What the %&#* is for dinner?

Red Bean Stew from Cooking Light

More and more, the what are we going to have for dinner question is stressing me out.  And I'm a little bit of a freak about just giving in to the usual take-out options.  Fast food is usually not the best option for all the usual reasons.  My kids don't even like McDonald's fries...I know, ALIENS, right?!  Whenever I went to the dr's office as a young child, my mom would often take me to Mcdees' for a post visit treat.  Totally counterproductive to a doctor's office visit, but hey, it was like 1981 and my mom and I were using our fries as cigarette props - my parents didn't even smoke, but it still wasn't totally frowned upon either.  Anyway, being a product of this time, I have tried to continue this tradition at a certain Rock n Roll McDonald's downtown which happens to be a few blocks from our pediatrician.  This is how it always goes, the kids only want shakes but they'll order fries because I always ask, "hey, you guys want fries with your shakes."  Agreeable children that they are, they cry, "YAY!" We are barely out of the drive-thru and the kids are calling me out on devouring the fries.  They don't even want any, they just can't get over the rate at which I can eat them.   ANYHOW, long story short, or long, I've got to keep the favorite healthy recipes in rotation, otherwise, it's mac cheese n peas, and I can't take the parental guilt of serving that too often.

So, every Monday I am going to start sharing one of our go-to healthy (usually) recipes for dinner.  If anyone wants to join in, I'd be happy to put up a little linky widget, and I'd be even happier to hear what you all make for dinner!  I need new recipes!!


RED BEAN STEW (my five yr old loves this, the three yr old will eat it, but not her fave)

Ingredients

• 1 tablespoon olive oil 
• 1 1/2 cups presliced mushrooms 
• 1 cup diced carrot 
• 1 1/2 cups water
• 1/4 teaspoon black pepper 
• 1 (15-ounce) can kidney beans, rinsed and drained 
• 1 (14.5-ounce) can diced tomatoes, undrained (i always use boxed tomatoes)
• 1 (14-ounce) can less-sodium beef broth
• 1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)
• 2 tablespoons commercial pesto
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Sometimes I add garlic, onion and italian spices for more flavor

Preparation

• Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients (through broth). Cover; bring to a boil. Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with cheese.