Here we are. Week one. First public menu for The Weary Chef. I’m still working out the details of how to fit everything into one post, and I welcome your feedback on the format. Photos of every dish are in the pipeline, but if a reader wants to submit a photo, that would be fantastic too! I can’t say that I’m an awesome photographer.
Now, let’s get to the good part. Here are your dinners for this week! I’m starting with seven tried and true recipes. Please let me know if you have any questions.
- Skillet Sausage Pasta with Spinach: This is one of our favorites because it tastes like a dish from a restaurant and is super quick and easy.
- Turkey Burgers with Fries: No recipe needed here. I usually use pre-made turkey patties (uncooked in meat department) and season them with a little soy sauce and/or whatever other spice mix I have on hand. Browning in an iron skillet is my method of cooking, but grill away if you prefer. I purchase frozen fries and heat them in a 450-degree oven for 25 minutes, although it’s easy to make your own.
- Lemon Chicken Soup: This is a modified version of a recipe I found online years ago. It is easy and delicious. I add extra lemon to my serving, and the tart, savory broth is perfect for dipping crusty bread.
- Salmon and Bok Choy over Rice: This is a staple in our house. Can be easily scaled to however many servings you need, but I usually make it for two people.
- Chicken and Dumplings: This one takes more than 30 minutes to cook, but only about 15 minutes of active cooking. Canned biscuits can be used for the dumplings to make it even easier.
- Taco Salad: We usually have some sort of Mexican-inspired dinner each week, fondly known as Fiesta Night. This is probably the healthiest and easiest version.
- Spinach Artichoke Lasagna: This one is better for a weekend or a day when you can make it ahead of time since it takes a while to prepare and bake. Perfect for leftovers!