What's for dinner tonight?

[Vicanddi]

We're having Chicken Calzone, Steakhouse Spinach, and Baked Bananas for dessert. All 3 are new recipes, wish me luck!! :eek: :D
What's everyone else having?

[tbb113]

During most of the school year...we eat dinner at my mom's house on Wednesday because of Hebrew School(4-6pm) and Teen School(7:15-9:15) and my mom lives closer to the temple then I do. So, I never know on Wednesday nights :D

Last night I had hamburgers or super-sub balls and broccoli though

[SueK]

I'm making the Stuffed Chicken Breasts from the current issue of EW. Along with that, steamed broccoli w/light cheese sauce (sauce recipe also from EW) and garlic and parmesan rice.

[kristalsnow7]

We're trying the Caribbean Chicken with Sweet Potatoes, Black Beans and Lime that everyone has been raving about lately. I'm sure it will be tasty.

I plan to serve it with another BB favorite: Garlicky Brown Rice.

Can't wait!

[swquilts]

The Stuffed Chicken Breasts from Winter Eating Well. Oh and broccoli cooked some way.....

[SueK]

Susan - I'm LOL because we were posting at the same time, and obviously thinking along the same lines for dinner tonight! :)

[cniles]

I'm making a new recipe too - Mykonos Fillet of Sole from Gourmet Feb 04 - with sugar snap peas.... Kids are having fish sticks:p

[Kathy B]

We're having Spicy Chicken Strips and Steamed Basmati Rice. Haven't decided on a vegetable/salad yet.

[Vicanddi]

Kristal, I plan on trying the Caribbean Chicken with Sweet Potatoes, Black Beans and Lime soon. I showed my picky DH the picture of the dish, and he even said it looks good. (Will wonders never cease?!) So, I'm making it next week. Let us know how yours turns out!

[HUNGRY!]

We're having the red pepper fritatta from the Jan/Feb issue with potatoes and sliced peaches.

[sweetpea]

We are having the Macaroni & Cheese from EW (the one with spinach in it!) and Easy Baked Fish Fillets (with tilapia)...had a late lunch so dinner will be late too! Happy eating!

[SueK]

Dianne- If the Steakhouse Spinach turns out well, please post the recipe - it sounds intriguing!

[Canice]

Linguini and clams, side of sauteed zucchini!
Remember the Ben & Jerry's thread? I complained that they don't really make anything without chocolate in it. Well, I've discovered their cashew caramel concotion and DBF loves it, so I think I'll pick up a pint for him, though I try not to idulge, myself.

[AnnaSue]

I'm making Aloo Gobi Curried Potatoes with Cauliflower from the Penzey's catalog. I was going to add some chicken thighs to it (per DH's request), but I just got home from the store and realized that the package I bought that was labeled chicken thighs... is actually chicken breasts.:rolleyes: I don't feel like going back to the store, so I'll probably just use those.

[RebeccaT]

Curried Couscous with Tofu and Vegetables, from the January issue of BA!

Wish me luck, it will be only my second time cooking tofu at home, and the first time didn't go all that well! :o :eek:

[rinsav]

Hungry, I'm thinking of having a similar dinner to yours some night very soon. I've been eyeballing that red pepper fritatta for a while now. Please let us know how you like it. Hope it's good!

[imloulou]

The Olives Table Black Bean Chile, cornbread and a salad! It smells good!

[Kismet]

Well, on Monday we ended up shoveling snow instead of cooking dinner, so we're having what I planned for that day - Chicken Satay Stir Fry with Orange Scented Jasmine Rice from the BB. Can't wait!!

[yorkshirepud]

I'm so tired that I can't be bothered to be creative. So, I'm going with a fabulous tried and true.

Korean Pork Tenderloin
Stir Fried Veggies (Broccoli, Baby Corn and Water Chestnuts)
Rice

I'm starved so I can't wait for dinner.

