Cooking Rut!!

15 years ago

Ugh-have you ever been in a recipe rut? Feels like I make the same things over and over again and I am getting seriously bored of dinners! So what do you ladies do when this happens? Browse through cook books or recipe sites to find something tempting? I do come here and look at the What's for Dinner posts to get ideas. I was even wandering through the grocery store trying to think of something new?? Bad thing is my husband and 1 DD are really picky! They are getting better about trying, but it makes it hard when I know they'll turn up their nose at certain things! At least it is getting cooler here and I can make heartier meals/crock pot goodies.

Teresa-is thinking maybe lasagna one night soon? At least DH loves that!

Sort by:Oldest

Comments (29)

kacram
15 years ago
I am in a cooking rut. have been for YEARS!
I HATE cooking and HATE any recipes.. especially
ones that have more than 5 ingredients! lol
bigack
15 years ago
Me too, I buy the same stuff every week, and am always asking them, what would you like? I'm not good at planning for the week, some days at 4:00 I'm wondering what's for dinner!
Related Discussions
Im Ian a Cooking Rut...Help
Q
Comments (11)
Lots of good ideas on the link Jessy posted. I have another to add. This is the best scampi recipe I have ever had, and I have tried many! Ultimate Shrimp Scampi From Allrecipes submitted by: Slipmaloney 1 (16 ounce) package angel hair pasta 1/2 cup butter 4 cloves garlic, minced 1/2 cup minced onion 1 tablespoon chopped fresh parsley 1 tablespoon salt 1/2 teaspoon black pepper 1 dash Worcestershire sauce 1/4 cup lemon juice 1 teaspoon dry white wine 1 pound peeled and deveined medium shrimp 1/2 cup Asiago cheese, diced 1 large avocado - peeled, pitted and diced Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve. Linda
...See More
Cottage Cooking for 10 days
Q
Comments (16)
Here are a few of my favourite cottage meals, all from this forum gathered over the years. I'll probably think of a million more , we love to eat well at the cottage! LOL I always pick my menu, then make a grocery list from that...no way I'm leaving the dock for the grocery store! LOL For sides we love grilled veggies, bell peppers, mushrooms, asparagus, zucchini, cherry tomatoes ...whatever you like. We also love new potatoes, cut in halves or quarters, splash of olive oil , salt pepper and some fresh rosemary placed in tin foil pouches (sealed well) and done on the grill. Pizza on the grill is also a huge favourite of ours. Just make a standard pizza dough. Form into discs, brush with olive oil and grill for a few minutes, oil side down. Just grill until the crust is golden. Brush top side with oil and flip. Have toppings all prepared and ready to go. Veggies should lightly sauted first as they have no time to cook on the pizza. Toppings we love, mush rooms, peppers, olives, fresh moz, goat cheese, prosciutto, ham, salami, pepperoni, tomatoes, tomato sauce...whatever you like. Oh and don't forget the salads...I have a zillion recipes for salads and salad dressings, again most from the here! if you are interested in some let me know.....and of course then there is breakfast! LOL Cherry Tomato, Onion, Basil Sauce (Mine) 2 Tbl olive oil ½ sweet vidalia onion sliced tin few drops best balsamic vinegar 2 garlic cloves minced 1 Lb cherry tomatoes halved several Basil leaves chopped salt and pepper Place oil in saute pan, add sliced onions and saute on medium eat until limp. Do not let brown or crisp. Add a few drops balsamic. Cook a few more minutes.Add garlic and continue to coo until onions are caramelized. Add cherry tomatoes. Season with salt and pepper. Cook over medium low eat until the tomatoes loose their shape and give up their juices. Add basil and simmer until basil is limp and sauce is fragrant. Chicken Piccata - Woodie 4 Chicken breast halves boned and skinned Salt and Pepper Flour (enough for coating) 3 Tbl butter juice of 1 lemon 1-1/2 cups chicken broth 1/2 Cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a tin piece thats uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cool 3 minutes. Remove cover and serve. Chicken Tika Kabobs 2 Lb chicken breast cut in 1 " cubes 1 small onion diced 3/4 Cup Plain non fat yogurt 2 clove garlic minced 1 Tbsp ginger root grated 2 Tsp chili powder 2 Tsp coriander Ground 1 Tsp cumin Ground 1/2 Tsp salt 2 lemons quartered In food processor, process all ingredients except chicken and lemon to a chinky puree. Pour marinade over chicken and let sit , covered, for 8 hours. Thread chicken on skewers with a small pearl onion in between each slice. End with lemons. BBQ on well greased grill for 7 minutes turning often. Chicken- Beer Can Recipe ( Steve Raichlen's From is "How To Grill" 1 12 ounce can of beer 3 to 4 pound chicken 2 Tbl BBQ rub (recipe follows) BBQ Rub (Make this at home so you dont have to have all the ingredients with you at the cottage. Its great for lots of things on the grill) 1/4 Cup firmly paced brown sugar 1/4 Cup sweet paprika 3 Tbl black pepper 3 Tbl coarse salt 1 Tbl hickory smoked salt 2 Tsp garlic powder 2 Tsp onion powder 2 Tsp celery seed 1 Tsp cayenne pepper Combine all the ingredients in a bowl and mix using your ands. Store in an airtight container away from heat and light for up to 6 months For the Chicken Rinse the bird inside and out and pat dry. Sprinkle the chicken inside and out wit the rub making sure to rub it in. Use about 2 tsps of the rub for inside and another 2 for outside. Open the can of beer and poke a few extra holes in the top. Pour off half the beer (drink it!) place the remaining rub in the can with the remaining beer. Holding the chicken with the opening of the cavity at the bottom, lower it onto to the beer can so tat the beer can fits into the cavity. Pull the legs forward to form a sort of tripod so the bird can stand upright on the grill. The third leg of the tripod is the can. It will look like a little headless person perched on the can.......quite a sight! LOL Tuck the chickens wing tips behind is back. Cook the chicken using an indirect eat method. To do this get your BBQ good and hot and then turn off one burner, placing the bird on the unlit side. If using charcoal move the hot coals to one side. Cook for about 1 1/4 or 1 1/2 hours or until internal temp reaches 180. Turn the bird a quarter turn every so often to ensure even browning. When done remove from the eat using tongs. Let rest 15 minutes and then carefully remove the beer can. Be careful not to spill the hot beer. The beer can be used as a base for a sauce...don't discard it. This chicken tastes really, really good and is very moist. It's also a fun ting for a casual BBQ. Crab Cakes- Maryland - serve with a remoulade or tartar sauce. Makes a great appetizer if made small. 2 eggs 3/4 Cup mayonnaise ½ lemon juiced 1 Tsp Worcestershire 1 Tbl Dijon mustard 2 Tsp baking powder 1/2 Cup Japanese bread crumbs (can use regular) 1 Tsp Old Bay seasoning 1 Tbl Italian Parsley Chopped 2 Lb Jumbo lump crab meat Preheat oven to 350 degrees F. Combine all ingredients excluding crab meat and mix thoroughly. Add crab meat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings . Refrigerate for 1 hour.. Bake for 10-12 minutes. Note : I recoat in panko or breadcrumbs and then fry not bake. Lemon Linguine With Scamp (Gina) One of my all time favourite fast yet WOW meals. Vegetable oil 1 Tbl Kosher salt plus 1/2 teaspoons 3/4 Lb linguine (or spaghetti) 3 Tbl unsalted butter ( I use salted) 2 1/2 Tbl good olive oil 1 1/2 Tbl minced garlic (4 cloves) 1 Lb large shrimp (about 16 shrimp) peeled and deveined 1/4 Tsp freshly ground black pepper 1/3 Cup chopped