspoon chili powder
Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the other salad ingredients. Toss ingredients together.
Dressing: Whisk the ingredients for the dressing together in a small bowl. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!
Amish Breakfast Casserole:
The perfect hearty egg bake to finish up a “breakfast for dinner” night at home! I’ve made this several times before and it’s a good one! (I think it’s the fact that multiple types of cheeses are involved that makes it so good!) I copied it out of an Amish cookbook about 7 years ago.
1/2 lb. sliced bacon
1 small onion, diced
1 clove minced garlic
4 eggs, beaten
1/4 teaspoon salt
12. oz. frozen shredded hashbrowns, thawed
1 cup shredded cheddar cheese
3/4 cup small-curd cottage cheese
3/4 cup finely shredded mozzarella
1/4 teaspoon onion powder
Preheat oven to 350. Grease a 9-inch square pan. Thaw the frozen hash browns. Dice (or even tear) the bacon into smaller pieces that are more bite sized. Cook the bacon along with the onion in a skillet until bacon is crispy. Drain the bacon/onion mixture. Return the pan to the stove and add the garlic, stirring that in for just about a minute. Remove the skillet from the stove.
In a large mixing bowl, combine the remaining ingredients (eggs, salt, hash browns, cheddar cheese, cottage cheese, mozzarella cheese, and onion powder). Add in the bacon/onion mixture. Pour the mixture into your prepared pan.
Bake for 30-40 minutes. You may want to start checking your casserole after 25 minutes or so…It’ll be done when a knife inserted in the middle comes out clean.
30-Minute Chicken Chimichanga Recipe:
I found this one at Munchkin Time, and I’m looking forward to trying it this week!
2 boneless skinless chicken breasts, cooked
1 cup shredded Monterey Jack Cheese
4 oz. can diced mild chiles
1/2 teaspoon cumin
6 flour tortillas
salt and pepper to taste
butter for brushing
salsa for serving
cabbage salad for serving, optional
Preheat the oven to 400 degrees. Bring large saucepan filled halfway with water to a boil, add chicken breast and cook on medium heat until it is cooked through and chicken is no longer pink inside. Drain the water and let it cool. Using hands or two forks tear the chicken into small pieces.
In a mixing bowl combine chicken, cumin, cheese, chiles, and salt and pepper. Give it a good mix.
Place 1/2 cup of the chicken mixture on center of each tortilla. Fold the sides, then the bottom side up, to cover the filling, roll over to create chimichangas.
Brush each chimichangas with butter and bake for 12-15 minutes or until golden color. Serve with salsa or cabbage salad.
Brianna’s Crockpot Beef & Broccoli:
This one was shared by a YouTuber named Brianna K. I don’t watch her videos much but I happened to see this one, where she mentioned a fun meal ideas! I took notes as she talked about this favorite easy meal of hers, so the directions written below are what I gleaned from her verbal explanation – I look forward to trying it! We may use pork instead, actually, based on what we have in the freezer. 🙂
2 tablespoons minced garlic
1-2 lbs. stir fry beef or pork (beef or pork cut into strips)
1 bottle of House of Tsang Teriyaki sauce
1 bag of fresh or frozen broccoli florets
a couple packages of beef ramen noodles
Into crockpot, put garlic, stir fry beef, and teriyaki sauce poured on top. Cook in crockpot 4-6 hours. Steam broccoli right before serving. Then make beef ramen noodles and put that right over the top of the noodles!
What’s a go-to fun meal idea in your household? I’d LOVE to hear! 🙂