No matter when or how or even if you still go back to school, this time of year will always bring back memories of school busses and being starving by dinnertime. Good news for all of us: we have three dinners that are hearty enough for every appetite. Ree Drummond kicks it off with her beefy noodle bake. Vegetarians will like another option for a filling burrito bowl. Lastly, any adventurous eater will like the broccoli and chorizo bake with crunchy chip topping. No one is going hungry this school year!
Beefy Sour Cream Noodle Bake, Cauliflower Walnut Vegetarian Taco Meat, and Sheet-Pan Broccoli & Chorizo Salad With Tortilla Chip Gremolata
Growing up in Wisconsin, comfort food was casserole. Full stop. This is a classic noodle casserole with ground beef layered between cheesy egg noodles. Spoon some of this dish onto your plate, dig in, and take a deep relaxing breath. Some folks meditate, we do hot dish.
- Kate halved this recipe successfully.
- Kate also made this a day ahead and kept it refrigerated. Add 5 minutes to the cooking time to make sure it’s nice and warm.
- Ree recommends a side of buttered bread with this and we don’t disagree. But a salad wouldn’t be a bad contrast, either.
Meatless Mondays (or any day) are still popular in our households. But branching out from beans and meat substitutes can leave us in a rut. We liked this recipe that changed things up a bit and still satisfied that taco craving.
- Pinch of Yum has freezing directions. We like the idea of having this in the freezer for a burrito bowl on a whim.
- If you don’t have a large food processor, we made this easily in a mini one. Just pulse up the walnuts, then the cauliflower with the chipotle pepper and then mix together with the spices.
- Make sure to brown this well. The flavor is in the toasted walnuts.
Is this nachos? Or a sheet pan meal? Or something else? We struggled to describe exactly what this dinner was, but in the end it’s really just layers and layers of some of our favorite things. Roast broccoli, spicy chorizo, chips, and cheese ended up being a winning combination.
- If you like your broccoli on the roasty-crispy side, add at least another 10 minutes to the time.
- Serving this with a side of rice or tortillas feels like it would round out the meal.
- Surprisingly kid-friendly, if yours like roasted broccoli, try it out.
From the Smorgasbord:
September is all about growing our listener community! If you know someone who would like to be a Facebook group member, invite them along. When they join, you both will be entered in a drawing for Bare Minimum: Recipes and Strategies for Doing Less in the Kitchen (Affiliate Link). We’ll take entries from Monday, September 6th, 2021 through Saturday, September 11th, 2021.
Patreon is also changing up. For the new season, we’re offering a couple new rewards for patron support. All patrons will receive a digital copy of our ebook Easy Weeknight Meals, a compilation of our favorite dinners from the past two seasons.
For those at $5 per month, you’ll get access to our new “After the Show” video. It’s 10 minutes of Betsy and Kate behind the scenes discussion. Our kick off is a watermelon pie that was...different.
If you join at $10 per month, you’ll get “After the Show” as well as one ebook or digital resource a month. Maybe a book, maybe a demonstration of an original recipe, or a compilation of techniques we’ve learned from the experts.
We’re also adding another tier- at $15 a month you’ll get all we mentioned plus your very own Dinner Sisters mug and some coffee tea related treats throughout the year.
Can’t wait to see you there! Find us at www.patreon.com/dinnersisters.
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