fresh parsley leaves ½ lemon zest grated 1/4 Cup freshly squeezed lemon juice (2 lemons) ¼ lemon thinly sliced in half-rounds 1/8 Tsp hot red pepper flakes (optional for us) Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inc), heavy-bottomed pan, melt the butter and olive oil over medium-low eat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pin, about 5 minutes, stirring often. Remove from the eat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooed linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Ribs - Roadhouse Grill (Sue) This is a longer cooking time than you mentioned but the ribs cook unattended in the oven so it really is a low effort recipe. 2 large racks pork baby back ribs Salt black pepper, coarse Ground For the Sauce Make this sauce at home so you dont have to take all the ingredients. It is wonderful on all things grilled 2 Tbl vegetable oil 1/4 Cup fresh onion minced 1 1/2 Cup Water 1/2 Cup Tomato paste 1/2 Cup Brown sugar 2 Tbl honey 1 Tbl Worcestershire sauce 1 3/4 Tsp salt 1 Tsp liquid smoke flavouring 1 Tsp Jim Beam whiskey - optional 1/4 Tsp black pepper, fresh Ground 1/8 Tsp garlic powder 1/8 Tsp paprika To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours. As the ribs cook, make the sauce by eating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce eat and simmer for 1 1/4 ours, uncovered, or until sauce thickens. R Remove from eat and set aside until the ribs are ready. Preheat your barbecue grill. When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs wile they're grilling, just before you serve them. Don't add the sauce too early or it will burn. Shrimp Étouffée Cindy Mac 1/4 Cup butter 1 medium onion chopped 2 celery ribs chopped 1 medium-size green bell pepper chopped 4 garlic cloves minced 1 large shallot chopped 1/4 Cup all-purpose flour 1 Tsp salt ½ to 1 teaspoon red pepper (cayenne) 1 (14 1/2-ounce) can chicken broth 1/4 Cup fresh parsley Chopped 1/4 Cup fresh chives Chopped 2 Lb Cooked Shrimp Hot rice, cooked MELT butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; coo, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; coo, stirring constantly, 5 minutes or until thick and bubbly. Stir in shrimp coo just until thoroughly heated. Serve with rice. Tomato Tart Sol NOTE: I use a frozen store bought crust. Sol of course makes her own!! Delicious for lunch, dinner or as an appetizer. 12-15 plum tomatoes cored and cut into ¼"-tic rounds 2 Tbl Dijon mustard * 1 Cup coarsely grated Gruyere cheese 1 Tsp Herbs de Provence (Ive used oregano) 2 large eggs ¼ Cup light cream 1 Tsp salt few turns of freshly ground black pepper Preheat oven to 375F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart sell. Sprinkle the cheese over the mustard and sprinkle the herbs de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about ¼ inc from the top edge of the crust. Bake for 1 our, to 1 hour and 20 minutes, or until the custard is set. Once Upon a Tart Chicken Souvlaki - Ann T Chicken breasts Fresh minced garlic dried oregano lemons olive oil Salt Pepper Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents~sticks from burning.. or on metal skewers.~ Rub with fresh minced garlic and dried oregano~ Squeeze fresh lemons over chicken and some olive oil~ Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb .
...See More
Favorite Summer Salads?
Q
Comments (24)
