Wednesday, October 6, 2010


The husband and I have an ongoing debate about hot dinner vs. cold dinner.  In my mind, cold dinner is acceptable any time, and even the only appropriate option on some occasions.  Some suppers that fit into this category are cereal, PB&J, and, if I'm honest, ice cream.  In the husband's opinion, however, these are acceptable dinner options, um, never.

There are a few other "cold dinner" options that we are on the fence about.  These include sandwiches, salads, and leftover pizza straight from the fridge.

So, friends and followers, what do you think?  What are acceptable, and, dare I say, popular cold dinner options at your table?

And come on back tomorrow to hear how some friends of ours took a cold dinner and made it hot, hot, hot.  


  1. The ONLY cold dinner option that fills my hubby with happiness like a hot meal is the following. In fact... it is so good I think I'll make it for dinner tomorrow. This is best served with crusty bread and butter. You feel like you are on a super fun night-time picnic!

    Chicken Noodle Salad
    ◙ 1 (7oz) box of Creamette Rings
    ◙ 12.5 oz. canned Valley Fresh White Chicken in water, drained
    ◙ 1/2 teaspoon garlic powder
    ◙ 1/2 teaspoon onion powder
    ◙ 14 oz. mayonnaise
    ◙ 1/2 cup lemon juice

    Prep: Cook pasta. In a separate bowl, mash the chicken. Sprinkle garlic and onion powder (use quantities given, then adjust to taste). Add mayonnaise and lemon juice. Mix together well. Mixture should be soup like. Add mixture to the cooked pasta. Mix well so that all pasta is completely covered. Refrigerate for at least 3-5 hours. Mix again before serving.

  2. *I* believe all breakfast foods make fantastic dinner - regardless of food temperature. My hubster on the other hand is a member of the Nick Flugstad club and believes this is ludicrous. . .

  3. Thanks for the cold dinner idea, Bethi! And, for the record, I must have inspired myself. Dinner tonight? Two bowls of Lucky Charms.

  4. Erin
    I am so impressed with your blog. What fun to see/read about a young woman who loves to cook. In the summer I can get my husband and college age son to eat a main dish salad with a couple thick slices of bread.
    Tuna Salad is always a hit.
    2 c. medium shell macaroni
    2 (6 1/2 oz. cans water-packed tuna,drained
    1/2 c. diagonally sliced celery
    1/2 c. shredded carrot
    1/2-3/4 c. mayonnaise
    1 t. dijon mustard
    1/2 t. slat
    1/4 t. sugar
    1/8 t. pepper
    Cook macaroni to desired doneness. Drain, rinse with cold water. In lg. bowl combine all salad ingredients, toss gently. Dombine all dressing ingredients, blend well. Add to tuna mixture. Cover and refrigerate 2 hours to blend flavors (if you have time :)) 6 (1 c.) servings.

  5. Great idea, Andrea!! I love tuna. I'll have to give that a whirl.