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Craftybear. you are so nice!
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Tonight I am trying that Vodka Cream Pasta Sauce recipe posted on the board! I am very excited!!!
Going to make some breaded chicken breasts with it and side salad. |
This is awesome. I love this idea. I love to cook almost as much as I love to quilt. I also like to garden. I think they all go hand in hand. For me I'm having plain ole pork chops, sweet potato and some veggie. Not too ambitious today. I cooked my little heart out yesterday. My Grandson has a ball game tonight so it's a quick dinner tonight can't miss the game.
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I have some sea bass. Have to figure out what to do w it
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anytime, I love to help others out, take care and Happy Quilting!
Originally Posted by dotcomdtcm
Craftybear. you are so nice!
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we had fried chicken, mixed vegetables and pasta, apple
Now I have to clean up the kitchen, pout pout |
This sounds so yummy! I made pork enchiladas tonight. It's made with leftover shoulder pork butt that was cooked in the crocked pot with some basic seasonings. To make the enchiladas I just shred up the meat, add a can of diced green chilies. I microwave my corn tortillias in a paper towel. Dip them in either red or green enchilada sauce (canned - I usually use a more authentic sauce not store brand), add meat and cheese. Roll em up and lay them in a cassarole dish. Top with more cheese and the remainder sauce. The sauce will be soaked up by the corn shells. Quick and easy meal.
Originally Posted by vjengels
This is an easy great tasting, low fat, satisfying recipe,the fillinig holds up well in the frig for a week!
This serves 3, It's just my husband & myself, so increase the amounts if you want to serve more people. Spinach Black Bean enchilada casssorole: Filling: 2 C, frozen spinach, thawed. 1/2 can drained , rinsed black beans 1 C. Salsa , separated- 1 to 2 Tbls Taco Seasoning 1/3 C. Shredded Fat free Cheddar cheese Topping: 1/3 C. Fat free plain yogurt 1 Tbls Lemon, or Lime Juice 2- 6 inch corn tortillas Pam spray oven proof dish big enough to fit the tortillas into, ( I use a Corning ware souffle' dish, fit the tortillas perfectly) mix the filling,including 1/2 c salsa; spray pan lightly, spread 1/4 c salsa on bottom of dish, place one tortilla on salsa, put all the filling in , cover with the other tortilla, and 1/4 c salsa. Cover with Aluminum foil, bake at 350* for 30 mins, uncover ,mix yogurt & juice, spoon yogurt mixture on top, bake uncovered 10 mins. You could microwave this if you wanted, or, use the filling for burritos This is adapted from a recipe in ' The American Heart Assoc. Low Fat, Low Cholesterol cook book'. cheezy saucey mexican-y goodness yum! |
yummy
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Whats for dinner, no one cooks these days?
we had roast, sweet potatoes and fresh corn on the cob along with watermelon |
tonight we're having brown stew. i usually make it the night before, as it thickens naturally when its left standing. i make a pressure cooker size batch, which feeds 3 adults & 2 kids for 2 meals, each having about 2 bowls full.
16-20 small potatoes, peeled & quartered, couple of carrots, 2 small or 1 large onion, packet of soup, ( i use oxtail or beef), a stock cube, handful of pearl barley or lentil, 1-2lbs beef diced, seasoning. soak barley/lentils, throw stockcube & diced beef in pot, chop carrots, potatoes & onions, throw them in too. make up soup mix & add to pot, season to taste, fill pot with water to near the top, bring to boil, stirring occasionally, once boiled throw in the barley/lentils, turn down the heat & simmer for a few hours. If left over night the smaller potatoes will melt & thicken the stew. if its too thick, just add more water. my family love this meal & its cheap & tasty! |
We went to a Spanish restaurant and had seafood paella & vegetable tapas. Lots of sangria. Pan de tomate! Lots of fun!
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Here in Elizabeth City NC.
All in one meal for one or more... (make a pack per person) Steak,Potatoes,Onions and Baby Carrots with cream of mushroom soup. (place a inch thick steak ,small onion cut in 4 wedges,2 small potatoes cut in half and place 2 tbs of soup on top and seal) Place all in a tin foil wrap and seal closed. Bake at 350 for 40 minutes on a cookie sheet. Serve with a side salad and dinner rolls. Clean up is easy one pan ,forks and paper plates go in trash. |
sounds tasty, lillie
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Chicken pasta salad
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Trying to figure out what to fix for myself tonight since hubby is still in the hospital! hummmm
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Breakfast for dinner always works for me! Or a clean-out-the-refrig sandwich!
