What's for Dinner?

[Katattack]

Doh! So simple...brilliant though (I feel like a doufus now lol). Thanks MK

[Mary Kay]

Nope..not a dufus..I hold that title! My friend is the one who told me to do that after listening to me complain about forgetting!

[Junebug]

I try to do that, but if it's a whole chicken, better pull that out at least 2 days in advance. I've got one right now in a bowl in water trying to speed the defrost time up. I took the darn thing out 2 days ago.

[Whitbit]

My mom is pretty innovative and on a budget.. sometimes she has trouble getting people to eat leftovers so she told me about this. (I havent used it yet but I will and she swore it was devine, and the kids devoured them!)

Leftover Mashed Potatoes, go to waste no more!

You take them and you mix with them a little garlic powder, parmesan cheese and a tad of salt and pepper. You add a little flour till they are a bit like cookie dough. You roll them into balls and deepfry until golden brown. I really gotta try these soon!

Not sure if she put chopped onions in or not, but that would make them taste even better! She says they taste close to hushpuppies.

[Mary Kay]

Kind of like potato panckes! Sounds good!

[Whitbit]

I was telling my husband about this thread, and how Im going to be picking through it in the future! He said I had to add our all time favorite... It is great for brunch and it is an adaptation of something I saw on rachael ray.

We call it Brunch Summer Love

Tomatoes aren't in season around here until early summer so its a huge bummer!!

We get the flour tortillas from the store (Aztec brand is my favorite, they are very fresh)


You need: Flour tortillas (one per person)
Canola or Vegetable oil (A tbs for every new tortilla)
Tomatoes, sliced
Salt
Pepper
Basil
Cesar dressing (optional)
Mozzarella cheese Shredded or sliced (whatever floats your boat)

Prep: Slice the tomatoes however you like, salt and pepper them. Sprinkle on the basil generously. You can go ahead and lay the cheese on if you want, but it melts better if you put it directly on the tortilla.

I put my skillet with about a tbs. of canola oil on Medium-high, put the tortilla in and spin it round with my fingers to coat the bottom. The tortilla will bubble up, let it sit about 1 and a half minutes, and flip. (you can check the bottom when it is golden brown flip it.) It only needs about a minute and a half on this side, so you will have to have your ingredients sitting there ready.

As soon as you flip it, coat the tortilla generously with cheese. Lay the tomatoes on half of the tortilla, drizzle on some cesar dressing (I like the original T. Marzetties, light) and take a spatula and fold it over on top of itself. If you're not very quick, you can always toast it for a minute on this side, and then turn the burner off while you top the tortilla.

I tell you I cannot wait for some good tomatoes around here, because we have been known to eat this stuff for days straight during summer months! Enjoy

[Mary Kay]

Healthy Baked Potato with Ratatouille

Ingredients

• 2 large russet potato
• 2 cups (about) plus 2 teaspoons kosher salt
• 1 eggplant
• 2 tablespoons olive oil
• 2 large shallots, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 1/2 red bell pepper, seeded and cut into 1/2-inch pieces
• 1/2 yellow bell pepper, seeded and cut into 1/2-inch pieces
• 1 large zucchini, cut into 1/2-inch pieces
• 1/4 cup dry red wine
• 1/2 pound very ripe tomatoes (about 3), cut into 1/2-inch pieces
• Salt and freshly ground black pepper
• 2 tablespoons thinly sliced fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/2 cup plain yogurt
• 3 tablespoons chopped fresh chives

Cooking Instructions

Preheat the oven to 400°F. Spread 2 cups of the salt on a small baking sheet. Pierce the potatoes all over with a carving fork or skewer and set the potatoes atop the salt on the baking sheet. Sprinkle a small amount of the salt over the potatoes as well. Bake the potatoes until a paring knife can be inserted into the middle of the potatoes without resistance, about 45 minutes. Remove the potatoes from the oven and set aside for 3 minutes.
Meanwhile, make the ratatouille: Cut off four sides of the eggplant to remove most of the skin. Cut the eggplant into 1/2-inch pieces. Toss the eggplant pieces with 2 teaspoons of salt in a large bowl. Set aside until juices exude from the eggplant, tossing occasionally, about 15 minutes. Transfer the eggplant pieces to a colander and rinse the eggplant under cold running water; drain well.
Preheat a large deep sauté pan over medium heat, then drizzle with the oil. Add the shallots and garlic and sauté until translucent, about 2 minutes. Add the bell peppers and sauté 1 minute. Add the eggplant and zucchini and cook for 5 minutes, stirring occasionally, or until the eggplant is tender.
Add the red wine then the tomatoes and cook until the tomatoes are soft and broken down, stirring occasionally, about 8 minutes. Season the ratatouille generously to taste with salt and freshly ground black pepper. Stir in the basil and remove from the heat.
Split the potatoes in half lengthwise and crosswise, and gently squeeze open the potatoes.
Preheat the broiler. Spoon the ratatouille into the potatoes, then sprinkle with the Parmesan cheese. Place the stuffed potatoes onto a clean baking sheet and broil until the cheese melts and browns slightly.
Mix the yogurt with the chives in a small bowl and season to taste with salt and pepper. Spoon the yogurt sauce atop the potatoes and serve

[MacArthurBug]

Elder daughter and I are trying to eat more veg.
SO! Tonight: chicken in foil, a chopped side salad (cabbage, lettice, bellpepper, pecans, and onions with a touch of ranch and a generous spritz of lime juice) and steamed endamame (sp? they're green soy beans in the shell)

[Mary Kay]

tried making quesadilla's tonight..I need more practice! I filled with mixed cheese's taco filling and a mixture of green peppers, all cooked beforehand and used just a teaspoon of each. It was ok..nothing to write home about. I will look up some recipes and try again.

[notsoogood]

Elder daughter and I are trying to eat more veg.
SO! Tonight: chicken in foil, a chopped side salad (cabbage, lettice, bellpepper, pecans, and onions with a touch of ranch and a generous spritz of lime juice) and steamed endamame (sp? they're green soy beans in the shell)

We use the yellow peppers in our green salads...yumyumyum!!! How do you do the chicken in foil??? In the oven? Boneless skinless? What temp? Seasoning??? HELP!!!