[Peggy]

We're having the BBQ Beef Sandwiches in the Jan/Feb issue and the Pub Salad from the Complete Cl Cookbook.

Peggy

[Clover]

I'm making Clotilde's Sesame Zucchini Soup, from her website. I'm not sure what else yet. Maybe a cranberry-apple crisp.

[colleency]

I have a class tonight, so I'll be munching on a roast beef sandwich on Buttermilk Wheat Bread. DH gets Oven Baked Beef Stew. When I made it the first time, I put half the base (meat, spices, liquid cooked and ready for veggies) in the freezer. Last night I defrosted it, steamed the vegetables, and voila, he gets non-leftovers. :D

[katygirl]

Spicy broccoli and ziti bake. I don't think I'll cook an extra veggie as there is tons of broccoli in it and tomatoes too. Maybe if I am feeling energetic I'll make a salad, but I am ready to drop so am thinking no.

[Natasha]

An ad libbed pasta, consisting of whole wheat penne tossed with pork tenderloin, onions, mushrooms, spinach, zucchini, tomatoes and sundried tomatoes, cheese, and herbs.

And Amy-oes (some of my favourite cookies ever) for dessert. :D

Natasha

[Pony]

Originally posted by SueK
Dianne- If the Steakhouse Spinach turns out well, please post the recipe - it sounds intriguing!


I second that :D

I'm making Pork Chops with Country Gravy from 1/04 and red skin mashed potatoes, along with Braised Kale from the same issue.

:D

[RebeccaT]

Pony, I had exactly that menu a couple of weeks ago! It was great! :D

Enjoy your dinner, all!

[VictoriaL]

I have a craving for a Vietnamese of Thai noodle dish (pref without chicken) and am looking on various websites but nothing is appealing to me. Anyone have one to share? I have both rice noodles and bean threads.

[Wendy w]

Tonight will be laundry and bill paying (oh what fun.), so I will get some pho for dinner. I have a great place around the block.

[pilgrim719]

I'm having leftover Indian Curry w/ Chicken from a BH&G slow cooker cookbook. For dessert it's more leftovers -- Peanut Butter Chocolate Cake, from Taste of Home. Why is it that this thread never pops up on a night when I'm not having leftovers? :rolleyes:

Kari

[VictoriaL]

Originally posted by Wendy w
I will get some pho for dinner. I have a great place around the block.

Oh go ahead, Wendy, rub it in... ;)

I found a couple of recipes at recipezaar that look promising. Because I don't have any restaurants "around the corner"!!!

[Ohioan]

Roasted chicken necks and potatoes (drizzled with lemon juice and oregano first), with steamed broccoli and raw red bell pepper strips on the side, and a mango for dessert.

Tomorrow, leftover BEANS, but I haven't decided yet how to fix them. Maybe a polenta "pizza." I dunno.;)

Cheers,
Phoebe

[Gail]

Originally posted by VictoriaL


Oh go ahead, Wendy, rub it in... ;)

I found a couple of recipes at recipezaar that look promising. Because I don't have any restaurants "around the corner"!!!

If I could, I'd donate our "'round-the-corner-and-down-a-very-long-block" Pizza Hut!

[cniles]

Originally posted by Ohioan
Roasted chicken necks and potatoes (drizzled with lemon juice and oregano first),

I have never heard of eating chicken necks! Is it like a regular chicken dish? I always throw those things out!:p Is this a new recipe or a tried and true.... Just curious!!

[Linda in MO]

We had Gail's Psycho Chicken, Near East Parmesan Couscous, broccoli, and iced tea...YUM!

[Bawstinn]

We had Chicken Cutlets with Peppers and Mushrooms (5 Star Cookbook), the Smashed Potato and Broccoli Casserole (CL site) and salad.

Potato and Broccoli Casserole was really good, but the Chicken was "missing something". I made it once before and thought it was good -- anyone else make it and if so, did you alter it at all?