Mmmm. I love cardamom. I'll have to remember that citrus salad this Winter when I'm pining for fruit but getting a bit tired of apples and citrus. I love caprese salad as well...what's not to love as long as the tomatoes are good! I make a variation on that, using my yogurt cheese instead of mozzarella, and drizzling a bit of the herb-laced olive oil from the yogurt cheese jar on the tomatoes. I'm including the recipe for yogurt in case anyone wants to make their own and doesn't have the recipe, though I know many people in this forum already do. I don't make it scientifically, that's not my style, but I know others do and I'm sure a more detailed, definite recipe could be easily searched up. Yogurt Heat 1 quart of milk to the boiling point for just 1 minute. Cool to 115 degrees (lukewarm to the touch). Pour into a heavy ceramic bowl. Mix in 2 T of fresh, plain yogurt (must have active cultures). Cover tightly with plastic wrap and set in a warm place. An oven with a pilot light is good, I use a goose-neck desk lamp bent low over the bowl. I know some people who use a heating pad set on low under the bowl. According to the recipe, 110 is the ideal temperature, but remember that people have been making yogurt for thousands of years without benefit of thermometers. The yogurt should be ready in about 8 hours. Tilt the bowl to see if it holds together. If it's still pretty runny, leave it for another couple of hours and see if it gets better. The time can vary. Line a colander with a thin cloth, such as a dish towel or muslin. Pour the yogurt into the colander and allow it to drain for at least an hour. Refrigerate. Note: It does not help speed or improve the process to add extra yogurt starterin fact, it can make for a lower quality product. You can make yogurt with 2 % milk if you like, but it takes longer and you need to strain it more. Yogurt Cheese in Olive Oil Pour home made yogurt into a sieve lined with a thin cloth, such as a dish towel or muslin. Fold the ends of the cloth over the top of the yogurt, top with a plate big enough to mostly cover the yogurt but small enough that it wont get hung up on the sides of the strainer as the yogurt gets pressed down. Weigh the plate down with a large jar or lidded tupperware bowl full of water and set the sieve over a bowl to drain. Be sure and empty the bowl from time to time so that the yogurt isnt sitting in its own whey. I generally do this overnight, but times can vary depending on the weight etc. You want a product about the texture of cream cheese. Form the yogurt cheese into balls about 1 " in size, rolling them in your hands. (It helps to lightly oil your hands) Pack the balls into sterilized jars with an herb mix sprinkled over each layer. Fill the jar with extra virgin olive oil. Store for at least 2 days to moogle the flavors, and up to about 3 weeks in the fridge. For the herb mix, I usually use dried red chilli pepper flakes, fresh rosemary & oregano (minced), fresh garlic sliced paper thin and salt. Then I add other things to suit my fancy. Herbs, minced onions, spices etc. Get playful. I dont know how to measure amounts, but remember that only a bit of the flavored oil will make it onto the cracker or bread with the cheese, so you almost cant put too much "stuff" in the oil. The "cheese" balls should be served with their spiced oil.
...See More
Game - how many dishes can you re-create
Q
Comments (18)
I've made chicken probably 100 ways. My favorite is cold chicken salad made of diced chicken, mandarin orange sections, green grapes and a "dressing" of equal parts mayp and sour cream. It's a very tasty,refreshing salad. I like it in the summer.
...See More
nola_anne
15 years ago
I just purchased a bunch of re-usable sectioned plates with lids that are freezer to microwave safe (4 for $12...cost less than one frozen meal at the grocery store) and have been cooking one day 3 to 5 different meals using the same ingrediants and putting them on the plates and freezing them...(spaghetti with meatballs, swedish meatballs, meatball soup/stew, sloppy joes, stuffed peppers, etc....all with ground beef. I prepare the potatoes differnet ways...boil some, fry some, bake some, etc. and open several cans of vegetables.) If I am baking potatoes, I throw in a roast or a chicken or fish for a different meat.)

