What We Ate for Dinner

(Meals to inspire your daily mealtime routine)


This was so good! I have been wanting to make this forever. I am so glad I did. The Fam totally loved this one too. I will have to do a recipe on it soon. Buttered Side Up has a good looking recipe to follow if you wan to make this now: https://www.butteredsideupblog.com/ramen-recipe-with-chicken-and-veggies/

The broth base was bone broth and soy sauce. My sister grilled some chicken in soy sauce and we sauteed onions, garlic, and mushrooms. The carrots where microwaved and then the noodles prepared per the boxes instructions. Topped off with sesame seeds.

Sweet Potato Salmon Cakes :

With lemon tomato green beans, and wild rice, (not pictured) this meal turns salmon haters into salmon lovers. Recipe from our Run Fast Eat Slow cookbook. Green beans where roasted in the oven. Rice made in rice cooker.

Miso Soup :

Inspired by our Run Fast Eat Slow cookbook, again 🙂 Miso broth with barley, mushrooms, carrots, cauliflower, and spinach. Made in slow cooker.

Chicken noodle Soup:

Comforting and easy this is a classic in our house. Bone broth, egg noodles, yellow squash, zucchini, corn ,carrots and chicken. Made in our slow cooker.

Veggie Fried Rice:

This one is as easy as pie. Frozen veggie bag, scrambled eggs, rice, pineapple teriyaki chicken, soy sauce. Combine in skillet and cook till warm, then enjoy.

Curry Lentil Veggie Soup

Post By Kayla

Mmmm…. the heavenly aroma of Thai curry fills the kitchen. The vibrant flavors of this soup will change your view of lentils forever. The chickpeas, sweet potatoes, lentils, and curry all fuse together to create the most delectable soup ever! This currently is one of the best soups I have ever had! Made in a crock pot, this soup is so simple and easy.

Mmm…so yummy


  • Two 32 ounce cartons of chicken broth (or enough to soak the whole soup)
  • 1 cup dried chickpeas
  • 1 cup red lentils
  • 3 good sized sweet potatoes
  • 1 large yellow onion
  • 2 scallions or shallots
  • 1 green pepper
  • 1 cup spinach
  • 3 large carrots
  • Half a lime (use zest and juice)
  • 1 can coconut milk
  • 2 tablespoons olive oil
  • 2-3 table spoons red or yellow curry powder
  • A dash of turmeric
  • A teaspoon or two of basil
  • 2 tablespoons of soy sauce
  • 1 tablespoon smooth and creamy peanut butter
  • 1 tablespoon raw, grated ginger or a teaspoon powdered ginger.
  • 1 tablespoon minced garlic
  • 1 teaspoon rosemary
  • Garlic salt to taste
  • Black pepper to taste
  • Rice for serving
  • Tahini, for serving


First, you need to make make the coconut curry sauce. Heat up a pot with the olive oil in it. When the oil is hot, add the curry powder, the spices, and the garlic. Saute about thirty seconds before adding the diced onion. Cook until soft and translucent. Next, dump in a can of coconut milk, the peanut butter, and the soy sauce. Mix well and simmer until thickened. (About five minutes)

Now you can chop up all the veggies! After chopping the veggies add them along with the curry sauce, lentils, and chickpeas in a crock pot. Pour in the chicken broth to cover everything, using more or less broth as needed.

Cook on low for a few hours- or until the veggies are soft, the chickpeas are tender and the lentils are cooked. Right before serving, squeeze in lime juice and mix in the spinach.

Top with rice, sesame seeds, and a drizzle of tahini. Oh so delicious!

This recipe has been adapted from the curry-lentil soup recipe from Half Baked Harvest.

Click below to see the original recipe.

One-Bowl Mocha Banana Pops

Post by Sister of Kristen

These simple pops are delicious and they only use one bowl. No blender necessary!


  • 2 Bananas
  • 1 tablespoon milk
  • A splash of vanilla
  • 1/2 teaspoon espresso powder
  • 1 teaspoon cocoa powder


The first step is to mash bananas in a bowl with milk.

