Dinner Dump, For Time’s Sake
Marty Martindale

We are a culture which takes food pretty seriously, however we have proven we can get a little humor into it with recipes like Dirt Cakes and Dinner Dumps. 

What we really think is, it’s a casserole redux.

Dinner Dumps. Where did the name come from? Was it from the experience of emptying a Bertolli frozen dinner bag into your large skillet? 

Yes, there are recipes for dump cakes, dump desserts, dump soups and dump dinners for oven, dump dinners for slow cooker and dump dinners for pressure cooker. For this, we chose to look into dump dinners for the oven, because we feel more flavor is achieved and less cooking means more nutrition.

Dinner dumps give you the opportunity to combine your starch, veggie and protein all in one oven-to-table baking dish. It’s all made from fresh ingredient with no preservatives and can taste pretty good! With dumps, you don’t pain-stakingly sauté your aromatics   at the end of a long day. You won’t be browning the meat, either. Liquids are usually blended in a separate bowl, then poured over the layered items. You then pop the pan into the oven for 30 to 60 minutes, depending upon the recipe.

Michaels, Karen. Dump Dinners Oven Cookbook: 35 Quick & Easy Dump Dinner Recipes For Busy Families. This book has many chicken dumps which arrange uncooked chicken with sauces or fruits or Asian sauces or veggies such as funnel or Creole with tomatoes and peppers. Aside from chicken, find Pork Chops and Gravy, Cheddar with Broccoli, Easy Baked Fish, Turkey and Wild Rice, Spicy Rice Casserole and more.

You probably wouldn’t serve these to company, but they can be lifesavers on very busy nights.

Here are more websites with dumps:

https://www.amazon.com/Dump-Bake-Dinners-CQ-Products/dp/1563835398/ref=sr_1_22_sspa?ie=UTF8&qid=1549995087&sr=8-22-spons&keywords=dump+dinners&psc=1

 

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.