Thank you for your interest in the delightful recipes at Vintage Virtues’ Mom’s Diner! Get ready to enjoy a week of kid-friendly, fun, and quick weeknight dinners, carefully crafted to please both kids and adults alike. This collection features exclusive recipes, videos, and photos, straight from our kitchen to yours, perfect for creating memorable family meals. From the flavorful Black Bean Stuffed Jumbo Shell “Enchiladas” to the crowd-pleasing FUNyun’s topped Chicken Casserole, not forgetting the delectable Tangy Tenderloins and Hasselback Potatoes, this assortment is designed to add creativity to your weeknight dinner routine. Explore the variety of videos, photos, and helpful recipe cards to guide you through preparing these delightful dishes.

Black Bean Stuffed Jumbo Shell “Enchiladas”

This meal was super quick to make, comes together easily, and has an interesting texture and flavor profile. The family dug in to this non-traditional enchilada casserole with joy! My son even helped himself to 7 of these jumbo noodles, while my husband scooped up the rest for his work lunch. This is one your family is sure to enjoy. I served it with a tossed salad.

Ingredients:

• 1 Box Jumbo Shell Pasta
• 2 (16 ounce cans) black beans
• 1 tbs olive oil
• 1 packet taco seasoning
• 1 (16 ounce can) Enchilada Sauce
• 1 (16 ounce) bag Shredded Mexican Cheese
• 8 ounces of sour cream
• Cilantro and Green onions

Instructions:

1. Boil pasta according to box instructions.
2. Meanwhile, drain, rinse, and puree 2 cans of black beans with 1 packet of taco seasoning and 1 tbs of olive oil.
3. Place pureed beans into a piping bag (or Gallon bag with tip cut-off).
4. Drain and cool pasta shells. Fill a 9X11 pan with intact shells.
5. Pipe bean filling into each jumbo shell.
6. Pour enchilada sauce over the top.
7. Then top with 8 ounces of shredded cheese.
8. Bake in a 350 degree oven for 20 minutes.
9. Remove from oven, top with dollops of sour cream, and diced herbs.
10. Serve warm! Enjoy! 🌶️🧀

Kid Friendly FUNyuns Topped Chicken Noodle & Veggie Casserole: A Quick Weeknight Dinner!

This is another dish with an interesting flavor profile, bursting with the distinct onion flavor of FUNyuns. Looking for an easy and delicious weeknight meal? Try this kid-friendly casserole with Funyuns! Combine canned chicken, frozen veggies, cheese, and condensed cream of soup. Sprinkle with Funyuns on top and bake until golden. It’s a simple and flavorful solution for busy families!

Savor the Flavor: Tangy Glazed Chicken, Hassleback Potatoes, BBQ Beans, and Wedge Salad!

Imagine going to a BBQ house restaurant without the big bill! This meal offers something for everyone at the table. The hasselback potatoes are the best of both worlds – crisp fry and starchy creamy potato, all in one. They’re my middle daughter’s favorite way to have potatoes. The tangy tenderloins have an almost Asian-inspired BBQ flavor and bake up quickly. I paired this delightful meal with a simple iceberg wedge salad and canned BBQ beans.

Hasselback Potatoes
To make hassleback potatoes, follow these instructions:

1. Preheat the oven to 400 degrees.
2. Take medium-sized potatoes and carefully slice them thinly, ensuring not to cut all the way through. Placing the potato in a wooden spoon or between chopsticks can help prevent cutting through.
3. Place the potatoes on a baking sheet and liberally drizzle with olive oil or melted butter, making sure to get in between the slices.
4. Season with salt, pepper, and any other desired herbs or spices.
5. Bake for 40-50 minutes or until the edges are crispy and the insides are tender.
6. Optionally, sprinkle grated cheese over the potatoes during the last 10 minutes of baking for a delightful cheesy finish.
7. Serve the hasselback potatoes hot and enjoy!

