What can I make for dinner?
- Thread starter Angie4b1g
- Start date
lisabranka
New member
let's see... so far this week we've done Sloppy Joes (dd#2's request), a crockpot beef roast (my request), French dip (dd#1's request) and frankly tonight and tomorrow night I have no clue! LOL I really need to get back into the habit of a weekly menu, shop and cook from that 
junebug
New member
i have one of those Crock Pot Classics in my freezer. beef stew i think. they are actually not bad. everyone ate it the last time i made it. easy too. they were on sale at Meijer for three something so i bought two, lol. i love my crock pot. i have been trying out new recipes a lot lately.
ColleenSwerb
Brodo gettin her Swerb on
Tonight we're having stuffed shells courtesy of Jordan's mom.
This weekend though I REALLY want a pot roast. I might have to overrule the boys.
This weekend though I REALLY want a pot roast. I might have to overrule the boys.
I finally settled on an old standby because I just remembered I have cycling class/torture tonight. So I can put this on and dh can cook the noodles when he gets home.
Here's the recipe, it's super yum.
STEAK ALA JOE
6 plum tomatoes, cored, seeded and cut into 1 inch pieces
1 green pepper, cored, seeded and cut into 1 inch pieces
8 oz sliced mushrooms
1 diced onion
2 tsp fresh parsley, diced
small can tamato sauce
1 cup red wine
2-3 minced garlic cloves
basil and oregano
cooked angel hair pasta
2 Delmanico or Porterhouse steaks
Cut all vegetables before you begin. In a LARGE frying pan, brown garlic
in olive oil. Add onions, green peppers, mushrooms and wine. Simmer
until it begins to sizzle. Add tomatoes, tomato sauce, and remaining
spices. Cook until this begins to sizzle. Reduce heat to low, lay
seasoned steaks on top of vegetable mixture. Cover and cook at least
1 hour, or until steak is tender, turning occasionally. Serve over fresh
angel hair pasta.
This has a name, but I have no idea what it is. I do
know that we LOVE this!
Here's the recipe, it's super yum.
STEAK ALA JOE
6 plum tomatoes, cored, seeded and cut into 1 inch pieces
1 green pepper, cored, seeded and cut into 1 inch pieces
8 oz sliced mushrooms
1 diced onion
2 tsp fresh parsley, diced
small can tamato sauce
1 cup red wine
2-3 minced garlic cloves
basil and oregano
cooked angel hair pasta
2 Delmanico or Porterhouse steaks
Cut all vegetables before you begin. In a LARGE frying pan, brown garlic
in olive oil. Add onions, green peppers, mushrooms and wine. Simmer
until it begins to sizzle. Add tomatoes, tomato sauce, and remaining
spices. Cook until this begins to sizzle. Reduce heat to low, lay
seasoned steaks on top of vegetable mixture. Cover and cook at least
1 hour, or until steak is tender, turning occasionally. Serve over fresh
angel hair pasta.
This has a name, but I have no idea what it is. I do
know that we LOVE this!
meganmecrazy
New member
One of our favorites!!
Low-Fat Sour Cream Chicken Enchiladas
8oz Container Light Sour Cream
8oz Container Non-Fat Plain Yogurt
1 can Cream of Chicken Soup (low sodium)
4oz can diced green chiles
8-10 flour or corn tortillas
1 ½ C Cooked Chicken, Chopped
1 ½ C Shredded Cheddar Cheese, Reduced Fat
¼ C sliced green onions
Lettuce (garnish)
Tomato (garnish)
Heat oven to 350 and grease a 13 x 9 in. baking dish. Combine the sour cream, yogurt, chicken soup, and green chiles in a bowl. Mix well. Spoon about 3 T of the sour cream mixture down each tortilla shell. Divide the chicken, ¾ cup of the cheese and onions and put on top of the sour cream mixture in each shell. Roll up the shells and place in baking dish. Use the remaining sour cream mixture and spread it on top of the shells. Cover with foil and bake for 25 to 30 minutes or until hot and bubbly. Remove foil and sprinkle with remaining cheddar cheese. Bake for 5 minutes. Garnish.
Low-Fat Sour Cream Chicken Enchiladas
8oz Container Light Sour Cream
8oz Container Non-Fat Plain Yogurt
1 can Cream of Chicken Soup (low sodium)
4oz can diced green chiles
8-10 flour or corn tortillas
1 ½ C Cooked Chicken, Chopped
1 ½ C Shredded Cheddar Cheese, Reduced Fat
¼ C sliced green onions
Lettuce (garnish)
Tomato (garnish)
Heat oven to 350 and grease a 13 x 9 in. baking dish. Combine the sour cream, yogurt, chicken soup, and green chiles in a bowl. Mix well. Spoon about 3 T of the sour cream mixture down each tortilla shell. Divide the chicken, ¾ cup of the cheese and onions and put on top of the sour cream mixture in each shell. Roll up the shells and place in baking dish. Use the remaining sour cream mixture and spread it on top of the shells. Cover with foil and bake for 25 to 30 minutes or until hot and bubbly. Remove foil and sprinkle with remaining cheddar cheese. Bake for 5 minutes. Garnish.
Sounds yummy!!!ditzyscrap
New member
I made chicken mozzarella last night...sooo yummy!! I breaded chicken breast in Shake N' Bake (Italian flavor) and baked it...made spaghetti and sauce, shredded mozza. When the chicken came out of the oven everything was ready, I cut it into strips...filled a plate with spaghetti, put strips of chicken on top of it, topped with sauce and then mozza cheese on top. Mmmmm. YUM!