{"id":62195,"date":"2022-08-25T07:37:08","date_gmt":"2022-08-25T11:37:08","guid":{"rendered":"https:\/\/www.ahealthysliceoflife.com\/?p=62195"},"modified":"2022-08-30T14:50:41","modified_gmt":"2022-08-30T18:50:41","slug":"summer-to-fall-dinner-ideas","status":"publish","type":"post","link":"https:\/\/www.ahealthysliceoflife.com\/summer-to-fall-dinner-ideas\/","title":{"rendered":"Summer to Fall Dinner Ideas"},"content":{"rendered":"\n

I never know whether to call these posts “what I’ve been eating” or “dinner ideas” or just plain “food pictures,” but I do love sharing them with you because based on feedback, these are some of my most helpful posts. See all my dinner round ups here.<\/a><\/em> And I understand that; I love knowing what other people are making for dinner. It inspires me to switch things up when we hit those inevitable ruts. So here’s some of the best things we ate in August!<\/p>\n\n\n\n

I’m kicking things off with what appears to be a very un-summery meal, but I noticed I have a few of those this month. Perhaps fall anticipation? Perhaps I just love warm food? Either way, hopefully this will showcase a few great ideas for the months ahead.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This simple yet elegant enough to be a Sunday night dinner roasted chicken is a hearty and wholesome meal that satisfies like comfort food while being nutritious at the same time. Rosemary Lemon Chicken with Roasted Potatoes, Carrots, and Onions<\/a><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I searched the freezer for fish and found cod. Using a simple lemon pepper seasoning, I baked until flakey, about 12 minutes. I served it with turmeric rice<\/a> and saut\u00e9ed Swiss chard.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This coconut curry soup<\/a> is so, so good. It was written at a time when zoodles were all the rage, and while it’s still very good that way, I’ve been leaving them out and using the brown rice and millet ramen from Costco (just adding it during the last few minutes of cooking) and it’s made it a great kid-friendlier meal. So satisfying and flavorful!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I made homemade rolls for one night and the next I sliced the remained in half, gave them a smear of mayo and a handful of cheese and popped it onto the panini maker. It made for super quick grilled cheeses to dip into our favorite tomato soup- Amy’s Creamy Tomato Bisque.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I saut\u00e9ed some leftover rice with taco seasoning, some broth, and black beans to make a hearty base for this steak fajita bowl. I marinated and grilled the flank steak (about 2 minutes per side) while I saut\u00e9ed peppers and onions.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This pad Thai recipe<\/a> is my go to because the sauce is easy to make, then you can use it on whatever you like. Instead of rice noodles, I used the millet and brown rice ramen, which was excellent with the sauce, some cubed chicken, and snap peas. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I used this simple method<\/a> to roast a whole chicken in the slow cooker. I actually use my Precision Dutch Oven<\/a> exclusively now because I tossed my slow cooked because the lining was starting to flake off. It was so easy and I was able to pull a ton of meat from it. When I pulled the chicken out to carve, I dumped some leftover rice into the juices with the roasted vegetables and mixed it all up. It was a great side dish, alongside some roasted broccoli. All with a drizzle of BBQ.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ever since we bought our half cow<\/a>, I’ve made serious progress in nailing how to best cook steaks. I usually season, bring to room temp, sear them stovetop and finish them in the oven using this method<\/a>. Good gracious, we all really enjoy steak night this way! Served steak house style with a baked Russet potato with sour cream and chives and roasted green beans- spray with avocado oil, sprinkle with salt and garlic powder, then roast at 400 for 15-20 minutes.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Though I’ve played with other dough recipes, I mostly stick with my favorite bread machine pizza dough<\/a> with our favorite classic toppings- pizza sauce, mozzarella, peppers, onions, pepperoni, fresh basil, Italian seasoning, and red pepper flakes. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I feel I’ve been making this ultimate Greek salad<\/a> on repeat. I’ve mixed it with pasta for lunches, added orzo, added handfuls of chopped spinach, and more. It’s so versatile and the kids love it.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If you are wanting to switch up your usual enchiladas, you must try this enchilada recipe from Amber’s Kitchen<\/a>. So delicious. It is made with salsa verde and heavy cream and the flavor is robust. Kaitlyn and I made it in about 20 minutes (once the chicken was cooked and shredded). YUM.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I saved one of the best for last- make your own wrap (or bowl) night! I baked and chopped up frozen chicken tenders and served it buffet style with iceberg lettuce, tomatoes, red onion, blue cheese crumbles, fresh parsley and chives from the countertop gardens<\/a>, Primal Kitchen ranch, and buffalo sauce. I also had cut carrots and celery as a side. I can see this being a busy season go to meal for us.<\/p>\n\n\n\n

Breakfast<\/h2>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n