No more wondering 'what's for supper?' rut!

I HATE to Cook...I LOVE to read Recipes...go figure! LOL!

nola anne
gardenspice
15 years ago
Over the holidays last year I went through a mountain of cookbooks that I have, but I seldom use, looking for new recipes.
My thought was to try a new recipe every couple of weeks and get some new regulars into the mix. I have to say that I've fallen down on the job, but that we do have at least a couple of new regulars and a reject or two.
We also cook and freeze. life is too busy to cook from scratch every day, so I cook from scratch one day and freeze a bunch. Last night was Jambalaya from the freezer.
jkayd_il5
15 years ago
I hate to cook too. When cooking I feel like I'm wasting time, I would rather be reading or something else. I used to kind of like to bake but don't even care for that much anymore. I also hate to grocery shop and guess what I HAVE to do today. Better go get ready, I've put it off long enough.
lynn_d
15 years ago
I am in such a rut I can't take it! I have found a lot of 5 ingredient recipes on the Cooking Light site, and tho I love the Kraft recipes they use so many pre-packaged foods that they are very high in sodium.
good36
15 years ago
I have been getting lots of idea's from KT. Sometimes when I read the post about what people are having for dinner, I think.... that sounds good.

I always buy the same meats. Burger, steaks, porkloin, chicken, roast and sausage. Freeze all of them and decide what to make as I pull it out of the freezer in the morning. I am lucky DH is not fussy and will eat almost anything.LOL

Always have frozen veggies and bread dough too. We eat quite a bit of rice and pasta, so they store well too.

I hate to shop, so I am limited if the recipe calls for something I don't have.

I also cook and bake every Sunday so I have leftovers for the week. DH brings them to work for lunch/Dinner.
nola_anne
15 years ago
gardenspice: I did that once and almost every new recipe I tried I got 'you don't have to fix that again' remarks...LOL!

I have found the best recipes are ones handed down from friends/family that they always fix for special occasions like reunions, church suppers, etc.

The Campbell's Soup Recipe Book is a winner as far as Quick and Easy and most of the time Delicious!

Bon Apetite, everyone!

nola anne
Terri_PacNW
15 years ago
I use foodgawker....
inspiration at the ready....sign up...and use the favorites..you can "mark the ones to return to later"...

Here is a link that might be useful: Foodgawker
patti43
15 years ago
Terri--I love foodgawker!! One of the first things I look at when I turn on the computer. I just recently found I need to look at the first two or three pages to see the new recipes.

I'm in a cooking rut because when I ask Harry what he'd like for dinner, I get, "I don't care" or "I don't know". I'd just like for once for him to tell me something--anything!! Some days I'd like to serve him the REAL SOS!
pattico_gw
15 years ago
Yes I've been in that rut for several years now.

I used to enjoy cooking but anymore I just hate it.

I dread it.

patti
Jasdip
15 years ago
Patti43, that's like my DH.
I ask what he feels like, and he doesn't care. But then I'll throw a few ideas out, and no, he doesn't want that. Jeesh.

At least he's not at all fussy, and thinks I'm a great cook. It could be worse.

Actually, last nite we had hot dogs, beans and coleslaw. He thought he died and went to heaven! LOL
User
15 years ago
Teresa, you said your family is picky. Maybe you could make a list of the things they DO like best and then do an online search for recipes using those ingredients. My daughter was very picky while she was growing up, seems that her food preferences changed weekly!
I'm blessed to have a husband that will eat just about anything I make though.
gazania_gw
15 years ago
patti43, what you need to do is freeze some leftovers and lable them "I don't know" and "I don't care". Add a few "Whatever you want to fix" and you will be ready for whatever Harry tells you. I keep threatening to do that, but never have. Oh, throw in a few containers labled "Something quick and easy" My sweetie sometimes tries to give me a break by suggesting that when I ask.
paula_pa
15 years ago
It helps to have some sort of focus - sometimes I think in terms of the proteins I want to use (what can I do with chicken? what can I do with ground beef?) or ethnicity (what Mexican dish can I make? What Italian dish can I make?) or an ingredient (what can I do with this box of couscous? How can I use up this cabbage?).

Right now I am concentrating on budget meals so it's all about stretching the buck and using what I already have, buying minimal extra ingredients. We're having scrambled eggs and turkey sausage for dinner tonight. Last night I made an enchilada suizas casserole (too lazy to roll the tortillas so I layered it instead). I used chicken from chicken legs that I bought on sale. I baked the chicken, pulled the meat then used the bones, etc to make chicken broth. I used some of the meat and some of the broth for a chicken and rice bake last week and some for the enchilada casserole (loosely based on this recipe using some lite sour cream in the sauce and skipping the cream). I froze the rest of the broth and chicken for soup down the road. Monday we had roast beef sandwiches. A couple of weeks ago I picked up a roast on clearance, cooked it medium rare, sliced it with my meat slicer and separated it into two bags and then froze it. I made gravy with the drippings and froze that.

