Giveaway: Assorted Mason Jar Accessory Grab Bags

assorted mason jar accessories 1 - Food in Jars

There is a basket that sits next to my desk. It collects the various mason jar tools and accessories that people often send me. Over the last few weeks, this basket has gotten so full that its contents threaten to spill out across my small work area.

assorted mason jar accessories 2 - Food in Jars

Instead of schlepping the excess off to the Goodwill, I thought I’d put together a pair of assorted accessory grab bags and offer them up for giveaway here. I’ll divide up the goodies you see pictured here, along with some other items I’ve found since taking that picture and send them off to the two lucky winners.

assorted mason jar accessories 3 - Food in Jars

A good deal of the items you see here are from site sponsors Fillmore Container and Mason Jar Lifestyle and friend of FIJ EcoJarz. If you can’t wait to get your hands on a silicone drink lid, or one of those snazzy one-piece lids with the straw hole, make sure to visit their sites!

Here’s how to enter:

  1. Leave a comment on this post and me what you’ve been making for dinner lately (I need some fresh inspiration).
  2. Comments will close at 11:59 pm eastern time on Saturday, February 20, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, February 21, 2016.
  3. Giveaway open to United States and Canadian residents. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

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535 responses to “Giveaway: Assorted Mason Jar Accessory Grab Bags”

  1. Oooh, so many goodies there! We recently had breakfast for dinner, with smitten kitchen’s eggnog waffles, bacon, orange/grapefruit slices, and bourbon/ginger beer cocktails. 🙂

  2. I had roasted vegetables and sausage last night. Roasted vegetables are so good and easy, and I can’t make them in the summer because it’s too hot to leave the oven on for so long.

  3. Slow cooked a pork roast last week with lime juice, garlic cloves, and cumin and served it up for tacos with tomato and guac- definitely got me out of a rut!

  4. I’ve been making chickpea pancakes a lot, for breakfast, lunch or, dinner. Chickpea flour, spices, whatever veggies I have on hand chopped up small, some fresh herbs, a little salty cheese or chopped pickle, and some dried fruit. I’ve never made a bad combo.

  5. I’m trying Kale and white bean soup tonight. Except I have no celery or bacon which is called for. So I’m adding in leeks and pancetta. ? Hopefully it turns out ok.

  6. We make “what the kids don’t hate,” so I’m not feeling so inspired, but my favorite is my husband’s roasted chicken, either whole or chicken thighs. He’s perfected getting the skin really crispy. We throw in potatoes, carrots, onions and in the last 20 minutes or so, garlic. If I have it I’ll put in some rosemary with the garlic. Chicken soup is also a popular item this time of year, made from homemade stock.

  7. It may not be sophisticated, but I’ve been loving Chili Mac for dinner this winter, made with Morningstar Farms’ fake sausage!

  8. Last week I did black beans, rice and collards with ham bone. This week is braised cabbage with apples, cider, carrots and sauerkraut. I’ve been thinking that I will try my hand at doing some homemade pasta this week too!

  9. I tasted a salad from our local co-op last week that has driven me to recreate it often! Maybe tonight… I think so. It’s a kale, almond, date, and quinoa salad with olive oil, lemon (we added a honey vinegar too) and a little red pepper.

    You chop and toast the almonds then toss in the kale and cook and toss everything together (cooked quinoa obviously). Maaaan it is satisfying!

  10. Lots of soups – roasted tomato; sausage tortellini; all different kinds of chowder; chicken noodle, Mediterranean lentil, and tonight’s leftover pot roast will be tomorrow’s ramen bowl, with scallions, slied radishes, spinach, julienne carrots, and a fried egg.

  11. I’ve been working my way through the contents of my freezer, which involves a lot of soups that were mostly made from my summer CSA bounty. When I’m not in the mood for soup, I have a couple of eggs, or I put together a “grazing” meal- a handful of this, a scoop of that. Eventually, I’ll make it to the grocery store to stock up, but it’s been snowy and cold, so staying home and subsisting on the freezer contents has been fine with me!

  12. I made a Mexican casserole for a potluck yesterday – chicken breasts sprinkled with fajita seasoning, sauteed and shredded; sauteed bell peppers, onions, garlic and more seasonings; added a can of cannellini beans (was out of pinto beans) and a couple cups of leftover rice, mixed it all together, topped it with Mexican cheese blend and baked till bubbly.

  13. We’ve been making a lot of vegan blt’s with homemade marinated smoky tempeh bacon; brussel sprout and soba noodle pasta (from Naturally Ella everything in the Supernatural Everyday cookbook ( and also a lot of this salad at least once a week (

  14. I made bean soup last night! When I started it was going to be veggie chili but about halfway through I decided I’d rather have soup. Tonight I’m making kale pesto – I haven’t decided what to put it on yet -maybe just pasta with a side of veggies?

  15. Making stuff that freezes well — due to impending arrival of baby on the way!

    Though tonight I’m making fettuccine alfredo, which I was going to make for V-day, but then my husband made me dinner instead. <3

  16. Due to an overly optimistic New Year’s resolution, it’s been a lot of soups and salads and grain bowls. My favorite is a black bean and salsa soup that is super easy. Served with avocado and cilantro, it’s a huge hit!

  17. I needed some dinner inspiration a few months ago and had a friend hosting a Wildtree workshop. (Yes, it’s an MLM.) I got some great recipes that are now in regular rotation and I make my own versions of their spice blends now that I’ve run out. And having a bunch of meals sitting in the freezer was a lifesaver. Their enchilada beef stew is amazing! Here is the general recipe: 1 lb beef stew meat, 2 c cubed butternut squash, 1 c sliced mushrooms, 1/2 c chopped celery, small can diced tomatoes, small can red enchilada sauce, large can tomato sauce, chipotle type seasoning. Slow cooker for 8 hours on low.

  18. Oh, dinner. I’ve lost some of my inspiration lately too. We have had many soups – cheeseburger soup (with pickles!), sausage and lentil soup, lots of squash soup because we bought too many squash last year. Other things lately have been stuffed spaghetti squash of all varieties (pizza, buffalo chicken, curry, etc.)

    Thanks for the giveaway!

  19. I’m sensitive to gluten and my guy has to watch his potassium and phosphorous intake, so something quick — and different — is always a challenge!

  20. I think the best thing I’ve made recently was balsamic roasted chicken thighs and vegetables. I used boneless/skinless thighs, butternut, asparagus, mushrooms and tossed it all with balsamic vinegar, garlic, a touch of honey and some other random seasonings (kinda made it up so I don’t remember!!) and roasted it at 400. SUPER delicous!

  21. Lots of soups and stews lately…..tonight is stuffed pepper soup (using a mix of ground venison and ground beef). I made chicken broth with some chicken thighs…..then made chicken noodle soup adding carrots and onions. Chili and cornbread are in regular rotation as is beef vegetable soup (except I use pieces of venison for the stew meat!). The crockpot is in major use….the other half of the aforementioned shredded chicken was used layered with tortillas, enchilada sauce, sauteed onion, and sourcream making a nice casserole in the slow cooker.

  22. I’ve had a bad case of what to fix for dinner lately…so, I’ve been making a lot of soup. One big pot lasts for three meals…and gets better as it sits.

  23. I have a new recipe that I just discovered and will be making a lot in the future! It’s loosely based on a zucchini pizza I had a couple weeks ago at Jules Thin Crust in Doylestown. I used what I had on hand and the result was pretty great! I sautéed zucchini slices, shallot, and frozen corn with olive oil, salt, pepper, red pepper flakes, and thyme. When that was mostly done, I spooned it onto a flatbread that I warmed up in the oven. Then I covered it with mozzarella and baked for 10 minutes or so – just long enough for the cheese to start to brown a little. I bought prepackaged flatbreads, so it was a quick process – maybe 30 or 40 minutes from start to finish.

  24. This week: beef ragu with polenta; marinated chicken thigh tacos; fried sausage and peppers; gluten free pasta with pancetta, peas, and sundries tomatoes; white chicken chili; split pea soup; and frittata with swiss chard, bok choi, and dandelion greens.

  25. I’m in “eat from the larder” mode in prep for spring, so lot’s of casseroles with all sorts of random things (pickles are surprisingly good in cheesy dishes!). Not sure if that’s inspiring, but there it is 🙂

  26. Hello One Pot Meals!
    -“Shish” uses all the ingredients you like on a shishkebob (plus stuff you like that would fall off the kebab). Marinate chunks of meat in italian dressing, toss with any and all veggies you enjoy, and roast away in the oven, covered till it’s tender then uncover to brown some
    -weird potato salad: mix chop mixed olives, boiled potato chunks, canned tuna, lots of fresh chopped parsley, and grainy mustard
    – inside out spring rolls: steam slaw mix with a dash of low sodium soy sauce, top with pot stickers and chopped peanuts (I usually steam frozen potstickers on the veg because, you know, they STICK when you try to brown them! Grrr)

  27. I’ve been eating a lot of left over pizza. In all honesty, I need to get my life together and find some balance. The other comments are making me hungry.

  28. Green and red Thai curries, especially with pineapple. These are really frozen vegetable and fruit friendly and can be ready in about 30 minutes. If you’re nearest Thai restaurant is 45 minutes away like mine, at home curries are a revelation that can get you through that last little glum period before spring.

  29. One of my FAVORITE things to make for dinner is oven roasted bbq chicken (I am not a grill person). Goes great with mashed potatoes, which we like to mix different things in to make them more interesting!

  30. I’m making homemade chicken noodle soup I have a ton of left over egg noodles already cooked from when I made beef stroganoff 2 days ago.

  31. I made a variation of chicken marbella that was really good. I never thought to add prunes, olives, and capers together but it made for a delightfully bright and tasty dish.

  32. I was doing curries for a while, but burnt out so lately I’ve been making Evolving Stew. I start by making a pot of some kind of simple stew (depending on what’s on sale or in the freezer), then add more things to it to stretch it out for two or three days.
    Thanks for the giveaway opp 🙂

  33. We’ve been having lots of chili variations. Black bean and sweet potato, and a white bean and chicken are on the menu for this week!

  34. Lately, I’ve made a butternut squash soup, broccoli and bacon over quinoa, and steak with mashed potatoes and roasted broccoli.

  35. I have been making slow cooker spaghetti casserole with my canned ground turkey and my canned pasta sauce. I’ve also made skillet hash with canned diced potatoes and canned ground beef.

  36. I have been making slow cooker Italian spaghetti and hamburger potato skillet hash, both made with canned ground meats. Also using canned pasta sauce for the slow cooker recipe and canned potato chunks in the hash.

  37. Well, tonight, since our power was just restored -ice storm- we’re having baked salmon with a dill-mustard sauce, parsley red potatoes, and either asparagus or green beans from last summer’s garden.

  38. Mixed-Ingredient potato hash! Super easy and I can toss whatever in. Usually potatoes, broccoli, spinach, goat cheese, onion, egg, and top with some balsamic dressing. Not super fancy, but dinner is also where I tend to lack inspiration – random snack projects are so much more fun!

