What's for Dinner Tonight - 3/2/05?

[MISSINDI]

My turn to seek some inspiration. Went to a cooking class last night, and am making one of the recipes tonight --- Feta Orzo Salad. Looking for something else easy to put with it, since dh, our son and one of the dogs has plans tonight ... Doggie Playgroup. :D

Whatcha got?

[swquilts]

I have the Saucy Drumsticks and Thighs from the CL Slow Cooker book in the pot right now. We're also having egg noodles and a green salad with it.

Hope the timer works! :eek:

[SueK]

We're having EW's salmon cakes and Updated Mac and Cheese. I'm also going to make the asparagus dish from the new CL that Susan reviewed on another thread this morning.

[Rosechef]

Chicken Marsala w/ rice pilaf and roasted asparagus. Cheese course of brie and gueyere. Glass of caberenet.

Rose

[erinsue]

Torta di Pasta from Everyday Italian and brussels sprouts with balsamic and bacon, which I think is a F&W recipe (can't remember).

[Peggy]

Here's our menu for tonight:

Chicken-Chile Tostadas (CL J/F '05)
Refried Beans
Peach Salad with Cumin Dressing (CL J/F '05)

Probably won't go too well with a Feta Orzo Salad!;)

Peggy

[jphilg]

Eggplant parm (slices of eggplant with a light panko crust, broiled, then layered with marinara, ricotta, and then baked with some mozzerella on top...not a real recipe, per se)

Spinach salad with cucumbers and carrots, red wine vinaigrette.

[MISSINDI]

Peggy - the cumin and peach thing is an interesting combination. Wouldn't think to put the two of them together. One of the other dishes from the class last night was a Smoked Gouda and Apple Soup (YUM) ... that had cumin in it too, and another place I wouldn't have thought to put it (with apples). :)

[veschke]

We're having Winter Garden Ditalini (a CL from some years back). It certainly is easy, though you probably don't want two pasta dishes on the same menu. Tomorrow we're having black bean and pepper quesadillas (yum).

[zackaboo]

Originally posted by MISSINDI
Peggy - the cumin and peach thing is an interesting combination. Wouldn't think to put the two of them together. One of the other dishes from the class last night was a Smoked Gouda and Apple Soup (YUM) ... that had cumin in it too, and another place I wouldn't have thought to put it (with apples). :)

Do you have the recipe for the Smoked Gouda and Apple Soup? That sounds like something I would love. Our dinner tonight is Eggplant with Tomato-Mint Sauce and Goat Cheese. I am on a real goat cheese kick right now!

[Mary Ann]

We're having Fiery Beef with Scallions and Cashews from WW TOT with brown jasmine rice and steamed sugar snap peas.

[lorilei]

I'm thinking we're going to be eating Jane Brody's colcannon -- or some variation on that theme. I've got cabbage in the fridge... and some dinosaur kale that's screaming to be used. I also have carrots -- so I could throw those in for color.

For me, colcannon is comfort food at its highest level. And we've had quite the week already :)

I also have some smoked turkey sausage in the fridge -- so maybe that will get added to the mix. If we feel like meat.

[Xtina_in_WI]

Tonight its Tomato-Basil Soup (CL recipesearch), Bistro Roast Chicken (CL recipesearch), and roasted potatoes and carrots.

I'm also making the chocolate chip and oatmeal raisin cookies from Small Batch Baking (and maybe the Chocolate Chip Scones, if I feel ambitious...)
can you tell I've been craving chocolate...?

[tigermorris]

Today is DH and my 8th anniversary.
We are going OUT for dinner!

[jtoepfert100]

Most likely, we'll be having Shrimp with Mango and Basil from the Winter 2005 EW. I've made it once before and it was incredible. I am also going to make a stab at quinoa for the first time (wanted to do it last night but I left the quinoa at work:rolleyes: ). CL has a Quinoa Tabouleh recipe that sounds good.

On the other hand, I came across the Tostadas with Red Onions and Mango in the AYIAVK last night and it intrigues me. I may go that route and make sort of shrimp in garlic sauce to go with it.

We shall see.

[erin elizabeth]

We are having a stick-to-your-ribs winter meal to go with our foot of snow. Meatloaf, gravy, roasted potatoes, carrots, and cabbage. Maybe some green beans if there are any left in the freezer. And we still have some leftover brownies from the weekend.

[SueK]

Originally posted by jtoepfert100
On the other hand, I came across the Tostadas with Red Onions and Mango in the AYIAVK last night and it intrigues me. I may go that route and make sort of shrimp in garlic sauce to go with it.
I've made these several times and I really like them. I always sprinkle a little Penzey's chipotle powder on them for some zing.

[jphilg]

Congrats, Tigermorris! Where are you going?

[tholbrook]

Tonight is:

Everyday Split Pea Soup (CLBB, gaja)
Fresh Sage Drop Scones (CL July 1998)
Carrot and Radish Salad (CLBB, tbb113)

I've been fighting a cold and soup sure sounds good tonight. :)

Congrats on your anniversary, tigermorris! Have a great time tonight!

[tigermorris]

Jen,

Thanks!
We are going to Harry's Tap Room in Arlington tonight and The Palm at Tyson's Corner on Saturday night.