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we're having homemade chili tonight :)
It's been in the freezer for about a week so everything is well mixed together! It's always better the second time you have it! |
We had fish sticks and frozen french fries, and cucumbers from the garden. Trying to use up stuff in the freezer!
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Same here carrieanne!
Tonight will be Ham, rice, and green beans |
here's a very quick basic recipe that can be added to or changed depending on what sounds good to you. It is yummy as it is too!
Pkg of homemade noodles (found in grocers frozen section) 1 bell pepper, chopped 1 lb of hamburger (chicken would work too)(salmon or tuna too) 1 can of Cream of mushroom soup 1 can of evaporated milk salt n pepper to taste, couple of shakes of tabasco if desired. While noodles cook, fry hamburger and chopped bell pepper. Drain grease. add soup and milk and mix all together with drained cooked noodles. Let it simmer on top of stove, or put in the oven. Other ideas...I added a drained can of corn, next time I think I'll try brocolli, peas, Mexi-corn or even baby carrots. Mixed frozen veggies or green beans. Some day I might add a crumbley topping and bake it. Or parmesan cheese. Perfect for a main dish...would be good with green salad,and for dessert cut up fruit over a slice of pound cake and Sugar Free Cool Whip. |
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tonight I am making the Vodka Cream Sauce someone posted on this board awhile ago with some cheese filled tortellini. I have made this sauce before and just LOVE it!
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I'm Vickie from Denver,
We're having BBq'd pork ribs, grilled yellow zuchini, baked potato & salad.with 'otter pops' for dessert 1 rack pork ribs, remove the membrane from the back side, rub with a mixture of brown sugar, salt, black pepper, chili powder, cayenne,ground mustard, garlic, onion, ground celery seed.. ( you can get this mixture off the web, search for 'rib rubs') wrap it in at least 2 layers of heavy duty foil, refrigerate for up to 24 hrs. low indirect heat on the grill ( covered) for 3 hours, or 300* oven for 3 hrs, then 1/2 hour on the grill with whatever bbq sauce you like , indirect heat. this will be 'fall off the bone' tender. you'll never need to go out for ribs again! unless you want someone else to clean up! |
okay you quilters out there, whats for dinner?
and please share your recipes with us |
tonight is Garlic Bratwurst in beer hot tub. (grill brats until done then soak/simmer in a tub of beer & onions on grill till rest of meal is complete) Great for BBQ and large gatherings keeps the brats from drying out while rest of meats are grilled.
also having new red potato oven fries seasoned with, garlic, pepper, onion powder, chives, parsley, toss with olive oil and bake in oven at 425 until crispy during last 5 min sprinkle with parmesan cheese. fresh garden salad |
Pot Roast in Foil from Betty Crocker's Cookbook
4 pound beef chuck pot roast * (arm blade, inside roll or shoulder clod) * a boneless rump, top round or bottom round roast can be used in this recipe 1 envelope (about 1 1/2 ounces) dry onion soup mix 1 can (10 1/2 ounces) condensed cream of mushroom soup Place 30 x 18 inch piece of heavy duty aluminum foil in baking pan. 13 x 9 x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook in 300 degress oven 4 hours 8 -10 servings |
1 lb. ground beef
1 onion, chopped 1 can chopped chilies (41/2 oz.) 1 can mild enchilada sauce 1 can golden mushroom soup (101/2 oz.) 1 can cheddar cheese soup (101/2 oz.) 1 can cream of mushroom soup (101/2 oz.) 1 can cream of celery soup (101/2 oz.) 1 pkg. Doritos chips Brown ground beef and chopped onion, pour off grease. put all ingredients in Crock Pot except Doritos chips. Mix and cook on low 4 to 6 hours. Last 15 minutes before serving, add Doritos and stir. This can be put on while your quilting and later enjoy this crock Pot Enchilada's :D |
We got free sweet corn, so I just mmade a huge pot of corn on the cob, some little sirlions, and some cucumbers from the garden.
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We are having!! Cucumber Salad with Pasta
1 box angel hair pasta(cook,drain,then run under cold water.)This will stop the pasta from sticking) Drain,Put in a big bowl set aside. 2 seedless cucumbers.Peel then cut into 1/4(small pieces) 1 bunch of green onions,clean,cut up sit cucumbers/onions aside. 1 jar of Marie's coleslaw dressing 4 Tablespoons sugar 2 Tablespoons white vinegar Put 1/2 jar of dressing in with pasta mix well tell pasta is coated.In the other half of jar add sugar & vinegar.Shake well. Then you add the cucumbers/onions to pasta,then add the rest of the slew dressing Mix well.Put in a sealed container,Chill for 8 to 12 hours or overnight.This is great for company. Enjoy.My Dh and I love this. We take this to almost every party we go to. MaryMary |
Chicken wings and corn on the cob!
