What's for Dinner?
- Thread starter Luv2CUSmile
- Start date
- th_trl_thread_readers 0
-
- Tags
- ecigexpress super t
- Status
glad you asked......I have been on Atkins since last June, and have never eaten so well! I mean I didn't eat this much yummy stuff when I wasn't "dieting" and have lost 40pounds! Tonight, I am having Chicken/veggies in a pot pie type sauce over biscuits.....and for dessert (or maybe breakfast), raspberry cheesecake! Delish! 
White Chili? What is that?
Loose meat sand..that's what Mike calls Maid Rites (the spelling is correct..for once!)
Hi BooBoo! Glad to see you and the boys!
Loose meat sand..that's what Mike calls Maid Rites (the spelling is correct..for once!)
Hi BooBoo! Glad to see you and the boys!
You girls just love teasing me don't ya!!! Well I'm going to try the chicken in the foil tonight. Probably eat half of a baked potato and green beans (yeck) with it. Thank goodness he didn't say NO potatos...just cut it in half!!!
Dress up those green beans - I put some olive oil in a pan - put in frozen green beans (I buy the petite ones) - saute them with some garlic powder - when they are hot you add some black olives - when those are hot you add crumbled bacon (I buy the real bacon bits in a jar and keep them in the door of the fridge) - it's really yummy and not difficult or time consuming.
The other night my daughter and her boyfriend made the most delicious Fondue! Better than Melting Pot. It was amazing! Cheese Fondue made with cheddar, jalapeno jack, they add some beer, which really makes it taste sooo good! They had another cheese in there too, I just don't remember what.
They cut up fresh Italian bread cubes, raw cauliflower, carrots, broccoli, celery, apples.. (the apples were so delicious dipped in that amazing melted gooey cheese)
For dessert they made Chocolate Peanut butter Fondue and we dipped pound cake cubes, apples, and bananas.
I am definitely going to do that again, it was so simple. The hardest part was cutting up all the raw veggies.
I was so stuffed - with a very happy belly
They cut up fresh Italian bread cubes, raw cauliflower, carrots, broccoli, celery, apples.. (the apples were so delicious dipped in that amazing melted gooey cheese)
For dessert they made Chocolate Peanut butter Fondue and we dipped pound cake cubes, apples, and bananas.
I am definitely going to do that again, it was so simple. The hardest part was cutting up all the raw veggies.
I was so stuffed - with a very happy belly
White Chicken Chili is da bomb! I'm not big on tomato based stuff so I make this instead. Perfect and rich on a cold day!
Recipes Results
White Chicken Chili is da bomb! I'm not big on tomato based stuff so I make this instead. Perfect and rich on a cold day!
Recipes Results
Never heard of it before- but it sounds great! Thanks for posting the recipe!
That's one I'm going to have to try!
Last night was fried pork chops, apple sauce and stove top stuffing!
I had beets for a veggie and Mike had creamed corn..i am not a fan of creamed anything!
Tonight was chicken sandwiches from KFC. We are still shopping for Bikes to ride..boy one place has bikes but no fenders or baskets..another has baskets and locks but no bigger wheels..pain in the backside!
I had beets for a veggie and Mike had creamed corn..i am not a fan of creamed anything!
Tonight was chicken sandwiches from KFC. We are still shopping for Bikes to ride..boy one place has bikes but no fenders or baskets..another has baskets and locks but no bigger wheels..pain in the backside!
Last edited:
Never heard of it before- but it sounds great! Thanks for posting the recipe!
You're welcome! It's really easy to make too. Don't forget to add the sour cream with each serving. That's the best part!
Thanks from me too mets! I will float this recipe by hubby and see if he will bite (sorry for the pun..I love them!)
Dress up those green beans - I put some olive oil in a pan - put in frozen green beans (I buy the petite ones) - saute them with some garlic powder - when they are hot you add some black olives - when those are hot you add crumbled bacon (I buy the real bacon bits in a jar and keep them in the door of the fridge) - it's really yummy and not difficult or time consuming.
Might have to try this!! Thanks for the idea!!!
Tonight was the second half of the Bear Creek Chicken soup. I roasted 2 chicken thighs and boiled baby carrots, celery and onions..added the chicken peeled own and cut up into cubes and bits ..added the soup mix and had dinner! So good! The first half of the soup we had a while back, it makes 8 cups! So that's why I cut it in half for the two of us. Even making 4 cups is a lot with all my add ins.