  39. I have been making lots of soups, totally understandable given Midwestern weather… But tonight i am mixing it up with bean and chicken enchiladas!

  40. Work has been getting the better of my time, so the ol breakfast burrito bowl is a staple these days – a base of wheat berries or rice topped with black beans, corn, scrambled eggs, salsa, and sour cream. And avocado when I’m treating myself.

  41. Pork chops from our pig — not helpful, I know, but truthful. Also delving into Ken Hom’s Complete Chinese Cooking and learning that decent sweet and sour is possible at home.

  42. Lots of stews here at my house. Our favorite has been a Moroccan chicken recipe that uses tons of spices and preserved lemons.

  43. I’ve been making something from Sheet Pan Suppers almost weekly. There’s a really good one with salmon and roasted broccoli that’s a favorite at our table.

  44. Last night was chicken & wild rice soup. Tonight will either be something cauliflower heavy (as they were on sale at the store so I, of course, bought several and now must figure out what to do with them) or pancakes. Because we just ate the last 2 from the freezer for breakfast.

  45. I’m all about the crock pot dinners – Chickpea and Eggplant Curry, Thai Soup and Pulled Pork. I’ve also been into Giant salads, complete with roasted butternut squash, roasted brussels, and anything else that’s leftover in the fridge, plus some sort of pickle of course!

  46. Last night was chicken sandwiches: split a skinless boneless breast in half lengthwise > brush with olive oil > sprinkle with Trader Joe’s poultry rub > George Foreman grill it or oven bake it on cast iron > serve with avocado > sharp cheddar > homemade pickles > sliced red onions > lettuce > tomatoes > on brioche buns

  47. I have just bought a great Indian cookbook and have started to make recipes from it. Love the food but had never really tried to make myself. Yesterday I made a great Chicken and Potato stew and will have the leftovers tonight with a green bean “stir fry” Even going to try my hand at Paneer later this week.

  48. Yesterday’s dinner was a lamb shank braised in red wine with carrots, onions, garlic and rosemary. It was seriously delicious. Also of note recently have been a series of quiche in which I get progressively more not-egg-stuff in them. Carmelized onions, red bell peppers, spinach, and some leftover bleu cheese? Yes please!

  49. I’ve been making mollettes with refried beans and avocado and cauliflower and poblano quesadillas… basically meatless Mexican!

  50. Classic spaghetti and meatballs – it is my family’s favorite. But up on the docket this week is also kimchi jjigae…a classic Korean dish that I want to make to use up the kimchi sitting in my fridge!

  51. I’ve been on a crazy delicious Mexitali kick ever since I made Mexican banh mi meatball subs. Latest was Mexican lasagna. So good.

  52. I’ve been making lots of soups. The latest is a paleo cream of broccoli (coconut milk, beef broth, broccoli, onions, garlic, salt, pepper and any other spices that seem like fun). Put it in the crock pot until broccoli is soft, then use my immersion blender to blend it up. Yummy!

  53. Vegetarian TexMex Chilli from Madhur Jaffrey’s ‘World Vegetarian’ served over fresh polenta tends to be a winter staple for us. We just got back from some friends who made an awesome spaghetti squash dish with mushrooms, tomatoes, basil, garlic and parmesan cheese. Can’t wait to try making that one myself. I have a tendency to just eat a big plate of greens or broccoli (with citrus salt) on those short winter days, so easy ways to add some (veggie) protein options are always welcome. Both these dishes are great for that.

  54. Soups for me as well. Some chicken stock, diced potato, carrot, brussel sprouts, cabbage. Heat to a half-boil then simmer for 8-10 minutes.
    Squirt in some sriracha and serve.

  55. This taco casserole was a huge hit for us, and used up a bunch of random leftover stuff:

    1 lb ground beef, browned until done (we subbed in a pack of veggie crumbles)
    1 15-oz can chili beans in sauce, undrained (we subbed in cooked beans with liquid and spices)
    1 cup salsa
    4 medium green onions, sliced (1/4 cup)
    2 cups coarsely broken tortilla chips (stale chips work really well in this)
    1 cup / 4 oz shredded Cheddar or Monterey Jack cheese

    Preheat oven to 350. Mix the ground beef with the beans, salsa, and green onions. Spread the tortilla chips in the bottom of an ungreased 2-quart casserole. Pour the bean mixture over the chips and spread it evenly. Sprinkle with cheese and bake for 20-30 minutes, or until it is hot and bubbly.
    Top with shredded lettuce, salsa, hot sauce, radishes, sour cream, chopped tomato, sliced olives, kimchee, the kitchen sink, more chips, whatever. You pretty much can’t go wrong on this one.

    Credit for the original recipe goes to Betty Crocker, who recommends mixing the tomato and sour cream in before baking (we prefer them separate).

  56. I’ve been making a lot of popcorn in the microwave for dinner as I can’t bear the thought of cooking or cleaning the mess afterwards. Not the healthiest, but easy to clean!

  57. Really cold up here, so I have been focusing on braises and roasted vegetables. I was surprised to learn that cabbage is amazingly good both ways!

  58. Soups in winter taste so good. I throw in whatever I have handy. I am learning to use my new instant pot but I am a slow learner.

  59. I made polenta and served it with a Indian spiced cauliflower curry and a red pepper coulis on Sunday. Yesterday we had sambhar and rice with eggplant and yogurt – a classic Sout Indian dish. On Saturday, we had rajma (kidney bean curry from N. India), rotis and a cabbage vegetable dish. I also made Swiss Chard into a cooked Sout Indian dish.

  60. Wow!! These look like so much fun!!! I doubt I am making anything very exciting! Steak and twice baked potatoes, salmon cakes with leftover twice baked( I make a lot, DH loves them!)
    Beef stew, corned beef with cabbage and potatoes.

  61. I’ve been eating lots of soups lately, to use up hearty greens and root veggies. Spring will be here soon and hot soup will be off the menu. Actually since I don’t like cold soup, all soup will be off the menu. But before it gets too warm, I’m having things like bean & chicken chili and red lentil soup with sweet potatoes & kale.

  62. Roast chicken twice this week – so that means leftovers. Chicken pot pie, chicken tacos, hot chicken sandwiches, chicken soup. Lovely!!

  63. After surveying the contents of my fridge and pantry, I decided on a baked potato bar tonight. I sautéed peppers and onions, fried a few píeces of bacon, diced an avocado and shredded some cheese. Leftover peppers, onions and avocado will go in tomorrow night’s quesadillas.

  64. For dinner? How about Black Bean Chili? Easy to make (just soak your beans overnight), and since I make this in my pressure cooker, it takes just a few minutes–and the whole house smells incredibly good! (not to mention how good the chili tastes!). Give it a try!

  65. Thai coconut soup, chicken enchiladas, sushi, mexican quinoa bowls, pulled bbq seitan and chili are what have been supper for the past few nights and the line up for the week…

  66. I’ve been making a lot of stir fries, which aren’t really inspiring. My go to meal the last month has been Mexican quinoa; it uses up some of tomatoes I canned this summer! It’s a great one pot, everything in the fridge meal that makes a great meatless chilli alternative – I serve it with warm nacho chips for dipping.

  67. I made a big pot of avgolemeno soup (we’ve got the flu here). Tonight we’re having ravioli with pesto. Tomorrow, it’s pot roast, and Thursday will be tacos made from shredded leftovers of the pot roast.

  68. Tonight is going to be chili with ground turkey. I’ve been experimenting with white chili – chicken and beans but no tomatoes – but I think I’ll do this one the ‘old fashioned way’.

  69. Lately it’s been soups: namely Turnip & Potato and Roasted Squash, Potato, & Apple. NYC has been frigid and that’s been the best way to fight back!

  70. How lovely! Thank you!
    Tonight I made the traditional chicken/rice/broccoli casserole, except no canned soup and I swapped out farro for rice, because we like it better. I think I’ve finally nailed a reimagined version of this casserole. And we all ate it (a rarity in these parts!)

  71. I was handed down a multi-cooker over the holidays. Love. It.

    Hubby found out we can now go from dried beans to edible chili in less than two hours, so guess what I’ve been making a lot of? 🙂

  72. Just happened to see that you have some sprouting jar lids. I was just looking for some today and couldn’t find them except on line and I need them by Sunday to take to my friend in BC. She wants to start sprouting some veggies. Wouldn’t that be a nice surprise for her.
    Made a wonderful Curried Chicken soup the other day that is helping to ease my stuffiness from a winter cold.

  73. We eat a lot of roasted or grilled vegetables…cabbage, potatoes, carrots, what ever I’ve gotten from my Bountiful Basket. Fruits too.

  74. Waffles.

    (My parents got me a waffle maker for Christmas, and as someone allergic to eggs who hasn’t had fresh waffles in probably over a decade, there can never be too many waffles. I don’t apologize for this being a terrible dinner idea.)

  75. Soups! Cauliflower soup (with potato, broth, celery, onion – puree). Minestrone, bean soups, chicken soup, chili… Always have a soup going to get me through the week.

  76. We are having cuban sandwiches tonight but have also enjoyed a tofu and mango red thai curry–sounds a little odd, but delicious!

  77. Not exactly original, but made a potato, sweet potato, and butternut squash gratin for dinner last night. I did alter the spice mix to include turmeric and cumin, and was pleased with the results.

  78. Well…. tonight it’s Pepsi and Robin’s Eggs. But lately it’s run to pasta & last summer’s basil pesto (learning to make good noodles) and chicken thighs with last summer’s peach salsa over brown rice. I’m going to cruise these replys for ideas!!

  79. Ive been on a soup kick lately, recently made some chicken and chicken tortilla soup and canned them up so they aee a quick go to on nights when you dont feel like cooking.

  80. Tonight I made pasta with sauteed peppers, mushrooms, and capers. There was a bit of tomato paste, a few cloves of garlic, and a lot of basil. Topped with pine nuts and Parmesan, it was delicious!

  81. I’ve been craving Mexican lately, just made beef and bean burritos (from the America’s Test Kitchen/Cooks Illustrated) Fantastic. I also made a red lentil stew with Berebere spices (an African style curry.) Next I’m making a pork stir fry.

  82. Tonight we had low temp cooked salmon and “green” brown rice. Added finely chopped spinach, spices, and a bit of sharp cheddar, yum. So awesome this is open to Canadians, yayyyyyyy!!!!!!!!

  83. Dinner – a turnip green and ham quiche from 2011 Southern Living (February) so delicious. I made a double batch foweI would have enough for leftovers and to pack in my lunch.

  84. Yesterday I made a Mexican Rice Soup. It’s a vegetarian recipe, but my carnivorous family needed a little more so we replaced most of the vegetable broth with chicken. It was yummy with some homemade tortilla chips and shredded cheese on top.

