A peek into real life here: what my family actually ate for dinners during the past week. I hope this post gives you some inspiration, something relatable, or is just fun to read.

Collage of mushroom stroganoff, arugula salad, baked tacos, and Tuscan chicken photos, with an overlay text reading

One of the most common questions I get from friends and acquaintances is whether the recipes I post on the blog are what we actually eat for dinner. I’m happy to report that they absolutely are; I don’t have any extra time to cook different things! But given the frequency of this question, I figured people might be interested in this little glimpse behind the scenes.

Background & Daily Routine

I live with my husband and our two little-ish kids, 8 year old Henry and 3 year old Viv. We live just outside of Washington, DC and are very fortunate to have a huge variety of grocery stores and restaurants nearby.

Honestly, breakfast and lunch are pretty boring around here. Weekday breakfasts are a rotation of protein waffles, oatmeal, cereal, hash browns, or scrambled eggs and bacon, always with fruit. Time permitting I will make a quick batch of pancakes or French toast. On the weekends my husband takes over and will often make waffles or Henry’s favorite chocolate chip banana pancakes.

Lunch is also pretty predictable: leftovers, a big salad, or something very simple for the kids if they are home. Quesadillas, mac and cheese, pesto pasta, chicken nuggets, etc.

Although our dinners may be only marginally more exciting, that’s what I’m going to focus on here. 🙂

Our Week in Dinners

Saturday 12/30: As I write this the following Friday, I literally cannot for the life of me remember what we ate last Saturday. I share this out of unbridled honesty. Ha.

Sunday 12/31: New Year’s Eve! We have friends over for an end of year dinner. I am really happy with the appetizers — a riff on these blackberry brie phyllo cups with brie and apricot jam, Crockpot meatballs, and vegetable samosas — and the desserts, which include filled champagne cupcakes I made with the kids and the most delicious pecan bars brought by my friend. She also brought a gorgeous salad with Bibb lettuce and Castelvetrano olives.

Unfortunately I don’t love how my main dish comes out. It’s mushroom stroganoff, which I generally really like, but my timing is off and the sauce separates. It still tastes good but I know the texture isn’t quite right. What can you do!? Still a great evening with friends.

Small white plate filled with blackberry brie bites in mini phyllo cups.
The original blackberry brie phyllo cups. We filled them with brie, apricot jam, and thyme instead – delicious!
Skillet full of creamy mushroom stroganoff, ready to serve.
Mushroom stroganoff when it’s creamy and perfect.

Monday 1/1: Normally I would make Hoppin’ John for New Year’s Day, but we had it just a couple of weeks ago (so I could photograph it and publish my recipe), and I’m frankly beat. We go out to dinner at a local restaurant, Dogwood Tavern, instead. It’s cozy, tasty, and just the break I need.

Small bowl with a portion of black eyed pea stew served over white rice and garnished with sprigs of fresh thyme.
Southern black eyed pea stew, aka Hoppin’ John.

Tuesday 1/2: My son goes back to school and we inch towards post-holiday normalcy. Dinner is Tuscan chicken with white beans and kale. My husband and I feel virtuous. The kids eat the chicken, at least, plus steamed green beans on the side.

Skillet full of a Tuscan-inspired chicken dinner with kale, white beans, and sun-dried tomatoes, with salt and pepper in the background for added seasoning.
Tuscan chicken with white beans and kale.

Wednesday 1/3: Henry’s favorite: baked tacos. Viv has been glued to my side in the kitchen lately, and has the best time helping me replenish our homemade taco seasoning and prepare the taco filling. Unfortunately, she then has the most epic meltdown when I deny her request to chop tomatoes with the super sharp chef’s knife. I just about lose it, as well. Dinner is consequently solemn, despite everyone eating multiple helpings. Once again, what can you do? We bounce back by bedtime.

Thursday 1/4: I’m excited to re-make a recent favorite, a lemony shrimp and white bean stew I’ve made with just a few adaptations from a NYT recipe. It feels like the perfect January dinner — super cozy and satisfying thanks to all the protein but also very healthy and not heavy at all. I take photos so hopefully you will see my take on it published here soon! We pair it with garlic bread and an arugula Parmesan salad.

Salad tossed together in bowl.
Arugula Parmesan salad with lemon and pine nuts – goes with anything and everything.

Friday 1/5: Pizza night, woohoo! TBD on whether we go homemade or takeout, but either way I’ll make an easy Italian salad to go with it, raw veggies for the kids, maybe some brownies, and call it a week.

And that’s a wrap on our week in family meals!

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