I'm doing okay now but I was in a big rut a few weeks ago and couldn't stand the thought of cooking another meal.
kayjones
15 years ago
Ganzia has said it all - when they want 'I don't care', just go to the freezer and grab something - don't look, just grab.

I went through this for YEARS, not knowing what to fix. When I would ask the family what they wanted, I usually got 'I don't care' - after years of 'I don't want that', I told DH that he could start cooking, and he did.

I rarely cook, now that he's deceased - bologny and hamburger are my mainstays now.
User
15 years ago
I am sooooo in a rut. DH has gotten so picky and will hardly eat anything. If you haven't checked out Our Recipes, maybe you can find something new there.

Here is a link that might be useful: Our Recipes
angelaid
15 years ago
I toss a notepad at DH and tell him, "Ff you want to eat next week, give me some ideas". He comes up with some menu ideas pretty darn fast! LOL
patti43
15 years ago
Well, looks like a lot of us our in the same boat. Now, what can we do about it? I do focus on the protein as Paula suggested, and even google for recipe ideas. I have 21 recipe sites saved as Favorites. I spend more time than I should just thinking about dinner and looking at recipes. I either don't have all the ingredients or it's something that takes longer than I have time for.

Most of the time I just love cooking and baking, but lately it's becoming a bummer.

Jasdip, I think we married brothers! We had hot dogs last night, too. Same reaction! Harry eats anything I put on the table and compliments me, but I want/need more input!!
cynic
15 years ago
The problem I have with a rut is that there's certain days I just don't feel up to cooking. Other days when I feel like cooking I might be busy and not have the time. Or something comes up, work schedule changes or whatever.

For me, it really helps to do a little meal planning. I don't do it as often as I should but when I do it really helps and I think "Why don't I do this all the time?" I long ago realized I couldn't do the Monday is _______, Tues _______, etc since it changes so much. But if I go, for the days I don't feel up to cooking I have sausage, cheese, crackers, toast for a worst case, I have lasagna in the freezer to heat up or whatever. Then on days I have a little time I can thaw some burger and do any number of things (and sometimes I change the idea while pulling it out of the frig. And when I have a day of relaxation I can go, now it's time for ribs, turkey breast, pot roast or whatever.

Keeping some frozen cooked hamburger speeds things up, saves cleanup and time too. Making lasagna? I can't handle a whole one so I try to make it into two and have one in the freezer to thaw and cook a couple weeks later.

And I keep a couple cheater meals around, Stouffers has a pretty decent frozen meatloaf, some chunky soup or something too.

For some, especially with picky eaters, take and jot down what they'll eat and make the menu. You might have had something different for a couple weeks so you can repeat the menu. At least it's some variety.

AFAIC, make some different things. If they won't even try it, there's always peanut butter on the shelf or go without.
lowspark
15 years ago
I definitely browse through cookbooks and recipe sites. I hang out on the cooking forum and get a lot of ideas there. I tear out recipes from magazines as well. If I don't make something right away, it goes into my huge pile of untried recipes that I'm going to make someday.

When I do make something new that turns out to be a keeper, I store the recipe on the computer, add any of my own comments, and print it out. I then store it in a page protector in my recipe binder.

I do plan meals a week to ten days in advance so when I'm stuck for what to make, I refer to the binder or I browse through my pile of untried recipes. I never ask anyone what they want me to make. If they suggest something on their own, fine, but mostly, I just decide what I want to eat/cook. I usually try to make quick & easy meals on weeknights so when they ask for something more labor intensive, it's going to wait till the weekend or when I'm in the mood!
Jasdip
15 years ago
Cynic, your last line was what hubby did most of his kid/teenage years.
Apparently he was a horribly picky thing, and ate peanut butter sandwiches more often than not for dinner. To this day, he loves pb, and is NOT picky. Only 2 things he won't eat.....eggs and mushrooms. Other than that, anything is fair game.
teresava
Original Author
15 years ago
Thanks ladies I guess I am not the only one! lol I get lucky in the summers since DH loves to grill and it's easy to just add some sides for a quick dinner.