Terri

[cniles]

We're supposed to EW's Salmon Cakes however, DH is chickening out... He wants crab cakes instead. So I'm making Pam Anderson's Crab Cakes with sauteed red pepper, mushrooms and grape tomatoes. :)

Happy Anniversary Tigermorris!

[kristalsnow7]

It's clean out the fridge night at our house, so we're having:Chicken Enchilada Bake with Mushroom Sauce and
Roasted Poblano Guacamole with Parsley & Garlic, both from CL.

Happy Anniversary, Terri! :)

[jtoepfert100]

Originally posted by SueK

I've made these several times and I really like them. I always sprinkle a little Penzey's chipotle powder on them for some zing.

Hmmmm. . .I'm so undecided. And I DO need a few things from Penzey's - I could always add the chipotle powder to the list. Just now sure what I would do with the shrimp that I've already thawed to go with them.

[jellyben]

We are on a Rachael Ray kick around here, so either Chicken Piccata Pasta Toss or Italian Sausage Hoagies.

[greysangel]

Tonight is Athenian Orzo..an oldie but good Eating Well favorite.

[doggerham]

Eva's Ma Po Tofu!

[imloulou]

We had a long afternoon dr's appointment...soooo we're having Hearty Pancakes, sausage (boca) and fruit salad

[pilgrim719]

Finally trying the Stove-Top Maacaroni & Cheese w/ Roasted Tomatoes. I made the tomatoes already and they smell great!

Kari

[valchemist]

I am making this recipe tonight. It was the grand prize winner in the Taste of Home chicken recipe contest.


* Exported from MasterCook *

Spinach Crab Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c finely chopped onion
1/4 c chopped mushrooms
1/4 c finely chopped celery
2 tbsps butter -- (original recipe called for 3 tbsp)
3 tbsps flour
1/2 tsp salt -- divided
1 c chicken broth
1/2 c milk, 2% lowfat
4 boneless skinless chicken breast halves -- (6 oz each)
1/8 tsp white pepper
1/2 c dry bread crumbs
6 ozs crabmeat -- canned -- drained, flaked, and cartillage removed
12 spinach leaves -- chopped
1 tbsp minced fresh parsley
1 c shredded Swiss cheese

For sauce, in a skillet, saute the onion, mushrooms, and celery in butter until tender. Stir in flour and 1/4 tsp salt until blended. Gradually add broth and milk. Bring to a boi; cook and stir for 1-2 minutes or until thickened. Remove from heat.l

Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt. In a bowl, combine breadcrumbs, crab, spinach, and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down center of each chicken breast half. Rollu up; secure with toothpicks. Place seam-side down in a greased 13x9 baking dish. Top with remaining sauce.

Cover and bake at 375 for 35-45 minutes. Sprinkle with cheese. Broil 4-6 inches from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve over rice.

Source:
"Taste of Home, February/March 2005"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 441 Calories; 17g Fat (36.1% calories from fat); 49g Protein; 20g Carbohydrate; 2g Dietary Fiber; 145mg Cholesterol; 954mg Sodium. Exchanges: 1 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

[MISSINDI]

Originally posted by greysangel
Tonight is Athenian Orzo..an oldie but good Eating Well favorite.

Can you post this one when you get a chance?

OK, I'm going with Feta and Orzo Salad and Lemon Parmigianno Chicken ... dessert still TBD. :)

[karen w]

Originally posted by veschke
We're having Winter Garden Ditalini (a CL from some years back). It certainly is easy, though you probably don't want two pasta dishes on the same menu. Tomorrow we're having black bean and pepper quesadillas (yum).

Can you post this for me or point me in the right direction? TIA!

We're having leftovers! Mexican Chicken Casserole doctored up be me(to make it a bit spicier:D ) with Zatarain's red beans and rice, and broccoli.

Karen

[Ohioan]

Curried chickpeas with cauliflower and carrots.
Basmati rice.
Roasted green pepper strips.
Tomato and turnip salad.

Cheers,
Phoebe
Okay, Bob, you talked me into it! ;)

[greysangel]

Athenian Orzo
Fall 2004

Prep time: 25 minutes
Start to finish: 50 minutes

Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.


1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Pinch of crushed red pepper
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 cup orzo
1/2 cup crumbled feta cheese

1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.

Makes 4 servings.
Per serving: 397 calories; 9 g fat (4 g sat, 3 g mono); 189 mg cholesterol; 44 g carbohydrate; 34 g protein; 4 g fiber; 991 mg sodium.

Nutrition bonus: 26 mg vitamin C (45% daily value), 730 mg potassium (37% dv), 7 mg iron (35% dv), 124 mcg folate (31% dv), 243 mg calcium (25% dv), 97 mg magnesium (24% dv), 15% dv vitamin A, 15% dv fiber

[tigermorris]

Since I didn't cook last night, this is what we are having tonight, 3/3.

Sweet Crunchy Mustard Chicken, trying it for the first time
Corn Pudding
Green Beans with Carmelized Red Onions

[swquilts]

Athenian Orzo
Fall 2004


JeAnne, what else do you serve with this? The servings look huge! This really sounds good!