#1
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What can I make for dinner?
I think I might cook tonight!
It's been so long I don't even remember what kinds of things we like. LOL Someone give me some ideas. |
#2
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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
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Lisa |
#3
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Chili? Tacos? Spaghetti? Crockpot roast? Chicken 'n' rice?
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#4
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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.
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#5
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We are having shrimp/broccoli alfredo over ziti.
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Happy Scrappin!
Pam |
#6
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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.
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~Colleen~
Re-attempting a creative life after far too long! |
#7
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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! |
#8
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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.
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#9
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Angie, making enough to share???
Sounds yummy!!! |
#10
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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!
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#11
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ummm....those chicken enchiladas sound divine!! i may do that instead.....
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#12
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I'm hungry NOW. LOL
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