  85. I’ve been making this black bean and chicken stew from Serious Eats:

    It’s cooked in the pressure cooker so it’s really fast (like, wander into the kitchen with groceries at 6, dinner’s on the table by 6:45). I used home canned chilis instead of their store bought recommendation, and it gave the stew a really nice level of heat. It’s been on the menu every week for the last month and I’m not tired of it yet.

  86. I’ve been making soups and chilis–It’s cold here!!! (WY) Also making pumpkin cornbread even though we’re past pumpkin season–so my husband says! :/

  87. Sweet Italian Sausage with green peppers and onions with a salad wedge topped with bacon pieces, hard boiled egg grated cheese, sliced olives with balsamic vinigarette.

  88. Lots of green veggie stir fry – broccoli, snow peas, and napa cabbage with tofu and with either soy sauce or a peanut sauce over rice or rice noodles. That and pizza (I like The Kitchn’s thin crust dough topped with either olive oil, mozzarella, artichoke hearts, and kalamata olives, or red sauce, mozzarella, and ricotta).

  89. Since we started shopping at our local discount grocer.. or as we call it.. adventure grocery shopping.. our dinners have definately more interesting… last night.. crockpot ckn stew.. diced ckn.. potatoes.. parsnips.. carrots.. peas.. rosemary and garlic.. tonight fettuccine with mushroom and truffle oil pasta sauce with meatless meatballs.. tomorrow night spaghetti squash with artichke pasta sauce. .

  90. We’ve had potato leek soup with sourdough croutons several times lately and then roasted squash stuffed with bread crumbs mixed with chorizo and cheddar and sautéed onions tonight.
    I’d totally put most of that stuff to use in the photo! 😀

  91. Tonight was soup with a whole grain roll. Valentine dinner was steak, fries & a salad.

    Tomorrow I plan to make a quiche, haven’t decided what kind exactly but it will have spinach, mushroom, tomato & onion for sure….probably some kind of meat as well, maybe bacon.

  92. Tonight it was a honey-siracha noodle bowl. Yum-my! The veggies were mushrooms, bell pepper and carrot, with some leftover pork chop slices and the noodles were spaghetti squash. The honey-siracha sauce is amazing. Thanks for the opportunity!

  93. I make a ton of food on Sunday and rotate it through the week, so for dinners this week I have California rolls, Budget Byte’s Sloppy Joes Plus, and DamnDelicious’s Skinny Alfredo pasta. All yummy, moderately low-cal, and easy to take and heat on days like today, when I’m packing breakfast, lunch, and dinner!

  94. Dinner had often been stir fried broccoli with a good sauce, browned tofu cubes, and fat rice noodles. Quick, easy, and pretty healthy! Nice assortment of accessories!

  95. Woohoo love a give away. For dinner tonight there were a couple of types of soup (roasted curried carrot and a lasagna soup). One thing I make weekly is a lime quinoa tossed with greens and shredded chicken.

  96. I’ve been making a lot of ‘stone soup’ – throwing a bunch of panty items (beans, can of tomatoes, some potatoes) in a pot, along with some veggies in the fridge and call it dinner! So far not too many complaints from the family. Paired with a quick pan of cornbread or a grilled cheese sandwich, its another easy dinner night!

  97. It’s been so dark, cold & wet here on the Wet Coast of BC that I’ve been making soup in the crock pot(slow cooker). Dug out a bag of chicken breast bones just the other day – I buy them by the pound at my local Chinese grocer & freeze them – & tossed them into the crock before bed. I covered them with water, added a LOT of garlic, coarse ground pepper, a touch of fennel & a tablespoon of vinegar & left them to simmer on LOW all night. Took out the bones in the morning, threw in 2 handfuls of pot barley & 2 cups of chopped sushi carrot. Picked the meat off the bones & tossed in with two cakes of ‘instant’ noodles an hour before I wanted to eat it. Delicious. Soup is the best stuff to eat in this weather. Did I mention that all my grains, beans & dried condiments are safely stored in Mason Jars??? I love the color of the Jars of Beans on my kitchen window sill . . . . I do wish they sold the Blue ones in Canada, sigh.

  98. Tortilla soup! Perfect for chilly winter nights. Also made tacos with eggs as the protein… Put our homemade taxo seasoning on the eggs and then treated scrambled them and treated as if it were ground meat. Yum!

  99. Salmon with a maple / soy / fresh ginger sauce and roasted vegetables tonight. Yesterday was a variation on the Portuguese sausage and kale soup, leftover homemade rye bread and mini blueberry pies. (One mason jar cracked and that was disappointing.) One day last week we had a sheet pan dinner with some of the same spicy sausages that went into yesterday’s soup.

  100. I’ve been making red lentil soup with lemon (old NY Times recipe, don’t skip the lemon and cilantro) and baked pasta with sausage and broccoli rabe (a la Smitten Kitchen). Both reheat and freeze well, which make them great for quick meals during the work week when I am too tired to put something together from scratch.

  101. Tonight it was beef stroganoff with roasted asparagus. Tomorrow is an italian quinoa salad (like pasta salad, but with quinoa instead), and the following night we’re having sriracha glazed pork kabobs with veggie stirfry. Exciting stuff!

  102. We got an actifry for Christmas and we’ve been having some amazing fries using just a teaspoon of oil. Very yummy. Also been making lots of different soups.

  103. We’ve been trying lots of soups and lots of pioneer woman recipes. Pasta carbonate is on the menu this week! Tonight was potato, broccoli, cheese soup with Mel’s kitchen cafe buttermilk potato rolls. Mmm

  104. The crock pot has been our friend. A jar of my homemade salsa plus a pound of chicken breasts is an easy go to meal for us. I also use some of my pear sauce with pork chops and spices in there too.

  105. This week, I did make ground beef stroganoff which I prefer over mashed potatoes . My go to at breakfast which would be good at supper is to saute a mixture of whatever veggies I have, choosing two or more that go well together-onions, peppers, mushrooms, potatoes, cabbage, broccoli, etc. Then when they are almost done, make a nest in the middle and break an egg, cover with a lid and cook to desired doneness. I love the egg runny mixed in with the veggies.

  106. Well, I had tostadas from the local taco shop tonight and I made pizza with Boboli crusts last night.

    I’ve been having lunch for dinner lately and I toast some ciabatta rolls from the local bakery, then slice them and spread with mayo, genoa salami, provolone cheese and lettuce.

    Afraid that’s my best for now.

    I do have some great family recipes on my website.

  107. For Valentine’s Day we had crockpot pulled pork on pretzel rolls, homemade beans in sweet sauce, and a delicious healthy green salad, with everything in it. For dessert I made a chocolate pie with whip cream. Yum Yum!! It was a success. Debbie

  108. Since moving to Tajikistan (my husband is in the Foreign Service) I’ve been doing lots of roast chicken then using the leftovers for pumpkin and black bean enchiladas. Amazing!

  109. I made pork loin chops seasoned with garlic and cracked pepper. On the side pan fried caramelized apples with a drizzle of calvados and sautéed red cabbage sprinkled with caraway seeds. YUMM-O!

  110. Yay!! Chinese chicken salad- low cal and quick! Microwave a chicken breast, cut up into salad with sliced almonds, water chestnuts and mandarin oranges, add Wonton strips. Dressing: splash each of tamari sauce and sesame seed oil, mix with tsp sugar and rice wine vinegar to your taste.

  111. I finally got a spiral cutter and have been adding zucchini noodles to lots of things. Mixed them with pasta and spaghetti sauce for dinner yesterday!

  112. Using the Jumbo pasta shells I made Taco’s in pasta shells, rolled lasagna, Hamburger soup along with roasted chicken with variety of roasted veggies.
    Thank you for this giveaway opportunity

  113. Chiken thighs baked with slow roasted tomatoes (frozen this summer), sweet peppers, basil, onion, garlic and served over polemta

  114. I’ve been having health issues of late, so I’m not going to be much of an inspiration. I did manage to pull off a pork roast in the crock pot over the weekend.

  115. I have been used dried apricots, cranberries & prunes in chi cv ken & lamb dishes. Just add what’s in the house & chop up dried fruit-latest was chicken thighs, broken pasta, sweet potatoes, shallots, dried fruit, shallots & a cup of skim milk & into the toaster oven.

  116. Stir-fried veggies with panko-crusted chicken cooked in coconut oil. Make a sauce using orange juice, a little sesame oil, peanuts and some of my homemade hot pepper jelly. Delicious. Thanks for offering the giveaway.

  117. Enchiladas. Salted spinach, retried beans and cheese rolled up in a tortilla then smothered in Trader Joe’s enchilada sauce. So easy and good!

  118. Lots of soups around here lately… Reuben soup & Chicken Kimchi soup have been some new favorites! Thanks for sharing your extra goodies!

  119. I made chicken fajita pizza last night for dinner with some of my pickled peppers on top and citrus margaritas. Having pesto pasta for dinner tonight with the last of the pesto from the summer.

  120. it’s winter and cold I’ve been making soup lots and lots of soup. favorites so far: curried sweet potato and lentil stew, black bean soup with sun dried tomatoes, and pumpkin, corn, and rice chowder. Yum!

  121. we got a turkey on the weekend so I have been making turkey pot pie, filled with chunks of turkey and lots of big chunks of vegetables. I top it with homemade pastry and serve it with a salad full of leafy greens

  122. Last night I made stuffed pepper soup with fresh sour dough bread. Tonight it’s chicken marsala, brown rice and a nice kale salad..yum!

  123. We have been making things like chili, pasta with roasted garlic sauce, curried lentil soup, chicken soup, garlic-herb mashed potatoes and roast chicken with green beans, beef roast with potatoes and carrots, homemade pizza, etc…anything that takes a while to cook, to help keep the house warm.

  124. We’ve been having a lot of homemade pasta with different sauces. Sometimes just some olive oil, a little cheese and salt and freshly ground pepper.

  125. Grain bowls – I got this great 12 grain rice from the Asian market (I think it’s Korean, it has beans, peas, grains and brown rice), lots of veggies and slow braised pork shoulder. Tonight I’m going to make a skillet pizza based on inspiration from Artisan Bread in 5 min a day (whole grain rye dough, that’s what I needed to use up) with tomato jam and cheese!

  126. Roasted a chicken, which the family loved. Also, made Broccoli cooked Forever from Food 52. it was like broccoli butter with garlic!

  127. My latest dinner (that will serve as leftovers this week) is turnips, (yum) greens, (yum again) and turkey ham (tryin’ to keep Kosher here). The turnips/greens were given to me by a client. I gave him some jam. : )

  128. I’m really excited about a new dinner recipe I’m trying tonight… Risotto in my crock pot! It’s a risotto dish with butternut squash, sausage, and spinach.

  129. I don’t use my crockpot nearly enough so I’m using it twice this week! I got a spiral ham on sale and put that in the crockpot on Sunday. It was so tender and delicious. Didn’t heat up my kitchen, either. Soak my multi-mix bag of dried beans last night so I’m fixing a new bean soup using my leftover ham/ham bone. Hey 4,482 pins on Pinterest can’t be all wrong, right?!
    Thanks for the chance to win!