Maria

[Linda in MO]

Originally posted by Kismet
Well, on Monday we ended up shoveling snow instead of cooking dinner, so we're having what I planned for that day - Chicken Satay Stir Fry with Orange Scented Jasmine Rice from the BB. Can't wait!!
Hey, will you post a review of this? I was going to make it last week but discovered at the last minute I didn't have enough soy sauce. :rolleyes:

[oceanjasper]

Tonight's dinner is a leftover Skinny Chimichanga that you (Vicanddi) had posted on the BB. I made my chimichangas with the extra bierock filling I had (I doubled the filling for those and didn't need it all). They were awesome! I never order them in restaurants because they are deep fried, but your recipe that has them baked in the oven is just perfect. I will definitely be making them again soon! Thanks so much!

[phantomcg]

We had Hoisen Marinated Pork Chops and Champagne Risotto. Actually, I had the pork chops & risotto - DH just had the risotto. He wasn't going to eat dinner at all until I said that I was making risotto.


Cheryl

[shumanata]

I'm finally making that Spaghetti Pie that people seem to love or hate, with a salad. I used chunky pasta sauce instead of tomato sauce, I'm really liking it! Great comfort food!

[louiseee]

Had the granddaughters to dinner tonight and made the Desk Set Oven Fried Chicken (my first time making it). It was as good as all the posts said and the GDs (ages 5 and 8) loved it!! Made parmesan mashed potatoes to accompany and had peas and lima beans (GD age 5 loves these two veggies mixed together).

['lil cooker]

We had Tofu with Finger-Licking Peanut Sauce from The Best of Cooking Light 2. I used the White Wave Oriental Baked Tofu. YUM! Had been wanting to try this for a long time, and we WILL repeat it. Served with peas.

[little_bopeep]

Ok, I'll admit it...Whataburger.

[d_ferrero]

I'll play. I had Maple Glazed Salmon with Nutmeg Zucchini - both from Cooking Light's Super Fast Suppers for dinner tonight. A quick, satisfying meal.

[Kristine]

These threads always seem to come about on days when I don't have a "good" dinner to share! lol I have a night class on Wednesdays, so I just had a take-out Sicilian Chicken Salad. It was quite yummy though. :)

[stefania4]

Pecan-crusted tilapia, sliced tomatoes, and sauteed zucchini with white wine and basil.

[erin elizabeth]

I made the Pan-Roasted Pork Loin with Leeks from 10/03 served with mashed potatoes and green beans. It was good, but a little dry. Probably because the pork loin had no fat and I overcooked it a little bit. I bet it would have been better with a pork chop roast! :p

[MnSnow]

It was my hubby's bday so we splurged on something far from our usual fare, STEAK WITH TRUFFLED MUSHROOM RAGOUT from Bon Appetit Febrary 02. We accompanied it with their suggested caesar salad and mashed potatoes. Of course we had to end up with birthday cake and ice cream. The truffled mushroom ragout was delicious and the steak wasn't bad either.

Jody

[linsleyd]

We had tacos.
:D

[Mimeea]

Well, I came home quite late and extremely exhausted from swim practice, and ended up having a peanut butter and jelly tortilla wrap with a glass of soymilk. :o Maybe I should count the Vegetarian Hot Pot leftovers that I had for lunch. I know I will be planning on doing quite a bit better tonight!

[Ohioan]

Originally posted by cniles
I have never heard of eating chicken necks! Is it like a regular chicken dish? I always throw those things out!:p Is this a new recipe or a tried and true.... Just curious!!
The neck usually comes in the bag with the giblets when you buy a whole chicken, and it's good to make soup with, along with the other bony parts that you normally don't serve to company. ;) But my butcher saves them up (along with the livers, gizzards, and hearts) when he cuts up chickens for packages of breasts, drumsticks, etc.; and when he has lots of them, he packages them by themselves. So I like to get the necks and roast them for a special treat. Have to eat them out of hand, though, to pull the nicely browned meat off the bones with my teeth. About six to eight of them make a good portion, with a vegetable, starch, and salad on the side.

