Southwestern Veggie Skillet – One Dish Dinner

Southwestern Veggie Skillet - One Dish Dinner


This is a great way to clear out your pantry and veggie drawer.  It’s more method than recipes.  You can use anything you’ve got that looks good.  Throw it into the mix!

I opted not to use any meat for this dinner, but if you want, you can add sausage, smoked sausage, hamburger or even cooked chicken.

Here’s what I used for our skillet dinner:   [Read more…]

Easy Grilled Pizza


Grilled pizza is one of my favorite summer meals. It’s easy, involves almost no planning and it’s super quick. The first time I tried this I was thinking, there’s no way this is going to work! But it works and it works really well.

The ingredients for grilled pizza are the same as you’d use for a traditional pizza:


I like to prep everything inside and lay it out on a cutting board to take outside.  This seems to keep things contained a little better, and it’s easier than carrying a million things back and forth to the kitchen. It’s also a great idea to have everything prepped before you start – these cook quickly!


In a nutshell, you plop your dough onto the preheated grill. When the bottom is firm and has grill lines (after about a minute on the grill), you flip it over.    [Read more…]

Menu, Grocery List, Recipes Year 3 Week 26 – Vegetarian Edition

This week, I’ve got a vegetarian menu for you.  If your family is full of meat lovers, you can still use this.  Just add in the meat you want to go with the meals.

A few more notes:

I have included fish.  I know some vegetarians eat it and some don’t.

You’ll have a chance to stock your freezer with the slow cooker beans, which is great for quick meals later.  You can also make good use of the slow cooker for the baked potatoes, if you like.

This is also a low-cost menu.  It’s always good to save money at the grocery store.

Veggie Pie, Quick Cole Slaw

Loaded Baked Potatoes with Homemade Cheese Sauce (skip bacon to make it meatless), salad

All Veggie Vegetable Soup, Cheddar Muffins

Tony’s Tilapia, baked sweet potatoes, favorite green veggie

Slow Cooker Beans, taco fixings, chips & salsa

Roasted Garlic, Browned Butter and Parmesan Pasta, favorite green veggie, salad

Zucchini Carrot Cake with Cream Cheese Frosting

To print, click here:  menu year 3 week 26

Slow Cooker Beans for the Freezer aka Refried Beans without the Refry

I have heard about the beans for years.  Yes, years!  And I can’t believe I had never tried them.  I first heard about them on the Sonlight forums, where they were made famous by Bethany of For the Love of Grub.

Bethany loves these beans and makes them often and tells the rest of us that we need to be making them.  Everyone who has tried them raves about them.

Do I take the hint and give them a try?  No, I wait 5 or 7 years before it finally hits me that I need to see what the fuss is about.  I mean, it’s just beans, right? They can’t be that much better than canned, right?

Call me a crazy bean lover!  These things are fabulous!

They aren’t spicy, and yet they’re flavorful.  They make a quick dinner, can be mashed or left whole and they’re great for stocking your freezer.

Bethany gives a lot of variations on her blog, but this is how I made them:  [Read more…]

Menu, Grocery List, Recipes Year 2 Week 27 – Vegetarian Edition

We had lovely spring weather this weekend.  Jim built a new garden box and I can’t wait till it’s tomato planting time.  I’ll show you more of what we’re planning and planting in a future post.

Today’s menu is a vegetarian version.  This is the first time I’ve put together a menu full of meatless meals.  There are several pasta dishes and quite a bit of cheese.

And I really must apologize to the reader who answered on the survey that she would like to see more veggies in the main dishes and less cheese.  One out of two isn’t bad, right?

I do have two good reasons for the amount of cheese:

1.  I really like cheese.

2.  Most of what I know about vegetarian cooking (which is not much) comes from the Moosewood Cookbooks.  They really like cheese too.

All the menus have 6 dinners and 1 dessert.  Serving suggestions are included in bold on the recipes and in curly brackets {} on the grocery list.

Here’s what’s on the menu for this week:

To print, click here: [download id=”90″]

This menu is part of Menu Plan Monday at

Virtual Easter Dinner – all this week!

Easter is coming and so are a bunch of new recipes!  I’m teaming up with several bloggers to bring you a Virtual Easter Dinner.  Here is the schedule (and yes, I totally see the irony of having the ham recipe on the same day as the vegetarian menu :-) )

– Today – Mustard Orange Glazed Ham – Laura at Real Mom Kitchen

– Tuesday –  Asparagus – Shaina at Food for My Family

– Wednesday – Cucumber Salad – Tara at Unsophisticook

– Thursday – Goat Cheese Biscuits right here on Eat at Home – I can’t wait to share this recipe with you!

– Friday – Rosemary Potato Strudel – Aimee at Simple Bites

– Saturday – Dessert  – Liz at Hoosier Homemade


Mexican Vegetables on Cornbread

This is one of the vegetarian recipes that my husband and I enjoy.  I admit that my kids turned down the opportunity to eat it with us and chose frozen burritos instead.  Silly kids.  The recipe is adapted from New Recipes from Moosewood Restaurant. 

[Read more…]

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