  130. This time of year it’s all about soups and stews. Split pea with ham, beef stew, chili, miso soup. Though I did break it up and surprised my sweetie with king crab for Valentine’s Day.

  131. Just getting back into the swing if cooking after sick children and digestive issues. It’s beginning to warm here so we will be grilling this weekend. Probably some chicken, making sure to have leftovers to make BBQ chicken pizza the next day.

  132. Recent dinners: brown rice fettuccine with creamy tomato sauce and crispy pancetta, chicken cordon bleu with butter sauce, mashed potatoes and green beans, and last night I made a crustless quiche with caramelized onions, deli ham and turkey, leftover mashed potatoes and lots of cheese. I have no idea what I’ll be doing tonight, however!

  133. I’m from Minnesota so Wild Rice casserole (we love wild rice!), soups, chicken parmesan, and my boys favorite; Man Pleasing Chicken.

  134. We’ve been using up some of our canned meats, pot pie fillings, and soups from last fall — chicken pot pies, beef stew, Italian Meatball soup, and tomato basil soup were on the menu at our house recently.

  135. My husband has been doing the cooking lately, hurrah! Last night was oven-fried chicken, rice, and kale. The night before was pork chops (and rice…and kale…). It’s lovely to turn this task over to him!

  136. I had a batch of turkey stock left in the freezer from Thanksgiving so made a delicious turkey vegetable soup. I had bought some rotisserie chickens and frozen the meat in quart zip bags so I tossed one in as well. The soup are some great dinners and lunches along with some sourdough multigrain rolls I had tucked in the freezer! Hooray for winter food! ?

  137. Recently I tried Giada de laurentiis Mac and cheese. You don’t have to cook the sauce, you just throw it all together (fontina, mozzarella , Parmesan ) and bake. Very good!

  138. We’ve been taking advantage of the periodic nice temperatures to grill our dinner – last week it was grilled shrimp one night with grilled brussels sprouts and grilled chicken another night.

  139. I have company this week so Monday we had a turkey dinner and tonight we are having lasagna.
    I made some meatballs too, I was thinking meatball subs.

  140. pulled pork with whiskey bbq sauce and coleslaw. Monday night Romen soup with poached egg yummy.
    I cook 99% of our meals and the meals for 6 childcare kiddies today will be rice stir fry

  141. Made a new dish last night that used my home canned black beans and salsa verde (made from green tomatoes.) It was sour cream, salsa verde, cheese, beans, torn corn tortillas and chili powder all mixed up and topped with a bit more cheese. Then baked until bubbly. Easy, inexpensive and yummy comfort food for a cold winter night.

  142. Lots of soup. Last night was split pea soup (a recovery from a failed attempt at Indian-style split pea hummus) and savory cauliflower waffles. Was reading Madhur Jaffrey’s new vegetarian cookbook for inspiration.

  143. Venison Taco Cheese dip, shrimp in a creamy Sauce with Sundried Tomatoes over Noodles (it’s lent, what can I say?), pork Chops with roasted cauliflower and Barley-Rice pilaf. Otherwise known as an assortment.

  144. I made chicken thighs with miso sauce and roasted sweet potatoes and baby bok choy the other night because I had some extra time to make dinner. Usually I throw a bunch of frozen veggies (from my summer CSA) and acorn or butternut squash cubes with some chicken sausage into the crockpot for a meal that lasts a few days.

  145. I have been making a lot of roasted veggies. I love going to our local Aldi’s and whatever they have in stock is what I use. But last night I really made a winner! I tried some Tilapia scampi. Wow.. delish and SO easy. You just melt butter with lemon juice and garlic, pour over the fish and bake. Just fabulous. Had that with my roasted broccoli.

  146. We’ve been eating a lot of soup and chicken pot pie for dinner. And roasted cauliflower and broccoli. Not too original, but suits the cold weather! I always enjoy seeing the new jar accessories.

  147. I’m working late all week so I’ve actually been packing dinners. I found my favorite salad bowl which has a compartmentalised tray for the salad add ons. My favorite this week has been salmon, pickled artichoke hearts, cucumber, feta, with homemade Italian kefir dressing.

  148. I was rummaging through an old cookbook from my Grandma’s Methodist Church in Iowa and found a recipe for meatloaf that uses bananas as a binder. Now before you go ewwwww! it actually was very good. The banana taste adds a subtle sweetness – I shared it with friends and they were surprised when I told them what was inside. Oh – and eat it with mashed potatoes!

  149. I just had dinner at a friend’s house, and they made the most delicious, and apparently easy, pressure cooker chicken tagine. I’m looking forward to trying that one at home!

  150. Soup and more soup for dinner here lately, as we’ve passed around the flu that turned into sinus infections for all of us. In an effort to disguise last night’s soup as tonight’s dinner, I’ve gotten funky with adding dumplings! So, soup and dumplings, that’s what’s for dinner. Saturday’s Tuscan Bean Soup got herbed dumplings on Sunday and Monday’s Ham and Bean soup got cornmeal dumplings on Tuesday.
    For dessert, I reached into the freezer and turned some peach pie filling into a peach/blueberry cobbler.

  151. I just made a huge pot of bolognese sauce which was enough for three seperate meals. I have two meals nicely tucked in my freezer.

  152. Got a wonderful soup cookbook for Christmas called Love Soup by Anna Thomas, so have been making lots from there. Last night roasted turnip and winter squash soup with fresh corn and cheddar cornbread. Tonight is going to be quinoa stew with potatoes, spinach and chard. Another book I have been cooking from lately is Bake until Bubbly, so lots of casseroles… winter comfort food!

  153. I made crockpot easy…and so good! Another yummy meal I made was with shrimp, broccoli, pasta and the sauce was tuscan italian dressing, two cloves of garlic and parmesan cheese. Very quick and easy!

  154. Eggplant parm: slice the eggplant lengthwise into ~4 slices and bake for 20 min til soft, layer eggplant with marinara, parm, and maybe ricotta if you feel it. top with panko and more parm and bake 20-30 min.

  155. Well I have been trying recipes using brussel sprouts and then the other veggie is cauliflower….finding how delicious roasted veggies are!!! Preserving some marmalades for the first time.

  156. Let’s see, this week’s meals include crock pot split pea and smoked ham hock soup, corn chowder, a gnocchi dish with bacon, chicken and a veg of some sort plus a roux topped with Parmesan. Later I’ll use some lamb chops in a Middle Eastern flavored rustic stew. I’m looking forward to making the corn chowder since I haven’t made that in eons. I’m planning on winging it, starting with a roux and tossing in whatever I’ve got on hand, including bacon, chicken, potatoes, onions, and corn. I’m considering getting a chili of some kind to toss in there too. ? That’s a lot of soups/stews, but there’s a limited amount of time that those are enjoyable down here in Texas so I figure I’ll get those made now before it gets too hot.

  157. How fun! My most adventurous dinner this past week was Moroccan lamb stew- quite yummy, but I wish I’d had more lamb. Tonight will be crockpot chicken with blood oranges shoved in the skin, possibly with red potatoes and an as-yet-to-be-determined veggie. 🙂

  158. i’ve been feeling the asian persuasion–lots of sticky sauces on all kinds of meat, usually over rice. i didn’t realize it, but sesame seeds are expensive! 🙂

  159. I cook for me only and I have been trying different recipes I have been collecting. I have a binder for all the recipes I liked to pass on to my daughters.

  160. I made pot roast last night using my Instant Pot for the first time. I am having a hard time cooking lately, too. Weather is still cold but I am over the big hearty comfort meals. I want to start cooking lighter, fresher meals. I am trapped between seasons!

  161. I don’t know what to fix for dinner either. I’m sure when spring comes everything will look better in the grocery store. Maybe tonight roasted chicken, potatoes, broccoli seasoned with lemon and garlic. I enjoy your blog and love preserving. Your recipes are great. Never fail!

  162. I just made a crock pot tomato and spinach tortellini soup the other night, which was delicious! Gotta love Pinterest! ? I also made up a few jars of Greek salad ready to be mixed with lettuce for work. I think I will be making notes on some of the previous recipes, they sound great! Thanks for the opportunity, I’m glad it’s available for Canadians too!

  163. I just bought pasta attachments for my Kitchen Aid mixer and am planning on making fresh pasta for prosciutto and peas with cream sauce.

  164. Last night I made a stir fry with frozen veggies and shrimp that I served over cellophane (mung bean) noodles. Since I am currently out of kimchi – yikes!- I put some sauerkraut on the side to get my probiotic boost.

  165. My husband has taken an interest in cooking now that we are really focused on healthy (Paleo) eaing. We laugh that his recipe folder is filled with Indian recipes, and his Boti Gosht has turned into a staple. No matter how much he makes, it rapidly disappears!

  166. Very not inspirational, but we’ve been doing a lot of breakfast for dinner. We use homemade jam, melted a little, in additional to maple syrup!

  167. Since we both work full time outside the home, the key is usually ‘easy’. We’ve been making one pan meals in the oven. Diced Butternut squash, broccoli, and a couple of chicken breasts, all brushed with olive oil and sprinkled with kosher salt and whatever spice you like. All on a baking pan together, in a 400 degree oven for 40 minutes. Delicious, simple, quick. (Bonus: line the pan with foil and then just chuck it. Easy clean up, too!)

  168. For dinner I’ve been making Greek chicken and roasted potatoes served with a salad or green beans.i marinate the chicken in olive oil,lemon juice ,oregano,thyme and salt and pepper.(sometimes yogurt). The potatoes are similarly dressed -no yogurt and paprika in place of the pepper.This all goes into the oven (separate pans) and cooks with a couple of scrapings of the pan for the potatoes.If I make extra it makes a terrific chicken potpie with the addition of extra veges and either a pie crust or topped with biscuits.

  169. I’ve been making super easy weeknight meals since I work for a college and the semester is in full swing. This past week I’ve made veggie pancakes (mind-blowing…how could something so simple have escaped me all these years?!), quick tortellini soup, roasted chicken for multiple meals, etc.

  170. Dinner lately? Quinoa bowls, veggie pot pie, stuffed shells. And the perennial life-savers, which each happen at least once a week: tacos and breakfast for dinner. Thanks for the giveaway!

  171. one dish that’s been in our rotation for a few years is The Chicken – chicken thighs baked in a hoisin-based sauce (add ginger, garlic, sriracha, soy, scallions, and 5 spice, then liberally coat the chicken). great over rice, and we’re not tired of it yet. 🙂

  172. I’ve been getting fresh ideas from all my friends lately. Pulled pork in the crock pop, cobb salad with grilled chicken, simple chicken alfredo with spaghetti squash, salmon salad, and butternut & apple soup. 🙂

  173. I made lobster bisque for the first time this week and took a little time because I made my own stock first but it was SO worth it. I can’t believe how good it came out and how deep and rich all the layers of flavor were in that one little pot. I used brandy instead of sherry in my recipe.
    I also made a casserole with chicken, spinach, broccoli, peas and pasta made from garbanzo beans. The sauce is what makes it though, I start with a roux and make a cream cheese parmesan sauce that is spiked with Worcestershire and hot sauce and it is SO good, I could seriously drink that sauce.
    I also made something akin to a Thai Larb, ground turkey with Thai basil, garlic, red pepper flakes, and green onions in a lettuce wrap. So that’s what been going on at my house!