Paula-I do tend to shop the good sales and then base meals on what we have (chicken, ground beef etc). I've found the best way for us to save money is to not let things go to waste and use up whatever we can. I don't mind eating soup (with leftover veggies, rice etc) for dinner, but DH is a real meat and potatoes dinner man!

Seems like we've tried a couple new recipes lately that were average. I hate when you put a lot of work into it and it turns out ho-hum. I like to cook, and think I am decent but not enough to figure out what might be "missing" from a dish! I try to make a big dinner on Sunday when I have some more time and DH can entertain the girls and have leftovers for Monday.

I do usually have a few "ready meals" in our freezer that can be popped in the oven. Safeway has a seafood brand called Waterfront Bistro with packaged chili lime tilapia that DH and I really like, so that's an easy one to have on hand once in a while.

Guess I need to stop wishing for that butler/cook/maid and get looking through my cookbooks!!

Thanks,
Teresa
Jasdip
15 years ago
lowspark, I do as you do. I love browsing through sites, and cookbooks.

I have 2 large binders (one labelled stove top and the other oven) of recipes to try.
Once they're tried, and if it's a keeper, it goes into a sleeve-protector and into my T and T binder.
hale_bopp
15 years ago
I watch the Food Network or the Travel Channel when I get into a rut. Watching gets me RIGHT OUT of it! LOL! :) I especially like other cultures that make very simple dishes- it's the spices that make the difference. And everything's fresh!

But don't get me started on making lunches for picky kids- ARGH!!!!

Blessings,
Haley
socks
15 years ago
I'm so happy to hear I'm not the only one sick of cooking. When DH retired, I had to start cooking so much more, and it bores me no end! I'm with Kat...if it has more than 5 ingredients, it's too complicated!
blitzyblond_protege
15 years ago
I know there is a web site where you can type in the ingredients you have and it pops up recipes that have those items.

DH recently bought me a cook-book that has three sections: 3-ingredient recipes, 4-ingredient recipes, and 5-ingredient recipes. I'm excited to find new recipes for a house full of picky, Hillbilly-type eaters.
forhgtv
15 years ago
We mostly eat grilled chicken or fish with whatever vegetables are in season. I guess we are pretty boring, but it's definitely easy to cook. Sometimes, I'll cook pasta and add a basil pesto or a sun-dried tomato pesto instead of a vegetable. I have a few more complicated side dishes that I'll make on the weekend.

Claire Robinson just published her first 5-ingredient fix cookbook, but you can find most of the recipes at foodnetwork.com. Just search by her name as chef.
joyfulguy
15 years ago
I heard years ago about a rather remote situation (woodcutters?), I think it was, where there was a crew and they took turns cooking.

First one that complained ....

... got to be the cook.

Until someone else complained.

Very few complaints were heard, it seems.

How about, when you make a suggestion, and the others in the family get snarky about it, write it down on a list ... and maybe try it on them again, later, to see whether they may have changed their mind(s). As time goes along, you'll learn what not to suggest.

As you think of recipes that you might like to try, sometime ...

... write them on the back of the list of "Don't do ..." ones.

Actually, if you get some rather snarky turn-downs ...

... just make whatever suits you, and if someone complains, tell them, "There's the pantry ... if you don't like this, get something that suits you for yourself".

That's what we were invited to do, when I was young. Such experiences seem to become a learning experience for some young people, on occasion.

ole joyful

Cooking Rut!!

Comments (29)

kacram

bigack

Related Discussions

nola_anne

gardenspice

jkayd_il5

lynn_d

good36

nola_anne

Terri_PacNW

patti43

pattico_gw

Jasdip

User

gazania_gw

paula_pa

kayjones

User

angelaid

patti43

cynic

lowspark

Jasdip

teresava
Original Author

Jasdip

hale_bopp

socks

blitzyblond_protege

forhgtv

joyfulguy

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Cooking Rut!!

Comments (29)

Related Discussions

teresavaOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

teresava
Original Author