Back To School Dinners



Now I am sure you all have had a busy summer.  There never seems to be an end of things needing done.  It is like we get busier and busier everyday and there are never enough hours in the day to finish them all.

Now we are getting to that time of year when we need to start planning for our children to go back to school.  This only leads to more things needing done in the little bit of time we have.  My mom use to manage her dinners by utilizing the slow cooker many nights.  Of course we also had many dinners one night that could become another meal the second night with what was left over.  Many times we didn’t even notice that she was utilizing left over for our next meal.  She was amazing in the kitchen and still is.

I decided to put together a group of recipes that utilize slow cookers, quick cook times, and/or short prepare times that even your children can help out with.  The latter is my favorite.  Cooking with our kids or overseeing their cooking leads to memories and children learning to love what they cook.

So here is a link to all the recipes I think might help you all out this time of year.  If you have some other recipes or idea just let me know.  I would love to share your recipes as well if you like.  You can either email them to me, post them below in the comments for all to see, or add a link to the recipes on your site.  Lets all get together and help each other out.

BTW, back to school means a few more quite times at home when the kids are at school.  So grab a book (preferable a cookbook) or just find something you enjoy to do and discover quite time again since the summer began.

Link to Recipes—–> Click here


4 Comments on Back To School Dinners

  1. I thought you might like this one Greg.

    3 pounds chuck roast
    1 tablespoon Italian seasoning
    2 tablespoons garlic granules
    1 1/2 cups frozen diced onions
    1 (12-ounce) jar roasted red peppers (drained)
    1 (16-ounce) jar banana pepper rings (drained)
    2 cups tomato and basil pasta sauce
    1 1/4 pounds frozen crinkle-cut French fries
    seasoned salt, to taste
    8 Bakery Chicago hard rolls

    Preheat slow cooker on high. Trim any excess fat from meat. Place in slow cooker. Sprinkle with Italian seasoning and garlic granules. Wash hands.
    Add onions, roasted peppers, pepper rings and pasta sauce. Reduce heat to low. Cook 8 or more hours.
    30 minutes before serving, preheat oven to 450°F. Place French fries on baking sheet in single layer. Sprinkle with seasoned salt and bake 15-18 minutes, or until golden, stirring once.
    While French fries bake, shred beef with fork in slow cooker and remove any excess fat. Shredding is easy because the beef is very tender.

  2. avatar Cynthia in Michigan // August 5, 2014 at 8:10 pm // Reply

    Thank you so much Greg. Sorry to hear about your grandmother. Can’t wait to go through all these recipes.

  3. this will definitely help this single dad. Thanks Greg

  4. Greg, I can share this recipe. My kids love it.

    Green Chili Chicken Enchiladas

    1 1/4 pounds roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles*
    3 tablespoons olive oil
    1 tablespoon butter
    6 large garlic cloves, finely chopped
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    3 3/4 cups reduced-sodium or homemade chicken broth, divided
    10 corn tortillas (6 1/2 to 8 in. wide)
    2 cups coarsely shredded white cheddar or Monterey jack, divided
    2 1/2 cups shredded cooked chicken
    Sour cream

    1. Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they’re sturdier). Preheat oven to 400°.
    2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors. Add 1 1/4 cups broth and simmer until reduced by one-third, about 10 minutes.
    3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 1/2 cups broth to a gentle simmer. Working with one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
    4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
    5. Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

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