What are you making for dinner tonight?

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My husband cooked salmon. I don’t cook. I hate cooking. And I really didn’t want salmon, I wanted a wendy’s spicy chicken.

We basically live like college roommates. Everyone is out for themselves. eats big mac Well, at least I got a good metabolism. Once that dies down I am going to have to start eating healthy!

Sad! Know! runs
 
We had shrimp pesto over fettuccine with carrots. I had some shrimp in the freezer that needed eating and a packet of Knorr pesto mix that has been calling to me for ages from the pantry. 🙂

It was REALLY good - and we have tons of leftovers for tomorrow. 👍

~Liza
 
did salmon filet on the Geo Foreman grill, perfect, don’t know why I haven’t tried it before (probably because I usually buy frozen fish because I am never sure I will be able to cook it). hash browns and asparagus, just butter and lemon, delicious, fresh, very springlike. took all of 10 minutes to put it together, we were ravenous after a 5-Mass weekend schedule, and wanted a real meal without sporks and wax paper and fries and condiments in packets.
 
puzzleannie said:
did salmon filet on the Geo Foreman grill, perfect, don’t know why I haven’t tried it before …
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I’ve never had luck with salmon on the George - I think it is because I like a brown sugar glaze on salmon (when doing it over charcoal) and it seems to burn on the George. I’ll have to get brave and try it again with a more simple prep, maybe just lemon and dill.

~Liza
 
Tonight’s dinner is a Cooking Light recipe called Southwestern Lasagna. Layers of lasagna noodles with a sauce of salsa, canned tomato sauce, diced tomatoes and cumin, alternated with Mexican 4-cheese blend, black beans and corn kernels. I don’t know how “southwestern” it is, but it’s easy and tasty.
 
Tonight–corned beef, cabbage and potatoes. We’re doing St. Pat’s day a little early. 😃 Oh, and chocolate cake for dessert, since it’s Sunday. We don’t do dessert most nights, but try to make Sunday a little special.
 
I should have thought about it before, salmon is an oily fish, so it really needed no added fat altho the GF is non-stick coated, got about a tablespoon of fat in the drip pan, also it is firm enough that it did not fall apart, tilapia did not work as well.

chopped up 6 Texas sweet onions fresh from the field, with organic celery, parsley, carrots, red and green pepper in the food processor, so have 2 bags full of ready to use seasoning veggies. already chopped cabbage earlier in the week. did shopping after Mass since there is no food in the house, has been no time to shop before now.

also boiled a dozen eggs for quick breakfasts, and made marinated veggie salads to zip up meals during the week:
artichoke hearts
cauliflower mix
black bean salad.

marinated organic chicken breasts in meal-size freezer containers, and cooked the last of the stew beef, also now frozen.

will not have time to cook all week but want to eat healthy. have containers of soups made over the past few weeks for meals at work, and will take eggs and cheese to increase protein content.

so I have been cooking all day, but will have a weeks worth of meals ready to go with very little time and trouble. bought crab cakes for Friday, will bake with veggie appetisers like broccoli and spinash croquettes, and serve with canned chowder.
 
chicken fried steak, mashed potatoes (yukon gold) and steamed broccoli.
 
Beef stew in the crock pot - and the house is already smelling lovely!!! 😃

I think I’ll make some nice fat dumplings to go on top. Mmmmmm.

~Liza
 
Wow–I’m making something similar, only it was inspired by Diners, Drive-Ins and Dives: ground beef mixed with chopped spinach, seasonings and cream of 'shroom soup, poured into a casserole, and soft, fluffy biscuits placed on top to bake.
 
Corned beef hash (made from leftovers) with fried eggs.
As A kid I loved the kind that came out of a can!!! My sister and I used to sneak cans to our rooms and try to heat it up with a candle:eek: .
 
We’re going really healthy tonight. 😉 We’re having Gordon’s garlic and herb fish fillets and french fries. I got a hankering for it, don’t know why. I may have broccoli on the side so I get a little nutrition.
 
Reservations! :extrahappy: :extrahappy: :extrahappy:

My boyfriend and I have been dating for six months, and friends for much longer, and we’ve never had a “date” - just the two of us at a restaurant. Weird, eh? Today he has the evening off (for the first time in months) and I finish at 5:30, so we’re going to meet halfway between our houses (90 minutes apart) and eat dinner together.

I’m so happy!
 
lizaanne said:
Beef stew in the crock pot - and the house is already smelling lovely!!! 😃

I think I’ll make some nice fat dumplings to go on top. Mmmmmm.

~Liza
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The bloody crock pot burned my stew!!! :mad: 😦 I was SOOOOO dissapointed!!! I put it on the lowest setting for the shortest time, and it still burned. :mad: 😦

Tonight we are going out for Lamb - our Holy Thursday tradition.

~Liza
 
We are having shepherd’s pie and steamed mixed veg (carrots, broccoli and cauliflower)
 
lizaanne said:
The bloody crock pot burned my stew!!! :mad: 😦 I was SOOOOO dissapointed!!! I put it on the lowest setting for the shortest time, and it still burned. :mad: 😦

Tonight we are going out for Lamb - our Holy Thursday tradition.

~Liza
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Masaka! :eek:

Maybe there’s something wrong with the thermostat? I never had a crock pot burn anything, no matter how long I left it on.
 
Sailor_Kenshin said:
Masaka! :eek:

Maybe there’s something wrong with the thermostat? I never had a crock pot burn anything, no matter how long I left it on.
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I’ve wondered that since I got it - even on warm mode it bubbles. And it’s only a couple years old - it is a Crock Pot brand with the digital timer with low/high/warm settings. Some things it’s ok for, like a pork roast, but beef and chicken seem to get way over cooked.

I need a new one I guess - I love using the crock pot - it’s an amazing thing to come home after working all day and have dinner done!!! Like having my own chef in the house (even if I do have to wake up 45 minutes early to get it put in the darn thing 😉 ).

~Liza
 

Made this tonight, it’s great!​

Creamy Enchilada Casserole

Filling
1 tbsp EVOO
1 small onion, chopped
1 clove garlic, minced
One 16 oz can refried beans
½ cup salsa or 4 oz can green chilies
2 tbsp fresh cilantro, minced
½ tsp dried oregano

Sauce
1 ¼ cups milk
2 tbsp flour
1 ½ cups grated Monterey Jack

8-10 six inch corn tortillas cut into halves
1 scwhats for dinnerallion, thinly sliced
Salsa for topping

Preheat the oven to 400 degrees.
Oil a shallow round 2 quart casserole or 9x13 baking pan

To make the filling, heat the oil in a medium skillet. Add the onion and saute over medium heat until translucent. Add the garlic and continue to saute until the onion is golden. Stir in the remaining filling ingredients and cook until everything is heated through.

To make the sauce, heat 1 cup of milk in a small saucepan. Dissolve the flour in the remaining milk. Whisk into the saucepan, then sprinkle in 1 cup of the cheese. Bring the sauce to a gentle simmer, stirring frequently, until thickened.

Line the prepared did with a single layer of tortillas. Pour in the filling and spread evenly over the tortillas. Cover with remaining tortillas.

Pour the cheese sauce over the tortillas and sprinkle with the remaining cheese. Sprinkle the scallions over the top.

Bake for 15 minutes, or until the cheese is bubbly. Let set for 5-10 minutes before serving.
Top with red or green enchilada sauce
 
That does sound good, P&L.

I’m having McDonald’s. I needed french fries. 😊
 
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