Dinners for the Week

Earlier this week we needed something cheap & easy for dinners so we went with an old classic ~ grilled cheese sandwiches with Campbell’s soup! Though I will say that if you’ve never added garlic powder to your grilled cheese you must try it.



We also made a simple dip for a snack night which involves mixing one large can of chicken, one packet of Hidden Valley Ranch mix, and one pack of cream cheese, served with some mini pretzel twists for dipping. It is supposed to be a ‘chicken salad dip’, but it is really more of a cheesy-ranch chicken dip. (I don’t like chicken salad but I love this dip!)

This time we subbed a cup of cooked, shredded chicken for the canned chicken & liked it even better. I like to buy a rotisserie chicken about once every 2 weeks, shred it up, & store that in the freezer for future recipes. It works really well!




Here are our plans for the rest of the week, which is looking very Asian! All but the top one are new recipes for us.

► Shrimp with Coconut Rice - (pictured above) An old favorite which we haven’t made in a while because shrimp can be so pricey sometimes. You can also make the toasted coconut rice by itself as a side dish.

► Chawan mushi - A Japanese savory egg custard with a little chicken & shrimp. Justin is very sceptical that I will like it. I’m mostly using this recipe but am already planning on a few changes based on other versions I’ve seen.

► Broccoli with Walnut-Miso Dressing - This will be a side dish for the Chawan mushi, but I’ll be using some roasted green beans instead of the broccoli (since we already had a meal with broccoli for this week).

► Bulgogi - A Korean meal with strip of steak in a sauce, served over rice.

► Crispy edamame - We will be having edamame on the side with the Bulgogi, so I’ll either be trying this then or as a snack later on in the week.