By the way, most butchers -- including the ones who "bag up" the giblets for the whole chickens -- remove the skin. My grandmother, who got her chickens fresh-killed at the market and finished cleaning them herself, used to stuff the skins from the necks and saute them with onions, like stuffed derma. When I think of the fat I ingested from those stuffed derma and "helzel" (neck-skin, literally "throat") dishes in my youth....:rolleyes: Well, best not to think about it.;)

Cheers,
Phoebe

[Vicanddi]

Here is the recipe for Steakhouse Spinach from Don Mauer's A Guy's Guide to Good Eating. This was my first experience cooking fresh spinach. I'm still branching out into the real world of eating veggies, but I'm slowly but surely getting there! :D This is a simple, basic spinach recipe, that many of you have probably made many times. It was new to me, and I enjoyed it, because it was so simple, and all the flavors shone through, the spinach, the garlic, the seasonings. Will definitely be making this again, although with much more spinach, as I found out, it sure shrinks up! :eek: :D




* Exported from MasterCook *

Steakhouse Spinach

Recipe By :Don Mauer
Serving Size : 4 Preparation Time :0:00
Categories : Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cloves garlic -- minced
2 pounds spinach leaves -- steams removed
Salt & fresh-ground black pepper

Place a 5-quart nonstick saucepan over medium-high heat and add the oil. When it is hot, add the garlic and saute for 1 minute, or until softened.

Add one-fourth of the spinach leaves to the saucepan, tossing with tongs. As the spinach wilts, add more spinach, tossing with the tongs, until it has all been added. Cook, tossing, until the spinach is completely wilted but still bright green, about 2 minutes.

Remove from the heat and season to taste with salt and pepper. Serve immediately, using the tongs to squeeze out some of the moisture.

Source:
"A Guy's Guide to Good Eating"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 4g Fat (44.4% calories from fat); 5g Protein; 6g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 129mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.

NOTES : Just a few drops of good balsamic vinegar on each servng adds a terrific flavor to the spinach.

I made half the recipe, since it was just for me. Very good, quick, and easy to put together. The only thing that takes time is working with the spinach, washing it, remvoving the stems, and drying it very well.


Nutr. Assoc. : 0 0 0 0

[Kingwell]

Last night we had chicken and beef fajitas (put together by me but cooked by DH so I could in between working out and an 8 p.m. meeting).

Tonight we're having the hoisin-marinated pork chops (Cheryl, how were they?) and asparagus with soy-mustard sauce from CL Jan/Feb. 04. I wanted to check out the review on that, but since the search function's down, I'll have to go it alone!

cniles, how was the Mykonos Filet of Sole? We were in Greece in April for our honeymoon so that recipe jumped out at me too.

[phantomcg]

Originally posted by Kingwell
Tonight we're having the hoisin-marinated pork chops (Cheryl, how were they?) and asparagus with soy-mustard sauce from CL Jan/Feb. 04.

I really liked them - but I only had about half of the Hoisin sauce called for so I added a splash of sesame oil so that it didn't just taste like soy sauce and honey! I didn't grill the porkchops since I don't have an indoor grill and my BBQ is covered in snow. I'm really looking forward to trying them again with the full amount of Hoisin sauce because I think that they will be even more flavorfull than the ones I had last night.

Cheryl

[cniles]

Kingwell - the fish was great! Not really light - I'm going to try my newfound skill and post a link to my review... Let's see if it works!!

http://community.cookinglight.com/showthread.php?s=&threadid=53855

[cniles]

Cool - it worked! I would definately make the sole again - nice light lemony taste but not overpowering - My 7 yr old really liked it!

