RebelMom Weekly Dinner Club

Are you always struggling to come up with a new and creative dish for dinner? Below are 5 recipes that myself or a RebelMom reader has tried, tested and loved. They don’t require expensive ingredients or take more than 30 minutes.

Moving forward, you can expect a new set of recipes every Friday. My husband and I started creating meal plans a few months ago and found that we eat healthier, eat-out less, reduced our trips to the grocery store, no longer throw out a lot of food, and saved $150 on our weekly food bill.

If you’d like to submit a meal idea,  send me links to your favorite recipes or submit your own creations via my contact form.

*To access the recipes below, please click on the titles.

RebelMom’s Quick Asian Marinade:
6 Servings
This is one of my old standbys which I use on chicken, salmon, and pork. The marinade really impresses when its barbequed as the honey caramelizes. However, it still tastes delicious when cooked in the oven or on an indoor grill.

Grilled Pork Chop with Asian Glaze

1.5 pounds of  salmon or 3 pounds of chicken or pork
1/2 cup low sodium soya sauce
1.5 tbsps of rice wine vinegar
1.5 tbsps of honey
1 inch piece of ginger grated
1/2 tsp garlic powder or 3 cloves garlic

Mix all the ingredients together and marinade. If you are using pork or chicken, marinade in the morning and cook in the evening. (Salmon only needs 3-4 hours as the acid in the marinade will start to cook the fish.) Take your marinaded meat out 1/2 an hour before cooking and then bake or bbq.
Suggested oven times:
Salmon – 400 F for 10 -20 minutes depending on thickness and how rare or cooked you like it.
Chicken or Pork- 350 F for an hour. Turn chicken after half an hour.
Vegetarian Options:
Use sweet potatoes, squash, carrots, parsnips.

Coq Au Riesling – Nigella LawsonRebelMom Pick!
This is a one-pot meal, which can be whipped up in 15 -20 minutes. It would be ideal for a crock-pot and is perfect if you’re having friends over mid-week and don’t want to slave over the stove.
Substitutions:
Lardon: I’ll never make it as a French cook as my arteries won’t allow for it. I substituted a 1/2 cup center cut bacon instead of the 1 cup of lardon. You could also use turkey bacon or veggie bacon if the fat or pork turns you off. I think I may skip the bacon all together next time.
Leeks: My husband is not a big fan of leeks, so I switched out the leeks for 2 shallots
Garlic Oil: I didn’t have any on hand so I dropped in some finely chopped garlic in olive oil
Additions:
Chicken Broth: I added a can of organic low sodium chicken broth as I wanted to cut down the sweetness from the wine and enhance the savoriness of the dish.
Potatoes: I added 2 cups of small cubed potatoes, which added a little more substance to the meal.
Herbs: I used dill but I could see rosemary or other herbs working just as well. I’d use whatever you had on hand.
Carrots: Next time I’ll throw in some carrots as well.
Vegetarian & Fish Options:
I would add potato dumplings, gnocchi, root vegetables snapper, or salmon  in place of the chicken and skip the bacon all together.

Dr. Oz’s Spicy Chili
“The best chili ever!” – Submitted by Valerie Roth from Portland, Oregon (Mother of two)

Vegetarian Option: Replace the meat with a combination of several of these items: zucchini, chick peas, red peppers, green peppers, black beans, carrots, brown lentils and mushrooms.

Houston Restaurant’s Grilled Chicken Salad
“It’s amazing, takes three minutes to assemble.  We must eat it every other week.” – Submitted by Sarah Western Balzar from Toronto, Canada (Mother of two)

Suggestions: I double the amount of the honey-lime vinaigrette (which makes the right amount to go with the peanut butter sauce quantity they list), and from there, the salad is so easy.  I use broccoli slaw or lettuce, then add chicken from a rotisserie chicken, sliced carrots and broken tortilla chips.

Chicken Enchiladas - Rachel Ray – RebelMom Pick!
This recipe is a big hit with my husband and I found kids of all ages like it too.

Recommendation: I would half the cinnamon in this dish as I found it gave it a bitter-edge. You’ll find that other reviewers had the same complaint.

Vegetarian: I used Spanish rice from a box and mixed it with black beans. Then added a little tomato sauce, chili powder and cumin.

If you have suggestions on how to improve on any of these recipes, please post your comments below or send us your recipe recommendations via our contact form.

This entry was posted in RebelMom Dinner Club and tagged , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to RebelMom Weekly Dinner Club

  1. they all look great! what a good idea, thanks and looking forward to seeing them all.

  2. Sarah says:

    i made the coq au riesling. SO good! made it with chopped up ham, and added carrots and onion, and let it sit in the fridge until the next day. that was key — it tasted very different and twice as good. going on our regular rotation!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

*


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>