Whats For Dinner Tonight?

whats for dinner

What do you folks plan for dinner every day? Its a big challenge around here. Sure, we have a cook – perks of being in India, but her cooking is a bit on oily side.  Coupled with my sweet tooth it doesn’t help my waist line. So our weeknight dinner is very simple and casual.

  • Big bowl of salad with some protein (usually boiled eggs, sometimes chicken breast, rarely fish)
  • Crunchy salad with bell pepper, beans, onions and cabbage with a simple seasonings ( lemon juice, salt, pepper and a dash of paprika)
  • Plain rice (or 2 roti’s) with dal, stir fried vegetables and small side of salad
  • Curd rice with lemon pickle
  • Breakfast as dinner – omelet with bread, fried egg on toast
  • Pasta with marinara or pesto sauce
  • Stir fried rice with lots of veggies and beans (kidney beans, chickpeas, etc)
  • Stir fried noodles with veggies and tofu
  • Sandwich with basic cheese, peanut butter and a hint of jam
  • Maggi (or instant cup-o -noodles)

We have experimented with chicken tenders, meatballs and rotisserie chicken when we were in US but they were not a big hit (especially the rotisserie chicken which I thought was too oily). In Redmond,

  • Grilled Halibut and Salmon was our staple on Monday nights.
  • Tacos featured regularly.
  • Canned soup with grilled cheese sandwich was the old standby.
  • Quinoa with chicken/eggs or tofu was a regular as well.

What do your weeknight meals look like? Soups, stews or salads? Crockpot meals or pre-packaged ready to eat single serve TV dinners? Or do you do take out like us? Pizza nights? Do share!


Posted on May 15, 2013, in Food and tagged , , . Bookmark the permalink. 3 Comments.

  1. Hi R,

    Great topic of my interest. In modern life, this topic arises more so due to both spouses being professionally engaged, rather than “what’s for dinner questions”. Making time and utilizing time effectively is becoming a great challenge at home and with working families. Our mothers and their mothers didn’t face this problem, since they spent enormous time in the kitchen, that resulted in nutritious meals, variety through the week, and less diet related conditions among those that consumed such meals.

    However, our situation is the same kind as I describe about a modern family above. Hence, our choice is to focus on core nutrition Complex Carbs / Good protein such as (brown rice, whole wheat flour, oats, barley, pulses – lentils, beans and legumes, Quinoa, Chia seeds, tofu, Eggs, yogurt – rarely chicken). Spinach, Kale, Arugula , Colored Bell Peppers, Carrots, Corn, etc. provide the healing foods. Potatoes with skin are never forgotten.

    With the above food choices as the core, we try to generate ideas to make a “simple” meal. I am sharing some dinners in action below. Sometimes, we convert a breakfast notion into dinners such as Pan cakes. So, prepared food choices that provide savor and satisfaction is constantly our goal. We bring along recipes from your Blog to introduce variety and motivation.

    Simple meal – Chapati with a twist along with Potato +Egg curry

    Good food options: Frozen choices with nutrition

    Breakfast notion for dinner:

    • Yes, dilemmas of working parents striving to put healthy food on the table! Are those ragi pancakes? I have to give them a try! And also the potato egg curry looked amazing. And you are making me J with the frozen veggies-I used to stock all kinds. Here they don’t last. Power cuts, humidity and heat makes them go bad quickly.

      We also have savory pancake/crepes made of multi grain flour! Though I really miss the produce in US – its perfect for salads, adding to stir fries etc ( not just bell peppers but asparagus, kale, chard, arugula, mushrooms of so much variety,tofu. tempeh!)

      • Hi R,

        The Pancakes were from the Multi-grain flour,(Trader Joes has a good option), eggs, milk, flax meal, walnuts and (frozen) berries (raspberries, blueberries, blackberries). Usually, we pulverize/blend flax seeds, walnuts and the berries in a Blendtec before adding the flour to make the batter, A small apple will add fiber and flavor.

        I didn’t mention about dried hard beans (adzuki, black, red kidney, pinto, small red etc.), that we soak over night to be able to cook the following day. Avocado provides fat and consistency.

        My wife is good with Upma and Dosa with great dips/chutneys to go along as a variant on Friday/Saturday evenings. The $400 investment on Blendtec (high speed and high KW blender) provides us with instant options, including smooth, consistent and flavorful options, for eg: we slip in a bunch of spinach or kale into a chutney along without a carrot or two without anyone knowing it; esp. our daughter. Even if she does, she does not mind the chutney/dip that is blend so fine :).

        We consciously avoid going out, until monotony and “out of ideas” state forces us to finally give in.

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