Next add in vanilla extract.

Dump in the espresso powder and mix well.

Add in the cocoa powder.

Mix until completely combined. Then, pour into popsicle molds and freeze over night or until solid.

Run under hot water and squeeze to remove from mold. Enjoy!

Post by Sister

Veggie Loaded Lasagna

This lasagna is tastier than anything you can buy in the frozen food section of the grocery store. Vibrant and colorful, the multiple layers of veggies, sauce, meat, and noodles make this a hearty all-in-one meal!


  • Oven ready lasagna noodles
  • A few cans of your favorite pasta sauce
  • A pound of ground beef or turkey
  • Myriads of delicious veggies such as carrots, zucchini, bell peppers, broccoli, onions, spinach, tomatoes, squash, mushrooms. (Basically you can use any veggie you have in your pantry.)
  • Parmesan Cheese
  • White Sharp Cheddar Cheese (or any cheese you prefer)
  • Minced Garlic
  • Italian spices: (Rosemary, oregano, thyme, basil, and the like)

To Assemble:

First, throw some ground meat on a warm skillet and cook on medium until thoroughly browned. While the meat is cooking, spread some sauce on the bottom of a glass pan of desired lasagna size. Place noodles on top of sauce, and while you’re waiting for the meat, you can chop up some veggies.

After the meat is done cooking, rinse it in some water if you want to drain off all the fat. (Yuck!) With the same skillet that you used to brown the meat, saute the veggies in garlic and spices.

While the veggies are sauteing, you can sprinkle the cheeses on the first layer of lasagna noodles. Then, mix the meat with some sauce and add half of it on top. Finally, when the veggies are sauteed to your liking, pour in half of them. Spread the veggies around and glob lots of sauce on them.

Now add another layer of noddles, sprinkle cheese, add meat + veggies, and pour on the sauce to coat everything. As a final touch, top with more cheese and desired spices!

Viola! Your lasagna is almost ready. (If want to eat the lasagna later you can put it in the fridge and cook when you want to eat it.) Simply pop lasagna into a 350 degree oven and bake for 40-50 minutes or until the noodles are tender.

-Post by Kayla Werner

Recent Posts

Strawberry Cheesecake Ice Cream

Is it getting hotter out where you live? We’ve gotten some tastes of summer. When it gets really hot, all I want for dessert is ice cream. Sorry cookies and brownies, but you are not too appealing when its 80 degrees out. So, this Ice Cream was something I contrived on a sweltering run last week. I think about food a lot while running, I think it generates some of the best recipe ideas. Running aside, by the time I made this ice cream it was a dreary, rainy afternoon, but, ice cream can still be enjoyed then. 🙂

The original ice cream base recipe comes from Buttered Side Up, my favorite food blog. Buttered Side Up was my inspiration to start this blog, and is my go to for any recipe. I have really wanted to try Erica’s Ice Cream, so I gave it a try and put a Werner spin on it. You should check her blog out too.

Original Recipe @ https://www.butteredsideupblog.com/easiest-homemade-vanilla-bean-ice-cream/


1 1/2 cups whole milk

1 cup cane sugar

3 cups heavy cream

1 tablespoon Vanilla

2 cups diced strawberries

1 tablespoon honey

11 sheets of Graham crackers, crushed into small chunks

2 Tabelspoons brown sugar

2 tablespoons melted butter


Whisk milk and sugar until dissolved in large bowl. Add the cream and vanilla. Follow Ice Cream machine instructions to make Ice Cream. Meanwhile, as Ice Cream is churning in your machine, chop the strawberries. Add one cup of the chopped strawberries and the honey into a saucepan over medium heat. Cook until the fruit is like a sauce, and has a more concentrated consistency. Stir the melted butter and the brown sugar in with the Graham cracker bits. Toast them in the oven at 350 degrees until golden brown. When the ice cream base is done, transfer in freezing container. Using a spatula, stir the strawberry chunks, strawberry sauce, and Graham cracker bits into the ice cream base. Do not over swirl, go for a ripple look. Freeze overnight, and then enjoy!

