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Annelise Roberts's avatar

Huevos rancheros (can just do beans and potatoes for kids, fried egg topping for adults)

I remembered that you can make my yellow chicken veggie soup with chickpeas when I sent the recipe to someone

Split pea soup (instant pot recipes abound)

Waffles

Potato leek soup!

Fish tacos and cabbage slaw (tilapia, fish taco seasoning or cumin, oregano, garlic, salt, lime juice)

Fish w/ garlic herb crust

“Tostadas” — corn tortilla, canned refried beans, cheese — make them in bulk on a sheet pan for lunches

My favorite lunch salad right now is mixed greens, avocado, canned tuna, dried cherries and a honey mustard dressing.

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Emily Hess's avatar

Lentils (specifically Mujadra) at least once over Lent. My husband hates them, so it's the one time of year I can get away with it.

Tomato soup and cheese muffins at least one meal.

The Pioneer Woman recipe for Spinach soup, with bread.

Tuna noodle casserole will make an appearance.

Quiche (just fine a basic recipe and tweak it) with a salad might show up. I've filled mine with canned salmon and diced onion and it was actually pretty good. I think I've tried canned tuna and it worked too.

Frozen fish sticks with macaroni and cheese will most likely show up on the table.

Chickpea and sweet potato curry with spinach has shown up once or twice.

There's a casserole from a Mennonite cookbook I've made that involves boiling eggs, peeling and slicing them in half, pouring a white sauce with sauteed onions and celery over it, then topping the whole thing with small pieces of buttered bread and popping it in a 350 degree oven for 20 minutes. Sounds odd, but actually tastes decent. My husband calls it "Lent eggs".

Meatless minestrone (we do a lot of soup, can you tell?)

Cheese pizza, or homemade pizza topped with veggies and chopped boiled eggs.

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