Post # 1
It’s a slow week at work so I’m sitting here thinking about what I should make for dinner.
Suggestions? What are you bees making or having tonight?
I thought about chili, but I think I’m gonna save that for tomorrow since it’s supposed to rain…
Post # 3
Chili! Made with turkey! Healthier!
Post # 4
I overbaked chicken last night so I need to figure something out to salvage it.
I am thinking of mexican casserole of sorts with a cornbread topping (think enchilada inspired flavors and filling)
Post # 5
it’s raining here:(
chicken with glaze and veggies baked in parchement paper with salad:)
Post # 6
Leftovers- shimp, bowtie pasta, alfredo sauce and a hint of garlic 🙂 I don’t have a name for it though, lol.
Post # 7
Tonight we’re having grilled pork loin, spicy japanese eggplant with jasmine rice.
Last night was a freshly steamed live fish that my aunt bought me from Toronto, with some “yao chow” (“oily vegetables”, they’re like these leafy Chinese greens) and some rice. SOO good. Oh how I miss fresh fish.
Tomorrow night I’m hoping to go out for Korean!
Post # 8
I had pesto and sour cream stirred into pasta with peppers and onion, the rest will be my lunch for work tomorrow.
Post # 9
I need to get into “cooking” Dinner here is Subway. All footlongs are 5 bucks this month, lol………
Post # 10
I’m making this. (No, I didn’t go find it to copy it here. I had to copy it and email it to myself to print at work) 🙂
- 8 ounces uncooked spaghetti
- 1 pound ground beef
- 1 large can spaghetti sauce (26.5 ounces)
- 1 tablespoon butter
- 1/2 cup chopped green peppers (I usually omit or substitute red peppers)
- 1/3 cup chopped onions
- 8 ounces cream cheese
- 2 tablespoons milk
- Fresh grated Parmesan cheese
- French Fried Onions (small can)
- Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
- Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
- Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
- Add cream cheese and milk to vegetables and stir well.
- Using a 10 x 6 dish, assemble in the following order:
- Thin layer of meat sauce on the bottom of the casserole dish.
- Cream cheese/vegetable mixture
- Spaghetti sauce
- Parmesan Cheese (amount subject to your own taste)
- French Fried Onions (added during last 5 minutes of cooking)
- Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Post # 11
Salmon patties at our house 🙂
Post # 12
We’re a few hours ahead, so dinner has been and gone. I made a sort of Mexican inspired cottage pie. Home-made chilli with mashed potato and sweet potato on top then browned under the grill. It was tasty.
Post # 13
Pretty sure I’m going to make Chicken tacos…
Poached Chicken, shredded with diced tomatoes, lettuce, and cheese on top…
OR Chicken enchiladas…..
Same prep for Chicken (takes about 20 minutes total)… rolled in warm corn tortilla and covered with enchilada sauce (tomatoe sauce w/ salt, pepper, chile powder and cayenne pepper to taste) & cheese, stick in oven on broil for ~5 minutes to set.
Both quick & easy.. and pretty stinking good =)
Post # 14
Same here. Should be going to bed really rather than chatting etc on here lol
Post # 15
We are having Pizza pasta, garlic bread and salad! It yummy and my kids love it!
Post # 16
Do you make them from scratch or store bought? We tried a store bought one once and would like to try our hand at making them at home.
Anddd this thread reminded me I should pick and cook the rest of the water spinach from my garden before they die from the cold weather!