(Closed) What’s for dinner tonight?

posted 6 years ago in Cooking
Post # 3
Member
2559 posts
Sugar bee
  • Wedding: September 2010

I need inspiration too! I was out of town last weekend and didn’t hit the grocery store… will probably grab some ground turkey breast and make southwestern turkey burgers + broccoli for dinner.

Post # 5
Member
4693 posts
Honey bee
  • Wedding: October 2013

My SO works nights during the week so it’s just me for dinner.  I think I’m going to make a turkey sandwich with slices of green apple, avacado, and provolone cheese.  So yummy.

ETA: A few nights ago I made chicken rollatini from skinny taste that was really good as well. 

Post # 6
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

We are having leftover Chicken Enchiladas that I made on Saturday night.

They are super gooey and cheesy but are actually a weight watchers recipe and are fairly healthy.

Darling Husband and I both love them.

Here’s the recipe:

Ingredients

  • 1 cup fat-free sour cream

  • 1/4 tsp black pepper, Dash

  • 1/4 cup salsa

  • 3/4 tsp ground coriander

  • 1/2 cup onion(s), Chopped

  • 6 medium flour tortilla(s), 6-inch, 6 inch

  • 1/4 cup all-purpose flour

  • 2 medium Dole Bell Pepper, Chopped (3/4 cup)

  • 2 breast boneless, skinless chicken breasts, cooked and shredded

  • 1 cup low-fat shredded cheddar cheese

  • cooking spray

  • 2 1/2 cup fat-free, reduced-sodium chicken broth,

Instructions

Preheat oven to 350
Sautee onion and bell pepper in a sauce pan w/ cooking spray.
Combine flour, corriander, and black pepper in a medium bowl, gradually add broth, whisking until well-blended.
Add to saucepan and bring to a boil. Cook for 3 min or until thick stirring frequently.
Remove from heat, stir in cheese and sour cream.
Combine 1-cup cheese mixture with chicken and salsa in a bowl.
Spread 1/2 cup chicken mixture down center of each tortilla, roll up. Place in a 13 X 9 inch baking dish coated w/ cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350 for 20 min or until bubbly.

 

Post # 7
Member
2786 posts
Sugar bee
  • Wedding: August 2012

Eggs and Ham (not green :P). Breakfast for dinner is my fave!

Post # 8
Member
688 posts
Busy bee
  • Wedding: May 2012

I made pepperoni bread for the superbowl last night and forgot to bake it. So it’s still in my fridge and will probably be my totally unhealthy dinner.

If i didn’t have that though, I’d probably roast some shrimp (400 degrees, 10 mins) and have that with cannellini beans sauteed with some escarole.

Post # 9
Member
3175 posts
Sugar bee
  • Wedding: May 2012

We’re having grilled elk steaks & some kind of sauteed veggies. Yum.

I’m jealous of all the enchilladas, though! We love enchilladas, and usually make them with natural chicken or turkey lunchmeat instead of tortillas since we eat low carb/grain free. 

Post # 10
Member
2550 posts
Sugar bee
  • Wedding: July 2011

We BBQ yesterday so we’re having leftover BBQ chicken breast, mashed garlic potatoes, and veggies.  I’m also having a nice side salad of tomatoes and cucumbers drenched in balsmic vinegar. 

Post # 11
Member
6248 posts
Bee Keeper
  • Wedding: August 1900

Vegetarian lasagna and salad.  Although I don’t like ricotta cheese so I’ll be finding something else to eat.

Post # 12
Member
1237 posts
Bumble bee
  • Wedding: October 2012

@MissBoPeep:  We were planning on making the Skinny Taste chicken rollatini tonight!

 

Work is rough though so instead I’m going to have tomato soup with a toasted cracked pepper turkey sandwich and Fiance will probably have soup or turkey dogs.

Post # 13
Member
3175 posts
Sugar bee
  • Wedding: May 2012

@MapleMoose:  I have heard some people make lasagna with cream cheese, do you like that? I think it sounds weird, but apparently in some regions, it’s more common to use cream cheese than ricotta. It’s also cheaper!

Post # 15
Member
223 posts
Helper bee
  • Wedding: December 2010

@baystatebride:  Since I have a dairy allergy when I make lasagne we use tofu to make a ricotti cheese imitation!  It has the same texture and works perfectly.  

Here is how we do it:

  • 2 12-oz. blocks Extra Firm Silken Tofu,
  • 1 t. honey or agave nectar
  • 2 t. apple cider vinegar
  • 2 t. salt, plus more to taste

Preparation:

1. In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.

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