And thanks Phoebe for your chicken neck explanation!!:p I've never heard of just eating the necks - I learn sooo much from this board:p

[Gail]

Originally posted by Ohioan

... My grandmother, who got her chickens fresh-killed at the market and finished cleaning them herself, used to stuff the skins from the necks and saute them with onions, like stuffed derma. When I think of the fat I ingested from those stuffed derma and "helzel" (neck-skin, literally "throat") dishes in my youth....:rolleyes: Well, best not to think about it.;)

Cheers,
Phoebe

I forgot about this. My grandmother used to make this, too. (The Jewish grandmother, not the Cuban one :p) Thanks for the blast from the past. (PS I used to think stuffed derma was "stuffed Erma." :eek: )

[colleency]

This just reminded me that I forgot to defrost the chicken before I left this morning. :( We were supposed to have chicken curry, but I guess I'll have to wing it.

[Vicanddi]

Originally posted by colleency
This just reminded me that I forgot to defrost the chicken before I left this morning. :( We were supposed to have chicken curry, but I guess I'll have to wing it.

You can always defrost the chicken in the microwave.

[bobmark226]

Night before last I braised a pile of boneless chicken breasts in tomatillo salsa with cumin, etc, then stirred in some sour cream for a sauce. Tonight I'll throw something together with those as the starting point, maybe burritos with black beans, or, being as there are a lot of greens in the house on the verge of wiltdom, I may make a big salad with the chicken, red onion, black olives and some cornbread croutons...

BOB

[chloe25]

Originally posted by SueK
I'm making the Stuffed Chicken Breasts from the current issue of EW. Along with that, steamed broccoli w/light cheese sauce (sauce recipe also from EW) and garlic and parmesan rice.

can i please ge tthe recipe for the light cheese sauce and the garlic/parm rice?

thank you! sounds so yummy! :)

[chloe25]

Originally posted by Kathy B
We're having Spicy Chicken Strips and Steamed Basmati Rice. Haven't decided on a vegetable/salad yet.

hi! can i please have the recipe for the spicy chicken strips too?
that sounds so yummy too!

thanks!

:)

[SueK]

Here's the cheese sauce:

Light Cheese Sauce
EW Winter 04

4 tsps all-purpose flour
1 cup 1% milk, divided
1/2 cup grated sharp cheddar cheese
1 tsp dry mustard
1/2 tsp sweet paprika
Cayenne pepper to taste (optional)
1/4 tsp salt, or to taste

1) Whisk flour w/2 TBS milk in a small bowl until smooth
2) Heat remaining milk in a small saucepan over medium heat until steaming. Add flour mixture and cook, whisking constantly, until sauce bubbles and thickens, 2-3 minutes.
3) Remove from heat; stir in cheddar, dry mustard, paprika, and cayenne and salt, if using

Makes 1/2 cup
************************************************** ***********
The sauce was fairly good, but I think I didn't let it thicken enough, as it was kind of runny. Still was good over steamed broccoli, though.

As for the rice....it was an easy recipe: Uncle Ben's mix. :o

[cniles]

Originally posted by bobmark226
Night before last I braised a pile of boneless chicken breasts in tomatillo salsa with cumin, etc, then stirred in some sour cream for a sauce. Tonight I'll throw something together with those as the starting point, maybe burritos with black beans, or, being as there are a lot of greens in the house on the verge of wiltdom, I may make a big salad with the chicken, red onion, black olives and some cornbread croutons...

BOB

Yummmm Bob!! What time is dinner?!!:p

(We're having leftovers tonight!)

[Ohioan]

Originally posted by Gail


I forgot about this. My grandmother used to make this, too. (The Jewish grandmother, not the Cuban one :p) Thanks for the blast from the past. (PS I used to think stuffed derma was "stuffed Erma." :eek: )
:D Hee hee hee. But come to think of it, if Erma ate enough of this combination of flour and fat sauteed in more fat, she probably would be pretty stuffed!

Cheers,
Phoebe