I'm making "Spaghetti con il prosciutto" (or baked spaghetti with ham ). I mentioned earlier I was trying it and it was awesome, so making it again!
Ingredients
1 14 ounce spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced ripe olives, optional
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce
TOPPING:
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
I use a large pasta pan and a large tupperware dish (12 cup) to make this. You can use any bowl.
Preheat oven to 325 degrees.
Break spaghetti into the bowl while water is boiling. Cook spaghetti according to directions - al dente (don't overcook.)
While spaghetti is cooking, chop ham, onion, olives and mushrooms and put aside in the bowl.
Drain pasta.
In the same pasta pot, mix soup, sour cream, season salt, Worcestershire and dry mustard. Add remaining ingredients, including spaghetti and mix well. Spread into a greased lasagna pan (13 X 9). Melt butter in same bowl. Add breadcrumbs and mix well. Mix in cheese. Sprinkle on top of casserole.
Bake uncovered, at 325° for 30 minutes or until heated through.
Do NOT sautee the ham, onions or mushrooms - trust me you don't need to and you want the flavors to mix into the casserole, not left in a sautee pan!
). I mentioned earlier I was trying it and it was awesome, so making it again!Ingredients
1 14 ounce spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced ripe olives, optional
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce
TOPPING:
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
I use a large pasta pan and a large tupperware dish (12 cup) to make this. You can use any bowl.
Preheat oven to 325 degrees.
Break spaghetti into the bowl while water is boiling. Cook spaghetti according to directions - al dente (don't overcook.)
While spaghetti is cooking, chop ham, onion, olives and mushrooms and put aside in the bowl.
Drain pasta.
In the same pasta pot, mix soup, sour cream, season salt, Worcestershire and dry mustard. Add remaining ingredients, including spaghetti and mix well. Spread into a greased lasagna pan (13 X 9). Melt butter in same bowl. Add breadcrumbs and mix well. Mix in cheese. Sprinkle on top of casserole.
Bake uncovered, at 325° for 30 minutes or until heated through.
Do NOT sautee the ham, onions or mushrooms - trust me you don't need to and you want the flavors to mix into the casserole, not left in a sautee pan!
For weeks I've been having roast beef or turkey sandwiches on a flat bread I get at Trader Joe's (I just love the flat bread!) along with assorted Bear Creek soups (love those too!) for 2 out of 3 nights a week, but suddenly noticed that hubby wasn't eating much on soup & sandwich nights!
He said he had a "tooth" bothering him.. but seemed to eat pretty darn good on other nights! LOL he is never a complainer.... and is just grateful to have someone cook for him! I decided to take mercy on him this week.. so am making some new things for dinner that we haven't had in a long time, to try and make up for my soup & sandwiches!
I bought some green peppers, and finally found my old recipe for stuffed green peppers! It's very different than a lot of them that are tomato based... and I haven't made them in years... my mouth is watering just thinking about them! Here is the recipe in case any of you want to try them out!
Beef-Stuffed Peppers
1/2 cup orzo (rice-shaped pasta) cooked according to package directions and drained.
2 large or 3 medium green or red bell peppers, cut in half lengthwise, seed and cored.
1/2 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1 3 oz. package cream cheese, softened
1 medium carrot, grated (about 2/3 cup)
1 tbsp. chopped fresh oregano (1 tsp. dried)
*Just FYI: I'm not a big fan of oregano -- so I always used 1/2 tsp. dried basil instead*
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/4 cup crumbled feta cheese (1 oz.)
If planning to serve peppers now, or refirgerate them, fill a 3-quart sauce-pan with water and bring to a boil. Add the peppers and let cook 2 minutes; drain. If planning to freeze this dish, do not boil the peppers. (Note: I used to double (or even triple) the recipe ingredients, and prepare some of them to freeze for easy dinners later.)
Cook the ground beef and onions in a 10-inch skillet over medium-high heat; stirring occasionally, until beef is browned and onions tender; drain pan. Stir in cream cheese until it melts and conbines with the meat. Then stir in pasta and remaining ingredients except feta cheese. Divide beef mixture among pepper halves. Place pepper halves, cut sides up in ungreased 8-inch square baking dish. Sprinkle with feta cheese.
To serve now: Preheat oven to 375 degrees. Cover with aluminum foil and bake about 30 minutes or until hot.
To refrigerate: Cover unbaked filled peppers tightly with aluminum foil and refrigerate no longer than 48 hours.