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Leftover cold tuna salad:
About 3 c. cooked, cooled elbow macaroni ( 5 oz. foil pkg Albacore tuna, packed in water (very little water so no need to drain) 1 T. finely diced onion (optional) 1 c. finely diced celery 3 T. minced fresh Italian parsley 1 1/3 c. salad dress (Miracle Whip) or mayonnaise (enough to make it as creamy as you like it) or use 1 c. salad dressing and 1/4-1/3 c. dill dip (has sour cream, onion and dill) Lemon pepper or Lime pepper, healthy sprinkle Taragon (optional, a good sprinkle) Top with: Crushed, toasted almond (I use salted one but don't add any more salt to salad) After cooking macaroni until tender but not mushy, rinse in cold water and add ice cubes to cool it fast. Make sure to remove any unmelted ice before putting it into a bowl. Flake up the tuna and add to macaroni along with remaining ingredients. Sprinkle with toasted almond pieces before serving. Can serve on lettuce if you wish. |
Tonight we are having leftover pesto chicken, homemade noodles, and corn on the cobb. I made the pesto and noodles yesterday. For desert it's lemon curd on biscuits. (Made that yesterday too!!)
For the pesto chicken, I arrange chicken breasts in a glass pan, smear with pesto, cover with tin foil, and bake at 350 for about 1 1/2 hours. I like my chicken to fall apart :) |
tonight is left over BBQ Smoked Pork Steaks. DH works for a large Factory based corporation. They really appreciate their employees and yesterday brought in 1" thick BBQ smoked pork steaks, they are the size of a pork roast, 1 will feed all three of us! This was just a at-a boy lunch for doing a good job.
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Last night I made stuffed peppers with the garden peppers. It was so good! I work toight, so left overs tonight!
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Last night I made a REALLY good pasta sauce!
Butter, broccoli, garlic, half and half (Instead of heavy cream), shredded mozzarella, and parsley. So good! Served it with chicken and pasta shells. |
Tonight we had Eye of Round roast with fresh peas and carrots and pasta shells with gravy and for dessert Lemon Cake with Lemon Srop Frosting.
Gail in Victorville Ca. |
Where is everyone? We had Scalloped Potatoes W/ Ham and a salad and watermelon for dessert.
I will have leftovers tonight Its clean out the frig night |
Steak with likely corn on the cob and maybe some potatoes or a salad. Not sure yet!
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What nobody eating anymore? We had homemade tomato basil soup and bread sticks for dinner tonight.
What did you all have? |
Originally Posted by Wunder-Mar
Tonight, in Gainesville, Florida, we are serving American Goulash, a recipe right out of the 1950's; serves one teenager. It may seem like a fussier preparation than you'd expect, but after 30 years of making this recipe, I like this way best. You will note that there is no salt added separately for seasoning - the canned tomatoes, worcestershire sauce and top-quality cheese add enough salt for our family's palate, and keeps the taste fresh and light. Adjust for salt at the end.
2 cups elbow macaroni, uncooked 4 cups cooking water from the macaroni 2 (15-ounce) cans tomato sauce 2 (15-ounce) cans seasoned diced tomatoes [OR 1 (28-oz.) can] 2 tablespoons Italian seasoning 2 tablespoons worcestershire sauce 3/4 tsp. ground black pepper 3 bay leaves 2 pounds lean ground beef 2 large yellow onions, chopped 1 large green bell pepper, diced Grated best-quality parmesan or grada padano cheese for garnish Cook the macaroni in salted boiling water until 3/4 done BUT SAVE 4 CUPS OF THE COOKING LIQUID, discarding the rest. To the retained cooking liquid, add the tomato sauce, diced tomatoes, and seasonings. Blend well and set aside. Keep the almost-cooked macaroni in another bowl (or still in the strainer) separate from the tomato-cooking liquid mixture. In a Dutch oven, saute the ground beef (maybe with a very little bit of vegetable oil) over medium-high heat until no pink remains. Break up the meat while sauteing. Drain thoroughly, remove the meat from the cooking pot and put the meat on top of the cooling macaroni - no need to blend the two. Or put the beef on a plate - just don't add it to the tomato-cooking liquid mixture. In the Dutch oven, saute the onions and bell pepper in a little vegetable oil until it just starts to get brown on the edges. Add everything else to the Dutch oven, and stir well. Cover and bring to a boil; reduce heat to low, cover and simmer about 30 minutes, stirring every 5 minutes or so. Turn off the heat, remove the bay leaves, and let sit about 30 minutes more before serving. Taste for salt and adjust if needed. |
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