  174. It’s been cold an snowy here, so I’m all about the soups. Experimenting with different combinations and using my husband as a guinea pig.

  175. We had several days of temps in the -20s C (-4 F) last week so I did a big pot of hamburger soup which I have been serving with homemade ciabatta bread. For Valentine’s day we did dinner at home with t-bone steak, baked potatoes, sauteed mushrooms and baked onions rings. Inspired by your blog on marmalades the other day I am planning a marmalade chicken breast experiment for tomorrow. Today it will be more soup because I have to put my energy into digging out from under the 50+ centimetres (20 inches) of snow we received yesterday. Dinner last night was peameal bacon, eggs and fried potatoes because I wanted something I could make on the woodstove if we lost power. We did not, but I was ready.

  176. I just made homemade noodles in a stew with vegetarian chicken for me and regular chicken for my folks. Was a big hit.

  177. Working alot lately so it is the crockpot life for us. Also trying to use up some of those preserves in the pantry. For dinner made a delicious apple butter pulled pork in one crockpot; in the other tapioca pudding! Top with fresh whipped cream and strawberries- heaven!

  178. I’ve made some fried cabbage with what else??? Bacon grease. My honey’s favorite. And some potato soup. Yum! Like you, I am in much need of some fresh ideas. The winter pantry is offering up only so much now.

  179. I’ve been making a lot of mexican food at home. Quinoa instead of meat in my tacos with roasted taco seasoned potatoes on the side. Thanks for a great giveaway!

  180. I’ve been trying really hard to watch what I eat and to dramatically reduce the amount of meat I eat. I’ve been really loving vegetables with tofu in peanut sauce. The sauce couldn’t be easier – 3 Tbs peanut butter, 1 tsp vinegar (rice or ACV), fresh grated ginger, 2 tsp soy sauce, 1-2 Tbs brown sugar, red chile flakes. Warm water to thin but not if adding to zucchini noodles as they generate enough of their own liquid. Top with fresh cilantro and green onions. Happiness in a bowl! (The sauce is a recipe from NYT Cooking app – not my own.) Enjoy!

  181. My husband made a venison roast last week that was pretty good and I’ve been looking at a few taco bake recipes in hopes that my 3 year old will eat them. I’ve also been doing “Clean out the fridge” pasta… latest permutation was bacon, chicken, pesto, asiago, and a splash of cream mixed with orecchiette.

  182. I made Barefoot Contessa’s turkey meatloaf last night and tonight I’m making a chicken curry over spaghetti squash from the Well Fed 2 cookbook.

  183. Let’s see….over the past week I’ve made a spinach quiche with a hash brown crust, pasta with mushroom ragu, chicken scallopini over herbed orzo, sesame chicken stir fry, minestrone soup, and a yummy Thai chicken salad. I always make enough so that we have leftovers to take for lunch. I’ve been pretty uninspired myself lately, so I fall back on tried and true recipes and try to make a variety of dishes so we don’t get bored.

  184. We’ve been hooked on polenta lately. I froze basil pesto in 1/2 cup jars and it is a perfect little topping for the polenta along with spicy chicken sausages and peppers. (Glad I ran out of pasta and got creative.)
    Please enter me in this cool give a way , thanks !

  185. I made a pasta with a basic mushroom, onion, garlic, bacon, thyme white wine sauce. It was nice on a cold February long weekend, with a glass of the same wine to go with it.

  186. If I have canned meat available, it is simple to turn into a gravy over instant mashed potatoes or leftover biscuits or even toast. This also can easily become stir-fry over rice with the addition of a bag of the right frozen vegetables.

    The go-to easy evening meal around here is fried egg sandwiches.

  187. I’ve been making soups and stews for dinner lately. I recently made a super easy salmon chowder (epicurious salmon chowder recipe) with some leftover salmon we had (the recipe calls for uncooked, but it worked just fine). I also have been on a beans and greens binge.

    I love all the jar top enhancements you talk about!

  188. my go-to meals for not having to think on busy nights are lentils, stir fry, tuna patties and noodles with yogurt and peas. though we also had coconut-curry chickpeas and bock choi, and a mushroom stroganoff this week. and valentines soup – squash soup made with beet stock so it’s bright red.

  189. My mom had a sweet and sour meatball recipe that my family uses as a sloppy joe recipe because it’s quick and easy.
    1.5 lbs ground meat (turkey or beef usually)
    1 large onion diced
    3 cloves of garlic diced (we really like garlic)

    Brown together
    In a bowl mix
    1 cup of ketchup
    1 can of diced tomatoes
    1 tsp. dried mustard
    4 T. vinegar
    2 T. sugar
    4 T. Worcestershire sauce

    Pour over meat, stir, cook another 10 minutes to thicken.
    Serve over buns with cheddar.

  190. I hauled out the slow cooker for the first time this winter – and made a really delicious Beef with Rosemary and Orange stew. It was delicious, even if my kids didn’t think so!

  191. Its been unseasonably warm in California, so I’ve been making winter veggie salads with beans or lentils. Or adding cooked quinoa to my salads to change the texture and amp up the protein. Still waiting for rain to end our drought.

  192. Oooh, dinner.
    Chickpea or traditional crepes with cheese (or cashew sauce), leafy greens and apples.
    Latkes and mixed dal.
    Roasted cauliflower, acorn squash, leftover dal and rice
    Garlic pasta and sauteed mushrooms and broccoli
    Black bean and kale soup

  193. Lately we have been on an egg kick, with my hens starting to lay more now. We LOVE sunny side up eggs with fresh chopped jalapeno (from our own garden, frozen and vacuum packed) and shredded habanero cheese on top and gently turned over to set the cheese & peppers into the yolk . Yum!

  194. Been working with my electric pressure cooker. 1) Pasta and red sauce with meat sauce,2) a creole sauce with pasta, Andouille, tasso and chicken, 3)pinto beans 4)tamales. 5) Saturday night, we had chicken and dumplings….chicken cooked in the pressure cooker! Last week it was Lamb Kebobs on the grill. I understand about the meal slumps. Sometimes, you just can’t get the creative juices going. This weekend I am going to make tamales out of ground goat…….don’t know why I bought it but it was in the freezer, so it is going to be used!

  195. I have been cooking the variations of ‘Baked Chicken Tenders’ from Mark Bittman’s, “How to Cook Everything Fast”, cookbook. I love this book as everything is fast and, I do not like to spend much time in the kitchen in the evenings. I have not found one recipe I do not like.

  196. Vegetarian Asian Dish:

    Teriyaki sauce over chunks of: pineapple, onion, red pepper, zucchini.
    Baked in a foil covered casserole dish.
    Served over brown rice.
    Would have been delicious with toasted cashews on top! Next time…

    This originally was a foil packet grill recipe, but worked out well in the oven 🙂

  197. Lids lids lids!! Last night I put a lid on a homemade chicken bone broth-leftover veg soup & reheated it & accompanied it with slices of homemade pizza.

  198. I’ve been in a bit of a rut lately, too! I’ve been trying to cook from my freezer, though – lots of braised meats, or chicken pot pies that I made and froze a while back.

  199. We’ve been doing easy meals here too! Last night was some chili from the freezer, the night before was pasta with red sauce.

  200. My husband and kids have been balking at the crock pot (my usual go-to during the busy post-work activity season)….so I’ve been treating myself to a more “European” dinner. Bread, or lately, homemade savory kale/cranberry crackers, an assortment of cheeses, and some sort of fruit. A light platter with some tea–and I’m good.
    Sadly, I’ve been letting the carnivore kids and husband fend for themselves–generally they’re doing chicken or pork chops on the indoor grill…along with whatever vegetable I fix up from our CSA share that week.
    I can’t wait until I can send them out to the garden to “harvest” dinner–only a month until “pea-planting season” round here!!

  201. I’m new to this, so not too creative yet… My husband did a portion of steak for me, and I just baked sweet potatoes and made a salad with avocado… Collecting recipes to practice.?

  202. I just made an old fashioned pork roast, with a rub containing brown sugar, chili powder, garlic, and salt and pepper. Just the thing for a winter’s day.

  203. Bison burgers with roasted brussel sprouts; popcorn popped in bacon fat with a mix of Yakima Applewood smoked sea salt and Himalayan pink salt; a corn tortilla lightly fried in coconut oil to soften it, wrapped around bacon, avocado, dijon mustard, spring greens and sauteed turnip greens with garlic; whips made with frozen banana and avocado, and a shot of coffee (and sometimes a Tbsp of almond butter).

  204. We’ve been making a lot of soups, but my favorite lately is pork chops, cream of chicken and a package of ranch seasoning in the crockpot…so tender and good!

  205. Big bowls of Asian inspired miso and udon noodle soup: chock full of bok choy, peppers, mung bean sprouts and edamame. (just the thing to get me through to spring….)

  206. I’ve been trying to choose a different cuisine every night. Thai, Indian, Italian, BBQ, Mediterranean, Anything to get out of the rut.

  207. Because of my wonky work hours, I pack lunch and dinner to take with me. That means a lot of meal planning, and cooking on weekends. This week, I made Thai Pesto (your recipe, thank you very much!) and some pasta to go with it. I also made a sweet potato-peanut stew (from the Food 52 Vegan cookbook), with some pearl couscous. Kale and spinach salad rounded things out. Each week is a new adventure in my kitchen. I take my cues from what’s in season, and the great cookbooks I’m so lucky to have come across.

  208. Tray roasted dinners. Any kind of veg(carrots, brussels, squash, potatoes, green beans, snow peas, cabbage, rutabaga, parsnip, and spinach, zuchinni or corn kernels added last few min are a few I have used lately with any kind of protein chopped according to how fast it will cook all tossed in olive oil, spread on a tray and roasted at 400 about 40 min or till done.

  209. Thank you for the awesome giveaway! I’ve been lazy with dinner making lately. A few times lately it’s been pasta and meatballs, Trader Joe’s tamales (I’m addicted), but I did try the Mississippi pot roast in the crock pot that’s been all over Pinterest which got rave reviews, various ethnically inspired flatbread pizzas, and salads (nothing special). I’ve been getting in the mood to roast off beef soup bones and make a kickass vegetable beef soup, and chili, and a good beet-bnut squash-lentil-goat cheese salad. 🙂

  210. Been making all kinds of soup, but the favorite for my family is Italian wedding soup with fresh Kale from our garden. Thanks so much for the give-a-way 🙂

  211. I’ve been making stuffed sweet potatoes! You can fill them so many different ways, and it’s always a warm, comforting meal.