To freeze: Wrap unbaked filled peppers tightly with aluminum foil and label. Freeze no longer than 2 months.
To serve from refrigerator: About 1 hour before serving, preheat oven to 375 degrees. Bake in covered dish about 50 minutes or until hot.
To serve from freezer: About 1 1/2 hours before serving, preheat oven to 375 degrees. Bake in covered dish about 1 hour to 1 hour 10 minutes or until hot.
He said he had a "tooth" bothering him.. but seemed to eat pretty darn good on other nights! LOL
he is never a complainer.... and is just grateful to have someone cook for him! I decided to take mercy on him this week.. so am making some new things for dinner that we haven't had in a long time, to try and make up for my soup & sandwiches! I bought some green peppers, and finally found my old recipe for stuffed green peppers! It's very different than a lot of them that are tomato based... and I haven't made them in years... my mouth is watering just thinking about them! Here is the recipe in case any of you want to try them out!
Beef-Stuffed Peppers
1/2 cup orzo (rice-shaped pasta) cooked according to package directions and drained.
2 large or 3 medium green or red bell peppers, cut in half lengthwise, seed and cored.
1/2 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1 3 oz. package cream cheese, softened
1 medium carrot, grated (about 2/3 cup)
1 tbsp. chopped fresh oregano (1 tsp. dried)
*Just FYI: I'm not a big fan of oregano -- so I always used 1/2 tsp. dried basil instead*
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/4 cup crumbled feta cheese (1 oz.)
If planning to serve peppers now, or refirgerate them, fill a 3-quart sauce-pan with water and bring to a boil. Add the peppers and let cook 2 minutes; drain. If planning to freeze this dish, do not boil the peppers. (Note: I used to double (or even triple) the recipe ingredients, and prepare some of them to freeze for easy dinners later.
) Cook the ground beef and onions in a 10-inch skillet over medium-high heat; stirring occasionally, until beef is browned and onions tender; drain pan. Stir in cream cheese until it melts and conbines with the meat. Then stir in pasta and remaining ingredients except feta cheese. Divide beef mixture among pepper halves. Place pepper halves, cut sides up in ungreased 8-inch square baking dish. Sprinkle with feta cheese.
To serve now: Preheat oven to 375 degrees. Cover with aluminum foil and bake about 30 minutes or until hot.
To refrigerate: Cover unbaked filled peppers tightly with aluminum foil and refrigerate no longer than 48 hours.
To freeze: Wrap unbaked filled peppers tightly with aluminum foil and label. Freeze no longer than 2 months.
To serve from refrigerator: About 1 hour before serving, preheat oven to 375 degrees. Bake in covered dish about 50 minutes or until hot.
To serve from freezer: About 1 1/2 hours before serving, preheat oven to 375 degrees. Bake in covered dish about 1 hour to 1 hour 10 minutes or until hot.
I really don't cook much, but I do have some ramen noodles that are calling for me tonight ^-^
I made green chile chicken stew a few nights back, and even though I didn't add many ingredients, it's soooo good, but so hot!
3 chicken breasts cut into small pieces (1.5 pounds)
3 medium potatoes peeled, then cubed
3 cans of chicken broth/stock, or a carton
1 small tub of mild green chile, 1 small tub medium/hot green chile (size of small margarine tub)
shredded mozzerella to top off (also helps cut the heat)
Used my Martha Stewart dutch oven to cook this in and it worked perfectly. Cooked chicken with a little olive oil until done, then add everything else in. Bring to a boil, then let simmer for 20-25 minutes until potatoes are tender. Top each bowl with mozzerella!
Don't know how readily available green chile is to everyone, but living in NM, we get the best and hottest! This stew is VERY simple because the chile is supposed to be the highlight. Enjoy!
3 chicken breasts cut into small pieces (1.5 pounds)
3 medium potatoes peeled, then cubed
3 cans of chicken broth/stock, or a carton
1 small tub of mild green chile, 1 small tub medium/hot green chile (size of small margarine tub)
shredded mozzerella to top off (also helps cut the heat)
Used my Martha Stewart dutch oven to cook this in and it worked perfectly. Cooked chicken with a little olive oil until done, then add everything else in. Bring to a boil, then let simmer for 20-25 minutes until potatoes are tender. Top each bowl with mozzerella!
Don't know how readily available green chile is to everyone, but living in NM, we get the best and hottest! This stew is VERY simple because the chile is supposed to be the highlight. Enjoy!
- Status
Similar threads
