What’s for Dinner?

We keep it pretty simple around here, meat and veggies and rarely a recipe. I prep for the in-house chef mostly. I can make a mean salad and a darn good sandwich, but we try to go light on the carbs. When the meat requires fire, Kody is the guy. He kills it on the grill and the gas-top stove.

Taco Salad. Meat courtesy of Kody. Chopping and assembly by me.
In the freezer section of your local grocery store.
Our go-to for leftovers. Taco meat on the front. Grilled chicken on the back. Gluten-free cauliflower crusts.
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Grilled sausage with sautéed mushrooms and onions to the left. Bacon to the right. Tomatoes from the farmer’s market. Another leftover success.
Baked cod and grilled asparagus, summer squash, and zucchini. A squeeze of lemon and a sprinkle of parmesan.
Leftover zucchini, squash, and asparagus in my omelet. And steak, too, I think.
Sautéed Brussels Sprouts. Olive oil, salt, and pepper. Maybe teriyaki. I love them oven-roasted even more.
Speaking of oven-roasted, broccoli and carrots. Aren’t they lovely?
And the most gorgeous butter leaf lettuce. No roasting necessary.
Egg salad lettuce-wrap. That grilled chicken (salad) sometimes reappears here, too.
Lunchmeat from the deli. Cobb-ish Salad, anyone?
Kody’s first ever homemade pasta and Bolognese. OMG!

The other day my friend Rhonda asked me what aspect of life I will keep post-pandemic, and this is it. More meals at home. Our few dining experiences out in recent months don’t even compare. Some lessons we learn the hard way.

If you don’t know Rhonda, well, she’s an optimist, who finds silver linings, lifts others up, shares positively good stuff, and gave me a little award. Check out her blog. And thanks so much, Rhonda, for the recognition and inspiration!    

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Favorite quarantine meals? Go!

43 thoughts on “What’s for Dinner?

    1. I’ll check it out sometime. I adopted the plant-based diet for a year or so after seeing What the Health. It was easy when my husband ate the same way. Now, I just appreciate the fact that he cooks. But, I do struggle with that cognitive dissonance.

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  1. You’re doing great with your in-home cooking. Keep it up. I became 100% vegetarian this year. I use cauliflower rice but had no idea there’s also a cauliflower pizza crust. I don’t miss eating meat, but I do miss eating cheese dishes.

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    1. Thanks, Rosaliene! I’ve done that before, and I might again. I love my veggies, and reincorporating cheese was hard on my system, which probably should tell me something.

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  2. Wow, Crystal – talk about blossoming delight! When I saw the first photo, I was stunned, yet the wonders kept coming, and improving. Don’t know how you and Kody managed it, but you did!

    When I first tried cauliflower crust, I was skeptical but soon was won over. Then, to learn what you did with it and leftovers, amazing! To think, the caliber of food coming from your kitchen. And these, largely, are leftovers too. Even with punches pulled, you and Kody still hit it out of the park!

    Much as you two know your ways around a stove, grill, etc., your photography rivals the food’s excellence. The framing and colors are equally mouth-watering.

    You’re not adopting, are you?

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    1. Hello, my friend. Thank you so much. Tonight was pulled pork tacos via crockpot. Another OMG. And there are more pizzas in our future. I failed to mention the barbecue sauce. That’s how I see the pulled pork pizza going down. Oh, and I have some Oscar Wilde aged Irish cheddar. I have to go to sleep so I can wake up and eat again.

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  3. Those pizzas are pure awesomeness!

    I’m partial to the omelette too. I’ve never mastered them…. 🤦‍♂️

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  4. What’s for #Dinner?

    [ ]

    I can make a mean #salad and a darn good #sandwich, but we try to go light on the #carbs. When the #meat requires fire, Kody is the guy.

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