    I’d love the Mason jar accessories. 🙂 I’m new to canning, but am an established Mason jar enthusiast. 🙂

  212. One-pot chickpeas and cheese, or mac & cheese. Heat the chickpeas in some stock/cook the pasta, then drain most of the way and add grated cheese, chopped bell pepper, greek yoghurt and spices (I favor smoked paprika). It *tastes* like comfort food, but it’s faster and full of veggies.

  213. I was blessed with an abundance of chicken leg quarters; so much that I had to cook 20 lbs in 1 wkend (no room in the freezer). So I roasted half with a lime cilantro sriracha glaze, deboned the rest after cooking and made chicken a la king, chicken fried rice, chicken salsa and tortellini primavera with chicken.

  214. Lately I have been making alot of quinoa dishes with roasted vegetables and goat cheese sprinkled on top. delicious no matter what vegetables you use!

  215. I’ve been making Reuben sandwiches with homemade sauerkraut I made with the cabbage from my garden along with split pea soup on the side. The soup has carrots from the garden. Delicious!

  216. I’ve been making economical, one-pot meals lately, since my stepson and husband seem to think that every dinner is an eating contest! Chicken and rice, chili, spaghetti squash and meatballs, etc.

    I would LOVE one of the grab bags!

  217. A huge batch of Brown Rice Onion Risotto which became 3 meals—1st topped with Kale & Raisin Almond Stir Fry w/Balsamic Vinegar , 2nd, Cauliflower Risotto Cakes & 3rd, Italian Risotto Soup w/Spicy Sausage Balls. Easy cooking for the work week!

  218. Hmmmm, not very inspirational, Last night was a basic hash with bacon, and fresh collards in it and two fried eggs over the top. Always quick and always filling. Night before it was homemade stroganoff with home canned mushrooms in it. YUM

  219. I made a huge batch of home-made cheese ravioli during a moment of calm, and have been gradually working my way through it with exciting new sauces I’ve been wanting to try.

  220. Probably the most interesting thing we’ve been cooking recently is boeuf bourguignon. My wife makes Julia Child’s recipe a few times a year and a few weeks ago we were shopping at World Market and she spotted two different packages of boeuf bourguignon mixes. She decided to buy both and do a taste test between them and Julia’s classic recipe.

    So far we’ve only had one, it wasn’t bad, and we’ve frozen a portion so we can try all three at once.

  221. My kids each get to pick one night a week. Those nights tend to be creamy chicken noodle soup, spaghetti with meatballs, and pancakes.

  222. I’ve been doing some egg recipes–either a quiche or poaching eggs on top of Shakshuka i made last summer with my CSA extra peppers and tomatoes

  223. We have been in a pasta mood so I’ve made some simple dishes like chicken piccata or angel hair pasta with lots of tomatoes and garlic. The kids don’t like pasta, but they like the chicken!

  224. The favorite at my house right now is Asian braised short ribs with jasmine rice. I jazz up the rice depending on what I have on hand . . . pea, mushrooms, green onions, etc. An abundance of citrus in the area makes it even better – all the juice in the cooking liquid is fresh squeezed. They fight over who is going to bring the leftovers for lunch the next day.

  225. I just made a bunch of Hungry Girl’s Chicken Amore (google it – it’s delish!) – Had it for dinner one night with couscous and carrots, and froze the rest.

  226. I make homemade pizza weekly and we never seem to get tired of it. I also made oven roasted cauliflower and chickpeas this week which is always delicious.

  227. I made Provancal beef shank stew from Daily Unadventures in Cooking’s site.
    You should try her recipe for baked shrimp with feta & tomatoes too……….
    Good Stuff!
    Thanks for the giveaway.

  228. I’ve been making a lot of noodle or rice based dishes and incorporating vegetables as much as I can. Pasta with a cauliflower cream sauce works great, as well as stir-fry, or an noodle/vegetable dish with Asian inspired peanut sauce and bean sprouts.

  229. Last night for dinner I browned two bone in/skin on chicken thighs in bacon grease, removed them from the pan, browned two pieces of bacon chopped with half of a medium onion, chopped. When they were nicely browned, I stirred in 3 cups of sauerkraut, briefly rinsed and then drained, 1 teaspoon brown sugar, 1/2 teaspoon coarsely ground black pepper, and 1 cup of white wine because I did not have any beer. Lay the chicken thighs on top, cover and bake at 300 for 45 minutes. Remove cover and bake another 45 minutes.

    One of my favorite winter dishes!

  230. cooks illustrated vegetarian chili, Mark Bittman’s chicken and brown rice soup, cooks illustrated garlic potato soup (surprisingly light for potato soup)… cold weather, time for soup

  231. Hi! I love mason jar lids!!! I have been wanting some with the holes for straws. 🙂 My favorite meal to make is Crock Pot Chicken Tacos. Put items in this order in your crock pot: can of corn, can of black beans(rinsed), 3-4 chicken breasts, one packet of taco seasoning, and a large jar of salsa. Cook on low about 6-8 hours, or on high about 4 hours. Serve in taco shells, over chips or in soft taco shells along with cheddar cheese, sour cream, lettuce and hot sauce, if desired. Have a wonderful day and God bless!!

  232. Lots of fritters with all of the root veggies from my winter CSA, usually topped with a runny egg and/or lemon-herb-yogurt dip.

  233. Tonight’s dinner was chicken and dumplings, my canned Kentucky Wonders from our garden, cottage cheese and my canned pears from a friend’s pear tree. Simple, but so delicious.

  234. Nothing fancy on the menu lately: chili, lentil soup and spaghetti are in frequent rotation (favorite standbys). If this unusually warm winter keeps up though, there might be fish on the grill sometime soon 🙂 !

  235. It feels like that transitional part between seasons when it’s starting to warm up but you’re not quite ready to give up slow cooked comfort foods yet. We’ve been making chicken thighs in the slow cooker. Absolutely love it because they just fall apart and shred so easily, super moist and never over done. Always with turmeric,paprika, oregano, bay leaves, pink salt and coarsely ground black pepper. And of course big slices of onions, carrots and potatoes. Can be easily swapped out with pot roast. Thank you and your blog is so inspiring!!!

  236. I have been making Winter Vegetable Dal from Eating Well magazine in Jan 2014; it is one of my favorite recipes and disappears quick at my house. It’s also great for potlucks and reheats nicely. Love it!!!

  237. I’ve been making (at least once a week) various one-skillet meals with spaghetti squash instead of noodles or rice, including one with canned salmon that was a delicious variation on Tuna Noodle Casserole that reheated beautifully for lunches. Most are made with a protein, onions, chutney or other sauce, and spaghetti squash. Serve with another veg and pickles on the side.

  238. Going to make a Beef Stew with Dumplings tonight from the Unofficial Harry Potter Cookbook! We’ve also had Chorizo Sloppy Joe’s with a nice aged cheddar.

  239. I’m part of a food co-op, and one day a week I cook the main dish for all three of our famiies…and then two other days I receive a meal from my friends. We alternate with chicken, beef and “other”, so we get a variety each week. My favorite meal from the past couple of weeks was “little cheddar meat loaves”. It sounds so simple, but they are single serving size meat loaves, and they’re delicious!

  240. It’s all about the crock pot or sous vide. Just covered a fresh ham with rub (S&P, onion powder, paprika & Oregeno) and vac sealed it in a bag. Will throw it in a water bath tomorrow morning for dinner.

  241. I have been making salads in various forms changing up the dressing each time. I read once the “trick” to a good salad was to lightly saute half the veggies. It really does taste great that way!

  242. Monday was chicken parm, last night was veggie burgers on homemade pretzel rolls, tonight is shrimp fra diavola with spaghetti squash, and tomorrow is skillet baked chicken with mushroom/onion/mustard sauce

  243. On a veggie kick right now: Pureed cauliflower soup with parmesan; cucumber, mint, and walnut salad with a white wine vinaigrette; charred tomatillo salsa; cast iron cooked buttered cabbage with toasted sesame seeds; crispy kale sprouts; purple hull pea soup with roasted poblanos; fermented cabbage; pickled Brussel sprouts

  244. ooh, this looks like fun. I’ve been trying to plot out my meals a month in advance, it’s not working so well, so I think I’ll go back to weekly. I’m making teriyaki chicken, roasted broccoli, and brown rice for dinner tonight. my husband has been demanding homemade pizza almost weekly, so that’s been in heavy rotation. and I’m trying to clean out the freezer, where I had 4 quart size bags of slow cooked, shredded pork butt that I’ve been turning into BBQ nachos, tacos, loaded baked potatoes, green chili, and whatever else I can think of. I’ve also been on a homemade bread kick, so burgers with homemade buns, Italian sausage and peppers, chicken brats, meatball subs, and more. Other recent meals have been fish curry with coconut brown rice, shredded chicken enchiladas verde, chili rellenos egg casserole, stuffed peppers, stir fry, ham & beans, and Italian one pot pasta. alton brown’s whole wheat waffle recipe is always a quick go to in my house too.

  245. I’ve been making lots of soup – it’s COLD in the Northeast! Yesterday, good old fashioned chicken soup with some kale thrown in. Yum!

  246. Fiesta pork loin: Better Homes and Garden
    Pizza: porkloin, BBQ sauce, pineapple and mozzarella.
    Steak salad: freezer recesses
    Sausage and vegetable soup: refrigerator recesses
    Eggs: boiled, puffed, quiched and fried: chickens have stopped their strike
    Breakfast for dinner: who can say ‘no’ to silver dollar pancakes with whipped cream and bananas?
    Love this giveaway!

  247. Winter in Maine called for Mac and Cheese tonight. Homemade Bakewell Cream biscuits and veggies.
    Woo-Hoo! Canning jar lids would have all the teachers in school turning green (with envy, and not from eating too many veggies!)

  248. Lots of fresh salads with tons of great toppings…tomatoes, avocado, cucumber, carrots, cabbage, hard boiled eggs, tuna and a big squeeze of lemon! Topping it all with red wine vinaigrette, yum!

  249. I’m a low carber so my meals may not appeal to you, but right now I have a rack of pork ribs in the crock pot layered with a large jar of sauerkraut and sliced onions. When I get off work tonight it’s gonna smell fabulous!!
    The other night I made a chicken curry soup with coconut milk, water chestnuts, and mushrooms.

  250. I make a lot of soup durning the colder months. BIG batches, so we have soup for several meals, plus some to freeze for an easy meal later. And thanks for the giveaway!

  251. I have been cooking one main meal once a month–times 6! One goes in the freezer and the other 5 are exchanged with my dinner club members. We go home with 5 new dinners and lots of good eating for the month.