Tangy Glazed Chicken Tenderloins
To make tangy glazed chicken tenderloins, follow these instructions:

1. Salt and pepper the chicken tenderloins.
2. Mix 4 tablespoons of brown sugar with equal parts of apple cider vinegar. Optionally, add 1 tablespoon of soysauce for an Asian-inspired flavor, and 1/4 cup of ketchup.
3. Pour the mixture over the top of the tenderloins and bake at 400 degrees for 25 minutes.

Easy Rainy Day Stew

This slow-cooked beef stew may not be “quick”, as it requires 8 hours of cooking time; however, it’s virtually hands-off and perfect for setting it and forgetting it. You can prepare all the ingredients the night before or quickly combine them in the morning. Let it simmer on low for 8 hours, and you’ll be all set until suppertime.

This straightforward stew, which includes protein, carbohydrates, and vegetables all in one pot, is a favorite with my kids. Unless you’d like to serve it with sides like biscuits and a salad, you’re good to go. Enjoy!

Slow-Cooked Beef Stew

Ingredients:

• 2 lb. Beef
• 1 tbsp Italian seasoning blend
• 4 cloves minced garlic
• Liberal splashes of Worcestershire sauce
• 1 onion, sliced
• 4 carrots
• 4 potatoes
• 1 packet brown gravy
• 32 ounces beef broth
• 2 bay leaves
• Salt and pepper to taste

Thai-Style Beef with Carrot-Basil Salad: A Decade Long Family Favorite

One day, probably ten years ago, I was doing my grocery shopping at Publix and saw an Aprons recipe card for Thai-Style Beef with Carrot-Basil Salad. It looked delicious, so I grabbed the ingredients and made it for my family. The dish tasted as incredible as it looked. On another occasion, when I had a friend over with a shellfish allergy, I substituted the clam juice with beef stock, and the taste was just as phenomenal. Additionally, I once replaced the ground beef with garbanzo bean crumbles and used vegetable stock instead of beef stock to accommodate vegan dinner guests. I’ve made this recipe countless times, and it has become a household staple. It’s delicious served over a bed of rice, quick to make, easy to adapt, and consistently delicious.

Thai-Style Beef with Carrot-Basil Salad

Ingredients

• 2 tablespoons olive oil
• ¼ bunch fresh cilantro
• 1 (0.75 oz) bag fresh basil, divided
• 4 limes, for juice
• 1 lb ground beef
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• 4 cloves garlic, pressed
• ½ teaspoon crushed red pepper
• ½ cup beef stock
• 2 tablespoons soy sauce
• 1 (8.5 oz) package cooked jasmine rice
• 2 cups matchstick carrots
• Sriracha, if desired

Steps

1. Prepare rice following package instructions.
2. Remove cilantro leaves from stems, then chop (1/4 cup). Chop basil (about 3/4 cup). Squeeze limes for juice (4 tablespoons).
3. Sauté beef over medium heat, using Mix N’ Chop to crumble, until no pink remains. Meanwhile, combine 2 tablespoons lime juice, sugar, salt, garlic, red pepper, beef broth, and soy sauce.
4. Drain beef, then return to pan; add lime juice mixture. Cook and stir 2 minutes or until liquid is reduced by about one-half and mixture thickens. Remove pan from heat and stir in 1/2 cup basil.
5. Combine remaining 1/4 cup basil, cilantro, and carrots. Whisk remaining 2 tablespoons each lime juice and oil; toss with carrot mixture until evenly coated. Serve beef mixture over rice, topped with carrot & herb mixture. Drizzle with Sriracha if desired.

That’s a wrap for today! I sincerely hope you enjoy these recipes as much as our family does. If you found these dishes delightful, you might also want to explore more of our meals in Mom’s Diner: A Week of 1950’s Inspired Meals & Recipes! and Great-Depression (1930’s & 40’s) Inspired Dinners. Feel free to drop a comment below and share your thoughts on any of the recipes featured in Mom’s Diner!

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