Take the time to make homemade Ice Cream! It is totally worth it.

Carrot Cake with Cream Cheese Frosting And Toasted coconut

More spring cakes for mothers day? Yes TOTALLY! Who would decline a slice of this carrot cake with cream cheese frosting and toasted coconut? OK, sorry about the long recipe title but, come on, this cake is worth it. Do you get as excited about food as I do? Or is it strange to be jumping up and down about a cake? I will let you decide once you try it OK?

Original Recipe @ https://www.butteredsideupblog.com/carrot-cake-with-maple-cream-cheese-frosting/


  • 2 1/2 cups shredded carrots
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup coconut oil, melted
  • 2 teaspoons vanilla


  • 2 (8 oz.) packages cream cheese, softened
  • 1 stick butter, browned
  • 1 cup powdered sugar sugar
  • 1/4 teaspoon pure vanilla extract

Toasted Coconut:

1 cup unsweetened shredded coconut

Toast until browned in 350 degree oven.


Preheat your oven to 350 degrees, then grease a standard bundt pan. Then, whisk the flour, salt, cinnamon, baking powder, and baking soda in a large bowl. Beat the eggs in the bowl of a stand mixer, about one minute. Add the sugar in slowly, and beat for 2 more minutes. Slowly add in the oil and vanilla, and beat until combined. Using a spatula, fold in the dry ingredients until evenly incorporated. Fold in the carrots with care. Pour the batter into the prepared bunt pan. Bake for about 35 -40 minutes or until a knife comes out clean.

Beat the cream cheese and cooled brown butter together until they are light and fluffy. Add powdered sugar and beat until incorporated. Add the vanilla, and you are done!!! (Do eat the creamy goodness with a spoon, you will regret it later…)

Frost the cake warm if you can’t wait, like me 🙂 Top with toasted coconut. Then chow down!

Happy Mothers Day!!! Make your mom a cake…

Strawberry Cake

Do you love spring? I most certainly do. Flowers, green trees, the promise of school letting out soon. Spring is also our Moms birthday season. We know how much Mama loves strawberry so when deciding what cake to make, this one was our top choice. The strawberry flavor is so outstanding. find the recipe @ https://sallysbakingaddiction.com/strawberry-cake/

Bring on spring!!! And strawberry cake too.

Burger Buns

Is COVID-19 taking its toll? We are managing well enough, thanks to our grandmother, who send us some much needed toilet paper and our thoughtful neighbors who “spared a square.” Last night, we found that we did not have any buns for our hamburgers that we were planning on making. I decided to whip up a batch so we could go on as planned. Everyone heartily agreed that these buns tasted way better than store bought ones, and they complimented the burgers nicely.


2 cups warm water

2 tablespoons yeast

4 tablespoons butter

2 eggs

7 cups all purpose flour

1/2 cup sugar

2 1/2 teaspoons salt

Optional topping:

Melted butter & sesame seeds


Pour warmed water into bowl of stand mixer. Add the yeast, cover and let proof for 5 min. Add in the rest of the ingredients and mix on medium-low speed. Continuing with your hands, kneed dough until smooth. Cover and let dough rise for and hour, or until doubled in size. Punch the dough down and form into 16 round balls. Flatten the balls into three-inch disks. Arrange on a parchment lined baking sheet. Cover once again and let rise for another hour, or until visibly puffy. Brush with melted butter and sprinkle with sesame seeds, if you like. Bake in 375 degree oven for 18 min. Allow time to cool then slice in half and enjoy!

I got this recipe from King Arthur Flour, a trusted recipe site. https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe

I doubled the batch to make 16 buns so we would have some quality sandwich bread. Don’t you just love homemade bread?

I don’t think it gets any better than that!!! yum!!

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