  252. I cook for the week on Sundays – this week was spinach-sausage calzones and a veg-beef stew made of canned tomatoes, beef, old red wine that had started to turn just enough that it was better for cooking, onion, garlic, green beans, potatoes, and a handful of greek seasoning. Cooked low and slow it hits the spot on a cold day in Wisconsin. Last week was black bean and sweet potato tacos and my dad’s recipe of Hambuger, Rice, and Corn – exactly what it sounds like, brown a pound of ground meat with a chopped onion, cook up 1c brown rice (cooked makes about 2c) and 2c corn kernals. Stir it all together with a bit of salt, pepper, and powdered garlic.

  253. Tonight’s dinner was grilled salmon, meyer lemon (from neighbor’s tree) risotto (leftover) mixed with sautéed asparagus and peas and a salad of CSA lettuce, thin sliced red onions, sliced half moons of kumquats (from my tree), feta cheese and a honey dijon vinaigrette. From the meyer lemons off my neighbor’s tree I made also your meyer lemon marmalade and strawberry lemon marmalade. Both are delicious. Thank you, Marissa.

  254. I have been obsessed with making crustless quiches lately! I roasted any and every vegetable I have and throw in a vast assortment of cheeses to make hearty and delicious dinners!

  255. We both work late so dinner can be challenge. I love a quick wok pasta..basically throw whatever I have in the wok with lots of garlic & fresh herbs from the garden, cook some pasta, toss & enjoy.

  256. Two great meals I made this week: Slow Cooker Beef Stew with Biscuits and New England-style Baked Cod with buttery cracker crumbs with roasted cauliflower.

    Both pretty simple. Both pretty delicious.

  257. Last night was French dips from leftover roast, and tater tots. Tonight was pork chops with green beans mixed with onin, garlic, and cream of mushroom soup, buttered potatoes, and tomato/green onion salad with mustard vinigarette. Tomorrow will be spaghetti with my homemade sauce, salad, and garlic bread. Usually if there’s leftovers, DH will take some for his lunch the next day.

  258. This time of year, I make a “kinda cassoulet” a lot. The easy version is: a can of white beans, a can of black beans, two cans of tomato sauce, two chicken breasts, and a sausage or two, with some herbs, maybe a bit of red wine or balsamic vinegar, and carrot & celery bits if you’re so inclined (I’m usually too lazy to fuss with vegetables). I sometimes cook it all in a giant skillet, sometimes just the chicken in the skillet and pour everything into a casserole dish.

    I made a *lot* of soup. Beans & noodles (cranberry & navy beans + radiatore & pearl couscous) in some sort of stock, tomato rice soup (beef broth, tomato sauce, white rice), clam chowder, manhattan style clam chowder, ham & corn chowder, and I’m making more ramen & soba based soups this year especially with soft boiled egg sliced into them.

    I sometimes bake 3-5 potatoes on the weekend and use them different ways through the week (straight-up baked potatoes and sliced, fried potatoes being my two favorites).

    Spaghetti carbonara recently made it into our rotation. I’m trying a with garlic, lemon & clams this week.

    My husband has been doing his regular beef burrito mixture (with sliced onions, a can of diced tomatoes, some wicked spices, and sometimes egg and/or pickled peppers) only he’s been substituting chopped cauliflower for the beef, and swears it tastes nearly the same.

    Once in a while I’ll just go with deli-sliced roast beef rolls with cream cheese, and dip them into cranberry sauce for a bread-free sammich-type thing.

  259. Last night was turkey vegetable soup & tonight was a teriyaki pork loin with baked potatoes. Tomorrow night will be gluten free banana oatmeal pancakes with either bacon or link sausages, & the next day will be a meatloaf from the freezer. I love using the tomato jam I made from your recipe on my meatloaf – fabulous!

  260. I made soups from Danielle’s Walker’s cookbook Against The Grain-Meals Made Simple: Roasted Chicken and Vegetable, and Mexican Chicken Soup. Whether you’re “paleo” or not these soups are just downright delicious! Some went into jars in the fridge and some into the freezer for cold winter evenings that I don’t feel like cooking.

  261. I just opened Plenty for basically the first time since I got it for Christmas in 2014, and made the amazingly delicious brussels sprout and tofu stir-fry. Then we made his sweet potato fries. I’ll probably be using his book more often in the future. (I also want one of these grab bags very badly!! I asked for all sorts of mason jar accessories for Christmas and got one fermentation lock.)

  262. I have been in to indian lately. I use chicken or sliced up pork tenderloin and add onions potato plus one serving of pasta for the entire dish. Add a jar of Indian simmering sauce and you have four servings in no time

  263. I’ve been hooked on slow cooked pork lately. I cook chunks of roast with orange juice, water and garlic, some salt and occasionally a bit of mexican oregano. I just cook it for a couple hours till it falls apart. I cook pinto beans at the same time. And like to eat them together with some shredded cabbage and carrots from a bag, white onion, squeeze of lime and cilantro from my garden. I started making my own fresh farmers cheese and usually make this the day before or after. It’s so good with the beans and good on the pork in a taco.

  264. I have been cooking Indian food. I found a recipe for slo cooker Tikki Masala that is wonderful.
    We are having it once a week.

  265. Using the crockpot a lot …5 bean chili, brats in beer with apples and onions and my Hubbys absolute favorite cheesy ham, corn and potato chowder. I swear he could eat it everyday!!!

    Also roasting veggies as side dishes to pork chops, chicken, fish etc.
    I luv the flavor of roasted cauliflower, broccoli, parsnips, carrots and even wedges of cabbage.
    Even found some spring asparagus on sale…a little olive oil, salt and pepper and roast at 450 degrees for about 15 minutes( i like mine crispy tender) and eat them with your fingers like french fries.
    Messy but oh sooooooooooooo yummy!

  266. I have been making a new soup every week throughout the winter. This week’s soup was turkey vegetable rice – came out amazing! Used the carcass of a turkey I cooked last week to make the stock and then added assorted vegetables including parsnips from my garden and rice. Very hearty and thick comfort food at its best!

  267. Since I’m traveling in South America right now, I haven’t been cooking for a month, but some of the foods we’ve had here are inspiration for when I get home. One Paraguayan friend made us milanesa of eggplant (since my daughter is vegetarian and milanesa is a traditional Paraguayan dish). It was so tasty I will try it when we get home. She served a delicious passion fruit pudding for dessert, made somehow with sweetened condensed milk. Yum. In Argentina, we also had soy milanesa and winter squash milanesa which were also delicious. I’m going back to my Paraguayan cookbook.

  268. I would love to win this giveaway. I’ve told my 6-yr old granddaughter about how when I was her age my grandmother would make lemonade – the batch would be very strong and tart – and part of that batch would be ladled into pint mason jars filled with ice cubes and the tops screwed on. They would then be given to us grandchildren when we went out to play. After a couple of hours, we’d unscrew the tops and drink down the icy cold, just perfectly diluted lemonade. I’d like to do that for my granddaughter but need the mason jar lids. Being retired and on a small fixed income doesn’t allow much in the way of “extra” spending for jar lids. Also would love to make small cakes in the half pint jars and when cool would then cap and put in her lunchbox. So many ideas, so little money. LOL Thank you for this giveaway. What to you is “extra” in the basket, to us is a golden treasure.

  269. Last night I made squash pizzas to go with our leftovers soup. I peeled a butternut squash, sliced the neck into rounds, drizzled them with olive oil and salt, and baked until soft. Then I topped them with pizza sauce and cheddar cheese. My two year old didn’t want to eat anything else except the pizza for dinner.

  270. Trying to eat a bit healthier. We do various parchment steamer packets in the oven. I throw whatever veggie and protien combo I desire and a couple of tablespoons of vinagrette and let the oven do the work (best of all easy clean up!) and usually make a batch of quinoa to go on the side.

  271. My kids actually got some honeybell oranges from Harry and David for Valentines Day and I used them in place of your cara cara oranges for a honey sweetened jam that I am then going to use to make that marmalade glazed chicken this weekend. However last weekend we made tomato soup w/grilled cheese croutons – see link below. We used vegetable broth and I highly recommend getting low sodium broth or using some of your homemade stock. The gruyere cheese croutons were yummy – but you also could have gotten away w/quesadillas and cut them up for dipping – but definitely use the gruyere cheese – super yummy.

    This is also one of my family favorites (see link below) and again I recommend the low salt version of broth – I can’t stand salty soup. This is a crock pot one – so nice to set up and leave it except for shredding the chicken.

    Hope you enjoy! As you talk about your mound of canning stuff, I am trying to go thru mounds of torn out recipes and sort into a binder, but also trying to get us to make a new recipe each week from them to decide if we need to keep that paper or scrap it!

  272. Working long hours lately preparing for tax season so my dinners are whatever is easy! I’ve been craving fruit lately so I’ve been making lots of spinach salad with whatever fruit is on sale, topped with sliced sweet white onion, slivered almonds, and homemade poppyseed dressing. My favourite meal this week was that salad, paired with local lamb meatballs (came pre cooked so I just had to heat them up), with rice on the side. Can’t wait to pick up more of those meatballs at the farmers market this Saturday!

  273. Beef stew and biscuits, lasagna, sausage hash brown oven bake, cheese and crackers and wine. (that last one was a lazy supper on my part!)

  274. Love this idea! I’ve making mini sewing kits with pincushions on top for gifts. They come out beautiful ly. Looking forward to more inspiration from the grab bags!

  275. Last night we had grilled chicken (with a ginger, garlic, soy sauce, and sesame oil marinade) with an Asian cabbage salad and dressing. Sometimes we add rice to the mix, but most nights we hit the lower carb option.

  276. Quesadillas with an assortment of relishes from my cupboard have become a staple in my over busy life. But I am out of room for making any more big batches (small batches are allowed) of goodies. I must clean out the stored foods to replenish the relish! lolz.

    I want to make saurkraut but must do it one jar at a time and need the materials to do so…. I hope I wish to win!

  277. I’ve been fixated on asian ( among others) and south asian recipes lately. Bibimbap with a bunch of different grain bases and salmon bulgolgi have been recurring favorites

  278. Last night we had roasted chicken, mashed potatoes with parmesan, cheddar, and sour cream, corn and peach upside down cake made with a Betty Crocker white cake mix. I guess we will have Italian Minestrone soup (homemade) with a small salad of romaine, tomatoes, walnuts, cheese, and red onion.

  279. My daughter was having trouble processing more than chicken and rice lately, but was feeling much better this weekend. Soooo, we’ve been hitting the chicken fried rice pretty hard with whatever veggies are laying around. I’ve also been way more enthused about tacos since I discovered Daisy’s squirt bottle of it (this comment was not sponsored by Daisy, I swear!), though my daughter always thinks it’s frosting and gets a little disappointed.

  280. Cool giveaway! I’m in the midst of a whole 30, so dinners have been a little meat heavy lately. Last night we had tiny little lamb loin chops (mini t-bones!), roasted butternut squash wedges and sauteed greens with garlic and red wine vinegar. I’ve also been doing a lot of broiled salmon lately. Oh and that cucumber and avocado salad on smitten kitchen has been in regular rotation. So delicious and quick and I almost always have at least cukes and avos and can riff on the rest with whatever’s in the fridge.

  281. With the cold weather soups and stews have been on my mind along with a standard arugula salad with red onion, avocado, and usually some kind of fruit (apple, orange, grapefruit), some nuts, and a vinegarette. Soups have been fava bean with whatever is around (mushrooms, celery,carrots, roasted tomatoes from the summer); mung bean dal with kale and tomatoes; a Cambodian soup with zukes, pumpkin, mushrooms, carrots, fish sauce, lemon grass, and fish chunks; and Korean tofu stew with clams and mushrooms.

  282. This is so generous!! Recently I have been a HUGE fan of chicken thighs in the crockpot with whatever sauce makes you happy. I buy the value pack of organic-free range boneless/skinless thighs, toss them in the crockpot with enough liquid to cover and let it go on low for 8 hours or so (high half the time), then shred it with a couple forks and put it in tacos, over rice/quinoa, in quesadillas, on pizza, in salads, in soups at the very end…. the uses are endless! My favorite sauces have been buffalo + a little chicken stock, BBQ + a good beer, Enchilada + a little tequila and mexican beer!

  283. Can’t say I’ve been too creative with our meals either. Homemade chicken noodle soup and chili/chili dogs have been a favorite at my house lately.

  284. We’ve been doing soups lately – the weather is still rainy and it convenient to throw everything a pot a watch tv while it warms up.

  285. Yes please! I’ve been cleaning out the freezer. I bought a 1/4 cow in…2013. Last weekend I made Kenji Lopez-Alt’s goulash with some chuck steaks. Yum!

  286. I’ve been obsessing over greens and beans of all kinds. Kale and cannelini beans. Broccoli rabe and gigantes beans. Swiss chard, spinach and chick peas. Cooked with plenty of garlic, onions, and some veggie or chicken broth, it’s a quick and easy dinner for one that is also healthy (and the leftovers are delicious heated up the next day for work.)

    I like some shaved parm or crushed red pepper on top. Sometimes I will put it over rice or polenta, or add a little kimchee/kraut to the side.

    It’s not the most exciting dish perhaps, but cooking for one after you’ve worked all day can be a challenge.

  287. I have been roasting everything! Love sheet pan dinners! All the veggies, sausage, chicken, London broil… And breakfast for dinner is always a winner 🙂

  288. OMG! All that stuff looks fun. I would really enjoy all of it. I just made Chicken Picadillo served over rice. You can make it with ground beef ( that’s traditional) and use it as a filling for Empansda’s. We like with chicken as a healthier choice. Oh! and by the way this is a Cuban dish

  289. My latest dinner adventure was actually a freezer meal. I spent a very happy 6 hours making beef and lamb Bolognese (got to finally use the meat grinder I inherited from my grandmother!) and then had enough to freeze for another 10 meals or so. It’s so nice to have that option on those weeks when cooking anything from scratch feels unmanageable!

  290. January is a stressful work month for me, so I plan quick meals for us. My favorite: Black Forest sausage from the Polish deli, with bread (bonus for rye) and butter, a salad and whatever veggies are on hand. “Black Forest” isn’t a brand name, it’s the translated name of the sausage. I can’t tell you the Polish name.

    Polish delis are just lovely. There are a large variety of sausages, all delicious and some quite lean. The deli meats and cheeses are lovely and varied. Don’t forget the sauerkraut (kapusta), lovely fresh or cooked down with bacon, onion, caraway seeds, garlic and dried mushrooms.

  291. Tonight my husband made coconut chicken (especially yummy with red pepper jam!) and roasted sweet potatoes with brown sugar, butter & pecans. He’s been making a lot of soups lately too – nothing takes away the chill of a snowy day better than soup. And you have to have some homemade bread to go along with the soup of course!

  292. Spaghetti sauce from tomatoes I canned last summer – yum! I have lots of tomatoes so we’re eating by lots of chili and sloppy joes, too.

  293. We’ve been having a healthy dose of comfort food which includes meatloaf and some home canned veggies (butterbeans, green beans, corn) and some nice thick soups and stews because the weather has been so cold.

  294. Most nights I’ll do something with eggs. Frittata, with whatever onions, vegetables, and hearty greens that I have, plus either mustard + spices or thai curry paste, and put it on top of either arugula or spinach. It’s really filling and satisfying, while being a HUGE amount of vegetables.

  295. My favorite thing I made recently was savory crepes filled with spicy sweet potatoes and with a tamarind coconut sauce. So good!

  296. This is our first year as empty nesters! We work and volunteer long hours so I’m trying to cook something that can be turned into a completely different dish the following day (roasted chicken – pot pie, beef roast – stroganoff, etc.) while trying to simultaneously empty the freezer of the last of the garden produce and venison.

  297. I do almost no carb so lots of protein rich, good fat foods. I find soup is perfect for this. Made a delicious homemade French onion soup without the bread & a wonderful broccoli cheddar soup, with bacon. Yum!

  298. We’ve been doing too much take out lately. But, lots of soup, Chinese, and other fairly healthy things from reasonably good sources. We’re till working out what we can eat that is gluten and dairy free. It’s difficult, but the reduction if not complete elimination sure improves life!

    These goodies look terrific! Thanks.

  299. Its been below zero one day then 55 the next here in the Northeast so I need to be on my toes. One of our favorites is to eat a rotisserie chicken with steamed veggies one night then use the left overs to make Chicken Curry Pot Pie the next. I recently foound a new recipe for Beef Paprika (Jewish Hungarian Goulash) and my hubby keeps raving about it (and it was sooo easy!)

  300. I began cooking quite a bit with leeks lately; leek and potato soup is so simple and yet delicious. I wonder what took me so long to start making it. You should try Russian root vegetable salad (we call it vinigret – obviously derived from French vinaigrette). Dice cooked beets, carrots and potatoes, add some chickpeas, then dice a couple of dill pickles and add some sauerkraut. I also add a couple of tablespoons of capers. Salt, pepper and olive oil top it of. You can dice a bit of onion or add some sliced scallions. This is a cold weather salad, a staple in Russian and Ukrainian kitchens. I make it often here, and my American friends love it.

  301. I made some Three Sisters Stew last weekend and it really satisfied my craving for heartiness yet lightness. And it can be made vegetarian!

  302. I guess it has been comfort food this week – homemade tomato soup, meatballs in mushroom gravy, chicken pot pie…tonite pork chops and macaroni and cheese. Hubs requested my honey garlic wings for the Daytona race tomorrow. Sunday will be swiss steak and rice.

    I’ve always wanted to try some the mason jar lids, just haven’t bought any.


  303. Roasted broccoli and cauliflower with blue cheese and pine nuts – forest feast cookbook is awesome! Roasted carrots with chili powder. Venison burgers. Gingerbread pancakes with applesauce. Eggs with arugula and hot sauce.

  304. This winter I’ve been making easy vegetable soups using this formula: onions (or leeks) + vegetable (broccoli, cauliflower, winter squash, or carrots) + water or stock + a spice blend (curry powder, five spice, berbere). Puree, then add a bit of coconut milk or cream. Easy and healthy!

    I’ve also been making a lot of stir-fries with ground meat, either with Chinese-type seasoning or Indian-type seasoning. Usually ground beef, occasionally ground pork, sauteed with onions and some combination of cabbage, carrots, bell pepper, spinach or other leafy greens, scallions, and cilantro, plus a splash of fish sauce or soy sauce and whatever spice I’m using, usually either curry powder or five spice powder. Quick and filling.

  305. Breakfast for dinner, spaghetti with meat sauce, frozen ravioli with marinara, takeout pizza — you’re not the only one who needs a little inspiration!

  306. America’s Test Kitchen’s skillet penne with chicken sausage, sun-dried tomatoes, and spinach has been my go-to easy meal lately. It’s really forgiving, so if I use beans because I don’t have sausage, or if I use tomato sauce instead of sun-dried tomatoes, or whatever I have in the freezer and pantry instead of what’s in the recipe, it always turns out well as long as I keep the water-to-pasta ratio about the same.

  307. I was sucked into making a big pot of chicken pho because Smitten Kitchen said it was the best soup she’d ever made. Lots of work. Very good, even though I couldn’t manage to nail every ingredient and every step. One of those, is it worth all the trouble ? recipes. Next day DH brings home packages of frozen store-bought pho that someone gave him. “Oh, look what I have…!” Well, one can’t have too much chicken soup in the winter, and an excuse to heat up the kitchen for hours on end.

  308. Homemade pizza is a great way to use up odds and ends of food. I had family in town and we made 3 different pizzas:

    tomato sauce + pineapple
    pesto + caramelized onions + roasted asparagus
    pesto + sauted greens (chard, mustard, kale) + sausage

    All with homemade crust and cheese.

  309. I found a recipe for Taco meat in the crock pot that is so easy and we either had it with homemade tortillas and even homemade buns like a sloppy joe.

  310. Vegetable yakisoba; vegetable chicken potstickers; rice, bean, and avocado burritos; pizza with salami, fresh mozzarella, yellow pepper, and onion. I tend to just make 2-3 things and then eat them in rotation. When I am feeling really lazy, I love to eat cereal for dinner. 🙂

  311. Supper last night – broccoli cheese soup with home canned chicken added and sour cream and cheddar cheese – yum. Lunch today Philly Cheesesteak sandwiches after canning mushrooms and mushroom stock. more yum. 🙂

  312. Just made porterhouse steaks on the grill. May not be inspirational, but was a treat to finally grill out during our Minnesota winter.

  313. Ginger chicken ramen soup from the America’s Test Kitchen Slowcooker Revolution! We have the plague (have had for a month) in our house. It was a nice switch from Chicken Noodle, and starting back from maternity leave means the crockpot is my friend.

  314. I keep finding “ugly zucchini” at our local farm store and we’ve been eating them sliced them “noodly” with a mandoline, sauted with a lot of garlic and a splash of wine, tossed with whole wheat spaghetti, olive oil, and cheese (parmesan, feta, goat, whatever we have on hand). So good! So fast!!

  315. Green lentil salad with red onion, carrot & feta (red wine vinegar, mustard & olive oil dressing). I am addicted & so is my 15 month old.

  316. I had homemade pizza, with diced chicken and BBQ sauce. I have also made Burdock pickles and homemade sauerkraut. I am sure ready for some fresh greens from the garden!

  317. Reading through the comments was inspiring! So many yummy ideas!

    The whole family is on a mission to eat better and be more active so for now we’re avoiding too many carbs and focusing on whole food proteins. I’m loving Parmesan-crusted chicken and mashed cauliflower with butter, sour cream and Ranch.
    Also, grilled Halloumi cheese from a local dairy. Soooo good!

  318. I have been on a staycation this week – lots of cooking. Spaghetti with local tomatoes from the freezer, local grass fed beef, homemade whole wheat noodles. Bacon and broccoli quiche. Mushroom and spinach frittata with homemade bread. Tomato soup with fresh tortillas. It was a fun vacation. Didn’t get out of the ktichen much.

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